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1

line cook/prep

  • Prepared food tickets as received for Salad and Fry station
  • Prepped food for the restaurant
  • Cleaned the food preparation area and kitchen
  • Washed dishes, as needed
2

line cook/ prep cook

  • Keep records and accounts.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
  • Working on the line to deliver the best food possible to the customers
  • Doing daily prep work to prepare for the day
3

line cook/ kitchen manager

  • Worked multiple stations.
  • Opened the restaurant started as a line cook.
  • Kitchen Manager.
  • Ran a line of 5 cooks and 2 dish washers.
  • Worked on inventory.
  • Watched my food cost.
  • Maintained good hourly labor.
4

line cook

  • Develop new recipes for baked goods.
  • Confer with staff at a chosen event site to coordinate details.
  • Made daily prep list.
  • Did daily line check.
5

line cook

  • My responsibilities where to prepare day to day specials that complied with the chef’s standards and instructions.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.Garnish and decorate dishes in preparation for serving.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating sto
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.ck.