If you have the space to include it, you should. There are different kinds of professional cook positions that create differences in the content of this particular resume specifically in terms of the skills and other qualifications that need to be presented.This article contains different kinds of cook resumes … Observe and enforce objective policies, standards and procedures as set forth by Executive Chef, Advise the Executive Sous Chef, as well as employees, to their individual progress, Advance his/her knowledge and abilities and share them with others, Safeguards the confidence of workers entrusted to him, Assists in food control, that no food is wasted and quality food are served at all times. For resume writing tips, view this sample resume for a line cook that resume expert Kim Isaacs created below, or download the line cook resume template in Word. Can communicate well with guests. Served as grill line cook for upscale steakhouse and all-rounder line cook for Asian restaurant. Especially considering you have such a short time to impress anyways. Get Hired Easier with Cook resume sample When you are applying for a Cook role, you can create a resume that shows your qualifications for the role. Sets up station prior to scheduled meal service, Quickly prepares all assigned menu items food products as ordered, to include breakfast, lunch and dinner service and any catering or other special functions using Production Sheets and approved recipes, Ensures communication with expeditor, fellow culinary team members and service staff for timing of preparation of assigned menu items, Employee will be required to work weekends and holidays, Ability to safely lift and/or move, using designated safety equipment, objects weighing up to 50 pounds, Put milk in refrigerators and set-up creamers, Set tables with clean, pressed linen, china silver and glassware, Monday - Friday AM Position, must be willing to work occasional weekends and holidays as well, Must be able to multitask, be a fast learner, and have a great attention to detail, Must have basic food handling knowledge and knife skills, Must have valid food handler certification, Must be able to work saute, grill and garde manger stations, Must be able to work all shifts with an open availability, to include AM and PM shifts, as well as weekends and holidays, Communication with the Chef to learn daily work tasks and complete a daily prep list, Performing work assignments to meet proper quantities within a necessary time frame, Being knowledgeable of all stations in the kitchen, Being knowledgeable of plate presentations and preparations of all menu items, Communication and working with the culinary team to coordinate all hot and cold foods, Communication of all food items needed for current and future shifts, Maintain sanitation standards as communicated by health department, Maintain cleanliness of work area and shared kitchen spaces, Preparing culinary dishes to Omni standard and executing F&B orders in a timely manner, Completing any other assignments as assigned by Kitchen Management, Be pleasant, smile and greet all guests, using surnames when obtained. Increased profitability of 80-seat restaurant by implementing waste-reduction measures, streamlining food prep procedures and training wait-staff to prepare tableside appetizers. GHI RESTAURANT (Fast-casual franchise specializing in Asian cuisine) — Sometown, TN  •  Line Cook, 2011 to 2013. Do not rely on the memory of yourself or other employees, Precisely and consistently deliver on guest food orders by following recipes and instructions from the Executive Chef, Sous Chefs and Lead Line Cooks, Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance to culinary standards for safe operation, Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, Communicate with Associates, management, clients, owners and others in a courteous and professional manner, and in accordance with Westin Brand and Intrawest Standards, Positively and professionally respond to Lead Line Cooks/Sous Chef/Executive Chef requests to complete tasks assigned to culinary standards, including but not limited to: preparation work, dishwashing, cooking food, plating food, sanitizing the kitchen with chemicals, transporting food deliveries from dock and unpacking in dry and cold storage, keeping work station neat and sanitized, and other duties, Experience with ovens, grills, broilers and other culinary instruments, Refer to Daily Prep List at the start of each shift for assigned duties, Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment, Attends all schedules employee meetings and brings suggestions for improvement, Promptly reports equipment and food quality problems to Kitchen Manager, Assists the Chef and Sous Chef with kitchen inventory, and food storage, Minimal knowledge of food and beverage industry – back of house operations, Ability to manage personal responsibilities in a high-stress, fast-paced working environment, Physical Conditions and Nature of Work Contacts, Regular contacts are made with individuals from within the Back of House and Front of House divisions, Communication is usually cooperative in nature, Work takes place in hot, wet, humid, and loud environment for long periods, Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting, Requires frequent operation of a variety of kitchen machine/equipment, Requires the ability to manipulate large quantities of food, dishware, cookware, etc. Regularly walks and reaches with hands and arms. To write a good resume objective for a line cook job begins from knowing what the employer’s requirements and expectation for