sample resume of a cook

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7 Cook Resume Examples [& Templates]

Best for senior and mid-level candidates

There’s plenty of room in our elegant resume template to add your professional experience while impressing recruiters with a sleek design.

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Cook Resume

• Cook Resumes by Experience
• Cook Resumes by Role

Everyone likes food, and it takes a distinctive person to prepare it. But not everyone can handle the prep work, cleaning, and inventory management that’s part of a cook’s role. 

Food creation is your passion, but those skills don’t necessarily translate to  building a resume . That’s where we come in—we want to help you design a thoughtful, structured resume so employers know your skills.

We’ve reviewed hundreds of job descriptions and resumes to see what employers look for in 2024. Our seven cook resume samples and writing tips will help you navigate the ins and outs of what to include in your own resume. We’ll help you create a resume that’s a surefire recipe for success! 

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Why this resume works

• Metrics are any sort of numbers you can associate with your tasks. For example, did you memorize a certain number of recipes, improve efficiency by working with your team during slow hours, or did you improve the customer experience using your verbal communication skills? 
• Choose a template that gives you plenty of room to include optional sections, like certifications, depending on your experience.

Entry-Level Cook Resume

• An objective can quickly show an employer how your job history has prepared you to become a cook and why your personality is the right fit for their institution.
• If you worked retail, demonstrate your customer service abilities, memorization skills, and attention to detail. 

Experienced Line Cook Resume

• Proper  resume formatting  can make your resume easy to read and pretty to boot. Start by listing your work experience in reverse-chronological order to show your most recent experience first. 
• If you’ve trained or hired associates, collaborated with your team to save money, or implemented new inventory technology, list it in your work experience. 

Restaurant Cook Resume

• Does your restaurant cook resume show all these? If not, go back to the drawing board and exploit your past experiences that present you as a terrific cook. Your collaboration efforts with the rest of the team also have a place here.

Fast Food Cook Resume

• Unknown to you, and a majority of other applicants, your server role can be pivotal in getting you the job. Capitalize on your upselling skills and mention how that increased the size of the average check.

School Cook Resume

• For example, if you list collaboration as a skill, be sure to demonstrate that in your job description bullet points, too. 
• If you’re applying to work at a school with 800 students, an employer will have more confidence in you if they know you’ve cooked meals for large volumes of people before. 

Breakfast Cook Resume

• A summary can subtly speak to your specialty as a breakfast cook while communicating what you can bring to the table (pun intended). Include things like your years of experience, special skills, and the job title you’re seeking.
• As a breakfast cook, food presentation matters. Resume presentation matters, too, so you should always run your resume through a  resume checker  or spellcheck system to ensure your document is polished, precise, and perfect.

Related resume guides

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Cook Resume Examples

For many people applying to a new job can be a daunting process and it can be difficult to stand out from the crowd. To make your job application the best it can be, it’s important to have a well-crafted resume that highlights all your relevant skills and experience. To help you create the perfect resume, this guide will give you all the information you need to write an effective cook resume and provide you with examples to help you get started.

If you didn’t find what you were looking for, be sure to check out our complete library of resume examples .

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123 Main Street | Anytown, USA 99999 | Phone: (123) 456-7890 | Email: [email protected]

I am a highly experienced cook with over 8 years of professional experience in the restaurant and hospitality industries. I am a creative and knowledgeable chef who can create delicious dishes from a variety of ingredients, and I have a track record of providing superior customer service to both guests and colleagues. My core strengths include menu development, meal preparation, costing, and food safety and sanitation. I have a passion for creating flavorful, innovative meals and have a keen eye for detail that helps ensure high- quality results.

Core Skills :

• Expertise in menu development and recipe preparation
• Knowledge of food safety and sanitation regulations
• Ability to cost and accurately measure ingredients
• Excellent customer service and interpersonal skills
• Great leadership, organizational and multitasking skills

Professional Experience : Chef, La Maison Restaurant, 2015- Present

• Create seasonal menus based on ingredients in season and prepare meals using fresh, quality ingredients
• Monitor the kitchen staff and ensure food safety regulations are followed
• Develop cost- effective strategies for menu items
• Train and mentor kitchen staff and provide guidance when needed

Sous Chef, Bistro Restaurant, 2011- 2015

• Responsible for the efficient and smooth operations of the kitchen
• Developed and tested new recipes, monitored food quality, and ensured all kitchen staff adhered to health and safety regulations
• Assisted the Head Chef in managing staff and resolving kitchen issues

Education : B.S. in Culinary Arts, Cornell University, 2008- 2011 Certified Food Safety Administrator, National Restaurant Association, 2011

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Cook Resume with No Experience

Enthusiastic and dynamic individual eager to contribute their cooking knowledge and skills to an entry- level cook position. A quick learner with a passion for the culinary arts and an understanding of how to properly handle food and tools in a kitchen.

• Food Safety & Sanitation
• Kitchen Management
• Recipe Execution
• Time Management
• Food Preparation
• Menu Planning
• Team Collaboration
• Food Presentation
• Knife Skills
• Fire Safety

Responsibilities

• Prepare ingredients for station according to recipes, size of party and other specifications
• Ensure that the station and all food items are ready and available for service
• Follow recipes accurately and in a timely manner
• Be aware of the production schedule and plan accordingly
• Work closely with other cooks and chefs in order to ensure smooth operation of kitchen
• Maintain the quality of the food and the cleanliness of the kitchen
• Follow food safety and sanitation regulations
• Assist with the maintenance and upkeep of kitchen equipment and tools
• Participate in weekly inventory checks to ensure there is sufficient stock for service

Experience 0 Years

Level Junior

Education Bachelor’s

Cook Resume with 2 Years of Experience

Highly motivated Cook with 2 years of experience in fast- paced and fine dining establishments. Proven ability to work quickly and efficiently in a competitive environment, while still producing beautifully presented dishes. Highly knowledgeable in the preparation of a variety of foods, and passionate about creating unique flavors and presentations. Possesses strong organization and team- building skills, and is committed to delivering a positive and memorable dining experience to customers.

• Exceptional knowledge of a variety of cooking techniques
• Highly experienced in preparing large batches of food
• Ability to coordinate multiple tasks in a timely manner
• Exceptional knowledge of food safety procedures
• Skilled in using a range of kitchen equipment
• Ability to lead and motivate a team of kitchen staff
• Excellent communication and customer service skills

Responsibilities :

• Preparing and cooking a variety of dishes from scratch
• Preparing ingredients and ensuring all items are stocked and ready for use
• Setting up and breaking down the kitchen stations as needed
• Collaborating with other cooks and chefs to create unique dishes
• Ensuring all food is cooked to required temperatures and served at the right time
• Monitoring food supplies and ordering when necessary
• Ensuring all health and safety standards are adhered to
• Cleaning and sanitizing the kitchen and equipment on a regular basis

Experience 2+ Years

Cook Resume with 5 Years of Experience

Highly experienced cook with 5 years in the Hospitality industry, developed a wide range of skill sets and abilities in high- volume, fine dining and casual restaurant settings. Proven ability to work independently, manage large teams and deliver high- quality service and customer satisfaction. Demonstrated ability to lead, develop and motivate a team.

• Advanced knowledge of cooking techniques
• Experience in high- volume and fine dining restaurant settings
• Excellent communication, interpersonal and leadership skills
• Highly organized and efficient in day- to- day operations
• Ability to work well under pressure
• Preparing and cooking food according to established recipes
• Ensuring dishes are prepared in a timely and consistent manner
• Monitoring food quality and sanitation standards
• Overseeing the delegated tasks of kitchen staff
• Maintaining a clean, organized and well- stocked kitchen
• Training and supervising kitchen staff as needed
• Ordering and maintaining inventory of food and kitchen supplies
• Developing new recipes and menus as needed

Experience 5+ Years

Level Senior

Cook Resume with 7 Years of Experience

Motivated and passionate Cook with 7 years of experience in a professional kitchen setting. Proven ability to work in fast- paced environments while managing a wide range of tasks with attention to detail and accuracy. Committed to creating a positive dining experience with exemplary customer service and exceptional culinary creations.

• Menu development and modification
• Food preparation and presentation
• Kitchen organization and maintenance
• Health and safety standards
• Food cost and inventory management
• Recipe adherence and quality assurance
• Culinary analysis and troubleshooting
• Customer service and relationship building
• Prepped and cooked a variety of dishes both efficiently and with high quality
• Assisted in the development of new menu items, recipes, and techniques
• Ensured work area was clean, organized, and well- maintained
• Followed food safety standards, ensured all food was stored and handled properly
• Established and maintained effective working relationships with back- of- house staff
• Ensured accuracy, freshness, and quality of products by adhering to predetermined recipes, portion sizes, and presentation
• Monitored and maintained inventory levels to ensure ingredients were stocked and available
• Collaborated with other culinary staff to develop and improve recipes

Experience 7+ Years

Cook Resume with 10 Years of Experience

Experienced professional cook with over 10 years of experience in restaurants and other hospitality settings. Consistently praised for maintaining the highest standards of food safety and quality control. Skilled in preparing a wide array of cuisines, with knowledge of regional and international flavors. Possess a strong understanding of kitchen equipment and maintain a clean, organized, and safe working environment.

• Inventory Control
• Kitchen Sanitation
• Food Safety and Quality
• Cost Optimization
• Portion Control
• Customer Service
• Cook meals according to the menu and customer requests while maintaining quality and consistency.
• Ensure food safety and maintain quality control standards.
• Supervise and coordinate activities of kitchen staff and other personnel.
• Maintain accurate inventory of food and supplies.
• Monitor kitchen sanitation, equipment maintenance, and cleanliness.
• Assisted in the development of menus and new recipes.
• Adhere to all safety and sanitation regulations.
• Maintain a good working relationship with the team and customers.

Experience 10+ Years

Level Senior Manager

Education Master’s

Cook Resume with 15 Years of Experience

A highly experienced and motivated cook with 15 years of professional experience in the hospitality industry. Proven leadership and excellent organizational skills combined with strong culinary knowledge and a creative flair. Experienced in the preparation and presentation of a wide variety of meals, with a focus on ensuring customer satisfaction and high- quality standards in all food served.

• Excellent communication and interpersonal skills
• Expert in kitchen and food sanitation
• Strong knowledge of food safety and hygiene regulations
• Ability to work well under pressure with tight deadlines
• Sound knowledge of menu planning, preparation and presentation
• Extensive experience in all aspects of food service
• Highly efficient time- management and multitasking abilities
• Able to work collaboratively as part of a team
• Proficiency in using industry- standard cooking techniques
• Ability to develop recipes and menus
• Preparing and cooking meals for restaurant patrons in accordance with recipes and instructions
• Measuring and mixing ingredients, chopping vegetables and other necessary food preparation tasks
• Ensuring all dishes are prepared quickly, without compromising on quality and presentation
• Adhering to all health and safety regulations in the kitchen
• Maintaining a clean and organized work space
• Monitoring food levels and stocking up when necessary
• Assisting in menu planning and preparing cost analyses
• Training junior staff and overseeing their work
• Collaborating with restaurant staff to create new recipes and dishes
• Checking the quality and freshness of food deliveries
• Ensuring that all dishes adhere to the set standards of quality and presentation

Experience 15+ Years

Level Director

In addition to this, be sure to check out our resume templates , resume formats ,  cover letter examples ,  job description , and  career advice  pages for more helpful tips and advice.

What should be included in a Cook resume?

A cook resume should be tailored to the specific job for which you are applying. It should include all of the necessary skills, qualifications and experience you possess, as well as any additional information that is relevant. Here’s what the ideal cook resume should include:

• Name and contact information: Your name, address, telephone number and email address
• A profile summary: A brief statement summarizing your skills, experience and qualifications as a cook
• Work experience: A detailed list of all your previous and current cooking positions, including a description of the job duties and the length of time you held the position
• Education: A list of all the relevant qualifications and certifications you possess
• Special skills and qualifications: Include any specialized knowledge or training you’ve had that’s related to cooking, such as a food safety certification or an understanding of health regulations
• Personal qualities: Mention any unique abilities that make you an ideal candidate for the position, such as the ability to multi-task or problem-solve quickly
• References: Include the names and contact information of a few references who can vouch for your cooking ability.

What is a good summary for a Cook resume?

A good summary for a Cook resume should highlight the applicant’s ability to create innovative dishes, use a wide range of ingredients and techniques, and maintain a sanitary and safe kitchen environment. It should also emphasize the applicant’s excellent customer service skills, ability to work well in a team, and ability to take direction from the head chef. Additionally, a summary should include any relevant educational qualifications or certifications as well as any experience working in a commercial kitchen. This summary should be no more than four to five sentences and should be tailored to the specific job the applicant is applying for.

What is a good objective for a Cook resume?

A cook is a culinary professional who takes responsibility for preparing meals in a professional setting. They are responsible for the meal preparation, presentation, and cleanliness of the kitchen. A good objective on a cook resume should reflect the candidate’s knowledge in the culinary field and their commitment to the job.

• Demonstrate knowledge of food safety, preparation and serving techniques.
• Display excellent customer service skills and an ability to work as part of a team.
• Utilize knowledge of different cooking styles and techniques to prepare meals.
• Demonstrate a commitment to cleanliness and sanitation in the kitchen.
• Adapt quickly to new menu items and be able to accurately follow recipes.
• Ability to organize and prioritize tasks efficiently.
• Possess strong problem solving skills and be able to work under pressure.
• Work with a sense of urgency and be able to multitask in a fast paced environment.

How do you list Cook skills on a resume?

Cooking is a skill that is in high demand in many industries, including restaurants, catering companies, and food production. If you’re looking to land a job as a cook, it’s important to showcase your cooking skills on your resume. Here are some tips for how to list your cook skills on your resume:

• Highlight relevant cooking experience: If you have prior experience as a cook, make sure to list it prominently on your resume. Include the name and location of the restaurant where you worked, the type of cuisine you cooked, and any other relevant details.
• Include any certificates or awards: If you have any certifications related to the culinary arts or awards related to your cooking skills, make sure to list them on your resume.
• Detail the types of dishes you can prepare: Include a list of dishes you can prepare, such as soups, salads, entrees, and desserts. Be sure to mention any specialties you have, such as ethnic cuisine or vegan cooking.
• Describe your cooking abilities: Include information about your specific cooking abilities, such as your familiarity with various cooking techniques, your ability to work quickly and efficiently in a kitchen, and your ability to follow recipes accurately.
• Highlight your knowledge of food safety: Food safety is a very important part of the cooking profession. Make sure to list any training you have taken in food safety and any food safety certifications you may have.

By highlighting your cooking skills on your resume, you will have a better chance of landing the job of your dreams.

What skills should I put on my resume for Cook?

Cooks play an important role in the hospitality and food industry. They are responsible for preparing and presenting meals to customers in a professional manner. To stand out from the competition, it’s important to make sure your resume is packed with relevant skills and experience. Here are the top skills to consider putting on your resume when applying for a cook position:

• Kitchen Safety: It’s important to be aware of safety protocols in the kitchen and to be able to follow them correctly. This includes knowing how to properly handle knives, hot surfaces, and hazardous materials.
• Prep Skills: To be an effective cook, you must have the ability to properly prepare ingredients for cooking. This includes chopping, slicing, dicing, and marinating foods.
• Cooking Skills: Your resume should demonstrate that you have a strong understanding of various cooking techniques. This includes experience with grilling, frying, sautéing, and baking.
• Time Management: Cooking is an art that requires precise timing in order to achieve desirable results. Your resume should reflect your ability to work efficiently while multitasking.
• Recipe Development: Many restaurants look for cooks with experience in developing new recipes. If you have experience in this area, make sure to include it on your resume.
• Food Presentation: It’s important to be able to present food in a visually appealing manner. Make sure to include any experience you have with food styling on your resume.
• Food Knowledge: Make sure to include any knowledge you have of different types of foods and cuisines. This can include knowledge of international dishes, vegetarian and vegan dishes, and healthy recipes.
• Health & Safety Standards: It’s important for cooks to be aware of the health and safety standards in their kitchen. Make sure to include any certifications that demonstrate your knowledge of these standards.

Key takeaways for an Cook resume

If you are looking for an edge in the competitive job market, crafting the perfect cook resume is essential. As a cook, the qualifications you need to demonstrate can range from technical culinary skills to customer service and management experience. Here are a few key takeaways for drafting a successful cook resume.

• Highlight Your Culinary Skills: Make sure to include any technical culinary skills you have within the kitchen, such as knife skills, sanitation regulations and knowledge of food safety. Be sure to also list any certifications and awards you have received in the culinary field.
• Emphasize Your Professional Experience: Include any professional experience, whether paid or unpaid, that you have in the cooking field. This includes restaurants, catering, food service or other culinary environments. Be sure to emphasize your experience in food preparation, customer service, and food presentation.
• Demonstrate Your Leadership Abilities: Showcasing your leadership abilities can be helpful in separating yourself from other applicants. If you have any experience as a head chef, sous chef or lead prep cook, make sure to highlight this experience.
• Include Positive Customer Service Experiences: Showcasing your excellent customer service skills can be advantageous in the competitive job market. Include any positive customer service experiences you may have had with past employers.
• Talk About Your Management Experience: Demonstrating a knowledge of restaurant management is a great way to stand out as a cook. If you have any experience in managing a kitchen, listing the duties you were responsible for, such as budgeting, ordering, and scheduling can be helpful.

By following these key takeaways, you can create an effective cook resume that will make you stand out in the competitive job market. With the right qualifications and experiences, you can land your dream job in no time.

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• • Directed team of 10 cooks ensuring high-quality service for up to 300 diners per night.
• • Pioneered a waste reduction strategy that decreased food waste by 20%, saving the restaurant an estimated $15K annually.
• • Collaborated with executive chef to revamp menu, increasing customer satisfaction ratings by 25% within six months.
• • Managed the inventory and procurement process, reducing shortages by 35% through meticulous ordering and tracking.
• • Introduced a new training protocol for staff which improved cooking technique consistency across the board.
• • Provided exceptional guest experiences by maintaining high standards of plate presentation and recipe fidelity.
• • Assisted in the creation of five seasonal menus which boosted restaurant reviews and repeat business.
• • Enhanced kitchen operations efficiency by implementing a streamlined prep process, cutting down meal prep time by 15%.
• • Cultivated a robust vendor network to ensure the sourcing of premium ingredients while negotiating cost, resulting in a 10% reduction in expenses.
• • Mentored and coached 15 junior chefs, improving overall kitchen productivity and team performance.
• • Orchestrated the kitchen station reorganization which optimized workflow and decreased ticket times by approximately 8 minutes.
• • Managed a particular kitchen station, ensuring timely preparation of high-quality Italian cuisine for up to 200 daily customers.
• • Achieved a 10% reduction in cooking time by developing an efficient mise en place system.
• • Played a key role in a project to enhance the menu with 3 new signature dishes, receiving positive customer feedback.
• • Sustained a 98% accuracy rate in following standard recipes, which contributed to a consistent customer dining experience.

5 Cook Resume Examples & Guide for 2024

Cook manages the preparation and presentation of meals, ensuring quality and consistency in every dish. On your resume, consider highlighting your culinary training, experience with various cooking techniques, and familiarity with food safety regulations. Incorporating skills like teamwork, time management, and creativity can significantly enhance your profile. Additionally, mentioning any awards received or positive customer feedback can effectively illustrate the impact you've made in previous roles.

All resume examples in this guide

Experienced Line Cook

Entry-Level Cook

School Cook

Breakfast Cook

Resume Guide

Resume Format Tips

Resume Experience

Skills on Resume

Education & Certifications

Resume Summary Tips

Additional Resume Sections

Key Takeaways

As a cook, you might struggle with articulating the diverse range of culinary skills and kitchen management abilities you've gained in a structured and compelling way on your resume. Our guide is tailored to help you effectively highlight your culinary expertise and professional experience, ensuring your resume stands out to potential employers.

• Utilize real-life examples to refine your cook resume;
• Effectively write the experience section of your cook resume, even if you have minimal or no professional experience;
• Incorporate the industry's top 10 essential skills throughout your resume;
• Include your education and certifications to highlight your specific expertise.

If the cook resume isn't the right one for you, take a look at other related guides we have:

• High Volume Bartender Resume Example
• Ice Cream Server Resume Example
• Barback Resume Example
• Waitress Resume Example
• Head Bartender Resume Example
• Baker Resume Example
• Kitchen Manager Resume Example
• Waiter Resume Example
• Server Bartender Resume Example
• Line cook Resume Example

Optimize your cook resume format to pass the recruiters' assessment

What recruiters are looking for is systematised content that is clear and coherent. Thus, your cook resume needs to answer requirements and why you're the best candidate for the role from the get-go.

• Sorting your experience in the reverse chronological order - starting with your most recent and relevant roles. This is an excellent choice for more experienced professionals;
• Writing your contact information (e.g. personal phone number and email address ) and your portfolio or LinkedIn link in your cook resume header. If you're wondering to include a photo or not, always make sure that it's appropriate for the country you're applying in;
• Use the basic, most important cook resume sections - your experience, education, summary, etc. Use your resume's real estate wisely to tell a compelling, professional story and match job description's keywords;
• Don't go overboard with the length of your resume. One page is absolutely fine if you happen to have under a decade of relevant experience.

Are you still wondering if you should submit your cook resume in PDF or Word format ? The PDF has a few more advantages, as it doesn't change the format and the text can't be altered upon application.

Format matters most when your cook resume is assessed by the Applicant Tracker System (or the ATS).

The ATS parses resumes, looking for specific keywords, skills or experience that match the job description.

P.S. We recently did a study on how the ATS works and were able to demystify three of the biggest misconceptions about how it assesses candidate resumes.

To pass the ATS evaluation, select any of the serif or sans-serif fonts. Popular choices that would help your cook resume stand out include Raleway, Exo 2, Montserrat, etc.

Most traditionalists go for Arial or Times New Roman, but it's often the case that many candidates choose these fonts, and you'd thus lose points on the uniqueness front.

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Highlight any significant extracurricular activities that demonstrate valuable skills or leadership.

