Does this line cook resume sample illustrate that this candidate possesses the necessary skills for the job? Named 3x “Employee of the Month” at GHI for work ethic, quality focus and service excellence. on a continuous schedule, Self-starting personality with an even disposition, Ability to maintain a professional appearance and manner at all times, Can communicate well with guests and co-workers, Must be willing to “pitch-in” and help co- workers with their job duties and be a team player, Prepare food for Banquets, ad required, following specifications on Banquet Event Orders, Assist in storage and rotation of food items according to hotel procedures, Flexible and long hours sometimes required, Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects, Ability to withstand temperature variations both hot and cold, Works closely with the service team to provide an exceptional food service experience to our guests at all times, Demonstrates an interest in provided and promoting a child friendly environment, Should be guest focused and able to answer queries on the menus of the Hotel and Park services as required, Prepares and stocks any mise en place for the upcoming shift, Possess a good working knowledge of the entire menu offer, At the end of shift or service, assists in the clean down of all kitchen and back of house operation and equipment, Ensures that all products are stored and rotated in adherence to FIO and any safety standards, Must follow and implement all the LEGOLAND California Resort and Hotels policies and procedures regarding proper sanitation and cleanliness standards, Knowledgeable on all LEGOLAND food safety and HACCP procedures, Properly executing all of our recipe procedures, Preparing a variety of food with different methods of preparation, Following company safety and sanitation policies and procedures, Record temperatures of all applicable refrigeration units and pot sink sanitizer levels, Record and report all loss of food due to spoiling and over production, Assist in all areas of the grill and pantry, preparing quality food items for customers to specifications, Order food stock from storeroom as needed, prepare back up stock and prep these accordingly to menu specs, Assist in stewarding duties: washing pots, pans, kitchen utensils, serving bowls, serving dishes and kitchen equipment. Delivers food items to various locations as requested, Meet special guest requests while ensuring same high quality standards, Prepare high quality food items to order for our guests, Adhere to appearance, attendance and punctuality expectations and standards as communicated verbally and/or written, Performs other related duties as assigned by Executive Chef, Understands and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures, Portions food products prior to cooking according to standard portions sizes and recipe specifications, Close the kitchen properly and follows the closing checklist for kitchen stations. Do not attempt short cuts, Stock supplies, products, and utensils throughout the kitchen, General cleaning of the Kitchen and stock areas, Assist in set up and execution of banquets, Provide customer service to members and guests including but not limited to talking with guests about food items, fulfilling special requests for changes and substitutions, assisting in the growth and development of new cast members, and communicating guest comments to management, Execute light food prep and uphold the LifeCafe commitment which promises a menu that is good for you and delicious with service that is friendly and fast, Ensure cleanliness in a fast paced customer focused environment, Self-starter who takes initiative with minimal direction and supervision, Manage the flow of food production in conjunction with the pantry, grill and expo stations to provide the ultimate level of service, Work directly with Manager to maintain and adjust established pars, Rotating schedule into the Expediter position to ensure the most efficient Speed of Service, Preps and cooks food according to prep sheets, par levels and plate design, Wraps, labels, dates and rotates all food items and insures proper food storage, Maintains overall cleanliness and sanitation standards in all areas, Regular and reliable attendace/Performs other duties as required, One year cooking in a professional kitchen or as a short order cook in a restaraunt, Monitors inventory rotation to maintain fresh product with little to no waste, Expedite orders in a timely, consistent manner, Practices exceptional operational sanitation, Ensure that kitchen area, including grill, oven, stoves, etc. 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. 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. Prepare and collect garnishes and/or other assigned menu items for allocated station. You don't serve half-cooked dishes, so don't put forth a resume without knowing it's really and truly done. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. Get a free resume evaluation today from the experts at Monster's Resume Writing Service. . 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. for daily use. Store and label leftovers, Maintain a clean work environment at all times, Support dishwasher/cleaning staff as needed, Help guests, answer questions, and fulfill culinary requests, Develop weekly specials, banquet menus, and dinner menus, Manage food cost, inventory control, ordering and kitchen maintenance, Minimum of 1 year of experience in a full service restaurant, ServSafe certified or the ability to gain certification within 30 days of hire, Banquet, buffet and catering experience preferred, Enjoy an atmosphere of learning and camaraderie, We offer opportunities for personal growth and advancement, 1 to 2 years experience in quality kitchen environment, Food Safety and Sanitation training a plus, Maintains food service, portion, and presentation standards established by BallenIsles, Prepares hot and cold food items for daily service and special functions, Maintains a clean work station to follow established sanitation standards, Ability to communicate and follow instruction in English is required, Must be able to work a flexible schedule, including weekends & holidays, Providing quality service in a busy environment, Prepare food items, ensuring consistency and compliance with the restaurant’s recipes, portioning, cooking, and waste control guidelines, Provide courteous and informative customer service in an “open kitchen” format, while ensuring that assigned station is stocked and clean, Follow restaurant guidelines concerning guest services, food and physical safety, maintenance, and equipment/space cleaning requirements at all times, Maintain organization, cleanliness and sanitation of work areas and equipment, Current and valid ServSafe or California Food Handler’s card or equivalent, Consistently prepares hot or cold food selections to standards established by the Executive Chef, High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience, Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Skills listed on sample resumes of Line Cooks include preparing meals to chef de cuisine recipes, running a grill station during fast-paced times throughout the day, and practicing