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Summary
Skills
Work History
03/2014 to 07/2016
Head Chef R.F. McDougall's Richland, WA
  • Responsible for all aspects in the kitchen.
  • Ensuring operational profitability and efficiency.
  • Using ordering, labor, inventory, and other cost controls, along with knowledge and experience on the line to accomplish this.
06/2010 to 02/2014
Lead Line Cook Fat Olives Restaurant & Catering Richland, WA
  • Assisted Head chef and demonstrating high knowledge of the systems, methods, and processes associated with the cultivation and growth of a high quality establishment.
07/2005 to 03/2010
Morning Lead Line Cook Anthony's Homeport at Columbia Point Richland, WA
  • Efficiently acquired necessary knowledge and understanding in kitchen procedures while developing exceptional organization, procedure, and methods.
Hastings Richland, WA
  • Assisted in the setup of the store before its opening.
  • Started as a sales associate and transitioned to Inventory control after showing great organizational skills.
Education
This resume is created in 7 minutes.
Summary

Experienced Head Chef of a high volume restaurant with an exceptional knowledge of a wide variety of all kitchen equipment and over years experience of managing a large staff. Having worked in the food service industry for more than 18 years, can work any and all positions in a kitchen. Leading lunch and dinner services with a cost effective eye on labor. Working first hand with vendors maintaining relationships with these companies to best benefit the restaurant. Creating a positive work environment that stimulates the growth and development of the entire staff. Taking pride in high standards of kitchen cleanliness and sanitation. Genuine passion for the guest experience.

Summary of Skills
  • Writing Schedules
  • Performing physical and digital Inventory of everything in the restaurant
  • Managing Large scale deep cleans of the Restaurant
  • Training and Managing a large staff
  • Daily Invoicing and order placing
  • Placing orders for both front and back of house
  • Writing Recipes and Food costing every Menu Item
  • Creating a New menu of at least 7 items every month
  • Cost effective labor management
  • Dealing with guest complaints and working first hand with multiple vendors
  • Prepping and serving both plated and buffet style catering events
Experience
Head Chef Aug 2017 to Current
Katie Downs Waterfront Tavern Tacoma, WA
Head Chef Nov 2011 to Jul 2017
Engine House #9 Tacoma, WA
Lead Line Cook Mar 2009 to Nov 2011
The Ale House Tacoma, WA
Line Cook Jan 2004 to Mar 2009
The Keg Steakhouse Tacoma, WA
Dishwasher, Busser, Salad Tender, Line Cook Jul 1996 to Sep 2002
The Keg Steakhouse Tacoma, WA
Education
High School Diploma Stadium High School Tacoma, WA
This resume is created in 7 minutes.
Professional Summary

Structured Regional Sales Director with comprehensive experience working in regional level sales management. Accomplished at uplifting revenue from $1.2 Million to $2.5 Million in first 2years. Adept at supervising and motivating staff members.

