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I am a Chef Hardworking Line Cook focused on producing quality food and providing excellent customer service. who successfully manages large-volume orders and adeptly operates grills, deep-fat fryers and griddles.
  • Reliable and punctual
  • Reliable team worker
  • Neat, clean and professional appearance
  • Commercial deep fryer and slicer operation
  • Proven leader
  • Excellent multi-tasker
  • Culinary knowledge
  • Neat, clean and professional appearance
  • Exceptional multi-tasker
Earned “Employee of the Month” at Hilton Garden Inn in July,.2016. Earned the Basic Food Safety eStart at Hilton Garden Inn in March, 2016.Food Preparation
  • Executed daily production lists and goals.
Helped with preparation, set-up, and service for catering events. Trained new employees. Trained kitchen staff on proper use of equipment, food handling and portion sizing. Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down.
Chef Line Cook 03/2015 to 11/2016 Hilton Garden Inn Durham, NC Assisted co-workers. Cleaned and prepared various foods for cooking or serving Responsible for daily set up of five stations. Developed popular daily specials with personally sourced ingredients for broiler and saute stations. Portioned and wrapped food Prepared a variety of foods according to customers' orders or supervisors' instructions Prepared dishes following recipe or verbal instructions Specialized in preparing fancy dishes and/or food for special diets Cleaned, cut, and cooked meat, fish, or poultry Cooked food properly and in a timely fashion, using safety precautions Created and explored new cuisines Seasoned and cooked food according to recipes or personal judgment and experience Set up banquet tables Maintained knowledge of current menu items, garnishes, ingredients and preparation methods. Effectively used items in stock to decrease waste and profit loss. Checked in deliveries and signed off on products received.
Cook Supervisor 09/2016 to 11/2016 ABL Management Durham, NC Assisted co-workers. Checked the quantity and quality of received products Cleaned and prepared various foods for cooking or serving Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques. Executed various kitchen stations and assisted with, meat, fish, saute or pantry Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food Prepared items on station assignment list Stocked and rotated products, stocked supplies, and paper goods in a timely basis Supervised and coordinated activities of cooks and workers engaged in food preparation Used all food handling standards Cooked food properly and in a timely fashion, using safety precautions Ensured first-in-first-out system with all ingredients labeled and stored properly Measured ingredients required for specific food items being prepared Notified kitchen personnel of shortages or special orders Notified kitchen personnel of shortages or special orders
Dietary Aide 02/2013 to 07/2015 Brian Center of Durham Durham, NC Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Set up and performed initial prep work for food items such as soups, sauces and salads. Correctly operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers. Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Line Cook 03/2014 to 06/2015 Carolina Ale House Durham, NC Served fresh, hot food with a smile in a timely manner. Communicated clearly and positively with co-workers and management. Cut and chopped food items and cooked on a grill or in fryers. Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles. Accurately measured ingredients required for specific food items. Carefully maintained sanitation, health and safety standards in all work areas. Frequently washed and sanitized hands, food areas and food preparation tools. Assisted management with monthly inventory control and weekly stock ordering. Prepared items according to written or verbal orders, working on several different orders simultaneously.
Bachelor of Science: Hotel Restaurant Management 2019 Art Institute of Pittsburgh Pittsburgh, NC, US
Associate of Science: Information Systems 2010 Halifax Community College Weldon, NC, US
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Professional Summary

Proficient in managing kitchen staff and preparing foods while handling multiple tasks and working under pressure. Broad industry experience including healthcare and hospitality. Track record of huge successes at assisting, coordinating, directing and providing training for food service personnel to perform their functions in a safe and efficient manner in compliance with state health requirements.

  • Hospitality and service industry background
  • Panoptic knowledge of therapeutic diets and cooking techniques
  • Comprehensive understanding of health and safety codes and regulations
  • Highly skilled in supervising a staff of cooks and food service personnel engaged in preparing meals for numerous people
  • Excellent communication skills (both written and spoken)
  • Current Food Handler's Card; Serv Safe and Allergen Certified
Work History
Dining Services Coordinator, 10/2012 to Current
Sunrise Senior Living Basking Ridge, NJ
  • Manage kitchen staff by selecting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Ensure all staff members understand expectations and parameters of kitchen goals and daily kitchen work
  • Responsible for organizing and coordinating all daily functions within the kitchen including special events and functions
  • Maintain required records including food production, income/expense, and meal counts
  • Met production requirements for all aspects of quarterly family parties and holiday functions 
Dietary Cook, 01/2008 to 10/2012
Sunrise Senior Living Westfield, NJ
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
  • Developed menus and special food offerings to increase residents satisfaction
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
  • Coordinated with manager on planning special menus for in-house special events and functions
  • Verified proper portion sizes and consistently attained high food quality standards
Cook Supervisor, 10/2006 to 12/2007
Atria Senior Living Lincoln, RI
  • Efficiently managed 8 staff members and maintained appropriate staffing levels throughout shifts
  • Organized high food volume of standardized recipes within production schedule
  • Assigned and instructed cooks and other food service personnel and supervised the performance of their work
  • Led shifts while personally preparing food items and executing requests based on required specifications

Bachelor of Science: Foodservice Management, 2002
Johnson & Wales University - Providence, RI