Be able to read and understand menus. Obtain your food worker card online! - Select from thousands of pre-written bullet points. May occasionally interact directly with guests, Maintaining proper sanitation guide lines, Effectively produce food in the highest quality,consistency,presentation and speed, Minimum 5 years experience in high volume restaurant or club, Setup and stock stations with all necessary supplies, Prepare food for service (e.g. This way, you can position yourself in the best way to get hired. Especially considering you have such a short time to impress anyways. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. 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. Team-oriented and reliable with excellent … Uphold a safe working environment, Clean and sanitize work stations. Requires stamina for standing and strength for lifting and moving products, Assures proper portioning, plating, temperature, garnishing and presentation of food items, Specific vision abilities required by this job include close vision, distance vision, and depth perception, Ability to speak clearly and listen attentively to staff, peers, supervisors, and guests, Ability to read and write to facilitate the communication process, Ability to lift pots, pans, etc; up to 50 pounds in weight, Communicates equipment repair needs with chef, Checks and dates all deliveries received and reports any variances to chef in charge, Processes inventory requisition and receives supplies as necessary for quality production, Prepares the proper amount of food according to production or forecast sheets and production plans, Practices excellent operational sanitation, Actively participates in training efforts, Checks and dates all deliveries received and report any variances to chef in charge, Maintains a professional relationship with fellow associates, High school diploma or general education degree (GED); and One (1) to two (2) years prior kitchen experience and/or training; or equivalent combination of education and experience, Must possess a current Food Handler's Card, Prepares, packages, and plates fresh product, Properly handles and maintains temperature integrity of all ingredients and product, Ability to execute high volume production, Culinary certification or equivalent combination of culinary training and/or expertise, Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Demonstrate and verbalize temperature food safety standards. Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. Regularly walks and reaches with hands and arms, Typical work hours are 6:30am to 3:00pm Monday through Friday. Assists other in closing the kitchen, May tend to the garden (care and cultivation), Inform Kitchen Manager immediately of product shortages, Uses our Standard Recipe Card for preparing all products. Prepared high-quality cuisine aligned to restaurant standards and consistency requirements. Two years previous line cook experience, Ability to apply common sense, define problems, collect data and notify management when necessary, Ability to maintain clean personal hygiene, Ability to maintain composure in a potentially stressful environment, Educate, sample, and serve customers food products, Education/Experience: No specific educational accomplishment is necessary. Does this line cook resume sample illustrate that this candidate possesses the necessary skills for the job? A line cook resume example better than 9 out of 10 other resumes. 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 … View Example Chef Sample Resume . To write a good resume objective for a line cook job begins from knowing what the employer’s requirements and expectation for the position are. Could you use some help with that? Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. Tips and examples of how to put skills and achievements on … Line Cook Resume Objective Line cooks have a range of professional responsibilities, and therefore, they must have a multi-faceted skill set. Evenings and/or weekends occasionally required, Preparation of breakfast and lunch service, Adhere to sanitation standards of the Sea Level Cafe, Possess minimum intermediate knife skills, Willingness to complete Food Protection Course, Must possess high energy and be hard working, Cook and prepare plates for fast pace lunch and dinner service, Working line during lunch and dinner service, Co-operation with team member and management to execute proper service, Experience in restaurant or food service industry, Proper knife skills and sanitation standards, Ensures clean and orderly workspace by adhering to public health codes, sanitation and safety policies, Completes approved opening duties at the beginning of each day, Completes approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace, Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils, The ability to read food orders in English, 2 years of experience in fast-paced NYC kitchen, culinary environment, Advanced cooking skills, with strong multi-tasking skills, Organize, sanitize, and clean kitchen and storage areas, Ability/overall familiarization on sanitary food handling procedures, per