Skills
  • People-oriented
  • Strong work ethic
  • Outstanding interpersonal skills
  • Goal-oriented
  • Excellent communication skills
  • Strategic planning
  • Territory management
  • National account management
Work History
Regional Sales Director and Head Estimator, 07/2015 to Current
Burchette & Burchette Hardwood Floors Elkin, NC
  • Highest Total First Year Sales in Company History
  • Recommended products tailored to customers based on their needs and preferences
  • Delivered quality service by following up with customers during and after installations to ensure customer satisfaction
  • Managed an average of 75 customer calls per day
  • Maintained knowledge of current products and promotions, policies regarding payment and exchanges and security practices
  • Responded to customer questions and requests in prompt and efficient manner
  • Built relationships with customers to increase likelihood of repeat business
  • Consulted with long-term, new and prospective customers to understand needs and propose ideal solutions
  • Researched customer needs, market trends and competitor activities
  • Identified opportunities for growth within Southeast territory and collaborated with sales teams to reach sales goal
  • Drove business success by maintaining and applying current knowledge of sales, promotions and policies regarding payments, exchanges and security practices
Sous Chef, 05/2014 to 06/2015
Twigs Blowing Rock, NC
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Acted as head chef when required to maintain continuity of service and quality.
Education
High School Diploma: 2010
Scotland High School - Laurinburg, NC
Bachelor of Arts: Business Management Appalachian State University - Boone, NC
This resume is created in 7 minutes.
Professional Summary
Reliable and hardworking warehouse operator committed to getting each job done as quickly, efficiently and safely as possible.
Skills
  • Material handling expert
  • Exceptional organizational skills
  • Extremely quick learner
  • Shipping and receiving professional
  • Exceptional communication skills
  • Team player
  • Interpersonal skills
  • Team leader
Work History
Lead Line Cook, 05/2015 to 12/2016
Church's Chicken Jasper, TX
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • 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.
  • Practiced safe food handling procedures at all times.
  • Verified freshness of products upon delivery.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Shipping And labeling, 07/2012 to 06/2014
Pilgrim's Pride Corporation Lufkin, TX
  • Stack boxes of product throughout the plant
  • Clean and sanitize  work area
Warehouse Laborer, 05/2008 to 05/2010
Acrateck Orange, TX
  • Made sure that products were produced on time and are of good quality.
  • Responsible for achieving production requirements.
  • stacked metal throughout warehouse
  • Clean floors
  • Organize warehouse
Education
High School Diploma Jasper High School - Jasper, TX
This resume is created in 7 minutes.
Summary

Professional looking to obtain a position in the healthcare industry that will expand my education and knowledge in the Clinical Dietary field. Seasoned, detail- oriented leader offering a solid background of 14 years of food service experience building and leading successful teams. Proficient knowledge of safety and cleanliness standards and improving efficiency and customer loyalty.

Highlights
  • Skillful staff trainer
  • Fluent in Healthy cuisine
  • Ability to handle/resolve problems
  • Fluent in Vegetarian health
  • Registered with Academy of Nutrition and Dietetics
  • Food handling knowledge
  • Works well under pressure
  • Able to work with hands continuously
  • Can work pantry, grill and saute'
  • Member of Nutrition Society
Experience
06/2018 - Current
Boston Children's Hospital Boston, MA Call Center Team Lead
  • Produced reports outlining call volume information and survey completion
  • Handled incoming calls with friendly and cheerful attitude for organization using HealthTouch system
  • Completed connections between callers, food service, environmental services and linen services
  • Responded promptly to general inquiries from members and staff via e-mail and fax
  • Communicated updated information and protocols to all representatives in the form of weekly huddles
  • Attended [Number] team meetings each month to voice concerns and offer constructive feedback to others
03/2018 - 05/2018
Goldring Center for Culinary Medicine New Orleans, LA Kitchen Manager
  • Supervised medical students working in the kitchen on their monthly rotation
  • Prepared family style lunches a few times a week
  • Conducted the kids class which includes formatting lesson plans, demos on knife skills and provided necessary knowledge for a basic healthy diet
  • Personally in charge of inventory, purchasing and receiving on a weekly basis
07/2014 - 03/2018
Marriott Hotel Providence, RI Lead Line Cook
  • Lead Line Cook since May 2016
  • Trained associates and maintained Guest Satisfactory Survey scores
  • Food Preparation for Pantry, Grill and Saute'
  • After learning each station, floated between all three on a weekly basis as needed
  • Implemented and supported company initiatives and programs
  • Quickly and courteously resolved all guest problems and complaints
  • Regularly developed new nutritious recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
Education
2019
Johnson And Wales University Providence, RI, USA Bachelor of Arts: Culinary Arts and Nutrition
This resume is created in 7 minutes.
Summary
Line Cook with years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Looking for a challenging role in culinary management.
Skills
  • ServSafe certified
  • Food handlers card
  • High volume production capability
  • Focused and disciplined
  • Inventory management familiarity
Experience
04/2017 to Current
Lead Line Cook CHICA Las Vegas, NV
Adept at all stations including grill, saute, ceviche, churrasco, as well as, pastry. Supervise the training and cross training of all new line staff for all phases of preparation. Assist Executive Chef with special events and projects.
04/2013 to 08/2016
Cook Emeril's New Orleans Fish House Las Vegas, NV
Cross trained in all stations including garde manger, sauce prep, grill and saute.Promoted to Manager in Training program which included training new hires, ordering/inventory, implementing prep lists and developing new menues for Kitchen Table.
01/2012 to 04/2013
Head Cook Culinary Arts Catering Las Vegas, NV High volume food production for banquets, catered events and weddings.
11/2007 to 06/2009
Prep Cook Grand Lux Cafe Las Vegas, NV Set up and performed initial prep work for food items such as soups, sauces and salads in a high volume, from scratch kitchen.
Education and Training
Associate of Applied Science: Culinary Arts Le Cordon Bleu College of Culinary Arts in Los Angeles Las Vegas, NV, United States GPA: 3.5
Volunteer
Prepared lunch for school-aged children three times per week for
Immanuel Temple Systems of Churches
This resume is created in 7 minutes.
Summary
Line Cook with 10 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
  • Strong butchery skills
  • Contemporary sauce work
  • ServSafe certified
  • Focused and disciplined
  • High volume production capability
  • Well-tuned palette
  • Focus on portion and cost control
  • Inventory management familiarity
Experience
Lead Line Cook 03/2015 to 02/2017 Vesper Country Club Tyngsborough, MA
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Consistently produced exceptional menu items that regularly garnered diners' praise.
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Rounds Cook 09/2012 to 02/2015 Tuscan Kitchen Salem, NH
  • Provided courteous and informative customer service in an open kitchen format.
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
  • Implemented and supported company initiatives and programs.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Line Cook / Prep 05/2009 to 08/2012 The Common Man Windham, NH
  • Correctly and safely operated all kitchen equipment in accordance with set guidelines.
  • Consistently emphasized food quality and specialized baking techniques.
  • Persistently strove for continual improvement and worked cooperatively as a team member.
  • Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
  • Displayed a positive and friendly attitude towards customers and fellow team members.
Education
High School Diploma: Culinary 2009 Nashua High School Nashua, NH
This resume is created in 7 minutes.
Summary

