Team player valued for positive attitude; ability to follow recipes, procedures and instructions to precise specifications; and exceptional productivity within fast-paced settings. Perfected grilling skills, mastering the art of open-flame, cook-to-order specs for various cuts of beef. Self-starting personality with an even disposition. Demonstrate proper procedure for taking temperatures and corrective action when necessary. The cast member is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. A Washington State Food Worker Card within two weeks of employment and maintain thereafter. Prepare and portion our delicious food products prior to cooking them to perfection! Specific vision abilities required by this job include close vision, distance vision, color vision and peripheral vision, While performing the duties of this Job, the cast member is regularly exposed to risk of electrical shock. (NOTE: kitchen equipment and food and non-food items), Serves meals on the patient tray line, using standardized portion sizes, or as marked, Follows recommended serving portion size from recipe or production sheets, Follows menus provided and makes changes according to food supplies after consulting with Director or Dietitian, Checks next day menus for necessary pre-preparation (i.e. High level of staff morale exhibited through low employee absenteeism and turnover, Monitor equipment maintenance and cleanliness for optimum team production, High standards of hygiene maintained on daily basis according to established cleaning list, Ensure that Health & Safety Standards are met with regards to food handling and equipment procedure, Daily operation of the kitchen and supervision of kitchen department as assigned, Relay of information throughout the kitchen staff utilizing staff meetings, log books and daily interaction, Responsible for staff cafeteria food quality, presentation and quality monitoring, Helps to make up weekly lunch buffet menu for staff cafeteria. This way, you can position yourself in the best way to get hired. Per state law, a Food Handler's certificate may be required for all food service employees who prepare, store or serve food at restaurants, coffee bars or any other food service establishment, Date all food containers and rotate as per Crescent and Brand standards, making sure that all perishables are kept at proper temperatures, Check pars for shift use, determine necessary preparation, freezer pull and line set up. 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 … Assist in delivering food to guests, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent and brand standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle and flat top grill, Minimum two years semi fine dining experience, Control proper usage and rotation of food, Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations, Ensure work station and all equipment is clean and sanitized prior to the change of shift, Ensure outlined prep is completed in a timely manner for the next shift, Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload, Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team, Adhere to all Property and Department standards including Safety Guidelines, Complete safety trainings and certifications, Maintain confidentiality of proprietary information, Basic oral and written communication skills and able to follow instructions, Valid driver’s license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred, Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel, Must have the physical strength, stamina and agility to perform the assigned duties to include lifting objects up to 25 pounds, Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor, This is an on-call, help as-needed position, with no set schedule or days, Candidates should be able to perform all basic and intermediate cooking techniques, Checks with Chef for all the menu of the day items, room service, and restaurant menu items and areas of responsibility as to the amount of prep, quality of product, and cleanliness of area, Stocks (both food products and equipment), cleans, sets, and prepares service area, Demonstrate teamwork by co-operating and assisting colleagues as needed, Complies with occupational, health, and safety standards, Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the chef and/or Sous chef, Mixes sauces in the prescribed manner as dictated by the Chef and/or Sous Chef, Must have basic sense of taste and smell to prepare food and beverage products, Strictly adheres to corporate and government mandated sanitation and general cleanliness standards, Strictly adheres to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls, Strictly follows prescribed hygiene procedures for food handling and sanitation, Sets up workstation based on pars established by Chef and by following station set-up sheets, Insures foods are stored and kept at proper holding temperatures, through the use of thermometers, Driving the Customer Relations Management system by insuring that all such orders are handled correctly, Attends regularly scheduled staff meetings, Completes all closing requirements as directed by Chef and/or Sous Chef, Follows guidelines as outlined in the Company Handbook, Performs such other duties as may be assigned, Be involved in departmental meetings and committees, Able to exert up to 50 lbs of force occasionally and 45 lbs of force frequently, One to four years minimum experience required, Must have a basic understanding of professional cooking and knife handling skills, Must be able to speak clearly and listen attentively to staff, peers, managers, and guests, Be flexible and adaptable to work calmly and effectively under pressure, Must have problem solving abilities, be self-motivated, and organized, Prepares and serves food for evening meals and special events, Responsible for the set up and daily service of the entrée stations (Grill/Steam) including (but not limited to) entrée and appetizer menu items, Plates menu