Restaurant Cook Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing


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AMY SMITH
123 Main Street Atlanta, Georgia 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com


Objective:   Seek the Position of Restaurant Cook

SUMMARY:   Remarkably talented and proficient Cook with more than six years experience in preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other foodstuffs in restaurants, including ordering supplies, keeping records and accounts, pricing items on menu, and planning menu.

Summary of Qualifications

  • In-depth knowledge of food service operation including large    quantity food preparation.
  • Profound skill in operating various institutional/commercial    kitchen equipment.
  • Excellent communication skills (read, write, speak, and    understand English).
  • Profound ability to perform manual labor (up to 25 lbs.).
  • Strong ability to stand for long periods of time and move    around at a brisk pace.
  • Immense ability to work in cold and hot environments.

    Professional Experience

    Good Taste Restaurant, Minneapolis, MN
    2002 - Present

    Restaurant Cook
    • Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
    • Turn or stir foods to ensure even cooking.
    • Season and cook food according to recipes or personal judgment and experience.
    • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
    • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
    • Portion, arrange, and garnish food, and serve food to waiters or patrons.
    • Regulate temperature of ovens, broilers, grills, and roasters.
    • Substitute for or assist other cooks during emergencies or rush periods.
    • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
    • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
    • Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
    • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
    • Coordinate and supervise work of kitchen staff.
    • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
    • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
    • Bake breads, rolls, cakes, and pastries.
    • Prepare relishes and hors d'oeuvres.
    • Keep records and accounts.
    • Plan and price menu items.

    Good Taste Restaurant, Minneapolis, MN
    2002 - Present

    Restaurant Cook Intern
    • Prepared orders according to the customer's preference using established recipes, portions, and methods established by the company.
    • Regularly checked all food items to ensure adequacy and quality at all times.
    • Maintained a clean and safe work environment.
    • Kept all work stations and equipment as clean as possible at all times.
    • Followed a cleaning schedule for designated equipment and storage areas.
    • Worked together in a team oriented environment to produce foods in a timely and orderly fashion.
    • Ensured that all orders were presented in a neat and appetizing manner.
    • Cooked menu items on a grill, broiler, and used a deep fryer, saimin cooker, microwave oven, stove, and toaster.

    Education

    Associate Degree in Hotel and Hospitality Management
    University of New York (2000)




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