State guidelines, Ensure proper rotation of all food items, including the lifting/moving of food bins weighing up to 150 lbs, Keep floor clean and free of food items, trash, or other obstacles, Position requires extended periods of prolonged standing and working on your feet, Uphold the LifeCafe commitment whichpromises a menu that is good for you and delicious with service that is friendly and fast, Previous experience preferred prepping recipes, ServSafe certified required within 90 days of hired, Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards, Focus attention on guest needs, remaining calm and courteous at all times, Must have employment eligibility in the U.S, Perform banquet and kitchen line functions as directed by the Executive or Sous Chef, Ability to operate, clean, maintain most commercial kitchen equipment required, Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook (Not necessary), Ensure all cooks have proper quantities of needed supplies available for use, Assist in training all employees in the kitchen on how to perform their job duties to the best of their abilities thus maximizing productivity, Keep open communication between management and employees, Efficiently expedite food from front line during busy meal periods, Use arithmetic to calculate costs and prices, track expenses and analyze payroll, Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures, Must have 2 years experience cooking in a professional environment, Must be able to work flexible work early morning shifts (breakfast), Must have the ability to communicate in English. Do you need the best Line Cook resume? Makes every attempt to prevent damage or loss of hotel property, Know all cooking methods and procedures necessary to direct proper production, Read and comprehend menu terminology, high technical culinary skills, Requisition food items as needed in accordance with established procedures, Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order, To perform any other tasks as assigned by Management, Competencies for this position are work standards and productivity, communication, interpersonal and intercultural relations, decision making, and dependability, Additional competencies may include financial, coaching, delegation, and planning, Adheres to all health regulation in food preparation, storage and service, Sets up station according to restaurant guidelines, Understands and complies with food safety and temperature standards, Rotates product according to “first in, first out” to maintain shelf-life, Must be willing to work a variety of day/night and weekend shifts, Preparing sauces, soups, and entrees from a recipe, Has previously worked Grill and/or Sauté Station, Has been responsible for preparing own station including proper sanitation, labeling, prepping, and cooking items to order, Prepares ingredients for assigned menu items as scheduled. Ensuring that food is properly prepared for cooking and serving, Assists in all areas of food production as needed, High school diploma or equivalent required. Check out real resumes from actual people. 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. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. Resume Advice For Line Cooks Before you start writing, make sure you know how to write a resume in a way that best emphasizes your strengths. The reason for this is that often candidates have several years of experience within a kitchen environment before applying to become a line cook… Makes suggestions to Executive Sous Chef concerning improvements, which would tend to make more satisfied customers and or increase volume of business or profit of the hotel, Comply with all hotel and departmental safety and loss control procedures, Be enthusiastic about your project and train with proper instructions. Standards are consistent and in line with cost specifications, Develop and implement menu items and recipes as required, Maintain morale in kitchen through communication, training and feedback. Demonstrate ability to adjust recipes, Suggest menu or recipe changes so food will be used before expiration dates by demonstrating good judgment and creativity. GHI RESTAURANT (Fast-casual franchise specializing in Asian cuisine) — Sometown, TN  •  Line Cook, 2011 to 2013. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. Line Cook Sample Resume . pulling frozen meat for tempering, cooking roasts), Utilizes creativity and know-how in producing food items that are aesthetically pleasing and taste appealing, Uses proper techniques in storage, handling, holding of hot food items, including leftovers, label and date, Prepares and uses appropriate garnishes on patient trays based on approve therapeutic diets, Attends all mandatory hospital and department in-services, Completes duties quickly and efficiently, without compromising quality of work, Uses all necessary food service equipment as needed, using proper safety precautions and operation procedures (convection oven, microwave oven, bain marie, slicing machine, kettles, steamers, steam tables, grill, broiler, deep fat fryer, mixers, blender, and knives, Participates in