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Summary

Highly motivated and committed worker upholding good communication skills and leadership qualities. Maintaining professionalism in the work environment since 15 years of age, and having experience in customer service, mentorship, working under stressful conditions and in the culinary environment.

Highlights
  • Leadership
  • Communication
  • Customer Service
  • Mentoring
  • Effective team leader
  • Patience
  • Motivation
  • Fast learner
  • Professionalism
  • Valid New Mexico driver's license
Accomplishments

Structured Self Development

Army Achievement Award

Selected from more than 2 senior Non-Commissioned Officers to serve as student first sergeant.

Experience
11/2014 to 08/2016
Crew Trainer Mcdonalds Roswell, NM

Responsibility to ensure new employees learn proper way to cook food in an effective time frame, clean the restaurant maintaining food safety requirements, and do an overall satisfying job on completing duties, all while doing so myself and being an engaged team member.

04/2016 to 08/2016
Program Coordinator Roswell Boys and Girls Club Roswell, NM

Redirected children ages 5-18 to encourage safe, positive behaviors. Taught children safe behavior such as seeking adult assistance when crossing the street and avoiding contact with unsafe objects. Modeled appropriate social behaviors and encouraged concern for others.Tutored children in reading and math.Promoted good behaviors by using the positive reinforcement method. Informed children of the dangers of drug use or any substance abuse. Educated children on the importance of following a healthy plan in life and helping children get an idea of a healthy path to reaching longterm and short term goals.

08/2016 to Current
Culinary Specialist United States Army National Guard Roswell, NM

Direct personnel in cleaning and sanitizing dining and cooking equipment/utensils in a dining facility. Direct personnel in implementing sanitation practices at a field kitchen site. Direct personnel in implementing sanitation practices in a dining facility. Maintaining sanitation services. Implement the safety and fire prevention program. Direct personnel applying security measures in a dining facility and at a field kitchen site. Supervise the preparing, serving, and storage

of food items to ensure optimal nutritional value and customer satisfaction. Supervise personnel in the operation, cleaning, and maintenance of dining facility equipment. Direct personnel in the protection and decontamination of subsistence items and

equipment, in a nuclear, biological, or

chemical (NBC) environment.

Education
2016
High School Diploma Roswell High School Roswell, NM, US
2016
Culinary Excellence Quartermaster School Ft Lee, Virginia, US

Advance individual training for the United States Army.

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Summary
I am a talented food service professional with 4 years of on hands experience in a large scale environment down to an intimate setting of being the Commanding Officer private chef. In addition I have experience in working in food service warehousing area ensuring inventory validity /accuracy.
Experience
06/2010 to 06/2014
Culinary Specialist
03/2011 to 06/2011
U.S. Navy Yokosuka, Japan
  • I was a Culinary Specialist during my time serving in the U.S.
  • Navy on board USS George Washington (CVN-73).
  • I learned the basics of food preparation, cleanliness, and inventory management.
  • Highlights include: Worked in the general mess which served 5,000 meals per day.
  • While getting a hands on experience of the busy working environment.
  • Due to my proven work ethic I was transferred from the general mess to the Officer's Mess where I was tasked to be an assistant watch captain.
  • Providing meals to 300 officers daily.
  • Proving to be a valuable team member, I was chosen to work in the Chiefs Mess providing meals to 500 Chiefs per day.
  • While also, becoming an assistant Watch Captain by end of deployment.
06/2011 to 02/2012
  • I was hand picked by the Supply Officer and Food Service Officer to be an assistant to the Commanding Officer's (CO) chef.
  • Ultimately becoming the senior chef for the Commanding Officer.
  • During this time period I prepare daily meals for the CO, foreign dignitaries and special guest's.
02/2012 to 06/2013
  • My last year on board I requested to transfer to cargo division so I could get hands on experience in working the logistics side of food service.
  • Was responsible for dry stores goods worth in excess of $300K.
  • During this 12 month period my area never had any discrepancies in food ordering, receipt, stowing, and mess issuance ensuring a 100% validity rate.
05/2017 to 09/2017
Cook OnTime/MCCS Camp Foster, Okinawa, Japan
I am currently a cook working at the Ocean Breeze on Camp Foster. I help maintain a high level of cleanliness, prepare, cook, and serve high quality meals to our patrons. Highlights include: 
  •  Learning at a quick pace on house recipes to serve high quality meals to patrons.
  • Catering to a large scale of guests from ordered foods or on new comers every Wednesday.
  • Mentoring colleagues on how meals should be prepped, cooked, and served. 
  • Stowing away Refrigerated, Frozen, and Dry goods upon shipment. Maintaining a high quality standard of validity with Supply Technician. 
Education and Training
Bachelor of Arts: History University of Maryland, University College (UMUC) Okinawa Japan History
BA: History University of Maryland, University College (UMUC) History
2009
High School Diploma Kubsaki High School Okinawa Japan Accomplishments Commander, Carrier Strike Group Five, Battle Force Seventh Fleet, Surface Combatant Force Seventh Fleet, Letter of Apprecation (Floc
July 15, 2011
Sailor of the Day Navy and Marine Corps Achievement Medal for showing "exceptional professionalism, unrelenting perseverance and loyal devotion to duty." During Board of Inspections 50% review. August 10, 2012 Good Conduct Award 15 June 2013 Commanding Officer USS George Washington (CVN 73) Letter of Commendation,
Skills
Critical thinking, inventory management, logistics, Meal preparation, Navy, Quality assurance, Quick learner
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Professional Summary
Dedicated serviceman focused on applying 7 years of military logistic management experience to gain employment in the civilian sector. Exceptionally hard worker well-versed in supply and inventory management. Extraordinary leader and problem solver looking to transition from a successful career in the military to the Foodservice industry. Calm under pressure with superior time management and conflict resolution skills.
Skills
  • Critical thinking
  • First Aid certified
  • Adept multi-tasker
  • Quick learner
  • Team leader
  • Planning
  • Supervises
  • Restaurant Management
  • Analytical Skills
  • Administrative Support
  • Troubleshooting