Don't forget to include these six sections on your cook resume:

• Header and summary for your contact details and to highlight your alignment with the cook job you're applying for
• Experience section to get into specific technologies you're apt at using and personal skills to deliver successful results
• Skills section to further highlight how your profile matches the job requirements
• Education section to provide your academic background
• Achievements to mention any career highlights that may be impressive, or that you might have missed so far in other resume sections

What recruiters want to see on your resume:

• Proficiency in various cooking techniques and cuisines
• Food safety and sanitation certifications (e.g., ServSafe)
• Experience with menu planning and inventory management
• Ability to work efficiently under pressure in a fast-paced kitchen environment
• Experience with specialized kitchen equipment and tools

Guide to your most impressive cook resume experience section

When it comes to your resume experience , stick to these simple, yet effective five steps:

• Show how your experience is relevant by including your responsibility, skill used, and outcome/-s;
• Use individual bullets to answer how your experience aligns with the job requirements;
• Think of a way to demonstrate the tangible results of your success with stats, numbers, and/or percentages ;
• Always tailor the experience section to the cook role you're applying for - this may sometimes include taking out irrelevant experience items;
• Highlight your best (and most relevant) achievements towards the top of each experience bullet.

You're not alone if you're struggling with curating your experience section. That's why we've prepared some professional, real-life cook resume samples to show how to best write your experience section (and more).

• Expertly managed the preparation of over 30 unique dishes per day in a fast-paced environment, while ensuring consistent quality and taste standards were met.
• Reduced food waste by 25% by implementing an efficient inventory tracking system and revising the food preparation process.
• Trained and supervised a team of 5 junior cooks, enhancing team productivity and improving dish presentation skills.
• Oversaw the launch of a new vegan menu, which increased monthly sales by 15% due to high customer demand for plant-based options.
• Maintained exceptional health and safety standards, evidenced by four consecutive 100% scores on health inspections.
• Collaborated with suppliers to source high-quality ingredients, resulting in enhanced flavors and customer satisfaction.
• Pioneered a kitchen waste reduction program that saved the restaurant approximately $8,000 per annum in operating costs.
• Consistently received compliments for dish creativity and taste, significantly contributing to a 10% increase in repeat customer visits.
• Mastered the use of a variety of kitchen equipment and technology, improving kitchen efficiency and reducing average meal preparation time.
• Single-handedly administered the breakfast and brunch section, serving up to 200 customers daily with a diverse menu selection.
• Demonstrated adaptability by rotating through multiple stations, gaining proficiency in sauté, grill, and pastry.
• Played a key role in revamping the menu, which attracted media attention and increased weekend patronage by 20%.
• Led a culinary team in a high-volume steakhouse, delivering over 250 meals nightly, with a focus on quality steak preparation and unique side dishes.
• Orchestrated a successful wine-pairing dinner series that boosted wine sales by 18% and generated significant local buzz.
• Cultivated a strong relationship with local farmers, incorporating farm-to-table specials that enhanced menu appeal and reduced carbon footprint.
• Conceptualized and executed a seasonal menu that led to a 12% increase in diner satisfaction during peak summer months.
• Achieved a notable reduction in ticket times by 15% through the strategic reorganization of kitchen workflow and processes.
• Championed a cross-training program for cooking staff, enabling team flexibility and improved coverage during peak dining hours.
• Facilitated a kitchen equipment upgrade that increased cooking efficiency and contributed to a smoother service operation.
• Headed a project to introduce organic ingredients into dishes, which strengthened customer trust and increased organic sales by 22%.
• Mediated between front-of-house and back-of-house teams, ensuring effective communication and a harmonious workplace environment.
• Reformulated the menu to focus on gluten-free options, addressing customer health trends and leading to a 30% rise in customer satisfaction scores.
• Implemented a staff incentive program that reduced turnover by 35% and fostered a culture of teamwork and excellence in the kitchen.
• Established a monthly culinary workshop for staff, improving their culinary skills and enabling them to contribute new dish ideas.

The following content includes information from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. The data represents the top responsibilities present on the task lists for cook professionals.

Top Responsibilities for Cook:

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Determine how food should be presented and create decorative food displays.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Recruit and hire staff, such as cooks and other kitchen workers.

Quantifying impact on your resume

• Specify the number of menu items you have developed or contributed to, illustrating your creativity and menu planning skills.
• Include the percentage by which you helped to reduce food costs, demonstrating your fiscal responsibility and cost-saving abilities.
• Mention the exact number of staff members you've managed or trained, highlighting your leadership and teaching skills.
• Quantify the volume of customers or meals you handle on average, showcasing your ability to work efficiently under pressure.
• State any improvement in food safety scores or health inspection results under your supervision, showing your commitment to hygiene and safety standards.
• List any awards or recognitions you have received, with the number of competitors if applicable, to underscore your excellence in the field.
• Cite any increases in customer satisfaction rates or positive review percentages that you have influenced, evidencing your focus on customer service.
• Report the number of new cooking techniques or cuisines you have mastered, reflecting your commitment to continuous learning and versatility in your cooking style.

Action verbs for your cook resume

No experience, no problem: writing your cook resume

You're quite set on the cook role of your dreams and think your application may add further value to your potential employers. Yet, you have no work experience . Here's how you can curate your resume to substitute your lack of experience:

• Don't list every single role you've had so far, but focus on ones that would align with the job you're applying for
• Include any valid experience in the field - whether it's at research or intern level
• Highlight the soft skills you'd bring about - those personality traits that have an added value to your application
• Focus on your education and certifications, if they make sense for the role.

Recommended reads:

• How to List GPA on Your Resume
• How to List Continuing Education on Your Resume

If you failed to obtain one of the certificates, as listed in the requirements, but decide to include it on your resume, make sure to include a note somewhere that you have the "relevant training, but are planning to re-take the exams". Support this statement with the actual date you're planning to be re-examined. Always be honest on your resume.

Popular cook hard skills and soft skills for your resume

Apart from assessing your professional expertise, recruiters are on the lookout for whether your skills align with the job.

Your profile would thus be assessed in regard to your:

• Hard or technical skills - your ability to perform on the job using particular technologies or software
• Soft skills - how you adapt, communicate, and thrive in different environments.

Both types of skills - hard and soft skills - are important for your resume, so make sure to create a dedicated skills section that:

• Lists up to five or six skills that align with the job advert.
• Integrates vital keywords for the industry, but also reflects on your personal strengths.
• Builds up further your skills with an achievements section within which you explain what you've achieved thanks to using the particular skill.
• Aims to always quantify in some way how you've used the skill, as it's not enough to just list it.

What are the most sought out hard and soft skills for cook roles?

Check out the industry's top choices with our two dedicated lists below:

Top skills for your cook resume:

Knife Skills

Food Safety and Sanitation

Cooking Techniques

Menu Planning

Grill Operation

Baking and Pastry Skills

Food Preparation Equipment

Inventory Management Software

Portion Control

Culinary Arts

Time Management

Attention to Detail

Communication

Adaptability

Problem Solving

Stress Management

Customer Service

Next, you will find information on the top technologies for cook professonals from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license.

Top technologies for Cook’s resume:

• Google Sheets
• Microsoft Excel
• Culinary Software Services ChefTec
• ReServe Interactive

List your educational qualifications and certifications in reverse chronological order.

Listing your education and certifications on your cook resume

Don't underestimate the importance of your resume education section . As it may hint at various skills (and experience) that are relevant to the job. When writing your education section:

• Include only higher education degrees with information about the institution and start/end dates
• If you're in the process of obtaining your degree, include your expected graduation date
• Consider leaving off degrees that aren't relevant to the job or industry
• Write a description of your education if it presents you with an opportunity to further showcase your achievements in a more research-focused environment

When describing your certifications on your resume, always consider their relevancy to the role. Use the same format to describe them as you would for your education. If you're wondering what the best certificates out there are for cook roles, check out the list below.

The top 5 certifications for your cook resume:

• Certified Culinarian (CC) - American Culinary Federation (ACF)
• ServSafe Food Handler Certificate (ServSafe) - National Restaurant Association
• ProChef Certification (PC I, PC II, PC III) - The Culinary Institute of America (CIA)
• Certified Executive Chef (CEC) - American Culinary Federation (ACF)
• Certified Sous Chef (CSC) - American Culinary Federation (ACF)

The content below includes information from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. The data represents the top associations for cook professionals.

Top US associations for a Cook professional

• American Culinary Federation
• American Personal and Private Chef Association
• Chaine Des Rotisseurs
• James Beard Foundation
• National Association for Catering and Events

Mention specific courses or projects that are pertinent to the job you're applying for.

When Should You Include Your High School on Your Resume?

• How To Include Your Relevant Coursework On A Resume

Cook resume summary or objective? The best choice is based on your experience

If you're wondering about the relevancy of the resume summary or the resume objective to your cook application - here's the truth.

The summary and objective provide recruiters with your expertise and accomplishments at a glance, within an up-to-five-sentence structure.

The difference is that the:

• Resume objective is also more focused on emphasizing your career goals. The objective is the perfect fit for (potentially more junior) candidates who'd like to balance their relevant experience with their career goals.
• Resume summary can provide you with space to also detail the unique value of what it's like to work with you. Cook candidates who have many noteworthy accomplishments start from the get-go with their summary.

Ensure that either type of resume introduction presents your cook expertise in the best light and aligns it with the job advert.

The more details you can provide with numbers, the more compelling your resume summary or objective will be.

Real-world cook candidates follow these frameworks in writing their resume summaries and objectives.

The end results are usually as such:

Resume summaries for a cook job

• With over seven years of dynamic experience at a Michelin-starred establishment, the applicant brings a refined palette and a comprehensive understanding of diverse culinary techniques, including expertise in French and Mediterranean cuisines. Notably led a team to win the prestigious "Best Service" award for two consecutive years.
• Dedicated culinarian with fifteen years of experience advancing from line cook to head chef within bustling New York City steakhouses, specializing in butchery and flame-grilling techniques. Instrumental in increasing customer satisfaction by 25% after overhauling the menu and cooking processes.
• Former IT specialist transitioning to the culinary arts with a progressive two-year training period under accomplished chefs in the Italian and fusion food scenes. Recognized for innovative dish creation that resulted in a cover feature in a local lifestyle magazine. Eager to infuse technological precision with culinary creativity.
• Experienced HR manager making the leap into gastronomy following a life-long passion for baking and pastry arts, fortified by an intensive six-month patisserie course in Paris. Achieved a personal milestone by successfully catering desserts for a charity event of 500 guests.
• As an entry-level cook with a recent culinary arts degree and a fervent dedication to farm-to-table principles, eager to bring unmatched zeal for organic ingredients and sustainable practices to a kitchen team committed to culinary excellence and innovation.
• Passionate about the culinary world with no professional kitchen experience, yet armed with an extensive knowledge of regional spices and home-cooked techniques, seeking to contribute an enthusiastic work ethic and a fresh perspective to a forward-thinking culinary brigade.

Average salary info by state in the US for Cook professionals

Local salary info for Cook.” Source: My Next Move, National Center for O*NET Development. Accessed 10/15/2024

Additional valuable cook resume sections to stand out

When assessing candidate applications, recruiters are often on the lookout for elements that go beyond meeting standard requirements and technical expertise.

This is where extra sections could play a key role in showcasing your unique skill set and personality.

Make sure to include sections dedicated to:

• How you spend your free time, outside of work. The interests resume section also goes to show your personality and transferrable skills; and may also serve to fill in gaps in your experience;
• Most innovative work. The projects resume section brings focus to what you're most proud of within the field;
• How you're able to overcome language barriers. The language resume section is always nice to have, especially if communication would be a big part of your future role;
• Industry-wide recognitions. Remember that the awards resume section should highlight your most noteworthy accolades and prizes.

Key takeaways

• Pay special attention to the tiny details that make up your cook resume formatting: the more tailored your application to the role is, the better your chances at success would be;
• Select the sections you include (summary or objective, etc.) and formatting (reverse-chronological, hybrid, etc.) based on your experience level;
• Select experience items and, consequently, achievements that showcase you in the best light and are relevant to the job;
• Your profile will be assessed both based on your technical capabilities and personality skills - curate those through your resume;
• Certifications and education showcase your dedication to the particular industry.

Looking to build your own Cook resume?

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Cook Resume Samples

The guide to resume tailoring.

Guide the recruiter to the conclusion that you are the best candidate for the cook job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

Craft your perfect resume by picking job responsibilities written by professional recruiters

Pick from the thousands of curated job responsibilities used by the leading companies, tailor your resume & cover letter with wording that best fits for each job you apply.

Create a Resume in Minutes with Professional Resume Templates

• Directs work, provides training and performs inspections of work performed by detainee food service staff
• Directs work, provides training, and performs inspections of work performed by detainee food service staff
• Maintains good working relationships with coworkers, customers, administrators and managers
• In collaboration with the Food Service Supervisor and/or the Manager of Food and Nutrition Services, establishes priorities for activities based on work demand
• Participates in Performance Improvement activities to assure continuous Quality Improvement
• Assist others in workload management as time allows
• Perform all assigned prep work and replenish/restock work station with supplies
• Performs drug count when beginning and ending shift and whenever necessary, provides oversight of unlicensed staff
• Performs daily or scheduled cleaning duties, in accordance with established policies and procedures; Scrubs and mops floors, cleans and sanitizes equipment
• Performs other duties as assigned by supervisor
• Develop and implement long-range and short-term sales plans
• Work with Center Executive Director to ensure customer satisfaction and to assess/respond to customer satisfaction surveys
• Perform other duties as requested
• Implements patient's individualized treatment plan as established by the primary Occupational Therapist
• Works in a normal institutional kitchen environment. May be exposed to extreme hot or cold temperatures. May work with water and various sanitation chemicals
• Assists with catering and special functions with or in the absence of the First Cook or Manager
• Checks in early morning deliveries and reports stock shortages to Manager
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Working Conditions
• Performs other duties as assigned by the Shift Lead Cook to assure quality patient food
• Know how to work in teams
• Basic knowledge of culinary techniques and able to execute recipes accurately in a timely manner
• Basic familiarity with computers. Ability to navigate at a basic level within web-based applications
• Ability to comprehend good quality products and maintain proper consistency on all finished products
• Inspects quality of food product used to prepare cuisine. Informs Executive Chef and Sous Chef when quality is not acceptable
• Ability to manage stress in a highly visible service organization
• Possess a positive attitude, professionalism and have the ability to work independently and follow directions
• Ability to deal professionally, courteously and tactfully with the public and coworkers
• Possess considerable knowledge in food preparation, presentation and portion control
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
• Good oral communication skills and ability to understand and follow direction

15 Cook resume templates

Read our complete resume writing guides

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• Minimum 3 years experience or culinary certification and 2 years related experience in fine dining
• Demonstrates knowledge of proper food handling
• Ability to propose menu items
• Knowledge of ingredients specialized to the location
• Knowledge of small wares specialized to the location

Cook-disneyland Resume Examples & Samples

• Candidates with no working experience are required to have the Certificate or Diploma in a related subject
• Ability to speak Cantonese
• Ability to speak English is preferred

Cook Resume Examples & Samples

• Prepares and cooks all meals according to Executive Chef’s direction
• Follows all food handling, health and safety regulations
• Works swiftly and safely to deliver quick client service
• Maintains prep and storage areas in a clean, tidy and safe manner
• Keeps records of quantities used and assists with food and supplies ordering
• Ensures proper rotation of perishable stocks
• 3-5 years previous experience, excelling in a team environment

Culinary Sushi Cook-walt Disney World Resume Examples & Samples

• Minimum 3 years of experience working with a wide variety of sushi
• Demonstrates good judgment of quantity, quality and production
• Understanding of recipe conversion
• Experience with seasonal menus
• Will work in an on-stage kitchen environment with a lot of Guest contact
• Familiar with traditional Japanese culture/cuisine
• Demonstrated leadership skills and is comfortable giving others direction

Cook / Food Service Generalist Resume Examples & Samples

• Prepares food to required specifications by following recipes and/or directions for preparing, seasoning, cooking, carving
• Reads menus, estimates food requirement, checks production and keeps records
• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies
• May clean and sanitize work stations and equipment and must follow all procedures
• Provides highest quality customer service at all times
• Assists Café Manager with daily production of food for cafes
• Executes catering production and turn out for corporate and third party events as needed
• Maintain a flexible, cooperative position in a frequently changing work environment
• Be a team player and develop effective professional relationships with Departmental staff members
• Culinary Degree or equivalent food industry knowledge and experience
• 3 + years of relevant food service experience
• Knowledge of and interest in current food and catering trends with a focus on organic, farm to table dining, food quality, food safety and sanitation and outstanding food presentation
• Computer literacy skills to include but not limited to all Microsoft Office programs, Microsoft Outlook, Internet navigation
• Attention to detail and strong organizational skills

Cook-dining Services Resume Examples & Samples

• Knife skills
• Oral communications skills
• Fine Dining, high volume, luxury hotel/restaurant knowledge
• Must be able to lift large items up to 50 lbs

Entry Cook-beaver Crepes Resume Examples & Samples

• Able to talk and hear directions in a loud kitchen environment - required
• Able to work in a loud, hot kitchen for up to 8 hours during a shift - required
• Must be willing to cross-train with the cashier position - required
• Previous cooking experience - preferred

Cook-legends Bar & Grill Resume Examples & Samples

• Opening and closing prep
• Preparing menu items without waste
• Precise attention to detail and presentation

Intermediate Cook-doubletree by Hilton Resume Examples & Samples

• Prepping for dinner service
• Setting up line for dinner
• Cooking food to order in a timely manner

Cook Entry Level Resume Examples & Samples

• Communicates with supervisor / co-workers and follows instructions both oral and written
• Maintains a safe working environment in the kitchen, service line, and surrounding areas
• Takes responsibility for the product used and manages it to assure quality products are delivered to the guest
• Must practice good personal hygiene and safe food handling skills
• Other duties include stocking coolers and freezers, maintaining and cleaning kitchen and equipment, properly covering and storing food items, and rotating products to insure freshness

Cook-advanced Pastry Resume Examples & Samples

• This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities, who is able to work unsupervised, manage a kitchen in the Chef's absence
• This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments
• Responsible for preparation of all pastry and baking needs for the service, line, events and special requests
• Follow prep sheets accurately and with a sense of urgency
• Take an active role in the apprentice program and the development of apprentice skills
• Write seasonal menus and menus for specail events
• 2 years pastry experience in a fast-paced restaurant - required
• Team oriented attitude is a must - required
• ServSafe certification - preferred
• Maintain proper food handling and sanitation through the shift
• All Requirements listed above
• Minimum 4 years previous cooking experience
• Ability to manage a team
• Ability to assist with food orders

Intermediate Cook-mountain Dining Resume Examples & Samples

• Take orders from customers and cook a variety of foods that require a short preparation time
• Perform simple food preparation tasks such as making sandwiches, pizza, carving meats, serving soup, etc. as well as more skilled knife work preparing food ingredients
• Ability to communicate effectively and with a sense of urgency

Cook-entry Resume Examples & Samples

• Preps and works assigned stations quickly and cleanly
• Perform simple food preparation tasks such as making sandwiches, pizza, carving meats, serving soup, etc
• Clean food preparation equipment, work areas, counters, tables, etc. without supervision
• FIFO (first in, first out) rule observed daily in food rotation
• Supervise and assist with the preparation of various hot foods, such as cooking basic sauces, soups and vegetable dishes; butchering meats, poultry and fish
• Supervise and assist with the proper plating of dinners
• Train and plan, assign, check, and evaluate work of 3 to 6 line and prep cooks and other kitchen staff
• High School graduation or equivalent - Required
• Knowledge of proper sanitation and safe food handling

Cook Bar & Grill Resume Examples & Samples

• Running a station, following standardized receipes, and completing given assignments in a fast paced kitchen
• Communicating with supervisor, bartenders, servers, and other co-workers as well as guests
• Must practice good personal hygiene, safe food handling, and proper sanitation of work space
• Stock coolers and freezers, rotating product to ensure freshness
• Properly cover and store all food product

Vail Mountain Dining Advanced Cook Resume Examples & Samples

• Responsible for ensuring all stations are ready for service with adequate back up of mise en place and next day’s service
• Conducts daily line checks, creation of daily preparation lists, cleaning, opening and closing lists for the station
• Ensures proper health and sanitation standards are maintained by conducting internal food safety audit weekly
• Ensures all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards, including daily logging of refrigerator and freezer temperatures
• Follow and enforce kitchen safety regulations, in particular 100% compliance of the cut glove policy. Follow up and follow through is essential
• Conduct equipment and skills training as and when needed
• Other duties as assigned by your supervisor or Senior Management
• Two years minimum line cooking experience in a fine dining and high volume establishment - required
• Must be 18 years of age or older - required
• Flexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested - required
• Progressive culinary experience working in a kitchen with an emphasis on line cooking in fine dining and high volume - preferred

Cook-experienced Resume Examples & Samples

• This is an experienced cook with a strong work ethic and an interest in furthering one’s culinary career
• Handle own station, work off prep list and complete station set up in time allotted
• Understand and practice HACCP principles
• All responsibilities associated with the Intermediate level role
• 2 years of previous experience in a fast paced restaurant. -required for Advanced Level (previous culinary experience required for Intermediate Level)
• Must be willing to provide own culinary tools. -required for Advanced
• Previous supervisory experience. -preferred for Advanced

Cafe Cook Resume Examples & Samples

• Prepare and cook food
• Place weekly food orders with warehouse
• Set-up menu and banquet arrangements or for lunch meetings
• Responsible for keeping dishes and other kitchen equipment clean
• Transfer supplies and equipment between storage and work areas. Load/unload trucks picking up or delivering supplies and food
• Visibly demonstrate safety commitment by following all safety and health procedures and modeling the behaviors related to such. Actively participate in support of all safety activities aligned with Safety Excellence
• Perform other duties as needed, i.e., cash register closeout at end of shift, open/close snack bar, etc
• Regularly required to stand, walk, reach, talk and hear