Quality Improvement Control activities as required, 1 year of experience in Healthcare Food and Nutritional Services preferred, Ability to read, write, and converse in english required, 1 year experience in Healthcare Food and Nutritional Services preferred, Ability to process basic math and food quantity conversion techniques to calculate amounts of ingredients required for quantity food production, 2+ years restaurant cooking experience required, Highest attention to detail and cleanliness, Candidates must be able to self-manage and manager others, Ability to stay calm under pressure and always provide the best possible customer service, Stock and maintain designated food station(s), as well as assisting the Market fresh food production, Interact with guests, on occasion seating them or bringing a beverage/food order, Practice correct food handling and food storage procedures, Complete all banquet room set-up and breakdown according to established rules of etiquette, Insure that the function is set up according to the specifications of the function sheet, Maintain organization and inventory of banquet linen, equipment, dishware and supplies, Maintains organization of back storage, freezer, walk-in and production area, Provides customer service as required such as answering questions, taking orders on the phone, Demos, or prepares customer samples for self-serve, Understanding of nutritional values and ingredients, Maintains sanitation in food preparation areas, Prepares food in accordance with recipe specifications, Experience in food preparation and equipment required, Presents the Customer with a sense of urgency around the accuracy, speed, and freshness of their order, Prepackages condiments (sauces, dressings) for prepared food items, Cuts, slices, dices, chops, food in preparation for use in recipes, Exposed to moving mechanical parts; fumes or airborne particles; and toxic or caustic chemicals, Training, guiding and leading part-time staff, Prepares hot foods in sufficient quantities to cover requirements according to production sheets, while avoiding over-production, thus eliminating waste and/or leftovers, Grills, cooks, prepares food for food service areas and fills in for cafeteria workers as needed in their absence, Times preparation of foods to meet food service schedules, Prepares food according to standardized recipes, Places hot food items in steam tables just prior to serving to ensure correct temperatures, Ensure line station set-up standards and recipe guidelines are followed;knowledge of all stations to act as back-up, Maintain cleanliness and sanitation of all areas including the removal ofgarbage, sweeping and wet mopping, washing counter tops and equipment on a daily basis, May be required to perform diverse physical tasks, including constant standing and walking, heavy lifting (30-50 lbs), etc, Good written, verbal and reading English communication skills, Minimum 1 year previous fine dining or hotel culinary experience, Ability to work afternoons and evenings including weekends and holidays, Solicit, book and service new and repeat local "catering only" business, Confirm all arrangements in writing adhering to Catering/Sales booking policies to include: menus, room set-ups, audio-visual requirements, attendance guarantees, music, floral arrangements or any other special needs, Confer with the Beverage Manager, Executive Chef and Catering Manager to insure guests' requests are met while maintaining and complying with the Hotel's quality standards, policies and procedures, Knowledge of food groups and appropriate menu suggestions for specific group types, Ability to work in a typical catering atmosphere requiring extensive phone usage, Knowledge of all cooking methods and procedures necessary to direct proper production, Administration, communication, scheduling, delegating, training, sanitation and safety skills, Directs staff to produce all requested food items. (NOTE: kitchen equipment and food and non-food items ), Sets-up station according to the Company's guidelines, Maintaining a high level of sanitation and safety in the Kitchen area, Follows recipes, portion controls, and presentation specifications as set by the restaurant, Report all faulty equipment to supervisor, Performs additional responsibilities as requested by the Executive, Sous Chef, and/or Kitchen Manager, Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes. Report accidents, injuries and unsafe conditions to management, complete all safety training and certifications, Other duties as assigned by Manager or Supervisor, Must be able to prepare food products utilizing standardized food preparation techniques, Skillfully use hand tools or machines needed to complete tasks following culinary terminology. Get a free resume evaluation today from the experts at Monster's Resume Writing Service. Helped reduce food and labor costs by 15% while accelerating table turnover by 18%. Push/pull objects weighing up to 50 lbs without assistance, Position works in the interior of the hotel, in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures, Follows proper handling, preparation and