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Skillful First Cook resume

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Summary
Chef with 15 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Highlights
  • High volume production capability
  • Focus on portion and cost control
  • Inventory management familiarity
  • Sanitation and cleanliness

I am the chef x owner of epicurious wild state of art food truck
  • Focused and disciplined
  • Team leader
  • Kitchen safety
  • Culinary knowledge


 
Experience
03/2012 to 09/2015
night first cook canfor Catering LTD － Prince George, BC
  • same duties as stated in previous employment with Catering Ltd. 
  • Laid off due to low volume of men in Munroe Camp.
09/2008 to 08/2010
Chef De Partie amp; A Catering Ltd － pg, bc
  • Chef responsible for baking and cooking for 3 services - breakfast, lunch & dinner.
  • Responsible for the sanitation of work areas and the safe preparation of food and storage of same.
  • Performed general maintenance duties, including mopping floors, washing dishes, wiping counter tops and emptying grease traps.
  • Followed all established catering practices and procedures.



11/2007 to 03/2008
Rio Tinto Diamond Mines, NWT
  •  1st cook and second cook responsible for grill.




11/2007 to 03/2008
Rio Tinto Diamond Mines, NWT
  •  1st cook and second cook responsible for grill.




03/2007 to 03/2017
chef sous chef suacie Lake Okanagan Resort － Kelowna, BC
  •  running the chatue dinning room and the pub on restraunt side
  • ran functions weeddings and matenence
Education and Coursework
2004
High School Diploma: Academic Columneetza Secondary School － Williams Lake, BC, Canada
Various Certificates:
WHMIS
First Aid Level 1
Foodsafe Level 1 & 2
Serving It Right
Various Certificates:
WHMIS
First Aid Level 1
Foodsafe Level 1 & 2
Serving It Right
Various Certificates:
WHMIS
First Aid Level 1
Foodsafe Level 1 & 2
Serving It Right
culinary certifacates professional and advanced

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Job-winning First Cook resume

This resume is created in 7 minutes.
Objective
To be part of a company in a chanllenging position in which I can develop my habilities, knowledge and skills  to contribute to the better development and growth of this company. Also to add a professional blend of creativity, passion for food and exceptional cooking skills.
Skills
  • Kitchen and employee management
  • Culinary skills
  • Self Safe certificate
  • Excellent multi-tasker/ work under preasure
  • Honest, trustworthy and punctual
  • Knowledge of inventory practices 
  • Team Work Oriented
  • Proficient in customer service
  • Personable and affable
  • Bilingual (English/Spanish)
Work History
First Cook, 08/2015 to 08/2016
Mangos – Ocean Park, P.R.
First Cook, 11/2014 to 10/2015
Asere Cubarrican – Santurce, San Juan P.R.
Cook, 08/2013 to 08/2014
Pamelas – Ocean Park, San Juan P.R.
Cook, 04/2013 to 08/2013
Ciqala Home Suits Hotel – Miramar, San Juan P.R.
Cook , 07/2011 to 08/2013
Brava s Pizza and Grill – Toa Baja, P. R.
  • Cook of Creole Food and Pizza.
Job responsibilities
  •  In charge of the kitchen and managed employees.
  • Communicated with other kitchen team members to ensure food was prepared on time and correctly.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Practiced safe food handling procedures at all times.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Education
Culinary Arts Specialist : Culinary Arts , 2013
Escuela Hotelera de San Juan - San Juan, P.R.
30 Credits: Nutrition , 2007-2009
Universidad del Turabo - Gurabo, P.R.

Top First Cook skills

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Experienced First Cook resume

This resume is created in 7 minutes.
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.

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