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Professional Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. I am looking for a company I can grow and prosper with. I have many years of experience on the line as well as working in mass production, large quantity banquets. I really want to be part of something great!!

Skills
  • Passion for cooking
  • Fast learner
  • Dedication to my job
  • Familiar with all kitchen equipment
  • Work well under pressure
  • Team Player
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • Food presentation talent
  • Hospitality and service industry background
  • Institutional and batch cooking
  • Punctual
Work History
April 2017-June 2018 Line Cook/Reception Catering | Thunderbird Lounge and Bar | Las Vegas, NV

I am currently and have been the sole line cook in the kitchen since I was hired last year. I am responsible for everything that concerns the kitchen. I work very closely with the CEO of operations to create new menu items, specials, food cost ,food purchasing and cater all wedding receptions. I am the prep cook,breakfast and brunch cook, I am my own dishwasher and I am expected to perform all necessary sanitation and daily cleaning work as well. I am pretty much self managing and work well under pressure.

March 2014-February 2017 Banquet Cook | Waldorf Astoria El Conquistador Resort | 1000 El Conquistador Ave
  • I worked at all of the kitchens on property. Each week was always different. It could be a private banquet preparing for hundreds or a simple VIP omelet station. Occasionally  I took the boat to the hotels private island to work the kitchen if needed,some days I traveled down the cable car to the water park. Fine dining to pastries,I trained and worked all areas.
  • 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.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • 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.
January 2005-November 2010 Swing Shift Line Cook Leader | The Lakes Lounge | 2920 W. Lake East Dr

Performed all line cook duties

Worked in all stations and aspects of the kitchen

Specially prepared gluten free and allergy specific requests

Worked side by side with the Chef to maintain proper temperatures and daily log books

Always enforced proper sanitation practices

Helped create special event and daily specials

Education
Associate of Arts: Culinary C.S.N, 3200 E. Cheyenne Ave
This resume is created in 7 minutes.
Professional Summary
My objective is to seek challenging assignments and responsibility with an opportunity for growth and successful results. To also work in a challenging environment that provides a generous opportunity for learning new skills. To seek challenging assignments and responsibility with an opportunity for growth and successful results. To also work in a challenging environment that provides generous opportunity for learning new skills.
Skills
  • Customer service
  • Strong interpersonal skills
  • Team Player
  • Excellent Time Management
  • Excellent Communication Skills
  • Cosmetology
  • Sales
  • Kitchen sanitation
Work History
05/2018 to Current
Customer Service Representative HGS - Hinduja Global Solutions Ltd. Charlottetown, PE
  • Logged call information and solutions provided into START and CBS database.
  • Ensured accurate responses to questions and inquiries by maintaining advanced product knowledge.
  • In an average day, delivered support to over 60 customers.
  • Educated customers on product and service details and information.
  • Achieved customer satisfaction rating of 100%.
08/2017 to 05/2018
Server Wendys Charlottetown, PE
  • Engaged customers warmly and provided immediate and dedicated assistance. 
  • Handled cash, credit, debit cards and personal checks, providing correct change in payment transactions. 
  • Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens.
05/2017 to 08/2017
Line Cook Butcher And Vegan Hamilton, ON
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
  • Packaged and labeled products.
  • Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.
Education
Current
Bachelor of Arts: Sociology
University Of Prince Edward Island - Charlottetown
  • Member of NSO Club
  • Member Of the Buddy Program

Volunteer Experience

Cosmetologist at Lagos State Youths

- I acquired hairstylist skills

- I acquired cosmetics skills

This resume is created in 7 minutes.
Summary
I am a Motivated food serving professional with 3+ years food and beverage experience in casual and fine dining. I am seeking employment with a Company where I can use my talents and skills to grow and expand the company I want to succeed in a stimulating and challenging environment, building the success of the company while I experience advancement opportunities.
Skills
  • Food and beverage handling expert
  • Knowledge of basic food preparation
  • Customer service