I have Been in the kitchen Since I was 17. I am a graduate with a degree from Le Cordon Bleu NH, Atlantic Culinary academy at Mcintosh College in 2008. I am a Member of the American Culinary Federation and Vermont's Fresh Network, farm to table of America. I have done pizza to fine dining and in between. I am passionate, motivated and always have an open willingness to learn.

Highlights
  • Solid Knife Skills
  • Maintains good food cost and Labor Cost
  • Professional
  • Experience with scratch cooking
  • experience with menu development
  • Good Under pressure and on the fly
  • Problem Solver
Accomplishments

2006 Northeast Culinary competition team


2007 Stonewall Kitchen Competition Winner


2008-2010 March OF Dimes Volunteer

Bikers for Babies, Cook for over 1000 people


Experience
Head Chef
December 2012 to Current
Slate Bar and Grill Boston, MA

I am a working Head Chef for an 80 seat restaurant in the heart of Boston's financial District. On a daily basis we complete two and a half turns in a 2 and a half hour period for lunch, and fill up regularly for after work Dinner and drinks. The Style of food is upscale American Comfort food and I am the designer of all menu's, there production, specials, in house catering Menus. Ordering, Inventory, Food and Labor Cost control. Currently Maintain a 25% Labor Cost and 29% food cost. Responsible for 7 Line cooks and 1 sous chef. Scheduling, Beer Dinners, Hiring and Discipline of Staff. Professional, passionate and motivated, always willing and looking to learn new things and solve problems. Lead by example, and I have A whatever it takes attitude. Slate is 90% scratch cooking.

Lead line cook
September 2011 to September 2012
GAMEON! Fenway Park Boston, MA

Lead Line Cook for Two full service Kitchens. Responsible for food quality and control, Line setups, Motivating. Lead Line cook on the grill with a possibility of turning approx, 1000 people a day on a game day. In house butchery, some scratch food cooking, soups, stocks, prep.