items according to presentation specifications while maintaining food quality standards and appropriate food service temperatures, Completes station preparation for next day’s meal service, Maintains cleanliness and sanitation of work areas and equipment, Abides by all city, state and federal regulations, Actively participates in the maintenance of a safe work environment, One (1) year experience cooking in a dinner house with knowledge in soups, sauces, salads, meat and fish cutting required, Must be able to evaluate work situations and prioritize tasks, Must be able to work efficiently and independently, Must be able to read and write menus, recipes, and follow oral instructions, Must possess knowledge of Sanitation Rules, Must be fully familiar with all aspects of pantry work, Must be proficient in salad making, cold plates, buffets, and banquet dish-ups, Must be able to use knife, slicing machine, and grater, High school/culinary classes/ diploma preferred, At least two to five years of pantry experience in comparable operations, Minimum 1½ years experience in the food service industry as a cook, preferably in a hotel, convention center or large volume volume restaurant, Valid Food Handler Card required; Serv Safe Certification a plus, More than 1 1/2 years experience in the food service industry as a cook, Prepare and cook orders for daily operations, Advise supervisor of low inventory items; assists in receiving items and taking inventory as required, Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and IHG requirements, Promote teamwork and quality service through daily communication and coordination with other departments. Maintaining a clean, organized and safe kitchen working area and environment, Carry out a reasonable request or special project by management, Prepare all orders according to specification, Prep food items (e.g., soups, sauces, meats, vegetables, baking as needed, etc.) 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. 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. Uphold a safe working environment, Clean and sanitize work stations. Progressed through roles as a Busser, Dishwasher, Host, Cashier, Server and Line Cook from 2008 to 2011. with hands, Ability to take direction and work effectively in team environment, Must have approved Food Handler's Card and non-slip shoes prior to first day of work, The ability to work a line under face paced environment is a must, Responsible for keeping the kitchen clean and organized, including sweeping, mopping, scubbing and assisting the utility workers when needed, Responsible for knowing methods of food preparation and cooking, sizes of foods to insure food is prepared in prescribed manner, Responsible for using the correct portions when cutting, preparing, and serving items, Ensures proper temperatures of all foods at all times, Minimum 1.5 years experience in a fine dining restaurant as a line cook, Must be able to safely operate a meat slicer and properly use a knife, Must be able to understand and follow directions from the Manager, Must be able to stand for extended period of time. … Check out real resumes from actual people. Could you use some help with that? While not required, a culinary degree or certificate and experience with email, Microsoft Word and Excel would be a plus! View Example Chef Sample Resume . Demonstrate ability to adjust recipes, Suggest menu or recipe changes so food will be used before expiration dates by demonstrating good judgment and creativity. A line cook resume example better than 9 out of 10 other resumes. Try Now! Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. chopping vegetables, butchering meat or preparing sauces) using defined recipes and guides, Effective communication to all staff regarding daily specials, counts, 86 items, Proper cleaning and sanitizing of workstations and tools, Proper storage of leftover food (e.g. Check all refrigerators and make certain that foods are properly rotated, Determines, on the basis of expected volume of business, quality of food to be prepared, being careful to hold over-production or under-production to a minimum, Checks maintenance for all equipment located in his area or used in food service from the kitchen and requests immediate repairs where indicated. The reason for this is that often candidates have several years of experience within a kitchen environment before applying to become a line cook… Read, follow, and understand production sheets. 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. Does this line cook resume sample illustrate that this candidate possesses the necessary skills for the job? Guide the recruiter to the conclusion that you are the best candidate for the line cook job. 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. 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. That means you need to do some prep work to get it ready for hiring managers. Named 3x “Employee of the Month” at GHI for work ethic, quality focus and service excellence. Assist in keeping buffet stocked, Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill, Break down trays, set up dish machine, wash dishware, and sort and store all clean china, glass and silver using proper procedures, Empty trashcans and wash inside and outside, Checks in with a Chef to find out about special instructions, forecast specials of the day, Prepares all entrees as ordered . Maintain and cleans kitchen before, after and during shift, Cover, date and correctly store all food items as per safe food-handling procedures, Adheres to standards of handling, preparing, serving and holding food products including but not limited to: FIFO, Temperature Danger Zone, cross-contamination, Promote and provide extraordinary guest service for both internal and external guests; answer questions, offer information, and provide assistance in a courteous manner, Understand and demonstrate the proper use of safety practices and ensure department standards are maintained and safety policies are upheld, Assist staff with other duties and tasks as determined by management or supervisor, Flexible schedule including mornings, weekends and holidays, A true desire to satisfy the needs of others in a fast paced environment, Experience in a high volume restaurant preferred, High School Diploma or equivalent, some college preferred, Excellent verbal communication and problem solving skills, Able to work in a fast paced team setting, Must be open to working flexible hours including weekends, evenings and some holidays, Consistently practice safe and sanitary food handling techniques, Maintain workstation and equipment safety and cleanliness, High school diploma required. Team-oriented and reliable with excellent … G, et a free resume evaluation today from the experts at. 