  • Ability to handle/resolve problems
  • Professional demeanor
  • Strong knowledge of Kitchen Saftey
Experience
01/2018 to Current
Line Cook Pismo's Coastal Grill Fresno, CA
  • Manage Pan roast and Fish Grill stations.
  • Responsible for daily set up of multiple stations.
  • Utilize knife skills for food preparation.
05/2015 to 09/2017
Line Cook/ Prep Cook Disneyland Anaheim, CA
  • Worked cooperatively as a team member.
  • Diligently enforced proper sanitation practices 
06/2013 to 06/2015
Lead-Line Cook Fairwinds - Woodward Park Fresno, CA
  • Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Consistently kept a clean and safe environment by adhering to all sanitation and safety requirements.
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Education and Training
2011
High School Diploma: General Education Liberty High School Madera, CA, USA
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Objective
As a cook with over 11 years of experience, I am seeking employment in a restaurant where I will be able to further develop my culinary skills, menu development, and understanding of the hospitality industry as a whole.
Experience
Sous Chef 02/2014 to 11/2017 Stoneburner Seattle, WA
Line Cook 02/2013 to 02/2014 Mistral Kitchen Seattle, WA
Line Cook 01/2012 to 02/2013 Marche' Seattle, WA
Lead Line Cook 06/2010 to 01/2012 Cafe Campagne Seattle, WA
Line Cook 04/2009 to 08/2009 Seasons of Southampton Southampton, NY 20 Week internship through the Culinary Institute of America.
Line Cook 02/2007 to 06/2007 Palisades Seattle, WA
Line Cook 06/2006 to 07/2008 Joeys Seattle, WA
Busser / Server 05/2006 to 04/2008 The Old Spaghetti Factory Seattle, WA
Education
Associates in Occupational Studies: Culinary Arts 2010 The Culinary Institute of America Hyde Park, NY
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Professional Summary
Material Handler versed in warehouse operations and logistics. Possesses exceptional organizational skills and attention to detail. Willing to go the extra mile to meet tight deadlines and reach company goals.
Skills
  • Current Forklift Certification
  • Forklift operation
  • Hard working and self-motivated
  • Material inventory skill
  • Shipping and receiving
  • Deadline-driven
  • Material handling
  • Warehouse and manufacturing operations
  • Safety-conscious
  • Certified Pallet Jack Operator
  • Familiar with RF systems
  • Fast learner
  • Warehouse and fulfillment
Work History
Material Handler Jun 2013 - Current
Nexem Rancho Cucamonga, CA
  • Used item Numbers to properly stock warehouse.
  • Stocked, staged and transported goods.
  • Loaded and unloaded pieces into boxes for shipment.
  • Moved freight, stock and other materials to and from storage and production areas and loading docks.
  • Received, stored and shipped goods and materials.
  • Picked up incoming stock and delivered materials to designated locations.
  • Operated forklifts and other heavy machinery safely.
  • Loaded products weighing up to 50 pounds onto trailers for delivery.
  • Swept floors and stored equipment at the end of each shift.
Processor May 2010 - Apr 2013
Icicle Seafoods Inc Naknek, AK
  • Clean, scrap, trim, and fillet product.
  • Open and remove raw materials and place on belt.
  • Segregate product on conveyor belt or table according to grade, color, and size, and place product in containers or on designated conveyors. 
  • Discarded cull ( inferior or defective) items and foreign matter.
  • Packed product in boxes, barrels, baskets, cans, totes, or crates for storage or shipment. 
  • Operate machine(s) to move live or packed seafood from place to place.
  • Review workplace for cleanliness and safety.
Intern/ Line cook Apr 2004 - Aug 2006
Giovanni's Lancaster , CA
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Ensured personnel safety, kitchen sanitation, and proper food handling or storage.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
  • Monitored food preparation and serving techniques to ensure that proper procedures were followed
  • Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors.
  • Conducted inventory and restocked items throughout the day.
  • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
  • Prepared food items
Line Cook Aug 2006 - Jan 2010
Benedict Castle Catering Riverside , CA
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Verified freshness of products upon delivery.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
  • Practiced safe food handling procedures at all times.
Education
Culinary Arts Diploma: Food Industry 2004
Le Cordon Bleu College of Culinary Arts in Los Angeles Hollywood, CA
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Professional Summary
Certified Welder accomplished in offline assembly production, material handling and machine operation.
Skills
  • Expertise in wire feed machines
  • Tool repair and maintenance
  • Manual dexterity
  • Shaping and cutting
  • Flexible
  • Fast-learner
  • Available to work in remote locations for long periods of time
Work History
08/2017 to 10/2017
Line Cook The Ground Round Bangor, ME
  • 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.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • 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.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Education
2012
High School Diploma:
Brewer High School - Brewer, ME 04412
2018
Certificate: Welding
Penobscot Job Corps - 1375 Union St. Bangor, ME
  • Basic Vocational Certificate in Welding
  • Coursework in Welding Fabrication Technology
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Summary
Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens. Line Cook with over 20 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.
Skills
  • Sos vide technique
  • Strong butchery skills
  • ServSafe certified
  • Food handlers card
  • Focused and disciplined
  • High volume production capability
  • Focus on portion and cost control
  • Inventory management familiarity
  • I have been a line-cook for many years
Experience
02/2004 to 03/2009
Line-Cook Joe"s Crab House Miami Beach, FL My job consist of Dine-in orders as well as take-out oders ,The foods consist of a seafood and burgers and fries menu
Reduced food costs by [number] percent by expertly estimating purchasing needs and buying through approved suppliers.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Set up and performed initial prep work for food items such as soups, sauces and salads.
03/1997 to 09/2004
Lead Line Cook The Colony Hotel Miami Beach, FL 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.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Displayed a positive and friendly attitude towards customers and fellow team members.
Validated weights and pricing with a scale printer machine.
Persistently strove for continual improvement and worked cooperatively as a team member.
Consistently emphasized food quality and specialized baking techniques.
Actively participated in staff meetings and operated as an effective management team leader.
11/1992 to 05/1995
Line Cook The Colony inn Hotel New Haven, CT Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Mixed, weighed and proofed ingredients in accordance with bakery recipes.
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.
Expert in final plate preparation with authentic presentation.
Education and Training
1987
High School Diploma: basic/culinary James Hillhouse High School New Haven, CT, United States
2003
Associate of Arts: Culinary IGA Culinary Miami, FL, Dade
Activities and Honors
I am the Founder of a local youth at risk foundation 
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Summary
I want a highly rewarding career where I can use my skills and knowledge to help the company and my coworkers be successful.
Motivated Prep Cook with recent ServSafe Certification brings track record of progressive culinary and kitchen management experience. Outstanding team player and leader offers key strengths in employee training and development, regulatory compliance enforcement, and effective delegation and organization of front and back of house activities. Demonstrates customer service excellence in all facets of foodservice, spanning meal preparation and production, presentation, and quality.
Skill Highlights
  • Team Leadership and Training
  • Employee Development and Coaching
  • Food Preparation and Cooking Techniques
  • Opening and Closing Procedures
  • Cash and Credit Payment Transactions
  • Customer Service-Oriented
  • Regulatory Compliance
  • Sanitation, Cleanliness and Organization
Education and Training
ServSafe Certification, Culinary 2016 National Restaurant Association Trenton, NJ
High School Diploma 2015 New Jersey Department of Education Boarding Town, NJ
Work Experience
Service Manager Jul 2017 to Current
Honeygrow Cherry Hill, NJ
  • Adhere to all regulatory standards related to safe and sanitary food preparation.
  • Oversee and complete all pre-opening kitchen activities prior to daily start of business.
  • Prepare dishes in accordance with company standards and recipe requirements.
  • Support and assist all foodservice stations during high-volume business hours.
  • Partner with management to provide training and development for new team members.
Line Cook May 2017 to Current
The Cheesecake Factory Cherry Hill, NJ
  • Maintained clean and organized kitchen to comply with food safety and regulatory requirements.
  • Modeled positive and friendly communications with customers and team members to demonstrate service and employee expectations.
  • Resolved all guest concerns or complaints promptly and effectively to ensure customer satisfaction.   
Kitchen Helper / Teppen Chef Nov 2016 to May 2017
Benihana Cherry Hill, NJ
  • Provided courteous and informative customer service in open-kitchen setting. 
  • Established and maintained positive, collaborative relationships with the kitchen team.
  • Employed safe and proper operations of all kitchen equipment.
  • Verified and enforced kitchen staff adherence to recipes and serving portion guidelines.
Head Line Cook Nov 2015 to Nov 2016
The Mates Inn Trenton, NJ
  • Managed and assisted kitchen staff with food production for banquets, catered events, and guest dining.
  • Cleaned and prepared various foods for cooking or serving.
  • Greeted and escorted guests to dining tables or waiting areas.
  • Instructed cooks, kitchen staff, and servers in proper preparation, cooking, garnishing, and food presentation methods.
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Professional Summary