Sous Chef
July 2008 to May 2010
Holiday Inn and convention Center Rutland/Killington , VT

Sous chef for a 120 Seat Restaurant, and Convention center. All in house Catering Prep, Line Prep, Banquet event orders and active cooking stations during parties. Responsible for various food displays, cooking hot food for banquets and the line for the restaurant. Daily specials, Demos for up to 40, busing the kitchen, and food quality control. Work closely with the Executive chef in all aspects of catering and restaurant operations.

Education
Associate of Science : Culinary Arts, 2008 Mcintosh College, The Atlantic Culinary Academy Dover, NH, United States

Le Cordon Bleu, Dover New Hampshire

Honors Le Cordon Bleu Program

Diploma of Culinary Arts Le Cordon Bleu

Certified Chef With the american culinary federation

Associate of Science, Culinary Arts

This resume is created in 7 minutes.
Summary

To obtain a position in the culinary, hospitality and management field where my skills and education will be utilized. Lead sales manager for Providence Pipe Incorporated. Former CDP for Bouchon Bistro Yountville 1 star Michelin. Former Lead Line Cook of the award-winning Leatherby's Cafe Rouge. Member of the Patina Restaurant Group for more than 2 years. Expertly trained in classic French cuisine at The Art Institutes of California. Lead Line Cook with 3 years of critically acclaimed work preparing delicious, healthy dishes in 4 star leading restaurants. Specializes in preparing menus that attract and retain customers. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015. Looking for a challenging role in culinary management.

Highlights
  • Concepts and Theory
  • Sustainable/Purchasing control cost
  • Food and Beverage Management
  • American Regional Cuisine
  • Intro to Baking and Pastry
  • Asian Cuisine
  • Food handlers card
  • Bilingual (English/Tagalog)
  • High volume production capability
  • Dressings
  • Food handlers certificate 
  • Family meal
  • Fundamentals of Classical Techniques
  • Management and Supervision
  • Nutritional Science
  • Latin Cuisine
  • World Cuisine
  • Garde Manger
  • Focused and disciplined
  • Ala Carte
  • Sous vide technique
  • Food safety knowledge
  • Receiving/organizing 
  • Knife handling skills 
Experience
Bouchon Yountville, CA Chef de partie 03/2016 to 03/2017 Expert in final plate preparation with authentic presentation. Built and fostered a team environment Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Actively participated in staff meetings and operated as an effective management team leader. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Creatively decorated cakes, cupcakes, tarts and pastries as well as special order items. Consistently emphasized food quality and specialized baking techniques. Persistently strove for continual improvement and worked cooperatively as a team member. Prepared a variety of local and seasonal specialties which contributed to a 100 % boost in sales during the summer months. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Continually supervised the training and cross training of all kitchen staff for all phases of preparation. Correctly operated all kitchen equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers. Displayed a positive and friendly attitude towards customers and fellow team members. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Enforced appropriate work-flow and quality controls for food quality and temperature. Quickly and courteously resolved all guest problems and complaints. Established and maintained open, collaborative relationships with the kitchen team. Followed proper food handling methods and maintained correct temperature of all food products. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Implemented and supported company initiatives and programs. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Leatheryby's Cafe Rouge Costa Mesa, CA Lead Line Cook 08/2014 to 03/2016

Reduced food costs by 15 percent by expertly estimating purchasing needs and buying through approved suppliers. Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs. Displayed a positive and friendly attitude towards customers and fellow team members. Validated weights and pricing with a scale printer machine. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Prepared a variety of local and seasonal specialties which contributed to a 40% boost in sales during the summer months. Persistently strove for continual improvement and worked cooperatively as a team member. Consistently emphasized food quality and specialized baking techniques. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Actively participated in staff meetings and operated as an effective management team leader. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Built and fostered a team environment. Expert in final plate preparation with authentic presentation. Professionally catered the Emmy's catering event in 2014 and 2015. Professionally catered Candlelight Dinner for Segerstrom Center for the Performing Arts event in 2014 and 2015.