Workplace Banking Fsc-dupage / Cook Resume Examples & Samples

• 2 to 6 years of sales experience
• Strong oral/written communication skills
• Effective time management and problem resolution skills
• The ability to work successfully as a team member
• Expert skills in PNC banking systems including Genesis, Corporate Banking CRM and Lotus Notes is preferred
• Capable of conducting working independently

Buyer Williams Sonoma Cook s Tools Resume Examples & Samples

• Perform market analysis, competitive shop and analyze sales trends to keep abreast of current trends. Obtain feedback from stores to improve product and add to collections
• Identify emerging trends. Develop business strategies outlining strengths, weaknesses, new opportunities and threats. Communicate annual and seasonal strategies to functional areas (Inventory, Design, Sourcing, Production, Packaging, Visual)
• Maintain relationships, resolve issues and conduct final negotiations with significant suppliers and agents as necessary (domestic and overseas)
• Provide Inventory Management with final assortment plans (line lists), product details, target retails, estimated IMU, importance to overall assortment (big bets), flow to DC and floor plan location for developing purchase projections and buy plans
• Approve final product collections from Designs recommendations, Order quantities from Inventory Management recommendations, Costing and delivery dates from Sourcing and Production, Changes that affect production deadlines and plan objectives, Floor plan layouts from Visual, and Signage and in-store collateral
• Develop one Assistant Buyers. Clarify objectives, assess performance and provide regular feedback
• Work closely with catalog counterpart to develop appropriate merchandising/pricing strategies for the brand
• 5-7 years Buying/Merchandising experience
• Have ability to manage the outlet during the chef's absence, supervise all stations and operate to standards
• Minimum 2 years of quality cook experience
• Broad knowledge of all culinary styles and cooking techiques

Advanced Cook Double Tree by Hilton Resume Examples & Samples

• Adheres to all five star/diamond brand standards to ensure that all guests have an outstanding culinary experience
• Keep all coolers and walk-ins neat and clean.　
• At least 2 years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant
• Ability to work holidays and weekends
• Ability to stand for up to 6 hours
• Ability to lift and carry 50lbs
• Ability to speak and communicate in English
• Previous Food and Beverage experience (Preferred)
• All qualifications listed for Entry, plus
• Work off of a prep-list to prepare food in accordance with Kirkwood Menus
• All qualifications listed for intermediate, plus
• Fabricate items to standard during service and completes prep list for next service period
• Inspect food preparation and serving areas within the restaurant to ensure observance of safe, sanitary food handling practices
• Apply Vail Mountain Dining standards for speed and quality
• Expedites food, solved problems as they arise, and approaches special requests with flexibility
• Applies a variety of culinary techniques and practices
• Must be able to lift and carry 40+ lbs. -required
• Must be available to work weekends and holidays as requested. -required
• This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities
• This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments
• Will be responsible for all pastry operations at the Ranch including banquets/buyout events and special events
• Prep and work assigned station quickly and cleanly
• Prepare all pastry products to the specifications of the high standards of the Chef
• Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists
• 2+ years pastry experience in a fast-paced restaurant - required
• Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 20th through January 2nd, Presidents’ Day Weekend, and any other holidays as requested - required
• Participates in and occasionally supervise kitchen duties to ensure smooth operations
• Practices safe HACCP principles
• 2 years of previous experience in a fast paced restaurant. -required
• Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents’ Day Weekend, and any other holidays as requested. -required
• Previous supervisory experience. -preferred
• Assist with setting up and stocking work areas with all necessary food, supplies and equipment
• High School graduation or equivalent, training in a culinary arts school plus two years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired
• Broad base of knowledge and skills in quantity food handling, preparation and cooking
• Responsible for food preparation and production for the event as assigned
• Perform tasks for the banquet as per the Banquet Event Order – BEO
• Assist in plate up of the banquet
• 100% compliance in use of cut glove policy
• Ensure all the coolers, freezers and walk ins is maintained at companies, health inspector’s food safety standards and HAACP standards, including daily logging of refrigerator and freezer temperatures
• Follows and enforces kitchen safety regulations
• Break down and clean up kitchen upon completion of banquet
• Ability to wash dishes, pot and pans
• Previous Experience cooking in a professional kitchen is a must - required
• Must be able to lift 40+Lbs - required
• Flexibility in scheduling, ability to work weekends and holidays - required
• Formal Culinary Training and emphasis on banquet operations - preferred
• Some baking and pastry training - preferred
• Serv Safe Certification - preferred

Test Kitchen Cook Williams Sonoma Resume Examples & Samples

• Culinary degree and 3-5 years related culinary experience strongly preferred
• Exceptional organizational skills with attention to detail
• Broad knowledge of food and culture
• Bachelors/ Associates degree a plus

Intermediate Cook Resume Examples & Samples

• 18 years or older - required
• Cooking/Kitchen experience - required
• Must have prior knowledge of cutting techniques, kitchen safety and sanitation
• Must be able to read, write, speak and understand English conversationally - required
• Serve Safe certification - preferred
• Must exhibit a professional demeanor through appearance, adhering to the uniform standards, and by maintaining a positive attitude toward all employees, managers and Club Members
• Willing to learn and adapt to the chefs standards and maintaining a passion for cooking
• Culinary degree/certificate - preferred
• Colorado drivers license
• Must be able to communicate in English, Spanish - preferred
• Previous hotel food and beverage experience
• Prepare various foods in a timely and correct manner, using proper portion control, proper utensils and equipment, to the standards of the outlet and Health Department
• Follow prep sheets accurately, work with management to improve or modify existing prep instructions if necessary
• Maintain a sense of urgency, while remaining flexible and adaptable to situations
• Read, understand, and follow recipes and standards, work with management to improve/modify existing recipes if necessary
• Rotate product based on outlet's procedures and maintain a clean & sanitary work station
• Other duties, including cleaning, stewarding, and other duties as assigned by management
• Outdoor work required
• Gondola/chair commute required and unpaid
• Previous experince working as a cook in a high volume ticket service environment
• Previous experience reading, understanding and following recipes and standards
• Self motivates to resolve issues, to anticipate volumes, and demostrates higher level kitchen/sanitation knowledge
• Supervise and assist with the preparation of a wide variety of basic menu items: cook soups, sauces and vegetable dishes; butcher and cook meats, poultry and fish; prepare various salads and desserts; and the like. Perform a variety of complex cooking tasks
• Perform various supervisory/personnel management functions, such as payroll processing, in supervisor's absence
• High School education or equivalent; training in a culinary arts school, plus 2-4 years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired

Experienced Cook-one Ski Hill Place Resume Examples & Samples

• Maintains stock levels throughout day
• Participates in and occasionally supervise kitchen duties to ensure smooth operation
• Experience in a wide variety of techniques. -required
• Maintain cleanliness of equipment and facilities managed by stables crew
• ServSafe or equivalent Food Safety Certification within first 30 days of employment -required
• Valid drivers license - required
• Experience working with little or no supervision
• Ability to work in a nontraditional kitchen atmosphere
• Ability to work and interact with employees from other departments

Pantry Cook / Garde Manager Resume Examples & Samples

• Demonstrated knowledge of proper food handling
• Proficient with basic tools, measurements and kitchen equipment
• Must be capable of handling a typical kitchen environment, standing for long periods of time, lifting up to 50lbs, etc
• Must have excellent sanitation habits and be willing to adhere to dress code

Intermediate Level Cook-vail Marriott Mountain Resort Resume Examples & Samples

• Assigns production and preparation levels based on projected business forecast
• Culinary Degree/certificate. -preferred
• English/Spanish Bilingual. -preferred
• Must be able stoop, kneel, crouch and crawl. -required
• 2 satisfactory references. -required

Entry Level Cook-vail Marriott Resume Examples & Samples

• To work as directed on station of assignment under appropriate supervision
• Set-up station properly and on time for each service period
• Make sure food quality and quantity is correct
• Be able to assist in same day prep and advance prep for another station as instructed by supervisor
• Be available to come to any and all kitchen meetings while on or off duty (off duty meetings will be paid)
• All food items for storage must be covered with cling film, dated, labeled and initialed by person who made it or used it first
• Rotation of foods – (FIFO) FIRST IN, FIRST OUT
• Follow all HACCP requirements
• Fill out the appropriate cleaning charts on a daily basis
• Be aware of accident prevention and help enforce safe work conditions – ZERO ACCIDENTS IS OUR GOAL

Intermediate Level Cook-doubletree by Hilton Resume Examples & Samples

• Help put away food orders when they arrive
• Colorado food handlers permit
• At least 1 year fine dining experience

Advanced Level Cook-doubletree by Hilton Resume Examples & Samples

• Help the Chef(s) maintain all par levels for the kitchen(s)
• Current certification in state Professional Food Handler Program
• Culinary degree/certificate - Preferred

Intermediate Level Cook-fine Dining Resume Examples & Samples

• Minimum 2 years cooking experience - required
• Able to work in a hot kitchen environment for up to 8 hours during a shift - required
• Able to work weekends and holidays as necessary - required
• Culinary Degree - preferred
• College Degree - preferred

Cook-winter Seasonal Resume Examples & Samples

• Prior Baking experience needed
• Have knowledge of Using a Hobart Mixer and Dough Sheeter
• Have knowledge of Mise En Place/ Organization
• Have knowledge of Kitchen Measurements and conversions
• Have knowledge of Proofing and Baking dough products
• Being able to stand on your feet for long periods of time
• Being able to lift 40 + Pounds on a multiple times daily
• High School graduation or equivalent
• Experience in a professional kitchen - preferred
• Basic understanding of restaurant kitchen operations

Advanced Level Cook-vail Marriott Resume Examples & Samples

• Ensure that BEO’s are priced on a daily basis
• Assign production and preparation levels based on projected business forecast
• Check products to see that all standards are met
• Monitor raw materials inventory, and inform sous chef when items run low
• Must be willing to purchase and wear slip resistant shoes within the first week of work. -required

Experienced Cook / Culinary Professional Resume Examples & Samples

• Must be fluent in English. -required
• Must be able to stand for 8+ hours. -required
• 1 year of previous experience in a fast paced restaurant. -required (fine dining culinary experience is preferred)
• Must be willing to provide own culinary tools. -required
• Prior experience working in a professional kitchen - required

Children s Center Cook Resume Examples & Samples

• School lunch program experience helpful - required
• Proper food handling procedures; knowledge - basic food preparation - required
• English fluency - required
• Basic computer knowledge/skills - required
• Previous experience working with parents and children - preferred
• Previous experience working in a guest service position - preferred
• Nutrition background - preferred

Fine Dining Specialty Cook-disneyland Resort Resume Examples & Samples

• Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan
• Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurements requirements
• Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures
• Cleans kitchen equipment
• Ability to handle special dietary request and to work with guest requiring special request due to dietary concerns
• Creates seasonings, cures and rubs
• May bone and clean shellfish, cut, trim or grind meats, fish or poultry
• Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment
• Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks and Guests
• Minimum 3 years’ experience in culinary field/high volume restaurant or culinary degree and 2 years related experience
• Exhibits a positive, friendly and helpful attitude to our guest and fellow cast members
• Food Safety Certification or equivalent
• Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Workbrain)
• Vocation School training or High School certification
• Culinary Education Degree or equivalent

Culinary Cook Pastry / Baking, WDW Resume Examples & Samples

• You must be at least 18 years of age to be considered for this role
• Minimum 3 years Pastry/Baking experience or Pastry/Baking Certification and 2 years related experience in Pastry/Baking
• Expert in all functions of the bakery
• Master of multiple advanced pastry/baking techniques and chocolate work
• Positive professional image (on-stage work)
• Strong interpersonal skills, including verbal communication. Desire to work onstage and share knowledge and experience with our Guests
• Ability to work under pressure and handle high profile projects
• Must be comfortable working quickly and efficiently
• Will be held to a high standard with exact attention to detail
• Demonstrates excellent judgment of quantity, quality and production
• Ability to propose bakery items
• Knowledge of food allergies
• Efficient food production
• Speed of production & preparation
• Conceptualization of featured dishes
• Friendly demeanor
• Sauces & Soups
• Line setup & breakdown
• Banquet production
• Ability and willingness to follow direction
• Attendance of a culinary academy
• Punctuality
• Replicable presentation
• A "Be Prepared" attitude
• Lightning fast food production
• Banquet experience
• Responsible for making sure that food is prepared to the exact specifications of the Sous-Chef, establishment, and customer
• During meal service, you are responsible to make sure that food is ready at the right time, in the right order so that it is ready for the customers to eat and at the right temperature
• You may also be called on to unload delivery trucks and store inventory correctly. Stocking pantries or walk in refrigerators, or simply inventorying items
• Uphold the health and safety standards set by the MAPAQ and the Executive Chef
• Prepare ready- to- go meals
• Will be required to ensure and maintain cleanliness of the kitchen at all times
• Health and hygiene certificate
• Interest in vegetarian and health conscious cooking
• Openness towards international cuisine
• Versatile and resourceful
• College degree in a professional cooking program
• 2 years professional cooking experience

Concessions Cook Resume Examples & Samples

• Maintains a clean, safe and well organized work environment
• Cleans work areas, tools, equipment and dishes as needed
• Completes temperature checks and logs
• Assists with receiving and relocating stock to locations as needed
• Performs all other duties as assigned, including rotation to other concession positions as needed

Entry Level Cook-beano s Cabin Resume Examples & Samples

• Takes responsibility for the product used and manages it to assure a quality product
• Minimum 2 years of cooking experience in a fine dining restaurant - required
• Assist in production preperation and staff meal preperation - required
• Able to keep a clean work station - required

Entry Level Cook-spruce Saddle Resume Examples & Samples

• Must be able to communicate fluently in English
• Must be able to lift up to 40lbs
• Must follow all safety and sanitation rules and regulations
• Must be flexible in their job duties
• Must be able to follow all the rules and policies of Spruce Saddle Lodge and Vail Resorts

Entry Level Cook-talons Resume Examples & Samples

• Able to lift up to 50lbs - required
• Able to work weekends and holidays - required
• Snow removal may be required

Intermediate Level Cook-the Osprey Resume Examples & Samples

• Represents the food production on a daily basis
• Supervises and directs training in food production areas
• Checks products to see that standards are being met
• Checks raw materials inventories to ensure no lack of hard to buy luxury items and directs these to the sous chef
• All other projects as requested by supervisors
• Must be able to lift 50 pounds. -required

Cuisine On-the-go Cook Resume Examples & Samples

• All food items are stored, labeled and rotated properly
• Maintain a safe and sanitary environment by adhering to all health regulations
• Washing dishes

Intermediate Level Cook-hospitality Resume Examples & Samples

• Provide superior service to our customers at all times, while additionally following the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner
• Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese, and the like
• Knowledge of inventory control, ordering, menu planning, and quality control methods
• Perform food preparation tasks, with a sense of urgency, while observing culinary, safety and sanitary guidelines, with little supervision
• Provide exceptional customer service to guests
• Assist in ordering, receiving, and inventory control
• Demonstrate teamwork and cooperation with co workers
• Ability to work in Microsoft Office

Intermediate Level Cook-beaver Crepe & Cookie Company Resume Examples & Samples

• Guest service and cash handling required as well as point of sale skills
• Communicates with the Chef manager and follows detailed instructions both oral and written
• Takes responsibility for the product used and manages it to assure quality
• Previous cooking experience - required

Entry Level Cook-game Creek Club-winter Seasonal Resume Examples & Samples

• Develop and apply basic culinary knowledge and competent knife skills
• Handle own station, work off prep list and complete station setup in time allotted
• Will attend HACCP training and practice those techniques
• Previous cooking experience required, or must be enrolled in culinary program - required

Advanced Level Cook-the Th-winter Seasonal Resume Examples & Samples

• Ensures your station is ready for service with adequate mise en place for the day and next day’s service
• Coordinates with Supervisors, Sous Chefs, and Warehouse team daily to organize timely meal ordering requirements ensuring consistency in quality, taste and presentation
• Follows and enforces kitchen safety regulations, in particular 100% compliance of the cut glove policy
• Executes first tracks breakfasts/group events/weddings/buy-out events needs as per banquet event orders
• Assists peers and / departments when need arises or required
• Attends all trainings and other classes as assigned or advised by Supervisor or Sous Chef or Senior Management
• Must be highly organized and always have a sense of urgency
• Must be able to lift 40+ lbs
• Flexibility in scheduling, ability to long hours, work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested
• High Volume Fine Dining Experience - preferred
• In-person interview or Skype interview - required

Bar Cook Resume Examples & Samples

• Running a station, following standardized recipes, and completing given assignments in a fast paced kitchen
• Maintain a safe and clean working environment in the kitchen, service line, and surronding areas
• Prep food for the day including cutting vegetables demonstrating safe knife handling skills
• Take responsibility for products used and manage them to assure quality products are delivered to the guest
• Maintain and clean kitchen and equipment
• Read and manage food printer tickets and communicate orders with co-workers

Cook-aulani Resume Examples & Samples

• Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods
• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads
• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items
• Ability to assist Chef in preparing items for Guests with special dietary needs
• Experience in culinary field/high volume restaurant minimum 3-6 months, or up to 1 year
• Enrolled in a culinary education program or equivalent
• Full availability SEVEN (7) days a weeks is preferred

Advanced Cook-one Ski Hill Place Resume Examples & Samples

• Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all co-workers, managers and guests.　
• Capable of working as a part of a cohesive culinary/kitchen team.　　
• Assist in prepping all kitchen lines and re-stocking the lines, as necessary.　
• Able to communicate effectively in English
• Prepares sufficient quantities of food product in accordance to production plan or forecast needs
• Wraps, dates, and rotates food items
• Utilizes whole food products eliminating waste
• Requisitions inventory and receive supplies as necessary for daily production
• Supports food servers by preparing food and beverages
• Maintains an organized and clean work area
• Controls inventory through conscientious use and careful monitoring of all food and beverage products
• Regular and Reliable Attendance
• High school diploma or GED: or one to three months related experience and/or training; or equivalent combination of education and experience
• Sanitation Training and Alcohol Awareness Training
• Fine dining or country club experience preferred
• Available to work the breakfast shift (approximately 5am-1pm)
• Previous hotel food and beverage experience - preferred
• You can take advantage of amazing Hilton room discounts during your career with us! Hilton room discounts are offered at any Hilton property throughout the world.**

Saute Cook Resume Examples & Samples

• Previous saute/grill/broiler experience a plus
• Must be able to work clean, and be health inspection ready at all times
• Must possess passion and attention to detail, enjoy prep, busy services and be enthusiastic about producing a quality product
• Maintain high standards of quality of food production to ensure member/guest satisfaction
• Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective manner. Maintain and apply excellent customer relations skills when working with guests
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all time, ensure all storage areas are tidy and all products are stored appropriately
• Set up and stock stations with all necessary supplies, clean up kitchen and take care of leftover food
• Stock inventory appropriately
• Perform special projects and related activities as directed by the Chef
• Must have the ability to multitask and possess good communication skills
• An individual with a working knowledge of cash handling and kitchen operations is required
• Prefer an individual who has availability to work various days and times
• Extremely friendly and outgoing with a strong work ethic
• Able to communicate fluently in English - required
• Able to stand for long periods of time - required
• Minimum of one year of experience in volume food preparation, buffet presentation and institutional services
• Assess strong leadership qualities, supervisory skills and technical skills in the areas of meat cutting, baking, salad preparation and a la carte food preparation
• Prepare and cook the evening meal or any other meal if necessary for 300 – 1000 people
• Train, supervise and evaluate up to 45 seasonal and three year-round staff
• Work with dining room supervisors to insure appropriate services and special dietary needs
• Maintain a positive relationship with all food service employees, guests and conference leaders
• Supervise the serving of the meal
• Insure conference attendee satisfaction and repeat bookings
• Achieve revenue goals and control expenses
• Oversee all aspects of the evening food service operation
• Support the Association safety program. Promote safe work practices and a safe environment for guests/members and staff
• Support YMCA of the Rockies Mission Statement and reflect YMCA core values in all functions – faith, caring, honesty, responsibility & respect
• Recommend to the Food Service Manager promotions and salary adjustments appropriate for staff

Intermediate Level Cook-fast Casual Resume Examples & Samples

• Fabricate items to standard during service
• Understand and apply Vail Mountain Dining standards for speed and quality
• Practice good personal hygiene, safe food handling and culinary skills

Intermediate Cook-beaver Crepes Resume Examples & Samples

• Running a station and following standardized recipes and completing given assignments in a fast paced creperie and cafe
• Maintains a safe environment in the store, patio and behind the service line
• 6-12 months experience working in a cafe or kitchen environment - required
• Must follow all policies and procedures for the Food and Beverage Department and Vail Resorts - required
• ServeSafe Certified; understanding and practicing food safety and safe food handling at all times
• Ability to interact and communicate directly with customers and approach them in a professional manner
• Ability and history of purchasing and receiving
• Teamwork experience/skills
• Ability to work on one’s feet for extended periods of time
• Ability to life 50 pounds

Entry Cook-mountain Dining Resume Examples & Samples

• English Proficiency
• Able to work the entire season (June- September)
• Flexibility is a must, and typically most hours will be on weekends and holidays
• Basic food preparation tasks
• Basic cooking skills
• Loading and unloading food product to remote meal sites for preparation
• Assist with the overall cleaniness of the kitchen with assigned cleaning duties
• Maintaining and following proper food handling procedures

Advanced Cook-mountain Dining Resume Examples & Samples

• Responsible for production on own station and coordinates with Entry & Intermediate level Cooks on their stations with a high level of kitchen awareness
• Advises Sous Chef, Chef and/or other Management of anticipated problems
• Prepare food to the specifications of the Chef
• Reads, understands and follows recipes and standards
• Complete orders from steam tables, placing food on guest trays, counters, or guest tables
• Demonstrate teamwork and cooperation with front of house staff

Advanced Level Cook-hospitality Resume Examples & Samples

• Supervise and assist with setting up and stocking work areas with all necessary food, supplies, and equipment
• Supervise and assist with the preparation of a wide variety of basic menu items: cook soups, sauces, and vegetable dishes; butcher and cook meats, poultry and fish; prepare various salads and desserts, etc
• Perform a variety of complex cooking tasks
• Oversee a variety of other basic food preparation tasks such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheeses, etc
• Plan and assign work schedules of staff hired for special functions; assist in general kitchen staff planning
• Good administrative, math, and communication skills – required

