Cook
Resume examples

Assisted with daily inventory restocking while fulfilling multiple weekly sanitizing assignments. Organized the kitchen area, including cleaning equipment, replacing damaged utensils, and preparing the workstation with the necessary ingredients in advance.

• Arranged food for frying, broiling, sautéing, and grilling and ensured proper food storage.
• Maintained the kitchen area clean and ensured equipment met all safety standards.
• Prepared high-quality meals promptly and according to the chef’s directions.
• Inspected the quality of raw and cooked food items and assisted with supply stocking.
• Assisted the head chef with expediting the process of seasoning, marinating, and battering based on customers’ requests.

Supported kitchen staff in preparing ingredients and meals, labeling and organizing food items, chopping and storing ingredients, and cleaning up workstations before and after each shift. Completed all responsibilities and duties in order as assigned by the head chef and kitchen supervisor.

• Distributed plates to head chef and serving staff, prepared plates for dishwashing, and packaged food orders for takeaway.
• Prepared drinks, cocktails, and a variety of beverages according to the head chef’s direction and requirements.
• Maintained a clean and sanitary kitchen environment at all times by sweeping and mopping floors, wiping down counters, and taking out the trash.
• Proactively learned about a variety of cooking techniques and methods applied to different dishes as directed by the head chef.
• Set up kitchen workstations and arranged ingredients so meals could be prepared according to recipes.

Worked on multiple areas of the kitchen, including sauté, fry, and grilling stations. Ensured high product quality at all times and maintained cooking standards in line with Restaurant Management specifications. Coached new line cooks on customer service best practices, leading to a 10% increase in client satisfaction.

• Prepared ingredients and cooking supplies in advance and set up workstations ahead of time to maximize kitchen efficiency during peak hours.
• Prepared specialty food items for weddings, banquets, and corporate events.
• Maintained the kitchen environment clean and sanitary in addition to storing perishables safely, dating food containers, and inspecting for any expired food in the storage room.
• Performed quality checks and routine maintenance of all kitchen equipment.
• Trained new line cooks on how to follow menu orders, present plates for customers, and prepare ingredients in advance for more complex recipes.

Measured and prepared ingredients, seasonings, and cooking stocks in support of the chef. Prepared and arranged simple dishes as directed, including appetizers, salads, and entrees. Ensured all kitchen areas were adequately cleaned and organized according to the restaurant’s sanitation and safety policies.

• Inspected and maintained equipment, food inventory, and serving items, carrying and storing them for accessibility.
• Cooked kitchen menu items under the direction of the head chef and in cooperation with the kitchen staff.
• Answered, reported, and followed the staff’s direction concerning ingredient preparation and stock levels.
• Ensured that food orders for each table came out simultaneously in high quality and in a timely fashion.
• Performed regular checks to ensure the operation of the end adhered to the restaurant’s procedures and processes.

Produced quality entrées and other served items. Ensured operations flow by managing efficient food preparation, supervising and training staff, and mastering food presentation and portion controls. Met quality and food and safety compliance standards. Upheld sanitation standards for busy kitchen and prepared food without risking cross-contamination.

• Gave tours to class of aspiring chefs from local college culinary program.
• Developed restaurant’s popular “special sauce” that became a staple of the restaurant.
• Named “Employee of the Month” for six months over tenure.

Precisely and accurately prepared entrée and appetizer ingredients to maximize efficiency and inventory product yield. Managed and tracked ingredients and rotate stock to reduce seasonal food costs and reduce spoilage. Measured and regulated kitchen equipment and usage to ensure proper cooking time and temperatures. Cross-checked chefs to increase accuracy of food preparation.

• Improved the product yield 20% by proposing “build your own salad” option that reduced use of unconsumed ingredients.