    Organized

  • Budget analysis
  • Nutrition Services
  • Retail Setting
  • Organizing
  • Budgeting
  • Infection Control
  • Work History
    02/2014 to Current
    Culinary Management Non Comissioned Officer United States Army Fort Bliss, Texas

      Coordinated with food service officer, food advisor, and first cooks.

      Coordinated with subsistence supply management office, facility engineers, and veterinary activity.

      Planned and implemented menus to ensure nutritionally balanced meals.

      Ensured accuracy of accounting and equipment records.

      Developed and initiated Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs.

      Evaluated contract food service operations. Ensured contractor compliance in food service contract operations.

      Developed and led training programs in preparation for combat.

          Surveyed and analyzed terrain to determine optimum equipment placement and use.

     Maintained 100% accountability of all assigned equipment worth more than $ 1,000,000

    Planned and briefed personnel on missions.

    03/2011 to 02/2014
    Culinary Non Comissioned Officer United States Army Fort Wainwright, Alaska

      Provided technical guidance to lower grade personnel in garrison and field training operations. 

      Ensured proper procedures temperatures and time periods were not exceeded.

      Directed safety, security and fire prevention procedures.

      Performed supervisory and inspection functions for food safety and shift personnel.

          Operated and maintained field  equipment.

    02/2010 to 04/2011
    Culinary Specialist United States Army Fort Benning, Georgia
    • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes
    • Operate, maintain and clean field kitchen equipment
    • Perform preventive maintenance on garrison and field kitchen equipment
    • Sorted and routed incoming correspondence and messages.
    Education
    Current
    Associate of Arts: Technical Management
    American Military University - Charlestown
    2009
    High School Diploma:
    Leflore High School - Mobile, Alabama
    Affiliations

    The International Society of Logistics- Demonstrated Logistician- APR 2016 

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    Professional Summary
    Extraordinary leader and problem solver looking to transition from a successful career in the military to the civilian workforce. Highly motivated with more than 3 years of experience and achievements. Resourceful and flexible team player with the ability to adapt to changing priorities, while maintaining a positive attitude and a strong work ethic. Experienced in prioritizing tasks, and monitoring assignments for accuracy and compliance with established policies and procedures.
    Skills
    • Secret Security Clearance
    • Strong initiative
    • Focused on safety
    • Proficient in Microsoft office applications
    • Disaster preparedness
    • Works well in a team environment
    • Strong attention to detail 
    • Articulate and well-spoken
    • Effective time management
    • Critical thinking
    • Personable and trustworthy
    • Quality assurance
    • Customer relationship building
    • Supervisory experience
    • Effective Communicator
    • Works extremely well under pressure
    • Flexible
    Work History
    US ARMY Culinary Specialist | FT. Campbell, Kentucky | August 2014 - December 2017
    • Employed from 08/14 to Present
    • HRS per week 60-80
    • Requested and recorded customer orders, and computed bills.
    • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
    • Managed kitchen staff by recruiting, selecting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
    • Identified problem areas and outlined corrective actions to ensure a productive work environment.
    • Created and managed budgets for operations and capital equipment.
    US ARMY Customer Service | FT. Campbell, Kentucky | July 2015 - October 2017
    • Employed from 07/2015 to Present
    • HRS per week 40-55 
    • Obtained signatures for financial documents and internal and external invoices.
    • Providing administrative support.Answering phones and greeting guests on where they need to go.
    • Utilization of computer to coordinate guest scheduling.
    • Planned and coordinated logistics and materials for board meetings, committee meetings, and staff events.
    • Ordered and distributed office supplies while adhering to a fixed office budget.
    • Managed office supplies, vendors, organization, and upkeep.
    • Answered and managed incoming and outgoing calls while recording accurate messages.
    • Obtained signatures for financial documents and internal and external invoices.
    Education
    High School Diploma Geraldine Ransome Fields Christian Academy Jacksonville, FL | 2013
    Certifications

    EPA 608 Universal Certification  5/2018

    EPA 609 Certification 5/2018

    R-410A Certification 5/2018

    Preventive Maintenance Cerfication 5/2018

    Green HVAC/R Certification 5/2018

    Indoor Air Quality 5/2018

    HC/HFO Certifation 5/2018