Entry Cook-summer Seasonal Resume Examples & Samples

• Ability to lift up to 50 pounds. -required
• Must love to snowboard, ski, bike, hike or just enjoy the Colorado summer. A balance of work and personal life is key. -required
• Previous kitchen experience. -preferred
• Maintains quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
• Verifies product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
• May be required to assist in training other cooks
• High school diploma required, 2 years of related experience or equivalent combination of education and experience
• The ability to follow verbal and written instructions

Manager Client Care-no Rd & Cook Rd Branch Resume Examples & Samples

• Responsible for the overall client experience delivery in the branch by applying a continuous improvement approach. Spends a portion of the day “on the floor” assisting clients, conducting observational coaching sessions and monitoring client experience
• Leads a team of Client Advisors who are responsible for serving the transactional banking needs of personal and business clients
• Accountable for leading and coaching the Problem Resolution & Problem Management process within the branch. Coaches team to take ownership of client problems at first point of contact and escalate as appropriate
• Responsible for building team’s skill and capability in delivering superior client service and in making effective client referrals, based on client need. Responsible for the development and follow up of employee action plans to close identified gaps
• Build and sustain relationships by providing meaningful and timely feedback (formal and informal), partnering with employees in identifying and working toward career goals and conducting routines, performance management and other processes as per RBC processes & folios
• Maintain personal accountability to individual learning & self-development
• Successful completion of RBC Manager Client Care Training Program or one year of comparable work experience at a Canadian Financial Institution is an asset
• One year of people management experience is an asset
• Good understanding and management of operational policies and guidelines (i.e. Cash, Anti-Money Laundering, etc)
• Proven leadership and people management skills
• Demonstrated ability to developing others and build a team
• Customer centric through proven customer loyalty initiatives/activities
• Self-motivated and strong interpersonal skills
• Experience in a sales role in a financial institution is preferred
• Knowledge of Mandarin &/or Cantonese language not required, but considered an asset

Intermediate Cook-fine Dining Resume Examples & Samples

• Assist with the preparation of various hot foods, such as cooking basic sauces, soups and vegetable dishes; butchering meats, poultry, and fish
• Monitor all foods for quality of taste, texture, and appearance
• Assist with various inventory control and ordering tasks
• Training in a culinary arts school, plus two years of professional cooking experience
• Minimum 3-5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience
• Understands the purpose of the knife and when to use it
• Motivates and encourages cast members through daily reinforcement and coaching
• Demonstrates excellent guest service skills and is able to give appropriate service recovery
• Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology
• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
• Availability Requirements: - Training Availability: 2-3 weeks of full availability (day AND evening) will be required immediately following the start date to complete the training - Additional Planned time off (vacations or non-paid time off) may not be available until the New Year
• Certification from CIA or Equivalent
• Minimum 3 years experience in a Restaurant Management related role
• Recommendation from school
• Full availability SEVEN (7) days a week is preferred

Concessions Cook, Mckechnie Field Resume Examples & Samples

• Prepares quality food according to recipes and visual standards
• Upholds all sanitation codes, food handling procedures and safety policies
• Ensures all food is served, stored and prepared at proper temperature
• Performs inventory counts
• Ensures all food products are properly stored, covered and labeled per health codes
• Works to minimize wasteCreate a fun, positive work environment while acting as a team player
• ServeSafe and T.I.P.S. certified; First aid, safety, and CPR training
• Prepping ingredients for consumption
• Sets up station according to Academy guidelines
• Follows recipes, portion controls, and presentation specifications as set by the chef
• Cleans and maintains station practicing good safety, sanitation and organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers, and all storage areas
• Is friendly, positive, helpful and team-oriented; show respect for all team members and guests; are willing to learn new skills to help the store, the team and themselves
• Reports to work for all shifts on time; leave and return to work on time from all meals and breaks
• Monitor and record temperature-sensitive food items as outlined
• Comply with established dress and uniform guidelines; following personal grooming, hand washing and hygiene procedures
• Keep food prep and offstage food areas neat, clean, well organized and visually appealing to guests
• Follow cleaning and sanitation guides to meet all food safety and brand standards
• Performs additional responsibilities, although not detailed, as requested by the Chef or Kitchen Manager at any time
• Adhering to all company policies, procedures and business ethic codes
• Experience as a prep or line cook
• Demonstrated experience with delegating, following up and producing daily prep lists
• Ability to follow order guides and receive orders through daily inventory process
• Ability to thrive in a high volume environment
• Cheerful and helpful attitude toward guests and other team members – demonstrates excellent guest service skills
• Must successfully pass a nationally recognized Food Safety Manager Certification course and exam
• Must be able to meet any “Food Handlers” license/card training exam
• Ability to multi task in a fast-paced organization
• A superior work ethic
• Desire to work collaboratively with colleagues
• 1+ year of progressive work experience

Advanced Level Cook-the Osprey Resume Examples & Samples

• Supervise and provide direction for daily operation of kitchen
• Applies RockResort Standards for quality, service and food & kitchen safety
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices
• Expedites food, solve problems as they arise, and approaches special requests with flexibility
• Perform other duties as assigned
• Broad knowledge of all culinary styles and cooking techniques - required
• Ability to communicate effectively - required
• Minimum 2 years of quality cook experience – required
• 2 years of previous experience in a restaurant, preferably hotel restaurant - required

Advanced Level Cook-ski Tip Resume Examples & Samples

• At least two years of working experience cooking in professional kitchens
• At least one year cooking experience in fine dining kitchen
• Able to stand for up to 6 hours at a time

Advanced Cook, The th Restaurant Resume Examples & Samples

• Responsible for overall preparation, execution and breakdown of the designated meal service
• Ensures proper health and sanitation standards are followed at all times
• Ensures all coolers, freezers and walk-ins are maintained to the company’s, local health inspector’s food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures
• Dates all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures
• Washes dishes and jump into the dish are and / 3 compartment sink when needed
• Other duties as assigned by your Supervisor or Senior Management
• Two Year minimum line cooking experience in a fine dining and high volume establishment

Entry Cook-river Course Grill Resume Examples & Samples

• Assists in preparing and working assigned station in kitchen quickly and cleanly
• 6 months of culinary experience – Preferred
• Has own culinary tools or ability to purchase if required by outlet

Intermediate Cook-summer Seasonal Resume Examples & Samples

• Indicates plan to work out any leftovers or dead items
• Checks to see appropriate records are complete
• Checks products to see that they are properly rotated
• Must be able to stand and walk for up to 8 hours. -required

Advanced Cook-hospitality Resume Examples & Samples

• Supervise and assist with inventory control and ordering, including production cost records, inventory, assistance in planning inventory/production needs, order placement, monitoring/supervising delivery of orders, etc
• Exercise full supervisory authority over three to six line and prep cooks and other kitchen staff
• At least two years supervisory experience – required
• At least two years food preparation and serving experience – required
• Broad base of professional cooking knowledge and skills, including restaurant kitchen operations – required
• Inventory control and ordering experience – preferred
• Receive and check incoming vender deliveries
• Preparation of menu items for member dinning based on established recipes
• Daily soup and lunch special creation
• Punctuality a must
• Able to adapt to special requests and think quickly on ones feet in a country club environment
• Restaurant line experience
• Prepares sufficient quantities of food product in accordance to production plan and forecast needs
• Cooks the orders properly in a timely manner according to the ticket
• Follows Troon Golf work and food safety standards
• Maintains overall cleanliness and sanitation standards of work station
• Under the direction of the Executive Chef, perform all duties as required, to include
• Preparing food products for restaurant and banquets in accordance with production plans
• Ensuring proper storage of food items; properly wrapping, dating and rotating to minimize waste
• Maintaining overall cleanliness and sanitation standards and incorporating safe work practices
• High School diploma or GED. Three or more months of related experience and/or training
• Regular and reliable attendance; Varied schedule may include some mornings, evenings, weekends and holidays

Advanced Cook-fine Dining Resume Examples & Samples

• Provide superior service to our customers at all times; Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner
• Ensure that established health and safety procedures are followed
• Previous supervisory experience desirable

Advanced Cook-sevens Resume Examples & Samples

• Oversee kitchen during the Chef and/or Sous Chef's absence, supervising stations and ensuring operating standards are met
• Grill and garnish hamburgers or other meats such as steaks, chops, etc
• Strong knife skills required including the ability to tourne, julienne, brunoise, dice, chop and mince
• Inspects food preparation and serving areas to ensure observance of safety and sanitary food handling practices
• Culinary degree
• Maintain quality standards of food and beverage service by preparing and presenting menu items according to company standards and supervisor’s direction
• Ensure clean and orderly workspace by adhering to public health codes, sanitation and safety policies
• Verify product stock and rotate as necessary, informing supervisor of item or equipment that needs to be ordered; may be responsible for ordering at supervisor’s discretion
• Complete approved opening duties at the beginning of each day
• Complete approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace
• Maintain effective communication skills by interacting professionally with co-workers
• Implement and support all AGC initiatives and programs as requested by management
• Must possess a strong work ethic
• Must be able to stand for long periods of time - required
• Non-Smoking work environment
• Must be able to work from 2:00pm-10:00pm - required

Intermediate Level Cook-zach s Cabin Resume Examples & Samples

• Able to work Holidays and weekends - required
• Able to work 8 to 10 hour shifts in a hot kitchen environment - required
• At least 2 years of cooking experience - required
• Able to lift 50 lbs - required
• Culinary degree - preferred
• At least 2 years fine dining cooking experience - preferred
• Store raw, dry, canned and cooked food
• Prepare and clean raw food and ingredients for cooking
• Assist the Chef in the cooking process
• Garnish and dish food items according to the requirements of the menu, recipe, and Guest
• Have 1-2 years’ experience working in the kitchen, this includes Chinese restaurant, western restaurant and others
• Willing to work in kitchens with extremely cold and hot environment
• Have basic food safety knowledge
• Previous five star hotel or western restaurant experience is preferred
• Ability to judge final product for quantity and quality
• Knowledge of weight, measures and food measurement techniques
• Full knowledge of food preparation and garnishing methods
• Ability to maintain food production records
• Will be responsible for opening building; this position will be responsible for possessing keys to building
• Outgoing and positive personality

Athenaeum Cook Resume Examples & Samples

• May be assigned to storage equipment cleaning responsibilities
• Performs other related duties and responsibilities as required or assigned
• Must have a minimum of 1 year of work experience in a dining establishment and/plus at least 1 year of culinary education
• Must be able to read, write and follow instructions in English
• Must have the ability to perform basic mathematics: addition, subtraction, multiplication, division and percentage conversion to decimals and count, as related to calculating or converting units of measure for determining proper amounts of food ingredients for large food production
• 3 or more years of Culinary
• Experience working at Caltech or in high-end dining facility is preferred
• A valid California Food Handlers card is preferred
• Prepares and cooks meats, fish, vegetables, gravies, sauces, cereal, soups, fruits, bakery products and other foods according to recipes or member orders. Cooks from scratch or makes substitutions as requested
• Corrects recipes by making substitutions as needed; may create recipes
• Cleans and sanitizes work areas and equipment according to protocol; deep-cleans equipment and work areas per schedule. Insures ServSafe compliance in assigned work area and/or kitchen
• Prepares list of items needed for next day according to menu offerings; may participate in menu planning
• Ensures culinary staff and cooking stations are ready for meal times and/or special events in a timely manner
• Ensures equipment is functioning properly
• May provide leadership to other staff to ensure that all food is prepared according to recipes and menu
• Must have a minimum of three years of cooking experience; OR a culinary certificate and 1 year of experience
• Must possess a California Food Handler card or have the ability to obtain one within 30 days
• A culinary certificate and four or more years of experience in high-end dining facility is preferred
• California Food Handler card is preferred
• Keep all coolers and shelves clean, well-stocked and properly rotated
• Practice proper care and maintenance of all equipment
• Report safety violations and hazards immediately
• Communicate with Kitchen Team regarding all department operations
• Know product availability, preparation, storage and nutritional aspects
• Keep the Head Cook and Executive Chef informed of all events that affect the kitchen
• Accept and process product from Clerk/Food Safety Manager
• Ensure the quality, taste and presentation of all prepared items
• Regular attendance is essential
• Maintain a safe and sanitary department
• Perform duties as required at special meal functions
• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling, pushing, lifting of weights up to 50 lbs
• Must be self-motivated and able to problem solve effectively
• Food Handler’s card required
• A minimum of one-year experience in a high volume food service establishment

Advanced Cook Resume Examples & Samples

• Other duties include: perform necessary cleaning of utensils, work space, tables, shelves and equipment
• Knowledge of cooking methods & food service equipment
• Must be able to work a set schedule with possible rotating shifts according to your personal schedule, including evenings and weekends
• Ability to lift up to 40 pounds and push/ pull heavy food carts
• Stand for an extended period of time
• Previous experience in a cook or prep cook position or culinary education
• Preferred candidates have at least 2 years cooking experience in institutional, catering or a high volume buffet restaurant

Fine Dining Cook Resume Examples & Samples

• May work as a grill cook and cook to order menu items
• Perform necessary cleaning of utensils, work space, tables, shelves and equipment
• May be assigned to utilize knowledge and skills during peak or slow periods or when emergency situations occur in other areas
• Must be able to work rotating shifts, including evenings and weekends
• Read and follow written recipes and oral instructions pertaining to cooking the recipes
• Ability to lift up to 40 pounds and push speed carts
• Will routinely handle sharp items such as knives and slicer blades as well as be around hot food items, food pans, ovens, fryers, steam tables, grills
• Must have previous food service experience
• Prefer candidate with a certificate of completion from a Culinary Education program or enrolled in such a program or has diverse culinary knowledge. ServSafe certificate a plus
• Preferred candidates have at least 5 years cooking experience in fine dining and or white linen catering
• Recipe testing and development
• Recipe implementation
• Sanitation Inspections

Sushi Cook Resume Examples & Samples

• Maintain Grade A sanitation rating of 95% or better
• Work well as a team member
• 1 year of previous experience working in a high volume saute station
• Applicant must be at least 18 years of age by hire date
• Applicant must possess a positive attitude, professionalism and have the ability to work independently and follow directions
• Must have at least 1 year of cumulative experience in working in food service
• 1 year of cumulative experience

Cook, Entree Resume Examples & Samples

• Prepares food on both hot and cold production lines
• Prepares according to order slip while adhering to recipe’s method of preparation
• Ensures food is served in proper portions, is fresh, and has eye appeal
• Ensures all products needed to prepare food items are well stocked
• Adheres to Pima County Health Department guidelines in food service and preparation
• Keeps entire kitchen and cooking line clean, including grills, drain screens, and floors
• Cleans hoods and filters weekly
• Prepares work area daily for opening and cooks the pre-cooked items needed for the beginning of the day
• Prepares work area for closing: properly stores and labels food items, cleans kitchen area including counter top, sneeze guards, walls, shelves, drain screens and floor mats
• Ensures utensils are washed and properly stored
• Working knowledge of food service operation including large quantity food preparation
• Experience operating various institutional/commercial kitchen equipment
• Prepares items according to order slip while adhering to recipe’s method of preparation
• Ensures that food is served in proper portions, is fresh, and has eye appeal
• Ensures that all products needed to prepare food items are well stocked
• Keeps entire kitchen and cooking line clean, including grills, drain screens and floors
• Must be able to cook (roast, grill, fry, steam and boil food items according to a recipe)
• Must be able to read, write and do mathematical problem solving (add, subtract, multiply, divide, percentages, fractions)
• Ability to maintain Grade A sanitation rating of 95% or better
• Ability to provide exemplary customer service to every guest
• Must be able to lift up to 60 lbs, with or without a reasonable accommodation
• At least one year of experience in a lead cook or supervisor role
• At least three years of experience in institutional food service or high volume food production

Cook Lead Resume Examples & Samples

• Plan and prepare snacks and lunches for EEU, SPP and Head Start/ECEAP classrooms
• Order food through vendors and reconcile with established budget following the purchase order approval process established within Haring Center and College of Education
• Provide adapted menus for children with special needs; working collaboratively with classroom staff to develop and adhere to menu guidelines that meet food program requirements and address the needs and concerns of Haring Center staff, families and children
• Develop and maintain menus and standardized recipes; perform periodic menu review as needed
• Maintain Health Department Review record
• Manage records for food service reimbursement through OSPI Child and Adult Care Food Program
• Assist classroom teachers in planning and implementing classroom projects, not limited to cooking projects, field trips and school events
• Work with children following Individualized Education Plans
• Maintain accurate records of quantities and foods served in compliance with Food & Nutrition
• Assure and maintain that standards of sanitation and safety are met by supervising and maintaining a clean and orderly kitchen in compliance with health regulations
• Perform daily routine cleaning duties as assigned, including maintaining cleaning checklists
• Direct the set-up, maintenance and break down of serving stations according to procedures
• Maintain kitchen equipment in order to meet food program needs
• Initiate and direct cleaning projects to support facility needs; including weekly, quarterly deep cleaning and end of year cleaning tasks
• Experience working with children with special needs in an educational setting
• Familiarity with Food and Nutrition Service and Head Start/ECEAP regulations for school lunch programs
• Familiarity with Washington Integrated Nutrition System (WINS)

Cook Multiple Positions Resume Examples & Samples

• Perform routine cleaning duties as assigned
• Participate in other cleaning duties as assigned by supervisors
• Maintains the highest infection control and sanitary standards
• Adheres to all health and safety regulations
• Maintains security and safety in work area
• Keeps station and cooking equipment clean following all infection control procedures
• Begins and ends tray assembly including service ware, condiments, hot and cold items as they are finished by Line and Cold Pantry Cooks
• Identifies product needs and requisitions items required to prepare tray assembly
• Notifies Sous Chef in advance of expected shortages
• Prepares all lunch/dinner orders accurately and efficiently follows food preparation procedures
• Maintains assembly pace in order to meet demands
• Sets up, maintains and breaks down station according to procedures
• Covers, dates and properly stores all leftover products according to procedures
• Works as the Room Service Line, Café, Expeditor, Breakfast and Cold Pantry Cook as assigned
• Assists with other duties as assigned by the Executive Chef or Sous Chef
• Ability to read, write, and speak English fluently
• Knowledge of infection control and sanitation requirements
• Ability to initiate work, tasks, goals independent of supervisor

Vessel Cook Resume Examples & Samples

• Order groceries and prepares meals to serve to crew on vessels
• Plans a menu, taking advantage of foods in season, available locally, and cost efficient
• Supervises catering and galley staffs and its operation for all food preparation
• Carries out duties as directed by Captain during emergency drills
• Maintain accurate records of all stocks and usage
• Ensures that all work areas under his jurisdiction comply with all industry accepted guidelines and relevant regulations, maintaining sanitation, health, and safety standards in work area
• Ensures sufficient food stocks are maintained onboard the vessel
• Washes pots, pans, dishes, utensils, and other cooking equipment
• Operates large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Assist in the loading and unloading of groceries
• Ensure that the refrigeration equipment is kept at the correct temperature for the provisions stored in them
• Performs any other additional duties that may be required or assigned
• High School diploma or General Education Degree (GED) is required. Vocational training is preferred
• Two years minimum cooking experiences with one year of experience onboard an offshore vessel
• Involves pre-prep, final cooking, presentation, plate artistry, garnish and arrangement of all meals based on the work hours scheduled. Including but not limited to the following: Breakfast, Breaks, Lunch, Hors d’oeuvres, Salad, Dinner (Plated and Buffet style) and Dessert
• Ability to assist guests and support staff by supervising, teaching and encouraging participation in cooking activities
• Prepare all food according to ServeSafe guidelines (HACCP, sanitation, and personal hygiene) and follow the “Clean as you go” philosophy
• Willingness to learn and share food preparation concepts
• Menu development and enhancement
• Team participation with leadership qualities
• Possess a High School Diploma/GED or higher from an accredited institution
• Minimum three (3) years of work experience in the field of food production
• Knowledge of proper knife handling skills
• Computer skills including word and excel
• Possess a two (2) Year Degree in Culinary Arts Program
• Experience in ethnic and cultural cuisine preparation
• Ability to teach and train
• No less than 2 years’ experience in food preparation and service
• High school diploma or GED equivalent
• ServSafe certification training will provided upon employment. A passing score must be obtained to progress to any culinary supervisor position within Dining Services
• Demonstrated knowledge of food preparation and presentation
• Friendly disposition with effective customer relations skills with ability to work with a varied clientele is imperative
• Must be able to communicate effectively
• Colorado Driver’s License – Regular
• Experience in the training and/or supervision of staff
• Responsible for restaurant style & grill short order cooking
• Follow modified diet recipes for cooking/serving patients
• Responsible for Café style cooking
• Deli prep and service
• Preparing menu items according to recipes and cooking to order
• Utilizing culinary planning records
• Follow all appropriate food handling safety standards
• Tray assembly and delivery
• Cold sandwich prep
• Must be able to lift 40lbs
• AYR room service meals

Cook- / Hour Resume Examples & Samples

• Prepares, assembles, portions, items as requested per meal ticket or production sheet
• Labels, date, and store products appropriately, follow safe food handling
• Follows hazard analysis critical control point (HACCP) guidelines, and work place safety
• Prepare a variety of food for patients, staff and visitors
• Strictly adhere to production methods and standards in accordance with the nutrition department policies and procedures and HACCP guidelines
• Adhere to following recipes by using nutrition department recipe file
• Nutrition services interacts with all aspects and areas of the hospital