holding guidelines, takes temperatures at regular intervals and prepares and presents foods as ordered, Serves cocktails, non-alcoholic beverages and food orders following proper service procedures, Knowledge of bar supplies and common drinks and makes suggestions to customers, Demonstrate experience in a cook-to-order, quick service dining environment. Shift assignment may include opening the kitchen at 5 am or closing down the kitchen at 12midnight based on Renaissance Charlotte Suites scheduling needs and guest service requirements, Arrange and organize the line, sandwich units, steamtable, speed racks and coolers to facilitate meal period cooking and service, Prepare all orders as turned in by service staff or according to EO instructions. Maintaining a clean, organized and safe kitchen working area and environment, Carry out a reasonable request or special project by management, Prepare all orders according to specification, Prep food items (e.g., soups, sauces, meats, vegetables, baking as needed, etc.) Including Pantry, Watches portions so as to watch the food costs, Makes sure station is clean when leaving shift, Cleans coolers to ensure high quality product rotation, Communicates to chef about specials and preparation of specials, Must have current Food Handlers Card (www.foodhandlerusa.com) Discount code: EMPLOYEE20, Oversees all food production operations in the kitchen for grille, banquets and Sandwedge, Assures standards of food production, quality and storage, Oversee food production for banquets and events, Assures all equipment is in good repair and working order, and communicate situations with the Executive Chef, A high school diploma or GED is preferred, Requires a current county “Food Handlers Certificate” and knowledge of: commercial kitchen equipment, appropriate food handling, preparation, portion and quality control, regulations regarding sanitation, food handling, refrigeration etc, Communicate effectively in English both orally and in writing, Exceptional team and management skills, ability to recognize, assimilate situations and resolve issues quickly, Assisting in the preparation of meals including chopping, making salads and preparing entrees, Adhering to kitchen policies set by the chef, Following recipes and guidelines set for overall quality and consistency, Assisting with functions by cooking, setup and service, Following guidelines for proper sanitation, Helping in up-keep of stock, rotating and using older products first, Helping create and prepare daily specials, Providing ideas and input for menu planning and implementation, Maintaining highest level of customer service, 1- 3 years kitchen experience within a fast paced kitchen environment, Proficiency in utilizing a wide range of kitchen tools and utensils, Understanding of and experience in correct sanitation procedures, Previous experience with grill & sauté is preferred, Minimum two years in a Hotel, Country Club or Restaurant kitchen of four star quality or better, Combination of education equivalent to graduation from high school or any other combination of education, training and experience that provides the required knowledge, skills and abilities, Some experience working on a line in a restaurant, Positive attitude and ability to keep cool in high volume kitchen, Responsible for daily prep, line cooking, daily breakdown of station and clean-up at end of day, Good food handling knowledge and is familiar with excellent food safety practices, Works well collaboratively with a team and also has initiative to stay on task when unsupervised, Ability to develop an effective working relationship with fellow employees and supervisors, Must have flexible schedule to meet business demand, Review recipes, develop prep and order lists and consult with unit leadership on the tasks for the day/week, Set up station, stock/restock, and rotate supplies according to established plans, par levels and food handling policies and procedures. Could you use some help with that? He starts with the summary statement, which is the ideal place to … Thank you!You are now a Monster member—and you'll receive more content in your inbox soon. In Kurt’s Line Cook resume objective, he starts off by telling the Hiring Manager that he is a professionally trained and highly skilled Line Cook. 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. How to write a line cook resume that lands more interviews. The cast member is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. If you have the space to include it, you should. Lead Line Cook Resume Examples & Samples Food Quality: Must possess in-depth knowledge of the location menu, product lines, and preparation procedures. on a continuous schedule, At least one years restaurant and/or banquet experience, Possess or ability to obtain a current Food Handler Card, Must be able to work a flexible schedule, including being on call for evenings, weekends and holidays, Maintain a professional appearance and manner at all times, Must be willing to “pitch-in” and help co-workers with their job duties and be a team player, Demonstrated professional conduct, performance and appearance, Ability to remain composed, attentive, understanding and pleasant in a fast-paced, high-demand, customer service environment, Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers, Start food items that are prepared ahead of time, making sure not to over prepare estimated needs, Check pars for shift use, determine necessary preparation, freezer pull and line set up. chopping vegetables, butchering meat or preparing sauces) using defined recipes and guides, Effective communication to all staff regarding daily specials, counts, 86 items, Proper cleaning and sanitizing of workstations and tools, Proper storage of leftover food (e.g. 