highest regard for safety … Format. Note any out-of stock items or possible shortages. While not required, a culinary degree or certificate and experience with email, Microsoft Word and Excel would be a plus! Regularly lifts up to 50 lbs and occasionally lifts up to 100 lbs, Prepares sufficient quantities of food product in accordance to production plan, Works with Chef on preparing, cooking and storing food items with safe work practices, Works closely with Chef on other duties including wrapping, dating, rotating, and inventorying food items, Excellent Knife Skills and Cooking Methods, Responsible for waste control and assisting in maintaining weekly condemned sheets on a daily basis, Follow all DNC Parks and Resorts Environmental GreenPath, GuestPath, National Park Service guidelines, and safety policies and procedures, Serve Safe certification required (within two weeks of hire), Prepare each day according to shift and station assignment. View Example Chef Sample Resume . Guide the recruiter to the conclusion that you are the best candidate for the line cook job. Line cook resume sample View this sample resume for a line cook, or download the line cook resume template in Word. Ability to complete duties in a fast paced kitchen while performing multiple tasks simultaneously, Knowledge and demonstrated practice of safe food handling, Minimum of one year cook to order experience required, Must meet the State's age requirements for serving/mixing alcohol, Set -up the line for a fine dining meal experience, Prepare food, measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, trimming and cutting meat, poultry and fish for use, Operate a variety of kitchen equipment including mixing machines, choppers, slicers, steamers, grille, broilers, ovens, etc, Maintains standards of sanitation and cleanliness of kitchen, restaurant utensils, equipment and the kitchen area, Cooks orders per guest ticket from server. Its all part of Topgolf Hospitality – deliver the BEST! Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. A well-written Head Line Cook Resume mentions the following core duties and responsibilities – overseeing the work of the line cooks; assisting the head cook… Visually inspect, select and use only food items ideal for the preparation of menu items, Ensure coolers are cleaned, organized and locked after work is finished, Ability to obtain any local, state or federal license or certification for sanitation, liquor service, or food service certification, Minimum of two (2) years of experience related to food preparation, Prepare all food according to set recipes/prep lists, Assist in all areas of the kitchen as required, Prepare all grilled items including hamburgers, chicken etc, Prepare your own prep for menu items; assist co-workers with maintaining par stock levels, Keep all paper products in good tidy order, Monitor fridges, freezers and loading docks for cleanliness, Sort garbage into composting and recycling items, Basic knowledge of kitchen equipment such as char broiler, deep fryer, convection oven required, Remain focused and be thorough with assigned tasks, Basic knife and food handling skills are assets, Available to work weekends, evenings and holidays, Some food service or retail sales experience preferred, Cooks all product to department and HACCP standards, May operate one or more of the following, steam table, hot sandwich/tortilla press, hot soup tureen, blender, grill, food warmers, and ovens, May assist with the opening or closing of the department, Assists with various periodically scheduled large cleaning projects. 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. Here are some of the most common skills to include on your resume when you are applying for a position as a line cook: Knowledge of kitchen equipment You should be comfortable … 20+ line cook resume samples to customize for your own use. 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. Lift, carry, and place objects weighing up to 40 lbs without assistance. Prepping and Cooking all food items necessary for a successful meal service according to prep sheets including but not limited to sauces, soups, proteins, set up and or any other items associated with daily menus. Uphold a safe working environment, Clean and sanitize work stations. 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. Be able to read and understand menus. This is not a surprising quality for most … Prepares a variety of foods including meat, seafood, poultry, vegetable and cold food items. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. … Claire Mitchell Can communicate well with guests. He/she makes sure that all dishes are uniform and that established portion sizes and quality are adhered to, Constantly on the alert for new products which may improve quality of food or lower food costs or both. A strong line cook resume is an essential marketing tool that sells you as a potential asset to the restaurant. 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. 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 . Ensure all orders are prepared accurately, within required time period, leaves kitchen in peak condition, Prepare all foods required by other kitchen departments which are best suited for current department which includes but not limited to; the next shift and following day preparation as required and directed by Manager or Supervisor, Observe and test visually, taste, touch and smell all foods to determine product quality and presentation according to Renaissance Charlotte Suites Hotel standards, Maintain the work area, including but not limited to end of shift daily cleaning or closing kitchen cleaning duties, counter tops, utensils, equipment (ovens, char-broiler, griddle top, salamander, fryers, steamtables, etc. Thank you!You are now a Monster member—and you'll receive more content in your inbox soon. Responsibilities included on sample resumes of Lead Line Cooks … Copyright © 2020 A prep cook resume is a targeted and job-specific resume for line cooks. Additionally, you can search for line cook jobs on Monster. 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. Short and sweet while summarizing the resume order expediter for line cooks … a Head line cook resume example than!, cook-to-order specs for various cuts of beef named 3x “ Employee of behind-the-scenes. Head line cook for Asian restaurant a targeted and job-specific resume for line cook resume that lands interviews! The ability line cook resume deal with problems involving a few concrete variables in situations... Hours are 6:30am to 3:00pm Monday through Friday teamwork between kitchens and dining, for., Catering, Banquets, Outlets, Maintenance, and kitchen hygiene line... A Washington state food Worker Card within two weeks of employment and maintain thereafter local.! Service with other departments as necessary volume production, Check food temperatures before serving in to. Follow recipes and department standards of food quality and recipe taste and/or up! And recipe taste items and assembling dishes based on established recipes of use and use of.. 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Way, you should Writing a great cook resume sample View this sample resume line.