Hardworking Cook with 8 + years experience in high-volume restaurant facility. Skilled Chef broadly trained and in various culinary specialties such as French cuisine, Patisserie, fine dining, steak and seafood specialties and Mediterranean cooking. Experienced and disciplined with all kitchen requisites.  
Skills
  • Strong attention to safe food handling procedures
  • Food presentation talent
  • Energetic, friendly and enthusiastic
  • Food preparation experience
  • Honest, trustworthy and punctual
  • Service-oriented team player
  • Excellent multi-tasker
  • Opening and closing procedures
  • Schedule flexibility
Work History
Line Cook, 08/2017 to Current
Tortoni Ristorante Italiano Houston, TX
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Accurately and efficiently prepared healthy, delicious pasta, pizza  and vegetable-based dishes.
  • Verified proper portion sizes and consistently attained high food quality standards.
Line Cook, 11/2015 to 08/2017
Whole Foods Market Houston, TX
  • Responsible for the preparation of high quality daily meals 
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • 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.
Line Cook, 02/2012 to 11/2015
Goode Company Seafood Houston, TX
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Responsible for the preparation of the high quality food as well as storing it. 
  • Made sure to have the line well prepared at all times.
  • Maintained smooth and timely operations in preparation of meals and kitchen sanitation. 
Education
High School Diploma: 2007
Colegio Salarrue - Sonsonate Department, Sonsonate Department, El Salvador
Certifications
  • Seafood Handler
This resume is created in 7 minutes.
Summary
Hard working, friendly and enthusiastic who strives to do a good job. Reliable, dependable and can maintain an orderly work environment. Able to learn new tasks quickly and proficiently. Service oriented with a friendly, professional demeanor.      
Skills
  •  Active Listening
  • Mechanical
  • Service Orientation
  • Reading Comprehension
  • Production and Processing
  • English Language 
Experience
02/2017 to 12/2017
Temporary Worker Forge Industrial Staffing Holland, MI
  • Kam Plastics - Injection Molding  Feb 15 - Feb 26
  • Primiera Plastics - Injection Molding  March 2 - April 20
  • ODL - Manufacture /Assemble Hurricane Windows  May 3 - Dec 14
06/2016 to 08/2016
Line Cook Taco Bell Holland, MI
  • Maintain sanitation, follow health and safety standards in work areas.
  • Cook items ordered by customers.
  • Simultaneously working on multiple orders.
Education and Training
2016
High School Diploma Zeeland West High School Zeeland, MI, United States
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Professional Summary
Motivated college student working towards an Associates of Science in Biology with an ultimate goal of attending Medical School. Aiming to use a combination of excellent leadership and communication skills gained from over 7 years of experience in the hospitality industry to bring a strong customer service presence into your company.
Skills
  • Hospitality and service industry background
  • Customer service oriented
  • Employee training and development
  • Time management
  • Thrives in fast-paced environment
  • Courteous, professional demeanor
  • Flexible schedule capability
  • CPR and First Aid certification
  • Committed team player
  • Guest relations professional
  • Effective planner
Work History
Greentree Foods Kitchen Supervisor//Aberdeen, MD//December 2013 to October 2015
  • 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.
  • 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.
Laurrapin Bar & Grill Line cook//Havre de Grace, MD//May 2014 to December 2014
  • Comprehensive knowledge of food and catering trends
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Carolina Alehouse Line cook//Jacksonville, NC//June 2013 to December 2013
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion.
  • Answer, report and follow executive or sous chef's instructions. 
  • Maintain a positive and professional approach with coworkers and customers.
  • Exhibit excellent understanding of various cooking methods, ingredients, equipment and procedures
Education
Associate of Science - Biology Harford Community College// Bel Air, MD//Expected Graduation: May 2019
  • 3.1 GPA​
Associate of Arts - Baking and Patesserie Le Cordon Bleu// Pittsburgh, PA//May 2012
  • 3.6 GPA​
High School Diploma - Aberdeen High School// Aberdeen, MD//June 2010
  • 3.8 GPA
  • Chess Club
  • Debate Team
  • Forensics Team
  • Art Club
  • Track and Field (3 years)
  • Captian of the Cheer and Dance Team (4 years)
  • Winner of "Most extracurriculars" superlative 
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Professional Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader or team player in high-pressure settings.
Skills
  • Signature dish creation
  • Menu planning
  • Gluten Free, Paleo, Keto, Vegan
  • Self-motivated
  • Managing food cost/time
  • Detail oriented
Work History
Executive Chef 04/2016 to 03/2017
Eat the 80 Gainesville, FL
Line Cook 01/2014 to 05/2016
Five Gainesville, FL
Line Cook 09/2012 to 09/2013
Carmelo's Restaurant Lewiston, NY
Line Cook 05/2012 to 09/2012
Remington Tavern North Tonawanda, NY
Kitchen Manager 02/2010 to 12/2010
CJ's Restaurant Niagara Falls, NY
Education
A.A.S. Degree: Culinary Arts Niagara Falls Culinary Institute - Niagara Falls, NY