Second Cook Resume Examples & Samples

• Following the guidelines of the assigned work center recipes, participates in the production of a hotel/restaurant-style menu by reading and interpreting production work sheets and recipes for all food produced at the assigned production center for patients' food service
• Portions foods according to departmental-set standards following recorded procedures for maintenance of safe temperatures during holding periods
• Records daily on the work centers production sheet, the amount of food prepared on the station during the assigned hours
• Upholds hospital and departmental policies and procedures at all times
• In absence of first cook, assumes responsibility of first cook and performs all duties of first cook
• Knows the operational and sanitizing procedures for all equipment used in producing patient food in the production area
• May be involved in working with and training new personnel in meal portioning procedures
• Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and caf menus. Consults with diet tech or dietician for menu substitution needs for special diets
• Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure
• Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements
• Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair
• May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed
• Reviews menus, work orders, and/or tally sheets to determine type and quantities of meats, vegetables, soups, and/or food related items and to be prepared in accordance with daily forecast and before starting. Initiates quantity or menu changes and communicates effectively to appropriate staff as warranted and/or to utilize leftovers with positive results
• Reviews communication log in production area before starting work and adheres to revisions or instruction as indicated on a daily basis
• Plans cooking schedules and/or procedures following manual instructions and to ensure all food is produced in a timely and efficient manner and of optimum quality according to department standards
• Utilizes appropriate tally sheets provided and accurately follows and produces quantity specified before and during production and precisely follows instructions upon completion according to daily census and on a daily basis
• Prepares hot and/or cold foods following standardized recipes and procedures provided in manuals and in accordance with job flow posted and meeting department standards at the appropriate time of service for the patient line, cafeteria and/or functions
• Habitually practices safe-handling and storage of all food items at time of production, service, and throughout the day, following department policy and standards in manuals and education provided
• Habitually practices safe-handling of food service equipment used and in compliance with department standards, cleans and sanitizes said equipment before, during, and after use and on a daily basis. Recognizes hazardous conditions and reacts accordingly in a quick and decisive manner
• Consistently practices "clean as you go" policy and follows organizational chart posted, completing cleaning and sanitation assignments for areas of responsibility in accordance with department standards on a daily basis. Uses initiative and performs extra cleaning tasks when time permits and on an ongoing basis
• Accurately sets up patient line in a timely and efficient manner, for meal being served, serves meal with appealing presentation and following guidelines posted for portion control, breaks down line upon completion, and follows instructions for left over food according to department policy and procedure. Conducts training effectively with new personnel or as warranted to ensure controls are in place in accordance with department policy

Cook-per Diem Resume Examples & Samples

• Prepares, seasons and cooks food using a variety of cooking utensils and equipment not limited to: slicers, blenders, fryers, grills, steamers, and ovens
• High school graduate or equivalent or relevant training/work experience. Culinary Arts degree preferred
• ServSafe Management Certification required
• Knowledge of volume food production, grilling techniques, sanitation serving/storage of food
• Ability to perform simple computations and record keeping; strong communication and customer service skills
• Washes and peels all fruits and vegetables
• Cooks all pasta, potatoes and vegetables
• Organizes the service line for safety and efficiency
• Provide a service or assistance to meet the needs of a guest, client or customer. Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department. Comply with policies and procedures of the department or section in order to complete service satisfactorily. Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service
• Provide a service for others, and provide expertise based on information keyed, gathered, studied, processed or reviewed
• Proof of authorization/eligibility to work in the United States, high school Diploma or equivalent
• Must be able to communicate effectively in a positive/upbeat fashion utilizing English, both in oral and written form
• Must be knowledgeable of menu to include product, preparation of all items on station and presentation to ensure Venetian and Palazzo standards
• Must be able to address stressful situations with team members with respect and politeness
• Ability to prepare, portion, cook and plate food accordingly
• Ability to produce from standardized recipes; use standard kitchen equipment
• Ensure station is prepared to meet anticipated level of business for the day, assisting fellow staff as needed
• Ability to properly handle high volume cooking and plating while maintaining consistent quality in foods in a fast paced environment
• Consistently meet ticket time requirements
• Must demonstrate proficient knowledge of basic cooking skills and techniques
• Must be able to physically handle working on your feet for 10 or more hours in one day
• Ability to safely handle kitchen tools and equipment, follow sanitation guidelines
• Accomplish daily cleaning duties in an efficient and proper manner
• Complete all paperwork in accordance with PGCB and approved Sands’ standards
• Primarily responsible for restaurant garde manger duties
• Responsible for cooking duties in assigned food outlet
• Must read and follow all menus as directed by Chef or Sous Chef
• Must consistently demonstrate knowledge of basic cooking skills
• Able to safely handle kitchen tools and equipment and follow sanitation guidelines
• Ability to meet Specific Job Requirements and perform Position Responsibilities for this position
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to provide a service or assistance to meet the needs of a guest, client or customer
• Ability to comply with policies and procedures of the department or section in order to complete service satisfactorily
• Practices FIFO (first in-first out) by correctly labeling products
• Maintains proper cooking temperatures for all food products
• Prepare, portion, cook and plate food according to restaurant standards
• Properly handle high volume cooking and plating while maintaining consistent quality in foods in a fast paced environment
• High school diploma or equivalent, preferably with an Associate degree in F&B and/or course completion from an accredited Culinary Institute
• Knowledge of basic food and cooking principles
• Be able to communicate in English both in oral and written form

Cook-lvb Burgers & Bar Resume Examples & Samples

• Maintain a working knowledge of menu items, recipes and all food products and is able to skillfully apply culinary techniques
• Assist Chef in menu preparation, service and breakdown of function
• Maintain the ability to work in public on live stations and maintain proper appearance standards
• Maintain safety and Health Department standards
• Ability to cook omelets with no browning. Must be able to cook eggs to order correctly
• Ability to able to cook steaks and burgers to order and to the correct temperature
• Ability to taste every dish for proper seasoning
• Ability to follow the quality ideal of every guest, every plate, every time
• Working knowledge of advanced cooking techniques
• Informs supervisor of any irregularities occurring within the food preparation operation
• Maintains a constant awareness of safety and accident prevention, immediately notifying the supervisor and completing an accident report in the event an accident occurs
• Works with and instructs culinary utilities in their job duties
• High school diploma or equivalent, Culinary training or vocational certification preferred
• One year food production/preparation experience in a high volume restaurant/hotel/casino
• Food production experience in a three diamond rated property (AAA Diamond Rating) preferred
• Ability to understand units of measurement, basic math skills
• Excellent guest service and hospitality skills

Master Sushi Cook-barmasa Resume Examples & Samples

• At least 1 year of experience as a Sushi Cook or a similar position
• Working knowledge of Japanese seafood techniques
• Working knowledge of advanced knife skills
• Working knowledge of health and safety procedures
• Working knowledge of sanitation practices

Teppan Cook-morimoto Resume Examples & Samples

• Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasoning, and garnishing of foods and serving if necessary to ensure food is prepared in an approved manner as standard prescribed by the Executive Chef, Master Sushi Chef, Executive Sous Chef and/or Sous Chef, as well as in adherence with Morimoto Brand Standard
• Drives the Customer Relations Management system by ensuring that all such orders are handled correctly
• Complies with occupational health and safety standards. Ensures foods are stored and kept at proper holding temperatures through the use and reading of thermometers
• Completes all closing requirements as directed by Teppan Chef, Teppan Assistant Chef, Chef, Executive Sous Chef and/or Sous Chef
• Maintains a professional, neat and well-groomed appearance, adhering to MGM Grand standards
• Have excellent knowledge of basic kitchen equipment and the ability to read, translate and execute recipes in English
• At least 1 year of experience in a (high-volume/fine dining) restaurant

Cook-morimoto Resume Examples & Samples

• Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasoning, and garnishing of foods and serving, if necessary, to ensure food is prepared in an approved manner prescribed by the Executive Chef, Master Sushi Chef, Executive Sous Chef and/or Sous Chef in conjunction with Morimoto Brand Standard
• Sets up workstation based on pars established by Executive Chef, Executive Sous Chef and/or Sous Chef by following station set-up organization
• Expedites all food orders to set quality standards and presentation

Master Sushi Cook-morimoto Resume Examples & Samples

• Evaluates all food product and dishes for quality, flavor and appearance by tasting and smelling them before serving
• Communicates any concerns to Chef and/or Sous-chef on duty
• Complies with occupational, health and safety standards
• Ensures foods are stored and kept at proper holding temperatures through the use and reading of thermometers
• Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef
• Ability and willingness to work all stations in the kitchen time of need

Cook-beerhaus Resume Examples & Samples

• Transports supplies from the loading dock/receiving area and stocks in designated areas
• Starts prep work on items needed for the day
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
• Minimize waste and maintain controls to attain forecasted food cost
• Disinfect and sanitize cutting boards and worktables
• Properly label and dates all products to ensure safekeeping and sanitation
• Portray a professional, charismatic image when interacting
• Maintain positive guest relations at all times and resolves guest complaints, ensuring guest satisfaction
• At least 2 years of cook experience in a similar position
• Working knowledge of equipment to include, slicing machine, juicer, small wares equipment
• Working knowledge of knives, knife skills, and kitchen equipment
• Working knowledge of knives and knife skills

Cook-aureole Resume Examples & Samples

• Transport supplies from the storeroom and stock in designated areas
• Working knowledge of all Hotel services, features, local attractions and activities to respond to guest inquiries accurately
• Maintain and strictly abide by State sanitation and health regulations and Hotel requirements

Cook-michael Mina Resume Examples & Samples

• Complete opening duties such as setting up work station with required place, tools, equipment and supplies
• Inspect the cleanliness and working condition of all tools, equipment and supplies
• Check production schedule and pars as well as establish priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
• Prep work after the meal period for the next meal service

Cook-rivea Resume Examples & Samples

• Ability to read, translate and execute recipes, and knowledge of advanced cooking techniques
• Working knowledge of full knife set and excellent knife skills (cut, dice, mince, and slice)
• Working knowledge of beef, including: grades, cuts and methods of preparations
• Working knowledge of correct maintenance and use of equipment
• Ability to access all areas of the restaurant, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items
• Ability to prepare sauces, soups, garnishes, salads, cold and hot appetizers, and amuse bouches, as well as prepare meat, fish, poultry, and vegetables in a timely and consistent fashion
• Ability to properly operate stoves, grills, fryers, rotisseries, broilers, and other utensils in preparing the food orders
• Interpersonal skills to deal effectively with all business contacts

Cook Extern Resume Examples & Samples

• Enrolled in Culinary School
• Required to hold a current Illinois Food Handlers Certificate
• Applicants must be able to lift 50lbs and stand for long periods of time
• A robust benefit plan, including medical, dental, vision, life insurance, 401(k) and paid time off
• Candidates should have 3 to 4 years previous experience in a similar environment
• Knowledge and experience of local, Asian and/or Italian cuisine
• Requires attention to detail and problem solving skills
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation
• Follow all guidelines for timely food service to guests
• 1 to 3 years of experience in similar kitchen/hotel operation

Cafeteria Cook Resume Examples & Samples

• Report to work as scheduled
• Maintain clean and sanitary work area
• Check and report any equipment malfunctioning or failures
• Prepare daily production list
• Responsible for set-up of assigned work station
• Prep, Cook, menu items and special request
• Plate menu items and special request
• Set up and serve functions
• Plan, Prep & Cook for the following day
• Daily inspection of all refrigerators to ensure proper rotation of all food covered and dated (and new container used) and ensure the Food Health code has been followed
• Receive and check food items from requisition orders, be able to explain to Chefs why needed
• Take care food orders of assigned station
• Must be familiar and able to fully use with kitchen equipment and machinery
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Assist in inventory counts and controls
• When Summer BBQ Café event happening in charge of Prepping/Cooking/Organizing the menus and food “BBQ Kitchen “set up
• Swipe out and leave property immediately after the shift
• In case of possible Over Time He/She must communicate before to the Chefs and Obtain permission

Third Cook Resume Examples & Samples

• Applicants must hold a valid work permit for Canada
• Applicants must have previous cooking experience in busy high end restaurants
• Previous banquet cooking experience an asset
• Have thorough knowledge of menus and the preparation required, according to hotel standards
• Maintain a clean and sanitary environment in all areas of kitchen, including storage areas and equipment
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders
• Culinary education a plus
• 1-2 years’ experience in a high volume kitchen
• Experience with fine dining cuisine

Cook-shelborne Wyndham Grand South Beach Resume Examples & Samples

• Ensure equipment and kitchen cleanliness
• Maintain kitchen in a clean and organize manner to facilitate high volume production
• Coordinate with Chef/Sous Chef for Banquet functions and special orders
• Previous culinary experience required

Apprentice Cook Resume Examples & Samples

• Providing support to the culinary team to ensure an elevated and seamless preparation of food for our customers, exceeding their expectations at every opportunity and/or meal period
• Responsible for assisting in setting up food stations, and assisting fellow culinary colleagues to ensure a smooth and efficient operation
• 2-3 years’ experience working in a high-volume restaurant

Cook-wyndham Bonnet Creek Resort Resume Examples & Samples

• Six months experience as cook
• Knowledge of the state and federal laws concerning the handling and dispensing of food and alcoholic beverages
• Capable of demonstrating good judgment when dealing with guests and staff members

Tavern Cook-american Airlines Resume Examples & Samples

• Complete mise en place before start of service
• Must have 1-3 years previous culinary experience
• Must have experience cooking in front of people and be able to maintain a professional demeanor
• Ability to operate, clean and maintain most commercial kitchen equipment required
• Moderate comprehension and literacy required to read recipe cards and procedures
• Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook

Corporate Dining Cook-american Airlines Resume Examples & Samples

• Set up stations required for a la carte service
• Prepare all menu items following recipes and yield guides in accordance with standard recipes and presentations established by the Chef
• Maintain a clean, sanitary, and organized work area in compliance with all federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Must have 2 years of previous culinary experience in a high volume kitchen
• Strongly preferred to have knowledge and abilities of various cultural cuisines and cooking techniques

Cook-wyndham Grand Chicago Riverfront Resume Examples & Samples

• Proper health & alcohol certification cards for the state of application (If cards are not current will need to be renewed prior to date of employment)
• Knowledge of math to figure cost, make change and cash handling procedures
• Good communication skills and the ability to work independently as well as with other team members and departments
• Clean and organize workstation; maintain a clean and sanitary culinary environment in compliance with all local and federal health codes
• Preferred Qualifications
• Knowledge of cooking techniques; knife skills; attention to detail
• Ensure production of food in a timely manner
• Prepare food so that quality, taste and appearance of food is in accordance with HSB Resort standards
• Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards
• Maintain walk-in coolers and food storage areas on a daily basis
• Maintain a neat, clean and sanitary workstation
• Assist other departments as needed
• Operate within established guidelines, policies, standards and constraints set forth by HSB Resort
• Attend departmental Safety Meetings on a regular basis
• High School Diploma or GED helpful
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
• Complete opening duties
• Check production schedule and par levels
• Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets. Display items attractively and to specified requirements
• Prepare amenity orders for Room Service in accordance with specified requirements and Hotel standards
• Prepare and produce cold and hot menu items for designated F&B outlets
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere
• Review status of work and follow-up actions required with the Sous Chef/Chef de Partie before leaving
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Sonesta’s requirements
• May assist by performing ware washer or other kitchen duties as needed
• Standing up and moving about the kitchen
• Assist in inspecting the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Maintenance of any needed repairs
• Assist in determining the minimum and maximum stocks of all food, material, and equipment
• Provide instruction to less experience culinary staff. Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste
• Prepare batch recipes, cold food items and assist in all kitchen activities to ensure the guests receive high quality food items in a timely manner. Coordinate the smooth service and relation to the pass and pick-up of food
• Promote team work and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services
• Support & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Daily checks of all mis en place to ensure freshness & quality standards
• BC Food Safe Certificate is required upon commencement of employment
• Date all food containers and rotate per Standard Operating Procedures (SOP)
• Cook orders as requested, including special requests
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs
• Cooks on carving station, pasta, omelet and stir fry stations
• Ability to work all banquet functions
• Ability to wash, peel, cut and shred fruits and vegetable to prepare them for use
• Ability to bake, broil, sauté and steam meats, fish, vegetables and other foods
• Prepare food of consistent quality following The Grand Mar standards
• Cook orders as requested including special request
• Ensure assigned station is ready for service, with all menu items
• Prepare all guest orders on time including special requests
• Ability to verbally communicate effectively with guest and co-workers
• Ability to bake, boil, sauté and steam meats, fish, vegetables and other foods
• Understanding of daily culinary operations, able to assist other team members before and during service
• Perform directed instruction from a manager and/or supervisor that is within reasonable standards of health or orderly business operations
• Ability to make soups, sauces and stocks
• Ability to properly measure and mix ingredients
• Have a working knowledge of properly storing, rotating and maintaining products
• Must be able to maintain Servsafe and health department standards
• The ability to follow all established policies and procedures
• Have comprehensive preparation and knife skills
• The ability to check and complete mise en place and pars to set-up the station
• Have the ability to clean and maintain all kitchen equipment
• Previous Cooking Experience is required
• Experience in a hotel with comparable service and standards is an asset
• Apprenticeship, or Culinary degree from an Accredited institution is an asset
• Serve safe training is an asset
• Keep work station clean and organized including fridge’s/freezers, countertops and stove tops
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
• Food Safe Certificate required
• Resolve Guest problems and never say “no” without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest’s point of contact
• Be an ambassador for the Brand, Hotel, Community and Colleagues
• Adhere to grooming policies to ensure a professional appearance is always maintained
• Follow kitchen policies, procedures and service standards, recipes and specifications set forth
• Have full knowledge of and effectively execute all menu items, daily features and promotions
• Maintains a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• 2-3 years previous Cook experience in a free standing widely recognized restaurant
• Well versed and competent in the Fundamentals of French cooking techniques supporting a contemporary style presented for today’s Bay area guest
• Computer literate in Microsoft Windows such as Word and Excel applications an asset
• Maintain the standards of excellence by leading and practicing the same at all times
• Ensure consistency and efficiency of products orders for the restaurant to support hotel food costs budgets as well as engaging guest service
• Service Essentials training, Food Safety and Service Promise
• 40 hours a week
• Required previous kitchen experience
• Attention to detail, Physically demanding, Handling heavy loads, Repetitive tasks, Overtime required, Standing for extended periods, Work under pressure, Fast-paced environment
• Prepare and cook complete meals or individual dishes and foods, Prepare and cook special meals for patients as instructed by dietitian or chef, Inspect kitchens and food service areas, Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas,
• 3 - 5 experience in the culinary field is required
• High School Education is required

Cook-all Around Resume Examples & Samples

• Abilities with ALA Carte and Banquet execution
• Exceptional knife skills
• Strengths in various stations: prep, broil, grille, garde manger and saute
• Valid Food Handlers Certificate
• Coordinate food orders to support timely and efficient delivery to each table
• Follows established departmental sanitation standards. Follows HACCP code compliance, and all food safety standards. Applies correct sanitary procedures
• Prepares and cooks a wide variety of food including meats, poultry, and seafood
• Sets up assigned work are by collecting and assembling food and supplies needed to complete duties
• Sets up and prepares equipment for use in food production. Follows proper cooking procedures in accordance with the standardized recipe cards and the supervisor’s instructions to produce a uniformed product
• Assists in the timely set-up of food delivery to user areas according to production sheets and the supervisor’s instructions
• Utilizes all types of kitchen equipment to prepare food. Uses the appropriate following equipment: broilers, ovens, deep-fat fryers, slicers, choppers, steamers, steam kettles, tilt fry kettles, mixers, robo coup, pumping station, and miscellaneous small equipment such as knives, paddles, whips, etc. Uses the appropriate equipment for the proper preparation and service of food
• Maintaining and assisting with ongoing training and development of employees as instituted by the Sous Chef and Executive Chef
• Demonstrating knowledge and skills of various knife-cutting techniques, such as cutting, dicing, slicing, and preparation of garnishes
• Creating 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
• Performs other duties as required by management to provide 100% Guest Satisfaction and genuine hospitality to our guests
• Ability stand and walk for up to 8 hours a day
• Ability to hear equipment, timers, etc
• Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects,electrical shocks, etc)
• Ability to communicate with employees and guests

Production Cook Resume Examples & Samples

• Follows Occupational Health & Safety regulations
• Ensure proper labeling, dating, and rotating of production foods and leftovers
• Has a solid knowledge of pantry positions
• Accurate knowledge of cooking temperatures for degrees of doneness
• Has a solid technical knowledge of vegetable preparation
• Has a solid knowledge and ability to prepare different methods of starch cookery, identification, classification and preparation of mother sauces and preparation of basic soups
• Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning
• Have employee cafeteria set according to service hours
• Have the next day’s production ready for service the night previous
• Maintain cleanliness and stock of cafeteria at all times
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures
• Cooks all food to proper specifications in a timely manner
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc
• Ensures freshness and quality of all menu items
• Performs opening, closing and side work duties as instructed and according proper guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Follows and upholds all health codes and sanitation regulations
• Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures

Players Buffet Level Cook Resume Examples & Samples

• Responsible for following kitchen cleaning list of all equipment and food prep and storage areas on a daily basis
• Ensure food is to hot and held at the proper temperatures before leaving the kitchen
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs
• Be aware of all temperature controlled equipment
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity
• Ensures department adheres to all regulatory, departmental and company policies and procedures
• Responsibilities include keeping work areas and kitchen / prep areas clean and organized
• The Cook Level 2 is responsible for making sure the food is garnished and eye appealing
• Basic sanitation laws of local health department skills required
• Physically mobile with reasonable accommodations
• Respond to visual and aural cues
• This position is working with standard kitchen equipment, in coolers & freezers, sometimes slippery floors
• Able to work flexible shifts
• Operate in mentally and physically stressful situations
• Prepare food to specifications before and during unit operations
• Properly measure and portion all food items; comply with all portion sizes, quality standards, and department rules and procedures
• Ensure proper food temperatures are maintained and food is stored properly
• Follow and uphold all health codes and sanitation regulations
• Use waste control guidelines and record all waste on spoilage sheet, with a strong effort to control food cost
• Ensures proper food temperatures are maintained and food is stored correctly
• Performs opening, closing and side work duties as instructed and according to the proper guidelines
• Pleasant and friendly; ability to adhere to Service Standards

