7Cook resume examples found
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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.
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.
Managed kitchen operations to produce 150+ high-quality entrees per day, trained kitchen staff on food handling procedures, and negotiated agreements with vendors to reduce the costs of supplies by 13%.
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.
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.
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.
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.
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