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1

head cook

  • Skillfully prepared items of the restaurant specials
  • Routinely supported other areas of the restaurant as requested, including special orders . Assisted other staff
  • Managed closing duties, including restocking items 
  • Routinely cleaned cookware, counters, floors, storage areas and service refrigerators
  • Effectively used items in stock to decrease waste and profit loss 
2

head cook

  • Prepared food and menus for special events and parties such as holidays, happy hours, and birthdays
  • Hired and trained kitchen cooks, set prices for food items.
  • Ability to apply basic knife skills
  • Maintained menu knowledge and food presentation
  • Effectively communicated with management, and staff
  • Addressed guest questions, needs or concerns right away to ensure the guests complete satisfaction.
  • Performed all duties as deemed necessary for the success of the team.
3

head cook/evening kitchen manager

  • Communicate with the kitchen staff, management, and serving staff.
  • Inspect and clean the work stations, such as equipment and serving areas to ensure safe and sanitary food-handling.
  • Ensure that food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure the freshness of food and ingredients by checking the quality, keeping track of old and new items, and rotating stock.
  • Prepare the food according to recipes and personal judgment and experiences.
  • Coordinate and supervise the work of the kitchen staff.
  • Prepare and cook foods of all types, for special guests or functions.
4

head cook

  • Experience working in a kitchen environment, filling orders, and cooking menu items
  • Ability to maintain full knowledge of recipes and menu items
  • Knowledgeable of kitchen operating equipment such as mixers, food slicers, and broilers
  • Monitored and ensured food was refrigerated and rotated stock supply according to package date
  • Performed knife work on onions, potatoes, meat, and other vegetables daily
  • Cleaned and sanitized all cooking surfaces and machinery per sanitation guidelines
5

head cook

  • Prepared and cooked daily meals for about 600 students. 
  • Took care of the hygiene of the food served to the children. 
  • Worked in a 8 member team of cooks. 
  • Prepared food consistently and in compliance with recipes, Proportining, cooking and wastte control guidelines.