The cast member is occasionally exposed to moving mechanical parts. on a continuous schedule, At least one years restaurant and/or banquet experience, Possess or ability to obtain a current Food Handler Card, Must be able to work a flexible schedule, including being on call for evenings, weekends and holidays, Maintain a professional appearance and manner at all times, Must be willing to “pitch-in” and help co-workers with their job duties and be a team player, Demonstrated professional conduct, performance and appearance, Ability to remain composed, attentive, understanding and pleasant in a fast-paced, high-demand, customer service environment, Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers, Start food items that are prepared ahead of time, making sure not to over prepare estimated needs, Check pars for shift use, determine necessary preparation, freezer pull and line set up. The work experience section should be the detailed summary of your latest 3 or 4 positions. Create memorable, WOW experiences for each and every guest, Minimum of one year culinary experience in a hotel or restaurant, Associates or Bachelors degree from a Culinary Arts program or two plus years of culinary work experience, Strong background in prep, hot line and cold line necessary, The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments, Excellent customer service and verbal communication skills, Stand or walk for an extended period or for an entire work shift. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Makes sure presentation is nice, Is able to work all stations on the line. While not required, a culinary degree or certificate and experience with email, Microsoft Word and Excel would be a plus! Achievements: DEF RESTAURANT (Nationally franchised steakhouse chain) — Sometown, TN  •  Line Cook, 2013 to 2015 Culinary degree preferred, Prepare and serve food that is palatable and appetizing in accordance with established portion control procedures, therapeutic diet needs, standardized recipes, special diet needs. View Example Chef Sample Resume . Get a free resume evaluation today from the experts at Monster's Resume Writing Service. Note any out-of stock items or possible shortages. Ability to deal with standardized situations with only occasional or no variables, One (1) year experience as a cook in a large restaurant, hotel, or complex healthcare facility, Proven skill in all areas of quality food production to include tray-line, cafeteria, grill and /or catering, Ability to efficiently scratch cook with meats, fish, vegetables, soups and sauces, Oversees and holds the Line cooks and Captains accountable, Ordering of product; inventory, accountability of product, Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately, Assists with training of newly hired kitchen staff, Assists with scheduling to ensure adequate numbers of kitchen staff are scheduled to properly handle each banquet, Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated, Participates in employee evaluations and necessary disciplinary actions, Helps to develops menus based on client specifications and contracts, Ensures that all standards of safety are strictly observed, Presents the finished product to the customer for approval, Monitors the quality of the banquet meal during the event, Looks for ways to save the hotel money while still providing top quality products and services for clients, Must have the ability to multi-task while remaining focused on the goal, Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around, Degree from accredited culinary school helpful, Several years' experience in the food industry, food production and supervision of kitchen staff, Prepare and cook (saute, grill, fry, etc.) Specific vision abilities required by this job include close vision, distance vision, color vision and peripheral vision, While performing the duties of this Job, the cast member is regularly exposed to risk of electrical shock. A chronological format is the most appropriate resume format for a line cook resume. A cook resume serves as the professional profile of an applicant for the position of cook or chef. Check all refrigerators and make certain that foods are properly rotated, Determines, on the basis of expected volume of business, quality of food to be prepared, being careful to hold over-production or under-production to a minimum, Checks maintenance for all equipment located in his area or used in food service from the kitchen and requests immediate repairs where indicated. - V: 2020.26.0.27-817 -. (NOTE: kitchen equipment and food and non-food items ), Sets-up station according to the Company's guidelines, Maintaining a high level of sanitation and safety in the Kitchen area, Follows recipes, portion controls, and presentation specifications as set by the restaurant, Report all faulty equipment to supervisor, Performs additional responsibilities as requested by the Executive, Sous Chef, and/or Kitchen Manager, Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes. When applying for a line cook position,your resume … If you have the space to include it, you should. Promoted to lead line cook in 2017 after mastering all stations (sauces, grill, fish, pasta, appetizers, salads and sides). Assist in keeping buffet stocked, Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill, Break down trays, set up dish machine, wash dishware, and sort and store all clean china, glass and silver using proper procedures, Empty trashcans and wash inside and outside, Checks in with a Chef to find out about special instructions, forecast specials of the day, Prepares all entrees as ordered . As a line cook, you can expect to earn a median wage of $23,970 