Bosscat Kitchen and Libation Newport Beach, CA Line Cook (Garde and Saute) 05/2014 to 08/2014

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise.

50 Forks Costa Mesa, CA Line Cook 03/2014 to 06/2014

Quickly and courteously resolved all guest problems and complaints. Prepared healthy, enjoyable breakfasts and dinners for diners. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Enforced appropriate work-flow and quality controls for food quality and temperature. Developed strategies to enhance catering and retail food service revenue and productivity goals. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. Set up and performed initial prep work for food items such as soups, sauces and salads.

Providence Pipe Products, Inc Downey, CA Regional Sales Manager 10/2007 to Current

Managed a $500,000 sales portfolio.Led sales calls with team members to establish sales and customer retention goals. Managed sales transactions with a revenue stream of $6,000,000 annually. Negotiated and closed contracts with Fortune 500 companies, including SNT, CED and CES. Grew number of customers by 30% in annually. Resolved an average of 20-30% customer complaints per month regarding sales and service. Determined merchandise price schedules and discount rates.Monitored customer preferences to determine focus of sales efforts.Generated monthly and annual sales reports. Created and directed sales team training and development programs. Managed a regional sales staff of 10 members. Resolved customer complaints by exchanging merchandise, refunding money and adjusting bills. Shared product knowledge with customers while making personal recommendations. Maintained friendly and professional customer interactions.Trained in negotiations and time management.

Education
Diploma: Art of Cooking 2014 The International School of Culinary at The Art Institute-Orange County USA, Costa Mesa, CA

Top 10% of class. Coursework in Pastry Arts. Classes in Restaurant and Facility Operations. Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine. Nutrition courses.

Bachelor of Science: Business Administration Major in Marketing 1999 Mindanao State University Philippines

Top 10% of class. Academic Achievement Award for Outstanding Student Award. Student government representative. Advanced coursework in Business Administration. Coursework in Marketing and Advertising.

High School Diploma 1995 Mindanao State University Philippines

Coursework includes Economics. Coursework includes Entrepreneurial Management. Coursework includes Organizational Behavior.

This resume is created in 7 minutes.
Summary

Chef/Manager of over 15 years experience, who has overseen high and moderate volume establishments. Focused on setting high expectations and raising and maintaining service standards.

Highlights
  • Full service restaurant background
  • Supervisory skills
  • Culinary arts education
  • Operations management
  • Adaptable
  • Interviewing, hiring and training
  • Proficiency in P$L management

  • Stable work history
  • Strong leader
  • Customer-oriented
  • Food cost control specialist
  • Food cost analysis expert
  • Ability to handle fast-paced environment
Accomplishments
  • Efficiently operated two high volume restaurants with a combined staff of 120 culinary and restaurant professionals.
  • Played key roles in the opening of 3 restaurants.
  • Successfully managed a kitchen staff of up to 30 employees during high volume dinner services for 300 to 700 plated meals daily.
  • Owner of Joseph Alan Catering 2008.  Successfully planned and executed 7 plated weddings of up to 350 person, as well as a variety of off site catering events to include local sporting events, private parties, and in home personal chef work.   
Experience
Chef 09/2016 to 01/2017 Not Your Average Joe's Inc. Peabody, MA
Preformed the product ordering, prep coordination, and BOH scheduling. 
Well versed in the utilization of various operational software to include; Crunchtime, SharePoint, Teamworx.
Worked with multiple vendors to ensure proper quality of food product and on time delivery.
Coached, managed and lead all BOH team members.
Coordinated the execution of service in conjunction with HOH staff to ensure guest satisfaction.

Executive Chef 02/2016 to 08/2016 The Bradford Tavern Rowley, MA
Oversaw the menu development and daily specials. 
Executed preexisting function food service/menu at a 120 per year function establishment.
Managed the ordering and inventory of food service.  Invoicing and bill paying.
Scheduled and directed staff in daily work assignments to maximize productivity.
Development, coaching, hiring and firing all BOH staff.