Luxury Suites Cook-busch Stadium Resume Examples & Samples

• Reviews assigned station, checks stock, and replenishes to meet par levels
• Capable of following procedures and taking directions
• Basic culinary fundamentals of hot and cold foods

Cook-full Service Restaurant Resume Examples & Samples

• Standing and walking for entire length of shift
• Pushing and pulling occasionally, to move equipment, mops and brooms

Theme Cook Resume Examples & Samples

• Sets up and operates kitchen equipment
• Familiar with cooking and baking to recipe outlines for eggs, red meat, chicken, roasted vegetables, pasta, soups, vinaigrettes & salads
• Familiar with a la minute cooking for customers and knowledgeable in organic ingredients
• Must have excellent communication and presentation skills
• Knife skills understand chiffonade, dicing, batonnet, julienning and any other knifing skills required
• 3 yrs previous experience in high volume from scratch cooking is desired
• Pleasant and friendly; ability to adhere to GuestPath’s Universal Service Standards
• Ability to communicate with others in fluent English
• Ability to work in a fast-paced environment
• Attentive and detailed oriented
• Basic math skills; ability to understand, calculate and follow recipe measurements, proportions and familiar with an electronic scale
• Prepares menu items for banquet production kitchen, and other menu items as required by management
• Work in fast pace grab and go operation with other crewmembers preparing menu items in all areas as required by management
• Prepares food according to SOP and uses proper presentation and sanitation methods on a consistent basis
• Maintains cleanliness of all equipment in cooking areas according to location
• Must be able to guide other crewmembers in kitchen locations according to management standards
• Maintains all logs consistent with HACCP sanitation plan

Cook / BBQ Cook-cedar Grove Spring / Summer Resume Examples & Samples

• Ensure all work areas are neat, clean and organized with strong attention to sanitation
• Comply with all up to date Health Code and ServeSafe guidelines
• ANSI Food Handler Certificate
• Understand different temperatures of meats (i.e. rare, medium rare)

Cardinal Club Lounge Cook-busch Stadium Resume Examples & Samples

• Maintains good personal hygiene in a clean and complete uniform
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, polies and procedures
• Utilizes kitchen equipment such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc
• Ensures proper food temperature are amintained and food is stored correctly
• Ensures freshness and quality of all menu food items
• Packages all products to proper specifiations
• Keeps workstation equipment clean, organized, sanitized and sufficiently stocked
• Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards
• Ability to work in a fast-paced enviroment
• Basic math skills, ability to understand, calculate and follow recipe measurements and proportions
• Slices, dices, chops and prepares raw products
• Possess and maintain culinary tools (knives) and demonstrate the dexterity and coordination to perform the necessary job functions
• 2 to 5 years prior experience as a cook in a high volume food service operation required. Culinary Certificate can substitute for years of experience on a year for year basis

Cook Buffet Resume Examples & Samples

• Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef
• Keeps work station neat and clean
• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents

Cook-new Italian Restaurant Resume Examples & Samples

• Prepare all food items timely and accurately according to standard recipes and menu to ensure consistency of products to the guests
• In an open kitchen, guest interaction is a must. Engage the guest by explaining product, asking questions and building positive relationships
• Full commitment to excellence and focus to provide the highest quality of service to guests at all times
• Preps, sets up and works exhibition pasta and pizza station
• Perform all duties as assigned by leadership
• Ability to work all stations is required (sauté, grill, pantry, egg, prep, pizza and griddle)
• Ability to prep and cook everything from scratch, while following established recipes and plating specs is required
• Experience making fresh pastas and desserts is preferred
• Pizza making experience in a high-volume restaurant is preferred
• Egg cooking experience is preferred
• Sauté experience in a high-volume restaurant is preferred

Cook Nosh Sign on Bonus Resume Examples & Samples

• Prepares food items as required for production including, but not limited to , salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards
• Carves meats, portions food on serving plates, adds gravies, sauces and garnishes as required
• Reading and math skills necessary to calculate recipe ingredients

Cook Asia Noodles Resume Examples & Samples

• Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes
• In an open kitchen environment, guest interaction is a must. Engage the guest each time they come to the line. Explain product, ask questions and build positive relationships with the guests
• Coach and direct all cooks and assistant cooks to work in a productive and efficient manner
• Ability to work the line in different locations: wok station, sauté, broiler, appetizer, pantry, pasta, grill, etc…
• Must be able to obtain and maintain valid gaming registration to be paid by Team Member
• Require reading and math skills for recipes and measurements
• Must successfully pass an alcohol and drug screening

Cook, Chef Resume Examples & Samples

• To maintain a high standard of food hygiene
• Be able to work in a busy environment which requires a consistency in customer service, and being able to work well under pressure
• Adaptable and flexible
• Assist the Chef in the preparation of the western/ Local cuisine
• Assist in cooking side dishes and preparation of ingredients
• Assist in order, check and store delivered products / ingredients
• Responsible for preparation of the station, following menus according to recipes
• Must be flexible with hours. Work varied shift including weekends and holidays
• Self motivated, knowledge about hot and cold food preparation
• Prepare and cook quantity of food required according to menu and number of students
• Assist in instructing cook helpers and student interns in the safe, hygienic method of preparing and serving appetizing, appealing meals
• Ensure work area is safe, clean, and sanitary at all times
• Prepare foods as directed for special center functions and visitors
• Assist in sanitizing kitchen work areas and cleaning cafeteria following each meal
• Maintain accountability of students and property; adhere to safety practices
• Cultivate and maintain a climate on center, which is free of harassment, intimidation, and disrespect to provide a safe place for staff and students to work and learn
• We are looking for an individual who is passionate about cuisine!
• Attention to detail and a strong work ethic are required in this position
• The line cook works together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to work harmoniously with co-workers and supervisors is required
• Excellent communication skills are essential
• All tasks are completed with 100% attention to detail
• He / She is highly motivated, able to confidently work on numerous stations
• This position requires the candidate to be able to coach other cooks on correct preparation and presentation of all dishes currently mastered
• Constantly checks quality and quantities of mise en place
• Is a team player and willing to help when and wherever needed
• Strong organizational skills, able to work with cooks on maintaining walk-ins and shared areas
• Must be flexible and willing to work any shift in all areas of the kitchen
• A major culinary school degree or a two year technical degree in culinary arts
• Two years of experience is preferred
• Candidate should have an advanced knowledge of restaurant operations
• Modifies recipes as required for special and therapeutic diets, conferring with dietitians as necessary
• Prepares meals for special functions
• Evaluates food for quality, quantity, appearance, temperature, and taste through observation and tasting in order to determine if it is fresh, properly portioned, and prepared correctly
• Prepares baked goods
• Operates kitchen equipment, including ovens, stove, grill, steam kettles, blender, food processor, mixer, slicer, and grinder, to portion and prepare food for cooking and consumption
• Places food orders, in absence of Food Service Supervisor, reviewing menu and checking inventory
• Receives food orders and oversees storage
• Maintains records such as requisitions, production sheets, and other required forms
• Uses measuring utensils for recipe standardization and portion control
• Oversees work and assigns FSWs
• Maintains a safe and clean work area by complying with sanitation codes, assisting with receiving and storing of foods, participating in cleaning and maintenance activities, reporting malfunctioning equipment, and monitoring and completing temperature and sanitizing logs
• Inspects work and storage areas for compliance with department protocols and sanitation codes
• Provides on-the-job training for new cooks, and others as needed, to teach cooking skills and ensure compliance with safety, sanitary, and food preparation requirements
• Assists trayline/dining room as assigned, reading and interpreting diet cards
• Performs other related duties as needed

Cook-northeast Resume Examples & Samples

• Order all food for the facility and maintaining an accurate inventory
• Cleanliness of the kitchen/food service area on a daily basis
• Maintain the safety and security of juveniles/ residents in DYS custody as well as the safety and security of the building
• Perform the physical requirements of the job, i.e. administer CPR and physical interventions when necessary and according to Departmental policy and procedure, etc
• Ability to establish a good working relationship with others and staff
• Willingness to adhere to DYS Policies and Procedures
• Obtain Serve Safe certification
• Follow directions, oral and written
• Ability to work in a juvenile corrections facility
• Ability to work and train youths in Culinary Arts
• Maintain open communication with staff and residents
• Understand the basic food sanitation codes and proper serving procedures
• Possess basic knowledge of Health and Safety Codes and knowledge of the proper quality, appearance and conditions of food
• Based on assignment, possess a current and valid motor vehicle driver’s license at a class level specific to assignment
• Knowledge of sanitary methods and procedures used in food preparation
• Knowledge of safety methods and procedures used in the operation of food service equipment
• Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures (indoors as well as outdoors) and sharp surfaces
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds
• Responsible for the perparation of all food served to patients, staff, customers and Mobile Meals
• Dishwashing and clean up
• Meal service
• Special function food preparation, cleaning projects
• Prepares and produces menu items to standards in a quick and efficient manner
• Prepare items such as but not limited to salads, appetizers, steaks & seafood, etc
• Responsibilities include maintaining par levels related to inventory ordering and restocking as needed
• Responsibilities include maintaining a clean and organized kitchen
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature
• Maintains assigned station and equipment in a clean and sanitary condition
• Responsibilities include ensuring the safety and security of team members and guests
• Knowledge of all promotions and events

Cook, / Auxiliary Enterprises Resume Examples & Samples

• Ability to prepare and cook simple and complex dishes to order using a grill and other related food service equipment
• Knowledge of the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, coffee machines, etc
• Ability to provide training, work assignments, and functional supervision to student employees
• Ability to read and understand recipes
• Ability to work varied shifts and irregular hours including weekends, holidays and nights
• Ability to communicate with customers while performing display cooking
• Ability to provide training, work assignments, and supervision to student employees
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipes or personal judgment and experience
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Portion, arrange, and garnish food, and serve food to waiters or patrons
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
• Substitute for or assist other cooks during emergencies or rush periods
• Keep records and accounts
• Prepare relishes and hors d'oeuvres
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking
• Bake breads, rolls, cakes, and pastries
• Any other duties as assigned
• Responsible - Ability to be held accountable or answerable for one’s conduct
• Reliability - The trait of being dependable and trustworthy
• Must have minimum of 2 years of cooking experience, preferably in hotel/resort setting
• Knowledge of kitchen equipment, kitchen safety and sanitation procedures
• Work authorization for this location is required
• Complies with CCHS and department sanitation/safety responsibilities in the performance of all job assignments in accordance with Federal and State Health codes
• Prepares a wide variety of foods, such as: soups, sauces, gravies, dressings, meats, fish, poultry, fresh, frozen, canned, and dehydrated vegetables, ensuring the attractiveness, palatability and temperature of food in accordance with standardized recipes and standard operating procedures
• Discusses with management all leftovers for run-outs
• Keeps own work areas clean and organized at all times
• Maintains cook’s walk-in and keeps in proper organization, and cleanliness
• Handles all equipment with proper methods and procedures. Reports any equipment malfunction to management
• Assists in developing and planning menus for cafeteria, patients, and special catering functions
• Associates Degree in Culinary Arts or Food Service
• An equivalent combination of education and experience may be substituted
• Knowledge of food service equipment operation and use
• Knowledge of departmental policies and procedures
• Ability to read and follow standardized recipes
• Ability to develop and maintain effective working relationships with co-workers and other departments

Intermediate Cook-baking Resume Examples & Samples

• Communicates with the front of the house and follows detailed instructions both oral and written of the Pastry Chef and supervisors. Maintains a safe environment in the kitchen and behind the service line
• Pastry experience in a fine dining restaurant - required
• Must be able to stand up to 8 hours during a shift - required

Cook-garde Manger Resume Examples & Samples

• Knowledgeable of menu to include product, preparation of all items on station and presentation to ensure Venetian and Palazzo standards
• Excellent knowledge of basic and large production kitchen equipment
• Must be able to obtain a Health Card

Cook-paiza Club Resume Examples & Samples

• Responsible for a smooth running of the kitchen/menu items
• Responsible to arrange food orders and to ensure a smooth running of food distribution during business operation
• Check quality of raw material daily before use, and overseeing quality production of dim sum items
• Perform promptly and efficiently all duties as required by your supervisor
• Follow strictly all F&B departmental policies and procedures
• Keep Working areas, mixers, steaming equipment, refrigeration’s cleans and in good condition
• Administers all aspects of food preparation, sanitation and Team Member routines
• Maintains food and work orders
• Ensures that the kitchen is clean, well-stocked and problem-free
• Performs the functions of a Fry Cook, Broiler Cook and Second Cook, when needed
• Maintains communication with all Team Members in the kitchen to ensure a well run shift
• Maintain food and service standard by directing and supervising daily operation
• Supervise the portion control and presentation of dim sum according to the standard set by the property
• Ensure no food borned illness happen in the section
• All food provided to guest must be of good nutrition, and in conditions of absolute sanitation
• 21 years of age, proof of authorization/eligibility to work in the United States, high school Diploma or equivalent
• Maintain consistent adherence to the Venetian and Palazzo Unmatched Guest Service Standards. Work varied shifts, including weekends and holidays
• 2 years technical school or equivalent training is required
• Two years previous experience in a related (Fry Cook, Broiler Cook or Second Cook) is required, with a preferred emphasis in Asian food preparation, especially Mandarin and Cantonese style
• Working knowledge of menu planning, soups, sauces, meat, poultry and seafood items are required
• Working knowledge of point of sales is required
• Must be able to work any day of the week and any shift
• Must be able to get along with co-workers and work as a team
• Must be able to work inside pantry and on lines during entire shift
• Must have the ability to react quickly to resolve problems or conflict
• Must have the proven ability to cook and create new, innovative and imaginative recipes
• Must be able to handle high stress in the work environment and turn it into positive energy in the kitchen
• Must be able to respond to visual and aural cues
• Must be able to speak, read, write and understand Chinese and be able to conduct conversations with peers in a distinctive and understood manner

Cook, The Alexander, A Dolce Hotel Resume Examples & Samples

• Delegates job tasks to line cooks when necessary
• Complete opening duties: Set up work station with required tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day. Start prep work on items need for the particular menu of the day and direct Line Cooks on the same throughout the shift
• Breaks down dinner foods
• Communicates with Chef on production status for the next day before completing shift
• Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
• Performs banquet and kitchen line functions as directed by the Executive or Sous Chef
• Performs human resource functions for junior staff members, including training, scheduling, and directing
• Sets up any a la carte stations required for breakfast, lunch, or dinner
• Maintains current knowledge of hotel culture, amenities, art and design, CityWay community, events in the area, points of interest, and services in the area
• Must have 1-5 years previous culinary experience

Cook Los Banos Resume Examples & Samples

• Must have the initative to work efficiently without constant supervision and direction
• Physical, mental, and environmental factors: See attached Physical, Mental, and Environmental Job Factors forms
• One (1) year working experience as a cook and/or quanity food production
• Basic knowledge of recipes, food productions charts, and use of herbs and spices
• Experience in cooking for large groups of people such banquets and special events
• Ability to standardize recipes
• One year working experience in a fast paced working environment
• Prepares all items grilled, sautéed and fried for the outlet according to recipe guidelines
• Completes precooking preparation work on all items
• Dates all products and monitors the cook/chill products
• Maintains proper cooking temperatures for all products
• Proper performance requires knowledge of a specific function or activity and familiarity with policies and procedures of the department. Comply with policies and procedures of the department or section in order to complete service satisfactorily. Proper performance requires some physical and mental dexterity in order to accomplish tasks associated with the completion of the service
• Must have a minimum of 3 years experience in a high volume kitchen, preferably in a 4 or 5 star resort or hotel
• Preparing high quality food items for guests
• Following recipe and presentation guidelines to meet or exceed guest expectations
• Ensuring proper food safety and sanitation standards to ensure guest safety
• Meeting special guest requests while ensuring same high quality standards

Senior Cook-rd Shift Resume Examples & Samples

• Assist with preparation of palatable and appetizing meals
• Handle and prepare food in accordance with sanitary regulations
• Compile orders from steam table and serve customers. Prepare complete meals for entire shift as required
• Take à la carte orders from customer and cook food requiring short preparation time according to customer requirements
• Fulfill all catering requests as necessary. Assist in the set up and tear down process for catering of business functions
• Serve as a back-up to Sous Chef as needed
• Assist in the cafeteria prep lists to ensure daily par levels are met
• Assist in the check in and stocking of all vendor deliveries
• Keep kitchen clean and organized. Ensure inventory control and stocking the front of the cafeteria
• Minimum of a Culinary Arts degree plus a minimum of 0-2 years of experience in the culinary field is required. Buffet experience preferred. However, a combination of experience and/or education will be taken into consideration
• Heavy physical demand. Continuously lifting/moving heavy weight (more than 60 lbs/27 kgs) materials or strenuous activity
• Generally good working conditions. Some precautions required to protect oneself such as safety glasses, ear protection, protective clothing, etc. Injuries improbable except for minor cuts, burns, etc
• Proficiency in speaking, comprehending, reading and writing English is preferred
• Follows standardized recipes in preparation of all foods
• Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times
• Confers with dietitians regarding modified diet preparation and use of leftovers
• Adheres to HACCP guidelines in the food storage, handling and preparation and in the sanitation and maintenance of work area
• Two years experience in professional or institutional food service area required
• Minimum three – four years experience as a Line Cook at a 4 or 5 star hotel or restaurant. General Skills
• Ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions

Pizza Cook Resume Examples & Samples

• Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and rules, policies and procedures
• Handle, store and rotate all products properly
• Maintain a clean and sanitary work and service area including tables, shelves, walls, oven, and refrigeration equipment
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Have exceptional grooming and hygiene habits

Fry Cook-yusho Resume Examples & Samples

• Learn and maintain knowledge of Japanese and Asian cuisine
• Maintain a solid knowledge of all food products and is able to skillfully apply culinary techniques
• Assist all team members as needed in execution of service
• At least 2 years of experience in an outlet of Asian or French cuisine
• Working knowledge of equipment to include, but not limited to a robata grill, flat top/plancha, fryer, immersion circulator, and other small wares equipment
• Working knowledge of health, safety, and sanitation procedures
• Working knowledge of weights, measures, and various cooking techniques
• Proficient in making dashi and cooking proteins

Intermediate Cook-the Marriott Resume Examples & Samples

• Ensures that SOP's are followed
• Enforces company policies ensuring they are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment; accident reports written
• Payroll procedures and time cards followed to include management only authorization of overtime
• Must have Current certification in the state Professional Food Handler Program. -required
• 2 years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred
• Recommends recipe modifications as required for special and therapeutic diets, conferring with FSS II
• Stores deliveries, observing FIFO
• Oversees work and assigns FSWs in absence of FSS/Cook III
• Maintains a safe and clean work area by complying with sanitation codes, participating in cleaning and maintenance activities, reporting malfunctioning equipment, and monitoring and completing temperature and sanitizing logs
• Provides on-the-job training for new cooks, and others as needed, to teach cooking skills and ensure compliance with safety, sanitation, and food

Cook-le Cirque Resume Examples & Samples

• Ability to maintain a solid knowledge of all food products and skillfully apply culinary techniques
• Working knowledge of all food products with the ability to skillfully apply culinary techniques
• Have interpersonal skills to deal effectively with all business contacts

Junior Cook Resume Examples & Samples

• May be required to work on pastry production for the restaurant – fulfilling restaurant, coffee bar and event needs
• Ensure line area is kept free from clutter at all times
• Must perform all miscellaneous duties assigned by upper management
• Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
• Attention to detail to ensure recipe consistency is vital
• Must complete Serve Safe Food Handler’s Certification
• Reports any irregularities immediately to the Chef de Partie and/or Sous Chef
• Checks the rotation of items for service
• Works closely with all food handlers
• Ensures that all machines and knives are used in a safe and hygienic manner at all times
• Readily accept and achieve the objectives of all other job duties as assigned
• Ability to work flexible hours and days

Cook, Children s Ski & Snowboard Center Resume Examples & Samples

• Oversees all functions of the Children's Center kitchen, including preparation of lunches and snacks for the 3-6 ski school programs and for the Small World Nursery in accordance with Colorado health requirements for a food service establishment
• Orders food and supplies, keeping the kitchen adequately stocked
• Food orders placed via computer program
• Works with 3-6 inside operations supervisor and Small World Nursery product manager to establish age-appropriate menus, time schedules, procedures and policies in the kitchen
• Responsible for keeping the laundry rooms clean and orderly
• Occasionally helps prepare barbecues and meals for the 7-Teen program and for special groups
• Indirectly supervises rotating children's counselors who may be assigned to help set-up and prep food
• Two years restaurant/kitchen experience - required
• School lunch program experience helpful
• Ability to pay attention to details - preferred
• Ability to multi task - preferred
• Spanish extremely helpful - preferred
• Schedule: Five day a week approximately 7 hours per day

Rounds Cook Resume Examples & Samples

• High School Diploma or equivalent plus specialized culinary training
• 3 - 5 years of leadership experience in food preparation
• Technically proficient in volume hot and cold food production, baking and pastry, and culinary fundamentals
• Proficient in Microsoft Word and Excel with experience in menu management software systems
• Ability to mathematically reduce and expand measurements required by recipe
• Must have prior experience in preparing stocks, soups, sauces, and meats such as veal, pork, lamb, seafood, poultry, beef. etc,
• Minimum 2 years of experience cooking in a high volume establishment
• Some knowledge of Japanese meats, seafood, product, and terminology
• Knowledge of weights, measures, and recipe yields
• Must be able to lift 50 lbs. and be able to push or pull at least 100 lbs
• Must be able to stand, walk, bend, and reach for long periods of time
• Must be able to tolerate areas with extreme high and low temperatures
• Must have a positive attitude

Intermediate Cook-the th Restaurant Resume Examples & Samples

• Assists in the control of food and labor costs by eliminating waste and over production
• Able to explain ingredients in the menu and preparation techniques
• Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
• Conducts regular prep and finished dish tasting to ensure consistency in quality, taste and presentation
• Date all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures
• Ability to wash dishes and jump into the dish area and/or 3 compartment sink when needed
• Ability to speak read and write in English
• In-person or Skype interview - required