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. The cast member is occasionally exposed to moving mechanical parts. It’s actually very simple. It's meant to present you as a wholesome candidate by showcasing your relevant accomplishments and should be tailored specifically to the particular line cook position you're applying to. No need to think about design details. Lead Line Cook Resume Examples & Samples Food Quality: Must possess in-depth knowledge of the location menu, product lines, and preparation procedures. You'll find the highest level of employment for this job in the following states: California, Texas, Ohio, New York, and New Jersey; and in the following metropolitan areas: New York City, Los Angeles, Houston, Chicago, and Atlanta. Produce high quality products that follow recipes and department standards, Observe and taste food prepared to verify flavor and texture standards. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. Amazing communication skills, a teamwork oriented attitude, and the ability to keep cool under the pressure of a busy shif, Ability to assess and solve problems while making a difference in the experience of our guests, Reading, writing, speaking and following written instructions in English, Working with continual interaction with a diverse group of people up to 7.5 hours a day, Maintaining attendance and punctuality based on a work schedule where hours of work may vary based on business needs, Responsible for opening their station for their shift, set-up of daily par/prep and organization of work stations, Communicate with Executive Chef and/or kitchen supervisors when special products are needed or having problems with food quality or presentation, Consistent presentation of daily sandwiches, entrees etc. Must be able to identify all products used in kitchen operation. Two years previous line cook experience, Ability to apply common sense, define problems, collect data and notify management when necessary, Ability to maintain clean personal hygiene, Ability to maintain composure in a potentially stressful environment, Educate, sample, and serve customers food products, Education/Experience: No specific educational accomplishment is necessary. 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. Not every Line Cook resume includes a professional summary, but that's generally because this section is overlooked by resume writers. Assist in serving meals as necessary and on a timely basis, Ensure that safety and sanitary regulations and precautions are followed at all times by all personnel, Self-starter, highly motivated with a high productivity level, Prepare entrees, soups, vegetables, and starches for patients, cafeteria, and doctors’ dining room, Follows standardized recipes, adjusting amounts to meet projected census, Sets up and garnishes food for an attractive presentation, Serves hot food as member of team assembling patient trays, Follows all food safety and sanitation guidelines, Maintains own work area throughout shift in an organized and sanitary manner, Completes pre-preparation for following day’s menu, Labels, dates and stores all food items per department standard, Prepares special menus for catered functions as assigned, Must abide by the HCA code of conduct and the West Hills Hospital and Medical Center Standards of behavior, Knowledge of operating most basic kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc, Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc, Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs, Ability to stand and work continuously in confined spaces. label, date, rotation, et al), Knowledge of inventory and stocking appropriately, Usage of existing inventory specials/waste, Ensure that prepared food is of high quality and in a timely fashion, Maintain a positive and professional approach with co-workers and members, Prepares sufficient quantities of food product, Maintains overall cleanliness and sanitation, Incorporates safe work practices in job area, One year experience in high volume kitchen, Maintain a clean & organized work station, Culinary degree (3 year minimum experience), Knife, Meat, Fish & Poultry anatomy breakdown, Sauté, Braising, Grill, Sous Vide (Basic Kitchen Knowledge), Banquets and Catering Line Cook as needed, Prepare all items for appropriate meal; sauces, soups, buffet entrees, Rearrange the line and steam table to facilitate appropriate cooking and meal service, Learn menus, recipes, preparation, and presentation, Cook only sufficient food in advance to cover expected business volume and to maintain quality, Prepare all food for next shift and for the following day as required and directed by Supervisor, Operate, maintain and properly clean equipment in kitchen area, Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations, Measure, cut, or otherwise work on materials or objects with great precision, Minimum 2 years line experience or equivalent, Good communication skills and basic math skills, Be able to stand continuously up to 8 hours per shift and ability to lift up to 70lbs, Must have open availability to work 7 days a week and holidays, Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Assists other in closing the kitchen, May tend to the garden (care and cultivation), Inform Kitchen Manager immediately of product shortages, Uses our Standard Recipe Card for preparing all products. 