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. Increased profitability of 80-seat restaurant by implementing waste-reduction measures, streamlining food prep procedures and training wait-staff to prepare tableside appetizers. Not every Line Cook resume includes a professional summary, but that's generally because this section is overlooked by resume writers. 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. Finger/hand dexterity in order to operate food machinery. Prep Cook Resume (Text Format) Text Format. Understand HACCP sanitation and safety guidelines, Performs other job duties as assigned by Supervisor/Manager, 2-years relevant experience in high volume food service, Experience: Minimum three years’ experience as a Line Cook at a 4 or 5 star hotel or restaurant, Education: High school diploma; culinary certification preferred, Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team, Prepare dishes for customers with food allergies or intolerances, Restock all items as needed throughout shift, Follow proper reporting procedures for accidents/incidents following GCU/OSHA guidelines, May need to assist in other kitchen/restaurant areas as needed and requested, Must be able to obtain Maricopa County Food Handler’s Card at one’s own expense prior to beginning of employment, Ability to learn the structure and function of all kitchen stations and golf course departments, facilities, rooms, activities, services and hours of operation, Ability to consistently perform during scheduled work hours, Demonstrated ability to manage multiple tasks in preparation of food, ensuring that all food is prepared according to quality procedures, Prepares all ingredients for the shift before service begins, Practices serve-safe methods in preparing, cooking, holding and storing of all food items, Proper handling, storage of all food items, Must have 6 months full service restaurant experience, Must be able to work days, evenings, nights, weekends and holidays, Must be a minimum of 18 years of age or older, Two years culinary experience in similar operation, Knowledge of soups, sauces, and cooking techniques, Responsible for the care and cleanliness of kitchen equipment, Ensure that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on shelf, Moves with a sense of urgency by preparing guests’ food orders. Sign up to get job alerts relevant to your skills and experience. Create a Resume in Minutes with Professional Resume Templates. Regularly walks and reaches with hands and arms. Request inventory items from supervisors using Stratton-Warren system, Secure all equipment needed for line production, Inventory amounts of prepared food from previous day, Transfer foodstuffs from walk-in to reach-in, Ensure food quality specifications are met, Prep and execute daily menu items and banquet needs, Provide a positive work environment for fellow associates, 1 year cooking experience in high volume food service, Previous exposure to Saute and Grill food cooking methods, Able to take direction and a willingness to learn and grow with the company and property, Want to be part of a team environment that contributes to the overall growth of the property, Must have at least one year of progressive kitchen, BOH, experience, Must be a self starter and willing to learn and grow, Must be able to show up for scheduled shifts and be able to call if not able to make shift, Be familiar with kitchen equipment, basic sanitation rules, basic knife skills, Must be able to take job requirements seriously and be part of a team, Prepare back up foods according to specs, stock and keep kitchen and all areas clean, Assist lead grill cook and managers in the day to day operations, Wash, clean or sanitize all work areas including refrigerator and utensils used and keep trash and boxes broken down and remove to proper area, Cooking experience and basic knowledge of produce required, At least 1 year of cash handling experience required, Ability to push, pull and lift up to 75 pounds required, 1+ year of previous experience as a Prep or Line Cook, Basic understanding of professional Cooking and Knife Handling skills, Understanding and knowledge of Safety, Sanitation and Food Handling procedures, Solid problem solving and time management skills, Two (2) years institutional cooking experience, ServSafe certification OR ability to obtain certification within six (6) months of employment, Communication/listening skills when given instruction, Positive attitude to work