Executive Chef 04/2014 to 01/2016 The Tap Brewing Company Haverhill, Ma

Oversaw the hiring and firing of all BOH and FOH staff.

Maintained restaurant and special event/function scheduling.

Over saw the ordering of all food goods, fresh produce, meats, seafoods and breads utilizing several vendors to insure quality and fairness in pricing.

Scheduled and directed staff in daily work assignments to maximize productivity.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Optimized profits by controlling food, beverage and labor costs on a daily basis.


Oversaw the redesign and construction of the service kitchen to comply with basic service standards and health department requirements, increasing food food service productivity capacity 3 fold. (before and after pictures available.)

Upgraded and increased an "on-site" function/catering menu with various selections and proper and competitive pricing. Functions included various events. From sit-down plated meals to buffet style gatherings, Corporate events, family gatherings, weddings and rehearsal dinners.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

Initiated negotiations regarding vendor contracts and kept updated records.

Chef/Kitchen Manager 11/2010 to 04/2014 Joe Fish Seafood Restaurants North Andover, MA

Oversaw the hiring and firing of all BOH staff.

Maintained weekly employee schedules.

Oversaw the daily ordering and weekly inventorying of all products.

Maintained daily running of menu specials.

Efficiently resolved problems or concerns to the satisfaction of all involved parties.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Optimized profits by controlling food, beverage and labor costs on a daily basis.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

Collaborated with the Executive Chef to analyze and approve all food and beverage selections.

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.


Lead Line Cook 04/2008 to 09/2010 Chilis Bar and Grill Andover, MA

Checked the quantity and quality of received products.

Managed kitchen operations of a fast-paced kitchen.

Managed food and produce receiving process with 100% accuracy.

Responsible for daily set up of four stations..

Ensured minimal product shrink and coordinated secondary usage of product

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food

Supervised and coordinated activities of cooks and workers engaged in food preparation

Complied with scheduled kitchen sanitation and ensured all standards and practices were met

Directed the operation and organization of kitchens and all food-related activities, including the presentation and serving of food

Consistently adhered to quality expectations and standards.Effectively used items in stock to decrease waste and profit loss.

Chef 02/2006 to 03/2008 Ristorante Massimo Portsmouth, NH

"From Scratch" cuisine. Sauces, pastas, butchery, breads, desserts.


Utilization of French culinary techniques in preparation of Italian inspired horderves, tapas, appetizers, salads, entrees, desserts, and course'd plated meals.

Executed various kitchen stations and assisted with, meat, fish, saute or pantry.

Expert in final plate preparation with authentic presentation.

Head Chef 01/2003 to 03/2006 Lamprey River Tavern New Market, MA

Scheduled and directed staff in daily work assignments to maximize productivity.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

Optimized profits by controlling food, beverage and labor costs on a daily basis.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.


Education
Associate of Arts: Business 2010 Hesser College Portsmouth, MA, US Did not finish degree program to pursue employment opportunity.
High School Diploma: General/Music 1997 J.P McCaskey High School Portsmouth, PA, US
This resume is created in 7 minutes.
Summary
Line Cook with two 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 help serve me in the cannabis industry that i love, in a professional, rewarding environment.
Highlights
  • ServSafe certified
  • Food handlers card
  • Focused and disciplined
  • High volume production capability 
  • Superb Multi-tasking skills
  • Focus on portion and cost control
  • Inventory management familiarity
  • Passionate
Accomplishments
Youngest lead line Cook in the Black Bear Diner Franchise
Experience
Black Bear Diner Los Banos, California Lead Line Cook 07/2014 to 04/2016 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. Consistently produced exceptional menu items that regularly garnered diners' praise. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Prepared healthy, enjoyable breakfasts and dinners for diners. Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Education
2014 Pacheco High School, Los Banos, California, USA Graduated in 2014 with a 4.0GPA