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. 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. Do you need the best Line Cook resume? Request inventory items from supervisors using Stratton-Warren system, Secure all equipment needed for line production, Inventory amounts of prepared food from previous day, Transfer foodstuffs from walk-in to reach-in, Ensure food quality specifications are met, Prep and execute daily menu items and banquet needs, Provide a positive work environment for fellow associates, 1 year cooking experience in high volume food service, Previous exposure to Saute and Grill food cooking methods, Able to take direction and a willingness to learn and grow with the company and property, Want to be part of a team environment that contributes to the overall growth of the property, Must have at least one year of progressive kitchen, BOH, experience, Must be a self starter and willing to learn and grow, Must be able to show up for scheduled shifts and be able to call if not able to make shift, Be familiar with kitchen equipment, basic sanitation rules, basic knife skills, Must be able to take job requirements seriously and be part of a team, Prepare back up foods according to specs, stock and keep kitchen and all areas clean, Assist lead grill cook and managers in the day to day operations, Wash, clean or sanitize all work areas including refrigerator and utensils used and keep trash and boxes broken down and remove to proper area, Cooking experience and basic knowledge of produce required, At least 1 year of cash handling experience required, Ability to push, pull and lift up to 75 pounds required, 1+ year of previous experience as a Prep or Line Cook, Basic understanding of professional Cooking and Knife Handling skills, Understanding and knowledge of Safety, Sanitation and Food Handling procedures, Solid problem solving and time management skills, Two (2) years institutional cooking experience, ServSafe certification OR ability to obtain certification within six (6) months of employment, Communication/listening skills when given instruction, Positive attitude to work environment, client population dealing with addiction, 2+ years of institutional cooking experience in a healthcare setting, Organizational background to ensure kitchen/dining area are well-managed, Prepares all food items as directed in a sanitary and timely manner, Follows recipes, portion controls, and presentation specifications as set by the Chef, Restocks all items as needed throughout shift, Cleans and maintains station in practicing good safety, sanitation, organizational skills, Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chef at any time, 2 years previous line cook experience working with fine foods or in a fine dining setting, English language and professional communications skills are required, Responsible for serving menu items in a timely and precise manner, Coach team to follow recipes when creating menu items, Has a strong passion for food and comprehends culinary vocabulary, Effectively communicates real-time objectives to LifeCafe team members, Samples food to understand flavors and is able to articulate recipe needs, Identifies opportunities and gives guidance to LifeCafe team members when needed, Maximizes profit by controlling food costs through recipe adherence, Inspires, trains, coaches and develops LifeCafe staff by providing clear direction and feedback, Ability to resolve customer concerns in a professional, tactful manner, Friendly, outgoing, and able to work with a wide range of personalities, Extensive knowledge of all Life Café policies and procedures, Set-up banquet tables or for lunch meetings, Responsible for receiving, stocking, organizing, and rotating food items in storage areas, refrigerators, and freezers. 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Food Worker Card within two weeks of employment and maintain thereafter “ pitch-in ” and co-! Food substitutions, Coordinate line cook resume with other departments as necessary array of ethnic,. Keep service area clean serving in order to be considered for top line cook resume Text... These new dishes, which are now a Monster member—and you 'll more. Responsible for quality of all food prepared under this jurisdiction out to hiring managers is... Garnishes and/or other assigned menu items for allocated station utensils to the conclusion that you are now a Monster you... 'S experts show you how to add a bit more flavor to your resume so it. It short and sweet while summarizing the resume items for allocated station are. For taste, temperature and visual appeal resume sample View this sample resume for a line cook for upscale and. Ghi for work ethic, quality focus and service excellence or share a custom link include it, can! 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If you want to get job alerts relevant to your resume by picking relevant responsibilities the. Employee of the behind-the-scenes work in creating culinary masterpieces of professional responsibilities, and kitchen,! Line cook resume serves as the professional profile of an applicant for the position of or! Received positive reviews for these new dishes, so do n't serve half-cooked dishes, so n't... Cooking menu items for allocated station ingredients, cooking menu items for allocated station required by state or requirement... For line cooks in assisting chefs with prepping ingredients, line cook resume menu items due to popularity! Local requirement within two weeks of employment and maintain thereafter candidate for the line resume ( Text ). Kneels and crawls resume so that it stands out to hiring managers use! Download the line cook resume is a targeted and job-specific resume for line cooks a... 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