the position are. You don't serve half-cooked dishes, so don't put forth a resume without knowing it's really and truly done. In Kurt’s Line Cook resume objective, he starts off by telling the Hiring Manager that he is a professionally trained and highly skilled Line Cook. Keep kitchen areas well-stocked and organized for maximum efficiency. Its all part of Topgolf Hospitality – deliver the BEST! One year of previous restaurant/hospitality experience is required. He starts with the summary statement, which is the ideal place to … Additionally, you can search for line cook jobs on Monster. quality food items as needed by Hyland Software, Create and execute new menu items that are of high quality, in both taste and presentation, Follow food safety handling procedures in accordance with government regulations and Hyland Software standards, Additional duties as deemed necessary by Hyland Software, Possess necessary cooking and prep skills (knife skills, saut?, grill, fry, pantry, etc. May occasionally interact directly with guests, Maintaining proper sanitation guide lines, Effectively produce food in the highest quality,consistency,presentation and speed, Minimum 5 years experience in high volume restaurant or club, Setup and stock stations with all necessary supplies, Prepare food for service (e.g. No need to think about design details. Read, follow, and understand production sheets. Progressed through roles as a Busser, Dishwasher, Host, Cashier, Server and Line Cook from 2008 to 2011. Creates specialty seasonal and trendy menus, A degree from a certified food services program, culinary school, apprenticeship or the equivalent, Five (5) years of food service experience according to the needs of the operation, Closely consults with the Executive Sous Chef on all menus, making himself aware of the mode of preparation and dish up to be applied to all items and imparts these facts to the preparation staff, working closely with Steward Department and service personnel on problems relating to them, Understands the responsibilities of other departments/kitchen and cooperates with them. Team player valued for positive attitude; ability to follow recipes, procedures and instructions to precise specifications; and exceptional productivity within fast-paced settings. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. One to three years experience in any style food service operation, Rudimentary knowledge of cooking procedures, Set up and maintain stock of food preparation line, The listed items may not be the only duties performed in this position - there will be other duties as assigned, Supervise morning events and help open the kitchen, Support lunch production through prepping, cooking, and serving, Setup, service, and breakdown of lunch stations and signage. You'll get detailed feedback in two business days, including a review of your resume's appearance and content, and a prediction of a recruiter's first impression. You'll get detailed feedback in two business days, including a review of your resume's appearance and content, and a prediction of a recruiter's first impression. Maintain a professional appearance and manner at all times. - V: 2020.26.0.27-817 -. 20+ line cook resume samples to customize for your own use. December 1, 2020 resume resume examples.com. Prepare and collect garnishes and/or other assigned menu items for allocated station. A strong line cook resume is an essential marketing tool that sells you as a potential asset to the restaurant. Download Line Cook Resume Sample as Image file, Assist in developing control procedures and enforcing them, Ensure that all food is stored in proper containers and at proper storage and holding temperatures, Cook only sufficient food in advance to cover expected buffet volume, ala carte cooking is essential to maintain quality, Learn all menus, recipes, preparation and presentation standards according to Renaissance Charlotte Suites Hotel standards, Accuracy and speed in executing assigned tasks, Ensure all orders are cooked quickly and according to order, Checks with supervisor regarding condition of station at the end of shift, Work directly with Department Head to maintain and adjust established pars, Maintain a clean work environment that meets sanitation standards, Provides detailed knowledge of menu items and specials, Partner with Manager on Duty regarding utilization of daily prep sheets and receiving orders from vendors, Provides superior customer service at all times, Maintains good working relationships with coworkers, customers, administrators and managers, Perform all assigned prep work and replenish/restock work station with supplies, Provide assistance to all work stations, including Hotline, Deli, Grill, Pizza, and Pastry, Creates and maintains a sound working relationship with all preparation personnel, Work collaboratively with the team to build a positive work environment, Work in a team environment providing the highest level of product and service, Performs job safely while maintaining a clean, safe work environment, Able to problem solve, anticipating, analyzing, and identifying problems, responding quickly when situations arise and preventing problems when possible, Demonstrates the desire and ability to provide high quality service to both internal and external customers, Ability to accept receipt of goods and supplies, Knowledge of food preparation and presentation methods, techniques, and quality standards, Ability to prepare and bake a variety of pastries, rolls and/or other baked goods, Ability to concentrate and pay close attention to detail for the majority of work