Catering Cook resume examples

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Professional Summary
  • Objective is to gain experience and knowledge in a professional kitchen while studying for my Red Seal.
  • Motivated Cook offering over 8 years experience in the food industry. Focused on high standards for taste and quality.
Skills
  • Food presentation talent
  • Effective planner
  • Extensive catering background
Education
ADVANCED COOK Apprentice program: 2010
Algonquin College - Ottawa
    • Advanced FST Food Handler's Certificate
    • Toronto Food Handler's Certificate
    • Ontario Cook Apprentice Certificate 2015
    • Smart Serve
    • Culinary Arts Certificate
    • Coursework in Professional Cooking and Baking
Work History
Chef, 10/2017 to Current
Staffy Toronto, Ontario

Various positions, namely working throughout different environments while upholding a constant standard and work ethic.

  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Verified compliance in preparation of menu items and customer special requests.
  • Ensured personnel safety, kitchen sanitation and proper food handling or storage.
Cook/Large Scale Soup Adviser, 08/2017 to Current
Holt Renfrew Toronto, ON
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Achieved and exceeded performance, budget and team goals.
  • Consistently ran the Holt Renfrew Soup Program which involved on average 4 soups a day, 7 days a week for both the Public Cafe and Private Restaurant.
First Cook, 01/2016 to 07/2017
Gladstone Hotel Toronto, Ontario, Canada
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Catering Cook, 10/2015 to 12/2015
Art Gallery of Ontario Toronto, Ontario, Canada
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Restaurant Cook/Catering Cook, 06/2015 to 09/2015
Dalvay By The Sea - DPM Murphy Inc. Dalvay By The Sea, Prince Edward Island
  • Accurately and efficiently prepared up-scale fish, meat and vegetable-based dishes in a 25 room Heritage Building in Prince Edward Island National Park
  • Comprehensive knowledge of food and catering trends
  • Verified freshness of products upon delivery.
  • Met production requirements for all aspects of banquet and outlet dinners.
Restaurant Cook/Catering Cook, 06/2014 to 06/2015
Icon Legacy Hospitality Story's Building, Byblos, Patria - Toronto, Ontario
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
2nd Cook, 06/2011 to 03/2014
One King West Hotel & Suites Toronto, Ontario
  • Experienced every aspect of working in a high production 550 room 4-star Hotel, Suite and Conference Center in the heart of the financial district in downtown Toronto
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
3rd Cook, 10/2010 to 05/2011
Hampton Inn by Hilton Conference Centre Ottawa, Ontario
  • Experienced every aspect of working in a high production Conference style facility.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Practiced safe food handling procedures at all times.
Commis, 12/2009 to 10/2010
Fairmont Le Chateau Montebello Montebello, Quebec
  • Experienced every aspect of working in a 211 room Four Diamond Hotel and Resort facility.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Practiced safe food handling procedures at all times.