Advanced Cook-the th Restaurant Resume Examples & Samples

• Ensures station is ready for service with adequate mise en place for the day and next day’s service
• Ensures all team members are properly equipped with uniforms, supplies and tools
• Determining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demands
• Recognizes team members for successful achievements and contributions
• Consistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding food
• Maintains and reports waste log to supervisors on a daily/weekly basis
• Checks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisor
• Has experience working with higher end ingredients such as scratch pasta preparation, risotto preparation, lamb, venison, scallops, sole, Ahi tuna, caviar
• Demonstrates proficiency in more advanced culinary techniques of saute and grilling, as well as poaching, steaming, braising, preparation of Mother sauces, scratch soup preparation
• Two Year minimum line cooking experience in a fine dining and high volume establishment - required
• Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail. -required
• Must be able to lift 40+ lbs. -required
• Ability to speak read and write in English. -required
• Ability to work standing for 8+ hours. -required
• Must be 18 years of age or older. -required
• Flexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested. -required
• Formal Culinary Training. -preferred
• Progressive culinary experience working in a kitchen with an emphasis in fine dining and high volume. -preferred
• High Volume Fine Dining Experience – preferred
• In-person interview or Skype interview – required

Intermediate Cook, Game Creek Restaurant Resume Examples & Samples

• Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service
• May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets
• Able to work most positions on the culinary line (garde manger, pizza, basic saute, basic grill, fry station, pastry plating)
• Experience in a wide variety of techniques. -preferred
• Has 2-3 years of prior experience in a professional kitchen. -required

Advanced Cook, Game Creek Restaurant Resume Examples & Samples

• Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations
• Expedites food, solves problems as they arise, and approaches special requests with flexibility
• Maintains an organized and efficient flow of production with regards to changes in forecasts and menus
• Ability to butcher chicken, fish and shellfish; cut, trim and bone meat
• Trains new cooks and ensures development of team members through on-going training and effective communication
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
• Responsible for inventories to enable team members to successfully prepare mise en place
• Checks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labeling
• Ensures proper rotation, storage temperatures and proper storing procedures are observed
• Keeps Supervisors apprised of hits/misses from each shift
• Delegates workload to team members fairly and consistently while continually striving to improve flow of production
• Demonstrates advanced knife skills such as brunoise, julienne, batons, consistent shape/size for core knife skills (dice, slice, chop)
• Applies Vail Mountain Dining Standards for speed and quality
• Participates in and occasionally supervises kitchen duties to ensure smooth operations
• 3+ years of experience working in a professional kitchen (minimum of 2 years prior experience working in fine dining) – required
• 2 years of previous experience in a fine dining restaurant. -required

AC Cook Resume Examples & Samples

• Cook a variety of foods
• Read, understand, estimate quantities and follow recipes with minimal waste
• Effectively communicate verbally
• Schedule and organize daily work
• Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., Mixers, ovens, choppers, slicers, grills, steam kettles
• Maintain security, order, and discipline of offenders supervised
• Supervise, coach, train, and provide constructive feedback to offenders in general kitchen operational practices
• Food service practices, food preparation, and production methods and procedures
• Food service record keeping
• HACCP protocols, practices, and tools for food service
• At least one year of full-time professional cooking experience
• Valid Food Worker's Permit
• Ability to pass a physical examination and FBI criminal background check
• Willing and able to work standing for entire assigned shift
• Ability to lift and carry 15-30 lbs. on a regular basis, and up to 50 lbs. occasionally
• Willing and able to follow written and/or oral instructions, including detailed recipes
• Work effectively with others; and,
• Ability to perform basic computer functions

Cook-yakima Resume Examples & Samples

• Preparation and service of food
• Order, inventory, store and and reporting tasks
• Train, coach and instruct offenders in general food services cleaning practices
• Monitor offenders while in the kitchen/dining area
• Prepare meals (breakfast, lunch & dinner) using a variety of cooking techniques including cook, steam, broil, roast, sauté, simmer, bake
• Work in a face paced environment
• To stand, walk, stoop, reach, push, pull, bend, kneel, twist, turn and lift object up to 40 pounds unassisted
• Take direction and follow written and oral instructions
• Write clearly, factually and concisely
• Verbally communicate clearly and effectively
• Safely operate and handle a variety of kitchen equipment, e.g. knives, ovens, mixers, slicers, food processors, steamers grills, electric kettles and other tools
• Prioritize, organize and schedule daily work
• Work well with others – team work and work alone on a shift
• Work in an adult correctional facility where offenders are present
• Maintain security, order and discipline of offenders supervised
• Role model appropriate behavior to offenders
• Train, coach and provide constructive feedback to offenders in general kitchen cleaning practices
• Progressive food preparation techniques – cooking, baking, sauté.....
• Methods and procedures for large scale food preparation and production
• Food inventory systems and procedures including stock rotation and organization, receiving food orders
• Food service record keeping and reporting
• HACCP protocols, practices and tools for food service including rethermalization of food products
• Basic mathematics (add, subtract, multiple & divide) and ability to perform
• Basic computer skills – Outlook , Microsoft Word, Excel
• Perform inventory and reporting tasks
• Train and instruct offenders in general food services cleaning practices
• Follow written and oral instructions
• Write clearly, factually, and concisely
• Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles
• Coach, train, and provide constructive feedback to offenders in general kitchen cleaning practices
• A variety of foods
• Alternate food preparation methods i.e., cook/chill and cook/freeze
• Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing
• Food service practices, food preparation and production methods, and procedures
• HACCP protocols, practices and tools for food service
• 2-5 years experience cooking in a restaurant, hotel, or institutional setting
• Knowledge of cooking terminology and standard procedures
• Knowledge of operation of kitchen equipment such as electric meat slicer, range/oven, electric mixer, dish machine
• Knowledge of Texas Department of Health rules and regulations
• Knowledge of basic math
• Meet or exceed industry and food safety standards for preparation, storage, and serving of food
• Prepare, season, and cook meals in accordance with standardized recipes
• Follow daily production schedules and progressively cook food in batches according to schedule
• Carve and trim meats such as beef, veal, ham, pork, and lamb for recipes
• Record food temperatures, production, and waste on required documentation
• Ensure high standards of personal hygiene and that work areas are maintained in a clean and sanitary condition
• Knowledge of food service and sanitation standards
• Excellent knife skills for food preparation
• Minimum one (1) year of experience in full service or institutional food service environment

Cook-anmc Resume Examples & Samples

• Must be proficient in using the following equipment: Calculator, steam tables, coffee machines, dish machine, trash carts, knives, ovens, writing utensils, slicers, blenders, mixers, steam ovens, grill, grinder, fryer, broiler, hot tops fat fryer, counter mixer, roasting ovens and kettle
• Must be capable of replenishing hot food to cafeteria counter and cook station, maintaining continuous service
• Must demonstrate ability to portion all foods properly and ensure that proper yields are obtained
• Must be capable of leaving the cook’s area clean at night and to ensure that all ranges, ovens, etc., are turned off
• Must be able to accurately report all amounts of food prepared and the amount of all leftovers
• Must have knowledge/training of usage of food production equipment
• Must be able to follow standardized written recipes
• Must be able to work independently and complete assignments in a timely manner
• Must be able to perform each of the essential duties listed above with a professional degree of competency
• Prepares & cooks, in large quantities, food for service to patients, guests, cafeteria & catering including scratch cooking from basic ingredients, garnished in an attractive manner
• Coordinates room service trayline to ensure sufficient & proper food items are available during meal service
• Participates in recipe development. Communicates to appropriate staff in an effective & team like manner
• Follows recipes to prepare & cook food items
• Modifies or converts recipes for different quantities, special diets, & other needs as directed by Mrg
• Ensures proper quality & appearance of product according to established standards
• Performs opening/closing of cooks & production area including daily equipment check & temperature monitoring. Contacts maintenance as needed & follows up to ensure proper food safety
• Adheres to proper food handling, sanitation, & safety procedures per regulatory standards. Maintains appropriate temperature, adheres to appropriate dating, labeling & rotation of all food items
• Documents Hazard Analysis Critical Control Point (HACCP) logs on a routine basis
• Maintains organized food production area(s) for efficiency & cleanliness while maintaining an effective workflow
• Coordinates food orders w/ the production team & assists the Food Service Aides as required which may include, but not limited to, checking incoming orders for quality, temperature & quantity
• Stores leftovers according to established standards. Plan & utilize leftovers appropriately to minimize waste
• Orders food supplies for cafeteria. Submits order to supervisor. Maintains food inventory
• Receives, checks, & signs for foodstuff &/or issuing. Assist w/proper stock rotation of food supplies
• Ensures hot food availability. Monitors food availability during cafeteria service hours, adjusts accordingly
• Plans for daily, holiday & theme menus in collaboration w/supervisor
• Ensures smooth operation of cafeteria services during absence of supervisor
• Responsible for inventory of all food & supply items as assigned
• Maintains cleanliness & sanitation of equipment, food storage & work areas
• Completes cleaning according to daily & weekly schedules & dishwashing/pot washing as needed
• Listens to customer complaints & suggestions. Facilitates improvement of service & food quality. Resolves complaints. Implements suggestions w/in parameter of position. Refers more complex concerns to supervisor
• Instructs personnel in use & safety requirements of equipment as well as the cleaning/sanitation methods. Provides efficient & effective methods of maintaining work area. Assists w/ orienting new employees to their work area
• Participates in &/or contributes to programs, committees, or projects designed to improve quality of service & employee productivity
• Three (3) years of hospital, institutional, or restaurant cooking experience to include food preparation
• Associate's degree in institutional food preparation with emphasis in health care
• Education: Minimum three years’ experience as a Line Cook at a 4 or 5 star hotel or restaurant
• Experience: High school diploma; culinary certification preferred
• Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
• Licenses & Certifications:Must be in possession of valid driver’s license to drive company vehicle

Intermediate Cook-edgewater Cafe Resume Examples & Samples

• Preps and works assigned station quickly and cleanly
• Follows prep sheets accurately and with a sense of urgency
• Prepares food to the specifications of the chef
• Reads, understands, and follows recipes and standards
• Takes responsibility for the product used in their outlet and manages it to assure a quality product
• Rotates product and keeps a clean station
• Responsible for production on own station and co-ordinates with lower rated cooks on their stations (Have a high level of kitchen awareness)
• Advises higher level cooks and/or managers of anticipated problems
• Completes any reasonable task assigned by a supervisor
• Previous culinary experience
• Has proficient knife skills
• Must be able to stand and walk briskly for up to 8 hours
• Responsible for the Cook III function of the resort: Prepare food orders in a timely and consistent fashion; promptly greet guests in a friendly and professional manner. Ensure orders are taken accurately and completely Offer ideas and suggestions to guests when ordering. Ensure the packaged products are stocked, maintain cleanliness of all food and beverage areas, assist in preparation of food orders, assists in the training of others, completes order forms to ensure all food is fresh and in stock. Offers menu ideas and suggestions along with food promotions (35% time)
• Organizational Skills
• Ability to read and comprehend routine instructions, short correspondence and memos
• 1-2 year of food service experience

Grill Attendant / Cook Resume Examples & Samples

• Performs routine grill and cooking duties involving the preparation of all foods required in unit operations and catered events
• Operates grill and other cooking equipment
• Maintains cooking area in clean and sanitary condition

Cook B Resume Examples & Samples

• In absence of Cook A, responsible for overall cooking operations of unit
• Guides and instructs Cook C, Grill Cook, Cook’s Helper, and Dining Service Worker B in performance of a variety of cooking operations to comply with standardized procedures and schedules
• Performs all duties of the group

Cook-raw Bar Resume Examples & Samples

• Respond positively and in a timely manner to all internal and external guest requests
• Sushi Knowledge required
• Must have Food Safe Certification

Cook-intermediate Line Resume Examples & Samples

• 1 year of hot and cold line experience required
• Experience with quantity food preparation preferred
• Demonstrated cooking skills and ability to follow established menus and recipes
• Prepare or direct staff to garnish in an attractive manner
• Prepare all sauces, gravies, soups, roasted meats for carving, entrees and baked items for front of the house
• Organize and maintain work flow in an effective manner in the food production area of department
• Participate in determining portion size and item prices
• Communicate data to appropriate department staff
• Participate in planning of menus with attention to food cost
• Place order or relay information to person ordering food stuffs
• Set up serving line
• Ensure quality food service and sanitation
• Monitors and takes corrective action to prevent recurring absences
• Demonstrates a positive attitude while at the work site
• Addresses members by their proper titles and last name
• Three (3) years restaurant/institutional cooking, chef background
• Must have institutional/restaurant cooking experience, including ability to prepare all foods from scratch, knowledge of production skills, catering, ordering, and receiving of supplies
• Ability and experience working in a cooperative manner in a small work group
• Must have effective oral communications skills, be able to write legibly, read, and follow written instructions
• Understand how to operate food service equipment
• Capable of working under indirect supervision only, and able to use sound judgment in minor decision-making
• Background in scratch cooking preferred
• Portion Control preferred

Cook, Wolfgang Puck Steak Resume Examples & Samples

• Prepares meals and other food items served in assigned restaurant
• Monitors customer flow and estimates daily food requirements and supplies, and requisitions items needed on a daily basis through his/her Sous Chef
• Uses recipes and a variety of kitchen equipment to prepare soups, salads, desserts, sauces and casseroles
• Bakes, roasts, broils, fries, and steams meats, fish, vegetables, and other foods
• Monitor and maintain the cleanliness, sanitation and organization of assigned work areas
• Check the production schedule and pars as well as establish priority items for the day and inform the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
• At least 1 year of previous experience in a high-volume/fine dining restaurant

Cook Casual Resume Examples & Samples

• Reviews production sheet to determine type and amount of food to be prepared
• Requisitions, or directs the procurement of, supplies as needed
• Demonstrates a commitment to service, hospital values and professionalism through appropriate conduct and demeanor at all times
• Prior healthcare related food service experience preferred, but will train
• Must be familiar with a variety of types of food service equipment, copy machine and telephone
• Must be able to work in hot, humid environment

Cook / Days Resume Examples & Samples

• One year or less experience within a Cook position
• Prefer Food & Beverage Institute (FBI) certification
• Organizational, verbal, interpersonal, customer relations, mathematical, grammar/spelling, read/comprehend written instructions, follow verbal instructions, computer,
• Assists Food Service Manager in performing employee appraisals
• All employees will be held accountable for attending training regarding the Code of Conduct program at least annually
• Coordinates food requirements, to include tasting products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production
• Coordinates special modified diet preparation and production, as appropriate
• Coordinates that foods are properly prepared and are available on a timely basis. Food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables; trimming and cutting meat, poultry, and fish for culinary use
• ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Primary responsibility is to provide the highest quality of service to customers at all times
• Ethics and Compliance – Department Directors/Managers/Supervisors * In addition to the above, directors/managers/supervisors will be held accountable for setting the example; ensuring that their departments have sufficient information to comply with laws, regulations and policies, as well as the resources to resolve ethical policies
• Ethics and Compliance Expectations 1. All employees will be held accountable for behaviors displayed relative to the values articulated in the Mission and Values Statement. “Will act with absolute honest, integrity and fairness in the way we conduct our business and the way we live our lives.”
• Performs other duties as required by Management
• Responsible for coordinating preparation and serving of special functions and catered events
• Prepares both regular and modified food items according to standardized recipes and production sheets
• Plates and garnishes food appropriately according to established need
• 4 Possesses working knowledge of equipment including cleaning, temperatures, safety procedures, operation, and assembly/disassembly
• Employee reflects HCA values and sensitivity to HCA ethics and compliance principles in his/her daily activities
• Is sufficiently organized to meet service deadlines (i.e. patient tray line, cafeteria, special function)
• Ensures that problems or concerns regarding the Department and other related areas are communicated with the Food Service Supervisor or Manager of Food and Nutrition Services, as appropriate

Cook / Mixed Resume Examples & Samples

• Prepares food, nourishments and beverages for patients, cafeteria, caterings and physician's areas
• Complies with standardized menus, recipes, portion control, and diet requirements
• Completes and forecasts all food, beverage, and nourishment production requirements
• Serves food and beverage to patient, cafeteria, catering and physician areas
• Produces food in an appetizing, palatable, timely manner
• Complies with all safety, sanitation, infection control and quality control guidelines
• Complies with HACCP, TDH, and JCAHO regulations
• Other duties as assigned within scope and practice of licensure
• Current food handlers certificate preferred. Must obtain 30 days of hire
• High School degree or equivalent preferred
• Experience in high quantity or institutional cooking
• Experience in preparation of modified diets
• Experience in meal production and forecasting
• Hospital experience preferred

Cook-evenings Resume Examples & Samples

• Assist Cook/ Head in preparing the main dishes, all diet foods and some of the desserts
• Count regular and special diets
• Assist Cook/ Head in preparing and serving foods for breakfast, lunch
• Completes annual educational requirements
• Wears identification while on duty
• Shows creativity in addressing issues rather than defeating attitude
• Demonstrates negotiations/conflict resolution skills
• Accepts accountability for impact of behavior on others
• Employee is punctual, observes work breaks, and meal periods and has an acceptable overall attendance record
• Demonstrates initiative, including seeking new assignments and assuming additional duties when necessary

Cook-days Resume Examples & Samples

• Must be able to demonstrate understanding of HCA's and St. David's "Patients First" safety initiative by strict compliance to all safety protocols and procedures
• Quantity food preparation skills
• Ability to read & follow recipes
• Basic sanitation skills
• Food safety knowledge
• May be expected to taste products, read menus/recipes, estimate food requirements, checks production and keep records in order to accurately plan production requirements as needed
• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
• Supervision may assign other duties as needed including supervising and training other cooks and kitchen employees
• Maintains cultural and diversity awareness when dealing with patients, visitors, co-workers and all other customers
• Fulfills departmental responsibilities with the long-range plan, mission, vision and values of CMC
• Previous knowledge of accepted food service techniques, sanitation and safety preferred

Related Job Titles

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Work Experience

• Maintain high level food quality
• Manage portion controls and food waste
• Follow and execute recipes and standards
• Follow and implement all rules and guidelines implemented by the Department of Health
• Follow requisition of food items policy
• BEO's costed on daily basis
• Recipe cards developed, followed and used in conjunction with use records
• Update use records as needed
• Follow-up on production charts to ensure no over producing and waste
• Follow a recipe
• Work safely in fast-paced environment
• Assist the Association Food Service Director in menu preparation
• Maintain acceptable standards in the F.S. areas based upon the Dept. of Health, OSHA, USDA and YMCA Safety Program
• Develop good work habits in both seasonal and year-round staff
• Records over production and run outs. Writes directions and calculates production quantities
• Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mis en place
• Ensures all requisitions are processed properly and placed in designated area
• Assists Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function
• Follow-up on taste panels
• Follow production lists
• Prepare raw ingredients into finished product, per specifications
• Ensure quality and visual presentation of food produced
• Maintain personal hygiene and uniform to Food Division standards
• Maintain work area for safety
• Suggest new food items
• Assist in serving customers in high volume periods

Professional Skills

• Active listening skills and good reading skills; Ability to work from written menus and standard recipes
• Demonstrates strong preparation skills
• Demonstrated leadership skills, ability to effectively train, motivate, assign and monitor employee performance
• Practice excellent food handling skills, maintaining a clean work area, and adhering to sanitation rules set by the health department and management
• Proven cooking experience, including experience as a line chef, restaurant cook or prep cook
• Good administrative, math and supervisory skills. Some previous supervisory inventory control, ordering, and menu planning experience
• Strong cooking and line cooking skills

How to write Cook Resume

Cook role is responsible for basic, cooking, food, math, customer, culinary, preparation, interpersonal, training, kitchen. To write great resume for cook job, your resume must include:

• Your contact information
• Work experience
• Skill listing

Contact Information For Cook Resume

The section contact information is important in your cook resume. The recruiter has to be able to contact you ASAP if they like to offer you the job. This is why you need to provide your:

• First and last name
• Telephone number

Work Experience in Your Cook Resume

The section work experience is an essential part of your cook resume. It’s the one thing the recruiter really cares about and pays the most attention to. This section, however, is not just a list of your previous cook responsibilities. It's meant to present you as a wholesome candidate by showcasing your relevant accomplishments and should be tailored specifically to the particular cook position you're applying to. The work experience section should be the detailed summary of your latest 3 or 4 positions.

Representative Cook resume experience can include:

• Working knowledge of kitchen equipment, and good knife skills
• Effectively handle and prioritize a variety of tasks, prepare items, and share knowledge by answering questions about products and offering suggestions
• Ensure proper training of peers and ensure the necessary skills to carry out their tasks in the most effective and productive way
• Practices good personal hygiene, safe food handling and culinary skills - required
• Strong communication skills, including ability to train staff members - required
• O Requires good communication skills and moderate supervision and training of staff

Education on a Cook Resume

Make sure to make education a priority on your cook resume. If you’ve been working for a few years and have a few solid positions to show, put your education after your cook experience. For example, if you have a Ph.D in Neuroscience and a Master's in the same sphere, just list your Ph.D. Besides the doctorate, Master’s degrees go next, followed by Bachelor’s and finally, Associate’s degree.

Additional details to include:

• School you graduated from
• Major/ minor
• Year of graduation
• Location of school

These are the four additional pieces of information you should mention when listing your education on your resume.

Professional Skills in Cook Resume

When listing skills on your cook resume, remember always to be honest about your level of ability. Include the Skills section after experience.

Present the most important skills in your resume, there's a list of typical cook skills:

• Excellent customer service skills and demonstrated interpersonal communication skills
• Read, translate and execute recipes, interpersonal service skills, organization skills to plan time effectively, work without direct supervision
• Demonstrated leadership skills and ability to effectively train
• Assess strong leadership qualities, supervisory skills and technical skills in the areas of baking, salad preparation and buffet style presentation
• Have excellent oral, written, and reading skills for effective communication
• Basic math skills, customer service and time management skills

List of Typical Experience For a Cook Resume

Experience for cook resume.