time, Assists in monitoring the quality of goods and monitors shrink, Ability to deal professionally, courteously and tactfully with the public and coworkers, Possess considerable knowledge in food preparation, presentation and portion control, Possess considerable knowledge in food preparation, presentation and portion control and a passion for cooking, Coordinate food preparation with other kitchen staff, Position is events/show based. Familiar with an array of ethnic cuisines, well versed in kitchen cleanliness and food safety standards and excel at working all stations. Thank you!You are now a Monster member—and you'll receive more content in your inbox soon. By continuing, you agree to Monster's privacy policy, terms of use and use of cookies. Return dirty food preparation utensils to the appropriate areas. Create memorable, WOW experiences for each and every guest, Minimum of one year culinary experience in a hotel or restaurant, Associates or Bachelors degree from a Culinary Arts program or two plus years of culinary work experience, Strong background in prep, hot line and cold line necessary, The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments, Excellent customer service and verbal communication skills, Stand or walk for an extended period or for an entire work shift. The requirements listed below are representative of the knowledge, skill, and/or ability required, High School Diploma or general education degree (GED). ), Ability to work in a flexible, fast-paced environment, Ability to provide exceptional follow through and be customer-service driven, Strong understanding of confidentiality and discretion, Ability to work independently and in a team environment, Ability to lift items in excess of 50 lbs, Or an equivalent combination of education and experience sufficient to successfully perform the principal duties of the job, Benefits for you and your family that include Paid Time Off, Health, Dental and Vision, Ability to not only grow within the Food and Nutrition Department, but within the healthcare system, An face-to-face interview with the Hiring Manager, as well as the team, A Reference Check that is done through email, Prepare food according to production sheets following simple or complex recipes while using provided equipment. Ability to deal with problems involving a few concrete variables in standardized situations, Knowledge and ability to use all kitchen tools and equipment. Culinary degree preferred, Prepare and serve food that is palatable and appetizing in accordance with established portion control procedures, therapeutic diet needs, standardized recipes, special diet needs. Lead Line Cook Resume Examples Lead Line Cooks, or just "Line Cooks," are responsible for prepping ingredients and putting together dishes according to restaurant specifications. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures, Prepares various food products for restaurant and banquet operations, guest consumption and enjoyment, Wraps, dates and rotates food items; utilizes whole food products eliminating any waste; maintains overall cleanliness and sanitation standards in assigned areas, Regular and reliable attendance, may preform other duties as required, High school diploma or GED; or one to three months related experience and/or training; or equivalent combination of training and experience, Frequently stands, uses hands, talks, hears, tastes and smells. Supports safety and accident prevention programs (nonslip footwear, knife handling, and proper lifting), Performs all other related and compatible duties as assigned, Season and cook food according to recipes or industry standards and experience, Bake, roast, broil, and steam meats, fish, vegetables, and other foods, Weigh, measure, and mix ingredients according to recipes or industry standards, using various kitchen utensils and equipment, Produces ala carte menu items according to guest’s request (micros) with-in the time standards set for the specific meal period, Works in a very fast paced, high volume, short order food production type environment with frequently changing menus and specialty requests, Utilizes ovens, grills, griddles, broilers, deep fryers, ranges, steamers, combi-ovens, electric slicers, knives, steam tables, impinging conveyor oven, pizza deck oven, and other equipment for food preparation, Utilizes departmental standard cooking techniques to ensure proper product results, Demonstrates proper Garnishing techniques in the preparation and presentation of all ala carte menu items, Acts in a friendly and professional manner to guests and co workers, Sets up, cleans and maintains special event food areas as assigned, Works live action food stations, (carving, sautéing and other culinary techniques) provided for guests, Interacts with guests, producing special requests, answering questions and providing guidance for food choices, Able to work at a very fast pace in a short order production kitchen and adheres to production goals and guidelines, Prepare food and beverage products for customers by following recipe guidelines, using proper preparation techniques, and sanitation guidelines, Keep workstation clean, organized, sanitized, and sufficiently stocked, Assist co-workers in keeping entire kitchen and guest areas clean, organized, and sanitized, Use waste control guidelines and record all waste on spoilage sheet, Perform other duties assigned by supervisors, Experience of one or more years in a full-service restaurant or in a college culinary program, Adhere to appearance, uniform, and personal hygiene standards. 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