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Professional Summary

Multi-tasking associate well-known for creating a positive workplace culture. Effective leader and problem-solver which excels at streamlining operations to decrease costs and promote organizational efficiency. Offering hardworking mentality and history of success coordinating and monitoring operations across various departments. Highly committed to ensuring quality of services and products.

Work History
Chef/Food Truck 04/2019 to Current
The Little Sicilian Sewell, New Jersey
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.
  • Ensured personnel safety, kitchen sanitation and proper food handling or storage.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Monitored line processes to ensure consistency in quality, quantity and presentation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Assistant Pastry Chef/ Catering Chef 09/2017 to 02/2018
Kay Kays Cakes Philadelphia, PA
  • Outlined all steps for producing special menu items.
  • Directed catering for events for up to 100+ people.
  • Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Ensured personnel safety, kitchen sanitation and proper food handling or storage.
  • Collaborated with the Head Chef in production or modification of menus and selections.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Created unique daily specials to drive business growth.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Produced up to 50+ pastries, cakes, breads and other desserts each day.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Decorated and merchandised quality bakery goods to build business reputation and revenue base.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates.
  • Cleaned and maintained kitchen equipment and oven.
Executive Chef 07/2017 to 09/2017
Messina Club Philadelphia, PA
  • Oversaw all business operations for the restaurant, including customer service, sales, strategic planning, and inventory control.
  • Generated employee schedules and work assignments 
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Increased profits and efficiency by building an optimal inventory control model.
  • Monitored line processes to ensure consistency in quality, quantity and presentation.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Handled scheduling, inventory management and supply ordering to ensure fully stocked kitchen.
  • Ensured personnel safety, kitchen sanitation and proper food handling or storage.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef/Wedding Caterer 01/2017 to 01/2018
Key Largo Conch House Key Largo, FL
  • Calculated recipe ingredients and supply levels to ensure adequate stock 
  • Worked closely with each customer to guarantee exceptional food preparation, presentation and service for every event
  • Prepared new and familiar food items in compliance with recipes, portioning, pricing, cooking technique, and waste control guidelines
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of all parties
  • Attained the highest food quality standards 
  • Instructed staff in proper food preparation and storage, use of kitchen equipment; sanitation and safety issues
  • Consistently motivated to increase knowledge of food, catering and party trends so every event is a successful and memorable one
Server/Line Cook 01/2016 to 01/2017
Foodwerxs Cherry Hill, NJ
  • Catered events with 1,000+ guests with diverse culinary needs
  • Produced all event desserts of varying complexity,  including chocolate -dipped fruit, chocolate mousse, cookies and pastries, and specialty items
  • Delivered quality service with a warm and welcoming demeanor
  • Quickly  set guest tables with spotless glassware, dishes, and silverware and kept  both the dining rooms and work areas attractive, safe, and clean

Education
Associate of Arts: Culinary Arts And Restaurant Management 2018 JNA Institute Of Culinary Arts - Philadelphia, PA
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Professional Summary

Professional cook with over ten years in the hospitality industry. Team oriented skilled in steady food flows to ensure consistency and quality . Good work ethic, hardworking with two years sous chef experience . Handles tasks with accuracy and efficiency.

Skills
  • Strong attention to safe food handling procedures
  • Hospitality and service industry background
  • Report writing
  • Strong verbal communication
  • Self-motivated
Work History
Line Cook/Sous Chef 09/2015 to 07/2018
Hofbräuhaus Cleveland Cleveland, Ohio, United States
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • 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.
  • 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.
  • 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.
  • 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.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Practiced safe food handling procedures at all times.
  • Promptly reported any maintenance and repair issues to Executive Chef.
Cook/prep 08/2018 to 11/2018
Bull And Bird Steakhouse Chargrin Falls, Ohio
  • 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.
Line Cook 08/2018 to Current
Next Door Eatery Beachwood, Ohio
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Performed waste management duties by ensuring that trash was properly and safely disposed of.
  • Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
  • Reduced food costs by [Number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Handled portion control activities according to specified instructions provided by the chef.
Cook/supervisior 10/2013 to 09/2015
TGI Fridays Brooklyn , Ohio
  • Properly sanitized counters and utensils had been used in the preparation of raw meat, poultry, fish and eggs.
  • Interacted with kitchen employees and answered questions regarding meals.
  • Followed the "first in, first out" rule with all food, ensuring that outdated items were properly disposed of.
  • Inspected the freezer and refrigerator daily to check that they were kept at the proper temperatures.
  • Ensured the kitchen, utensils and storeroom were kept meticulously clean.
  • Wiped down kitchen surfaces with fresh cloths, hot water and company-approved cleaning products to prevent food borne illness.
  • Inspected, pulled and stacked cleaned items and sent soiled items back for re-scrubbing and re-washing.
Cook/cashier 11/2012 to 12/2013
Gustitis Italian Grill Rocky River, OH
  • Processed credit cards, checks, gift cards and coupons.
  • Packaged and labeled products.
  • Kept cases and shelves clean and well stocked.
  • Assisted with guest inquiries, take-out orders and restaurant cleanliness.
Cook 03/2011 to 11/2012
Tommy's Place Rocky River, OH
  • 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.
  • Verified freshness of products upon delivery.
  • Practiced safe food handling procedures at all times.
Cook /supervisor 02/2003 to 12/2006
Characters Sports Bar And Grill Parma , Ohio
  • Controlled food costs and managed inventory.
  • Monitored food preparation, production and plating for quality control.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
  • Followed checklists for shift start and end to help with smooth transitions.
  • Kept kitchen areas clean and free of debris and water.
  • Packaged and labeled products.
  • Inventoried and restocked items throughout day.
Cook 08/2000 to 12/2002
Max And Ermas Westlake , Ohio
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified freshness of products upon delivery.
  • Practiced safe food handling procedures at all times.
Education
GED 1999 James Ford Rhodes - 5100 Biddulph Road
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Professional Summary

A Chef with 20 years experience and highly motivated who has achieved great success in different types of work assignments, who possess the ability to work well under pressure and meet tight deadlines successfully individually or as part of a team with little supervision. Lastly, have demonstrated the ability to effectively communicate with individuals of all backgrounds. Seeking to join an organization that demands excellence and rewards accomplishment.

Skills
  • Strong attention to safe food handling procedures
  • Food presentation talent
  • Certified on all BOH stations
  • Strong attention to detail
  • Work well with others
  • Strong leadership qualities
Work History
06/2017 to 02/2020
Sous Chef/ Assitant Kitchen Manager Lovin Oven Catering Sayville, NY
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards
09/2015 to 02/2017
Broil cook Pizza 57 Brooklyn, NY
12/2009 to 07/2015
Broil Cook O'Flaherty's Ale House New York, NY
03/2006 to 12/2009
Assistant Kitchen Manager Hard Rock Cafe New York, NY
Education
2006
Culinary Arts Degree
Culinary Training Institute - New York, NY
Certifications
Food Handlers Certification
This resume is created in 7 minutes.
Professional Summary
Experience Cook with 15 + years working in Food production and Food preparation. Cook with the ability to follow recipes and able to cook in large quantities. Skilled grill cook ability  to take multiple orders and prepare a variety of items in a quick and time affiant  manner while practicing safe Food Food handling procedures.
Skills

* Short Order Cook  *     Operated Cash                     

Self-movtivated                                 Hardworking and Reliable 

Work History
Cook 09/2003 to Current
University of Chicago Medicine Chicago, IL
  • 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.
Education
High School Diploma 1995 Hyde Park Academy High School - Chicago, IL
Certifications
Food Handler Training Certificate (expiration 2020)