• Butchering skills including but not limited to: cleaning fish, breaking chicken, cleaning meat, proper cutting of meat, portioning of meat
• Experience working from scratch recipes and experience prepping and portioning items needed in the production process
• Applies advanced cooking skills
• Prior experience and knowledge of A la Carte, Buffet and outdoor catering styles
• Basic math skills, with the ability to calculate and follow recipe measurements and proportions
• Communicate effectively with all levels of management, employees, members and other stakeholders
• Proficient knife skills - required

Experience For Second Cook Resume

• Confectioner preparation skills - required
• Maintain solid knowledge of all food products and skillfully apply culinary techniques
• Cleanliness and organizational skills are mandatory
• Professional Experience: One years of short order cooking experience required, preferably in a hospital setting
• Understand basic fundamentals of culinary arts, knife skills and food handling
• 7) Proven organizational abilities as they apply to food production work areas, including ability to prioritize work to provide timely meal service to patients
• Prior hotel and or restaurant cooking experience required

Experience For Cafeteria Cook Resume

• In a courteous manner, assist and welcome all team members with a good morning or good afternoon
• Demonstrates effective verbal & written communication
• Demonstrate good knowledge of English, spelling and basic math functions
• Demonstrate good knowledge of all food service related equipment
• Prior hotel and restaurant cooking experience required
• Able to work effectively with direct supervision
• Has accurate high production knife skills and can follow cut specifications to within 1/16”
• Has accurate high production knife skills and can follow cut spec’s to within 1/16”

Experience For Dietary Cook Resume

• Apply basic knife skills required for preparation.
• Train, develop and maintain employees skills and relations
• Knife skills and ability to cook omelets
• Experience in quantity food production, presentation, service and sanitation and skillful knowledge of healthful, nutritional-based cuisine
• English communication skills both verbal and written

Experience For Franchised Cook Resume

• Effectively communicate with residents and staff; react quickly and appropriately in an emergency situation
• Communicate instructions and advice effectively to and exchange information with food service workers
• Competent knife skills
• Serving lines are to be set up prior to all service in timely manner and attend daily line-up meeting
• Cooking experience at a health related facility or a hospital with understanding of modified diets

Experience For Sushi Cook Resume

• Cooking experience and abilities
• Cooking /culinary experience required
• Cooking experience 2-4 years in a similar position.
• Cooking experience and abilities - Required
• During meal service, be responsible for making sandwiches and ensuring replenishment of daily baked goods section
• Checking food products prior to initiation
• Experience working in a high volume, full service restaurant or institutional food service facility working in a production cooking capacity
• Experience working in a production cooking capacity or short order style cooking
• Skill in operating and cleaning a wide variety of food service equipment, including special equipment for the preparation of large volume items

Experience For Restaurant Cook Resume

• Skill in carving, preparing garnishes, and assembling attractive platters, salads, and other food presentations
• Good working knowledge of the fundamentals of fry cooking
• One year of cooking experience required and/or qualified professional training
• Demonstrates a sense of urgency for producing foods creating positive outcomes to ensure patient high satisfaction results
• High-volume cooking/fine dining experience
• Cooking experience in high volume kitchen, preferably in similar resort/hotel setting
• Conduct training on all aspects of food safety, sanitation, hygiene, Good Manufacturing Practices (GMP) and quality
• Some previous supervisory, inventory control, ordering, and menu planning experience

Experience For Hospital Cook Resume

• Operates cooking equipment and responsible for the hot food area. Reports any malfunctioning equipment to the Manager
• Skilled in using food service equipment including knives, pots, pans and ovens
• Experience working with and following recipes
• Provides orientation to new staff and ongoing training for less experienced staff.
• Two (2) year of working experience as a cook and/or 3 years working kitchen production area
• Work experience in a restaurant or institutional food service facility, working in a production cooking capacity
• Experience with prepping and portioning of food items
• Skill in using standardized recipes and cooking techniques adapted to requirement of a specialized food preparation system
• One year of experience in quantity food preparation and completion of some cooking classes with formal on-the-job training

Experience For Cook-dining Services Resume

• Experience in the food processing/ manufacturing industry
• Experience with quantity as it relates to meal planning, ordering and food preparation
• Six months cooking experience, preferably in an institutional setting
• Knowledge of cooking materials and ingredients and skill in dexterity and safety in quantity cooking
• Experience working in all areas of a hotel kitchen required
• To provide excellent service to our members and guests, preparing menu items as requested
• As well as experience with providing the highest level of prompt and courteous service
• One (1) year experience in cooking cold food

Experience For Production Cook Resume

• One (1) year experience in volume cooking
• Cooking experience
• Verify continuously the Fire Fighting and First aid equipment condition and validity for readiness in the event of emergency
• Operates and cleans all production utensils and equipment. Maintains cooking area in a sanitary, neat and orderly manner
• Cooking experience in high volume kitchens required
• Functions as a lead worker overseeing the work of lower level cooks and less skilled kitchen staff

List of Typical Skills For a Cook Resume

Skills for cook resume.

• Strong customer service and interpersonal and oral skills to communicate effectively with a diverse population of staff and guests
• Basic math skills, ability to read, write and communicate effectively with others
• Demonstrated time management skills, ability to assess needs and ability to prioritize work and multi-task
• A good communicator with strong self management skills and organised
• Possess a good knowledge of food preparation, professional cooking and knife handling skills
• Possess excellent math and estimating skills to quantify characteristics of products, events, or information needed to perform your responsibilities
• Strong organizational skills and the ability to handle high pressure situations while maintaining a composed and positive attitude
• Demonstrate cooking skills and ability to follow established menus and recipes

Skills For Second Cook Resume

• Interacts with students throughout the day and is responsible for displaying excellent customer services skills
• Exercises excellent customer service skills
• Skill to communicate effectively with those contacted in the course of work
• Demonstrated technical skills for the food and beverage area
• Treats all with respect and exhibits good customer service skills
• Cooking - Prepares hot food items for patients, cafeteria, and catering functions using standardized high quality production skills
• Carving and grilling skills

Skills For Cafeteria Cook Resume

• Willing to develop basic culinary skills
• Basic cooking (i.e. grilling, steaming, toasting and boiling) & math skills.
• Possesses intermediate knife skills, including dicing, chopping, slicing with various knife tools
• Exhibit basic culinary knowledge including products, terminology, and cooking techniques, and knife skills

Skills For Dietary Cook Resume

• Basic knowledge of butchering skills and breaking down meats and poultry
• Work experience reflecting experience in food preparation methods and procedures or culinary arts training
• Experience operating and maintaining commercial deep fat fryers, ovens, mixers, steamers, tilt skillet, meat slicer and/or knives
• Broad base of professional cooking knowledge and skills, including restaurant kitchen operations - required
• Basic knife skills, sauteing, grilling, communication with teammates & chef
• Possesses short-order cooking skills, including egg cookery and other standard breakfast items with finesse
• Broad base of knowledge and skills in quantity food handling, preparation, and cooking
• Ensure that customer experience excellent conditions when visiting the deli, receive and greeting and are able to find what they need
• Two years satisfactory cooking experience at the Cook I or II level or an equivalent combination of technical training and experience is necessary

Skills For Franchised Cook Resume

• Two years satisfactory cooking experience in an a la carte restaurant or an equivalent combination of technical training and experience is necessary
• Two years satisfactory cooking experience at the Cook Range/Kellogg Center level or an equivalent combination of technical training and experience is necessary
• Skills in recordkeeping with the ability to maintain accurate records is necessary
• Quality cooking skills, recipe accuracy; ability to maintain ServSafe standards
• Capable of dealing effectively with supervisory and non-supervisory personnel as well as patients and visitors.
• Needs to have fine dining experience and/or steakhouse high volume experience
• Knife skills including use of sushi knives and mandolines
• One to Three years experience Cook experience in a commercial setting required
• Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors

Skills For Sushi Cook Resume

• Basic to intermediate knife handling skills
• Prepare all foods requiring skillful preparation such as roasts, stews, sauces, casseroles, soups and baked goods in quantities indicated on production sheets
• Performs full array of cooking skills as required for main dishes and side orders
• Prior cooking /culinary experience required
• Communication skills are used frequently when interacting with other cooks, wait staff and supervisors

Skills For Restaurant Cook Resume

• Demonstrated experience working in a fast paced, high-volume restaurant in a similar role
• Maintain solid working knowledge of all food products and is able to skillfully apply culinary techniques
• Previous culinary training and/or experience or equivalent combination of education and experience
• Able to execute the following skills to a high standards; sautee, broil, bake, poach and braise
• One to three months related experience and/or training, or equivalent combination of education and experience

Skills For Hospital Cook Resume

• Knows basic cooking skills, terminology, and how to convert recipes into different quanities
• Effectively communicates with other team members, including service and kitchen maintenance personnel
• Meat cutting skills for all USDA meats
• Skill Development. Participates in ongoing skill development courses in order to stay abreast of the latest trends in the food service industry
• Perform all tasks on the "Technical Skills Training and Safety Grid.(Fremap)
• Maintain good housekeeping practices in all walk‑in boxes, walk‑in‑ freezer, and dry goods storeroom
• Create a positive interaction and outcome with guests and staff by utilizing the interpersonal and customer service skills

Skills For Cook-dining Services Resume

• Prior knowledge and experience adhering to food safety guidelines
• One year prior professional experience in large batch cooking
• Two years satisfactory experience as a Food Service Worker or an equivalent combination of technical training and experience is necessary
• Two years satisfactory experience at the Cook Range/Kellogg Center level or an equivalent combination of technical training and experience is necessary
• Grill, griddle and sauté skills
• Demonstrate ability to operate and grill foods
• Demonstrate and understands department standards of food quality and recipe taste. Demonstrate ability to correct recipes
• Speak effectively with customer and employees

Skills For Production Cook Resume

• Effectively handle repetitive tasks
• Have the ability to effectively communicate to customers and follow directions for recipes and detailed procedures
• Demonstrated good judgment of quantity, quality and production
• Basic knife skills, sautéing, grilling, communication with teammates & chef
• Intermediate to advanced knife skills
• Organizational and documentation skills
• Follow Wegmans core recipes, production lists, and proper knife skills to prep ingredients and ensure a quality and consistent outcome

List of Typical Responsibilities For a Cook Resume

Responsibilities for cook resume.

• Experience preferably in a high volume operation with a proven broad range of well-developed culinary skills
• Have interpersonal skills to deal effectively with fellow employees
• Experience: Two years of production experience in further processing or related experience
• Skills in time management and in prioritizing workload to meet daily production schedule and deadlines
• Organizational skills to prioritize work

Responsibilities For Second Cook Resume

• Excellent customer service skills. Ability communicate and work collaboratively with customers, coworkers, staff, and visitors
• Have ability to calculate measurements in recipes to increase or decrease servings. (good math skills). Knowledge of sanitation techniques or ability to learn
• Treats all customers and other staff members with respect and exhibits good customer service skills.
• Demonstrates appropriate food preparation skills and technique
• Demonstrated customer serivce skills
• Working knowledge of short-order cooking skills, including egg cookery and other standard breakfast items with finesse
• Writing skills to develop and change recipes as well as to write vendor reports
• Experience and proven competence using a variety of food preparation equipment and applying various cooking methods

Responsibilities For Cafeteria Cook Resume

• Food service experience, on the job quantity cooking/culinary experience and/or formalized culinary training
• Good working knowledge of accepted safety and sanitation standards, strongly required
• Prior cooking experience in a restaurant of similar size and quality
• Valid Food Handlers Card or the ability to obtain prior to hire
• Know and use basic sanitation skills

Responsibilities For Dietary Cook Resume

• Five years prior experience as cook in high volume food service operation
• Abilities to communicate effectively with Team Members at all levels
• Function Specific Experience: 0-2 years of related work experience
• Verbally communicate effectively with guests and co-workers.·
• Proficient knife skills are also required
• Function Specific Experience: 1-3 Years of related work experience
• Skills: Operation of food production equipment. Knowledge of HACCP procedures
• Work effectively in a team environment and communicate information to other shifts and departments
• Previous culinary experience and experience in large quantity food production

Responsibilities For Franchised Cook Resume

• Communication skills in English both written and verbal is required
• Skills in and knowledge of institutional food production
• Interact and communicate effectively with customers, students, staff, faculty and guests
• Skill in making precise measurements and accurately weighing recipe ingredients. Skill in operating, breaking down, and cleaning kitchen tools and equipment.1
• Able to perform all basic and intermediate cooking skills
• 6 months food service experience, previous experience in hospital food services
• Olid work experience in Customer Service or Food Services field
• Prior experience as a Cook in a hotel, resort or high end restaurant required

Responsibilities For Sushi Cook Resume

• Develop basic culinary skills
• Can develop basic culinary skills
• At least 2 prior years of restaurant experience
• Basic math skills (add, subtract, multiply, divide, using whole numbers, common fractions, and decimals)
• Prior experience in related food and beverage service and food preparation positions

Responsibilities For Restaurant Cook Resume

• Knife skills and basic knowledge of kitchen equipment operation
• Possess exceptional knife skills
• Possess basic communication skills and mathematical ability
• Read, write and communicate effectively
• Customer serivce skills

Responsibilities For Hospital Cook Resume

• Engaging with customers and personalizing their experience
• 9 Demonstrates the ability to implement basic cooking processes such as chopping, slicing, steaming, grilling and re-heating
• Experience with plant accounting activities to include inventory costing, cycle counting, as well as a general understanding of manufacturing processes
• 8 Demonstrates proper measuring and weighing techniques during food preparation and presentation
• 6) Experience utilizing resources, and recognizing and minimizing food waste

Responsibilities For Cook-dining Services Resume

• Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders
• Experience taking inventory, stocking supplies utilizing outside vendors
• Skill in operating an electronic cash register, collecting payments, and making change
• Experience handling food and preparing meals for medium to large groups of people (40 - 50)
• Keep Working areas, mixers, steaming equipment, refrigeration’s cleans and in good condition

Responsibilities For Production Cook Resume

• High volume cooking/fine dining experience
• Demonstrates an understanding of basic baking techniques and dessert preparation
• Operates kitchen equipment including but not limited to cutlery, grinders and slicers, combination ovens to portion and/or prepare food for cooking
• Proper Care and Use of Equipment – Safely operates and cleans all equipment according to training. P&P per assigned shift
• Experience in following and extending standardized recipes
• Experience at organizing and maintaining kitchen work stations

Related to Cook Resume Samples

Breakfast cook resume sample, cook assistant resume sample, cook supervisor resume sample, food manager resume sample, bell resume sample, dining resume sample, resume builder.

Cook Resume: 2 Examples, Job Description, Skills

Cooks prepare a wide variety of foods. They also provide customer service and oversee the activities of the kitchen staff.

Cooks are usually employed by restaurants, food commissaries, hotels, hospitals, healthcare organizations, educational institutions, and private and government establishments. They might also work on cruise ships, private homes, and construction and logging campsites.

A resume for a cook position is a summary of your qualifications, experience, education, and accomplishments. It is a marketing tool to attract prospective employers to invite you to an interview!

The following guidelines and cook resume samples will help job seekers immensely.

How to Write a Winning Resume for Cook Job?

• Cautiously arrange and present your resume’s content, bullet points, phrases, format, and layout.
• Customize your resume as per the cook job description provided by a prospective employer.
• Avoid adding irrelevant information or experiences.
• Emphasize your cooking skills and experiences.
• Start your resume with a cook objective or summary statement.

Related: Cover Letter for Cook Resume

Cook Resume Sample 1 Experience: 10+ Years

Katie Harrison White Swan, WA (000) 201-4152 [Email]

COOK “ I am committed to maintaining high standards of patron satisfaction and bringing them a unique culinary experience. “

SUMMARY Results-driven Cook with 11+ years of hands-on experience working in busy restaurants. Track record of providing leadership, guidance, and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. A dynamic individual who efficiently allocates resources monitors food production needs and ensures requirements are met. Recognized for adhering to food handling and sanitation guidelines.

AREAS OF EXPERTISE – Recipe Development – Portion Control – Special Events Handling – Food Service – Safe Food Handling – Kitchen Management – Food Inspection – Kitchen Cleanliness – Seasoning/Garnishing – Inventory Maintenance – Cutting and Slicing – Quality Assurance

PROFESSIONAL CULINARY EXPERIENCE

Cook Forest International, White Swan, WA 2015 – Present • Set up and serve an award-winning menu for an exclusive event catering for 2000+ guests consisting of an exotic seven-course meal • Invent three fusion dishes that attained the signature status • Follow standardized recipes to ensure smooth customer service • Develop menus and new recipes • Adjust ratios of ingredients in recipes as needed • Maintain work area in neat and clean condition

Assistant Cook AAA Diner, White Swan, WA 2012 – 2015 • Devised a unique food items inventory mechanism to ensure the availability of raw materials in the room at all times • Followed the state-issued guidelines for food handling proficiently • Assisted the lead cook in keeping track of orders • Stored and reheated leftover food • Cut salad and sliced meat • Maintained and sanitized work and service area

EDUCATION B.A, Culinary Arts Swan Community and Technical College, White Swan, WA

Cook Resume Sample 2 Experience: 5+ Years

Emily Smith Atlanta, GA [email protected] (000) 158-0220

COOK Bringing exceptional culinary and knife skills and kitchen management experience to accomplish the employer’s goals.

CAREER HIGHLIGHTS

• Over 5 years of dedicated experience working in the culinary arena
• Strong command of classic and contemporary culinary methodologies
• Perfectly weighs, measures, and mixes ingredients
• Able to work efficiently without supervision
• Proven ability to clean work areas, equipment, utensils, dishes, and silverware

CORE COMPETENCIES • Food Safety • Nutrition • Customer Service • Kitchen Management • Product Knowledge • Gastronomy

CULINARY SKILLS • Preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts. • Baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods. • Garnishing, arranging and serving food to patrons. • Checking the freshness of raw food and ingredients before cooking.

KEY ACCOMPLISHMENTS • Reorganized cooking procedures, shortening the processing time by 20% • Achieved the targets of quality and hygiene • The employee of the month award – Dec 2019 • [List your achievements here]

WORK EXPERIENCE

Cook ABC Grill – Atlanta, GA May 2020 – Present • Set up workstations before the start of the shift • Wash and unwrap fresh fruits and vegetables • Weigh, evaluate, and mix ingredients • Prepare ingredients for cooking, including portioning, chopping, and storing food • Prepare and cook food in keeping with recipes, quality standards, and presentation standards • Operate stoves, grills, fryers, ovens, and microwaves • Test foods to verify if they have been cooked adequately • Monitor food quality while preparing food • Serve food in appropriate portions onto suitable receptacles • Wash and sanitize tools, knives, kitchen area, tables, and utensils

Cook’s Helper Palm Resort – Hyde Park, NY Jul 2017 – May 2020 • Prepared all the prep work for soups, salads, sauces, and entrees • Supplied assigned work area with all required products and utensils used for production • Stored all food items in the appropriate storage area • Interacted with patrons to provide for special requests

EDUCATION Associate’s Degree in Culinary Arts Community College, Hyde Park, NY

ADDITIONAL CAPABILITIES • Excellent communication and customer service acumen • Familiar with hygiene and safety codes

“I offer superb attention to detail, with the ability to listen and answer guest inquiries helpfully and professionally.”

Cook Job Description and Duties for Resume

• Decide menu items and create recipes according to the specifics of each cuisine.
• Prepare ingredients such as meats, fruits, and vegetables to be used in creating dishes.
• Mix ingredients and seasonings according to set recipes and ensure that the blend is savory.
• Create nutritional meal plans and combos to cater to the specific needs of target customers.
• Prepare meals using equipment such as stoves, ovens, and grills.
• Set up kitchen equipment to appropriate heat and check on dishes as they are cooked.
• Inspect food preparation activities to ensure that they are being carried out properly by line cooks and food preparers.
• Test cooked/baked/grilled items to ensure that they conform to taste and quality standards.
• Portion and arrange food items on platters and dishes in an aesthetically pleasing manner.
• Estimate food consumption and ensure that appropriate amounts of food items are available at all times.
• Bake bread and cakes and other desserts and ensure that they are artistically decorated.
• Ensure the overall cleanliness and sanitization of the kitchen such as floors, washing areas, and counters.
• Handle preventative and regular maintenance activities on kitchen equipment such as ovens, grills, and dishwashers.

Cook Skills & Qualifications for Resume

Employers typically look for passionate and skilled cooks. Incorporating your qualifications into your resume will show your overall skills and knowledge in the culinary field.

Take a look at the following qualifications and skills for a cook resume that you can use in your resume. 

You can use these phrases either in the Summary of Qualifications or skills section of your resume.

• Well-versed in planning menus, establishing the size of food portions, estimating food requirements and costs, and ordering supplies.
• Skilled in preparing food for cooking and adding appropriate seasoning.
• A keen eye for freshness, quality, and execution.
• Strongly familiar with different types of meats and vegetables and their cooking times.
• Highly experienced in performing food quality inspections to ensure that all food items conform to hygiene standards.
• Well-honed artistic skills aimed at arranging and presenting food in a manner pleasing to the eye.
• Solid know-how in carving and preparing different types of meats for boiling, frying, and steaming.
• Competent at mixing the right amount of ingredients according to weight and type.
• Track record of operating big ovens and cooking ranges.
• Special talent for preparing different types of cuisines, relishes, and salads.
• Highly experienced in performing preventative and general maintenance on kitchen equipment.
• Hands-on experience in handling cooking staff efficiently and directing it to ensure the handling of kitchen functions.
• Known for following best hygiene and sanitation practices aimed at providing quality food services.
• Absolute flexibility aimed at trying and testing new recipes to add new items to existing menus.
• Able to prepare specialized health food items.
• Strong background in handling kitchen functions and cooking staff schedules and records.
• Documented success in preparing and cooking special meals for patients as initiated by a dietitian or chef.
• Demonstrated ability to set up and supervise buffets.
• Able to maintain accurate inventory and records of food, supplies, and utensils.
• Committed to maintaining a clean kitchen and work area.
• Ability to handle multiple priorities.
• Written and verbal skills for effective communication.
• Good organizational, and time management skills.
• Demonstrated good judgment, problem-solving, and decision-making skills.
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