Line Cook Resume Sample

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Your job as a line cook is important. Without you, a restaurant kitchen may not be able to function as well as you would expect it to when you are providing your input. Yes, this is the general attitude that you should have when you write your resume for this position – or any position for that matter.

The attitude that you present in a resume is what decides how positively your candidature for a position will be perceived by a hiring manager. Give it all that you have got and then some more. Make sure that you do not paint a wishy washy image of yourself in your resume.

The following resume sample for a line cook position will help you write a similar one for yourself:

See also: Line Cook Resume (Objective Based)

 

Line Cook Resume Sample

 

Tommy Douglas

459 Gibson Street ? Arcadia, FL 59871 ? (000) 474-8785 ? tomdoug @ email . com


LINE COOK

SUMMARY: Passionate culinary arts professional with extensive experience in handling preparation and cooking activities according to specific recipes in large hospitality settings. Qualified to prepare food items such as vegetables, meats and fruits to keep them ready to be used in different dishes.

• First-hand experience in following given recipe and quality standards to prepare food items using different methods and kitchen equipment
• Unmatched ability to ensure quality of food being served by diligently inspecting it at arrival from suppliers
• Focused on adhering to the restaurant’s policies and processes, cooking methods and standard portion sizes to ensure consistent quality of served food items

CORE COMPETENCIES

• Food Stocking/Inventory • Quality Assurance • Standardized Portioning
• Garnishing • Food Rotation and Storage • International Cuisine
• Equipment Operation • Quantity Determination • Specialty Food Preparation
• Cake Decoration • Menu Preparation • Sanitation

PROFESSIONAL CULINARY EXPERIENCE

Line Cook
CITRUS BOWL, Arcadia, FL (5/2007 to Present)

• Inspect received raw materials such as fruit, vegetables and meat for both quality and quantity
• Ascertain that received materials are stored and inventoried according to the protocols of the company
• Cut, chop and marinate food items such as meats and vegetables so that they can be used in cooking
• Prepare soups and salads according to specific instructions provided by the chef
• Assist chef in creating dishes off the menu by ensuring that ingredients are properly measured
• Oversee cooking activities in the event of the chef’s absence
• Mix ingredients such as batter for cakes and waffles and ensure that leftovers are stored for later
• Perform proper food rotation services to keep raw food items from spoiling
• Portion and arrange food items aesthetically on dishes and platters and ensure that each order is followed up so that it is delivered on time
• Clean and maintain kitchen equipment such as grills, fryers and ovens as part of preventative maintenance programs

Key Accomplishments
• Introduced a series of quality assurance steps which increased food quality by 58%
• Implemented a food rotation system which reduced food spoilage by 85%
• Trained 15 line cooks in cake decoration techniques, with special focus on the popular fondant art
• Suggested introduction of a health section within the menu, which resulted in an increase in customer base by 55%

Culinary Aide
LONGHORN STEAKHOUSE, Arcadia, FL (1/2004 to 5/2007)

• Assisted chefs in cooking food items by preparing ingredients such as meats and vegetables
• Provided assistance in putting together soups and salads as instructed in the recipe booklet
• Handled cleaning and disinfecting duties to ensure cleanliness and maintenance of kitchen areas such as counters and floors
• Performed preventative maintenance on kitchen equipment such as grills, warmers and ovens
• Assisted in handling food items inventory and stocking duties

EDUCATION
ARCADIAN CULINARY SCHOOL, Arcadia, FL – 2003
Associate’s Degree in Culinary Arts

Coursework: Professional Cookery ~ Methods of Cooking ~ Stocks, Sauces and Soups ~ Baking and Pastry ~ Breakfast Production ~ Storeroom Operations ~ Purchasing ~ Human Nutrition ~ Cost Control

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