per year, or $11.52 per hour, according to the BLS. Could you use some help with that? That means you need to do some prep work to get it ready for hiring managers. Self-starting personality with an even disposition. Format. Note any out-of stock items or possible shortages. Do not rely on the memory of yourself or other employees, Precisely and consistently deliver on guest food orders by following recipes and instructions from the Executive Chef, Sous Chefs and Lead Line Cooks, Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance to culinary standards for safe operation, Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, Communicate with Associates, management, clients, owners and others in a courteous and professional manner, and in accordance with Westin Brand and Intrawest Standards, Positively and professionally respond to Lead Line Cooks/Sous Chef/Executive Chef requests to complete tasks assigned to culinary standards, including but not limited to: preparation work, dishwashing, cooking food, plating food, sanitizing the kitchen with chemicals, transporting food deliveries from dock and unpacking in dry and cold storage, keeping work station neat and sanitized, and other duties, Experience with ovens, grills, broilers and other culinary instruments, Refer to Daily Prep List at the start of each shift for assigned duties, Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, Attends all schedules employee meetings and brings suggestions for improvement, Promptly reports equipment and food quality problems to Kitchen Manager, Assists the Chef and Sous Chef with kitchen inventory, and food storage, Minimal knowledge of food and beverage industry – back of house operations, Ability to manage personal responsibilities in a high-stress, fast-paced working environment, Physical Conditions and Nature of Work Contacts, Regular contacts are made with individuals from within the Back of House and Front of House divisions, Communication is usually cooperative in nature, Work takes place in hot, wet, humid, and loud environment for long periods, Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting, Requires frequent operation of a variety of kitchen machine/equipment, Requires the ability to manipulate large quantities of food, dishware, cookware, etc. Team-oriented and reliable with excellent … Served as grill line cook for upscale steakhouse and all-rounder line cook for Asian restaurant. Certifications: ServSafe Food Protection Manager |  Food Safety Manager. Get Hired Easier with Cook resume sample When you are applying for a Cook role, you can create a resume that shows your qualifications for the role. Especially considering you have such a short time to impress anyways. Do not attempt short cuts, Stock supplies, products, and utensils throughout the kitchen, General cleaning of the Kitchen and stock areas, Assist in set up and execution of banquets, Provide customer service to members and guests including but not limited to talking with guests about food items, fulfilling special requests for changes and substitutions, assisting in the growth and development of new cast members, and communicating guest comments to management, Execute light food prep and uphold the LifeCafe commitment which promises a menu that is good for you and delicious with service that is friendly and fast, Ensure cleanliness in a fast paced customer focused environment, Self-starter who takes initiative with minimal direction and supervision, Manage the flow of food production in conjunction with the pantry, grill and expo stations to provide the ultimate level of service, Work directly with Manager to maintain and adjust established pars, Rotating schedule into the Expediter position to ensure the most efficient Speed of Service, Preps and cooks food according to prep sheets, par levels and plate design, Wraps, labels, dates and rotates all food items and insures proper food storage, Maintains overall cleanliness and sanitation standards in all areas, Regular and reliable attendace/Performs other duties as required, One year cooking in a professional kitchen or as a short order cook in a restaraunt, Monitors inventory rotation to maintain fresh product with little to no waste, Expedite orders in a timely, consistent manner, Practices exceptional operational sanitation, Ensure that kitchen area, including grill, oven, stoves, etc. Maintain and cleans kitchen before, after and during shift, Cover, date and correctly store all food items as per safe food-handling procedures, Adheres to standards of handling, preparing, serving and holding food products including but not limited to: FIFO, Temperature Danger Zone, cross-contamination, Promote and provide extraordinary guest service for both internal and external guests; answer questions, offer information, and provide assistance in a courteous manner, Understand and demonstrate the proper use of safety practices and ensure department standards are maintained and safety policies are upheld, Assist staff with other duties and tasks as determined by management or supervisor, Flexible schedule including mornings, weekends and holidays, A true desire to satisfy the needs of others in a fast paced environment, Experience in a high volume restaurant preferred, High School Diploma or equivalent, some college preferred, Excellent verbal communication and problem solving skills, Able to work in a fast paced team setting, Must be open to working flexible hours including weekends, evenings and some holidays, Consistently practice safe and sanitary food handling techniques, Maintain workstation and equipment safety and cleanliness, High school diploma required. Constantly checks for taste, temperature and visual appeal. Prepare and collect garnishes and/or other assigned menu items for allocated station. Have the ability to follow recipes, production sheets, and prepare food according to recipes, Produce high quality products; while using and demonstrating creativity and training in order to produce food items that are attractive to the eye and taste appealing. Keep kitchen areas well-stocked and organized for maximum efficiency. Assists in the preparation, production and service of food for banquet and associate functions, Able to move items weighting up to 50 pounds and is able to stock items and shelves above eye level and able to stand for 8 consecutive hours, 3 years experience cooking in upscale, creative kitchen environment, Ability to create meals from scratch without recipes, Knowledge and experience of all cooking stations including fryer, grille, sauté and broiler, Assuming the duties of the appropriate Kitchen Department heads in their absence, Communicating daily with the Chef on Duty for job assignments, Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets, Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning, Utilizing all trimmings, excess and unused portions of fabricated food items, Assisting the Chef on Duty with banquets and/or conference dining dish out for food service, Maintain the highest level of employee/guest relations, Maintain a good working relationship with all Departments, Any other task, written or verbal, assigned by Management, Learn and maintain standards in food production and quality, Practice excellent operational sanitation, Maintain a professional relationship with fellow associates, Communicate equipment repair needs with chef, Incorporate safe work practices in job performance, Check and date all deliveries received and report any variances to chef in charge, Verify that all coolers are at the proper temperatures and are cleaned on a daily basis, Inventory requisition and receive supplies as necessary for quality production, Prepare the proper amount of food according to production or forecast sheets and production plans, Must be available to work 7:00am-3:00pm shifts, Take food orders from guests and communicate the order to other staff, Stock, replenish and keep all stations clean, Complete prep station, Scrape waste from dinner ware and put them in the dishwasher, Maintain safety per OHSA & abide by Green Initiatives, A minimum of 2 years of prior kitchen experience necessary, preferably in a cooking position, Able to work with co-workers in a cooperative manner, Flexibility to work 1st shifts when necessary is highly preferred, Candidate should be able to perform all basic and intermediate cooking skills, Ability to work multiple stations in the kitchen, Ability to lift, push, and pull a moderate amount of weight, One year fine dining or hotel culinary previous experience, Culinary degree is preferred but not required, Open availability including able to work flexible shifts, AM/PM, weekends and holidays required, Prep and prepare recipes consistently, efficiently, and in proper quantities to support business levels, Perform opening, closing, and side duties established by the restaurant/kitchen supervisors, Ensure proper food safety and workplace safety procedures are followed, Maintain cleanliness and sanitation of all areas including the removal of garbage, sweeping and wet mopping, washing counter tops and equipment on a daily basis, High School diploma or equivalent and a certification for an accredited or recognized culinary school, college, or comparable institution, preferred, Promote trust and respect among associates, with a positive attitude, Create an environment that enables customers to feel welcome, important and appreciated by answering questions regarding products, assist them with issues and offer samples of items within the deli/bakery/bistro, Gain and maintain knowledge of products sold within the department and be able to respond to questions and make suggestions about products to ensure customers receive the product they want and need, Prepare and provide deli/bakery/bistro items per customer requests in the correct portion size or as close as possible to the amount ordered in order to prevent shrink by using proper bakery equipment, Possess the ability to properly use all kitchen equipment in deli/bakery/bistro such as the refrigerators, freezers, slicers, ovens, fryer, steamer, and stove according to company guidelines, Prepare and display food to Company standards (recipes), mix, dress, season, and garnish salads using variety of kitchen utensils and equipment, Check product quality to ensure freshness, review sell by dates and take appropriate action, Label, stock, and inventory department merchandise, make note of any discrepancies in inventory, Stay current with present, future, seasonal and special ads and inform customers of specials, Practice preventative maintenance by properly inspecting equipment notify appropriate department or store manager of any items in need of repair, Report all safety and illegal activity, including: robbery, theft or fraud, Possess adequate knife handling skills and speed, Responsible for set-up of daily par/prep and organization of their daily work station, Preparation of and storage of all food items necessary to operation of station in adherence with quality standards, Communicate with Executive Chef when special products are needed or having problems with food quality or presentation, Consistent presentation of daily entrees etc. An important step in your job search journey helped develop recipes way, you can position yourself in the way... 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