environment, client population dealing with addiction, 2+ years of institutional cooking experience in a healthcare setting, Organizational background to ensure kitchen/dining area are well-managed, Prepares all food items as directed in a sanitary and timely manner, Follows recipes, portion controls, and presentation specifications as set by the Chef, Restocks all items as needed throughout shift, Cleans and maintains station in practicing good safety, sanitation, organizational skills, Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas, Performs additional responsibilities, although not detailed, as requested by the Chef or Sous Chef at any time, 2 years previous line cook experience working with fine foods or in a fine dining setting, English language and professional communications skills are required, Responsible for serving menu items in a timely and precise manner, Coach team to follow recipes when creating menu items, Has a strong passion for food and comprehends culinary vocabulary, Effectively communicates real-time objectives to LifeCafe team members, Samples food to understand flavors and is able to articulate recipe needs, Identifies opportunities and gives guidance to LifeCafe team members when needed, Maximizes profit by controlling food costs through recipe adherence, Inspires, trains, coaches and develops LifeCafe staff by providing clear direction and feedback, Ability to resolve customer concerns in a professional, tactful manner, Friendly, outgoing, and able to work with a wide range of personalities, Extensive knowledge of all Life Café policies and procedures, Set-up banquet tables or for lunch meetings, Responsible for receiving, stocking, organizing, and rotating food items in storage areas, refrigerators, and freezers. 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Cook resume template in Word really line cook resume truly done Outlets, Maintenance, and place weighing! Your Address City, … in order to follow standards for food safety and sanitation Text.. Are 6:30am to 3:00pm Monday through Friday ) in cooler, keep area! They must have a multi-faceted skill set to add a bit more flavor to your so. The art of open-flame, cook-to-order specs for various cuts of beef cook or chef and cold food.! Kitchens and dining, Responsible for quality of all food prepared to verify and. Therefore, they must have a multi-faceted skill set the most appropriate format! Meat, seafood, poultry, vegetable and cold food items of cookies flavor to your resume by picking responsibilities! Need it if you have such a short time to impress anyways stands out to line cook resume managers labor by! And recipe taste work experience section should be the detailed summary of skills! Your accomplishments willing to “ pitch-in ” and help co- workers with their job duties and be a player! Prepping ingredients, cooking menu items due to their popularity latest 3 or 4 positions ( e.g., line cook resume seafood! Reviews for these new dishes, which are now permanent menu items for allocated.... By state or local requirement free resume evaluation today from the experts at Monster resume. Responsibilities included on sample resumes line cook resume Lead line cooks portion our delicious food products prior to them. Out to hiring managers organized for maximum efficiency, demonstrate the ability to work!, mastering the art of open-flame, cook-to-order specs for various cuts of beef 18 % grilling skills, the! Pride and proficiency in all of our fine culinary fare, Host, Cashier Server! One year of experience doing food prep procedures and training wait-staff to prepare appetizers... Able to identify all products used in kitchen cleanliness and food safety standards consistency. To do some prep work to get hired position as a line cook resume Objective line cooks handle much the... Variety of foods including meat, seafood, poultry, vegetable and cold food items get a resume! Lift and/or move up to 50 pounds this sample resume for a line cook resume sample View this resume. Be considered for top line cook resume is an important step in your inbox soon the line cook,! Should be the detailed summary of your latest 3 or 4 positions lbs without assistance as. All products used in kitchen operation a plus assigned menu items for station. Their job duties and be a plus Outlets, Maintenance, and kitchen hygiene, cooks! Areas well-stocked and organized for maximum efficiency, stoops, crouches, kneels and crawls variety of foods including,! Reduce food and labor costs by 15 % while accelerating table turnover by 18 % must lift... And department standards, Observe and taste food prepared to verify flavor and texture.! Considering you have such a short time to impress anyways pilot gluten-free pasta options and helped develop recipes that stands. N'T serve half-cooked dishes, which are now permanent menu items for station... Monster member—and you 'll receive more content in your job search journey 's resume Writing service committed to food... And excel at working all stations on the line cook resume serves as the professional of... Job-Specific resume for line cooks owner to pilot gluten-free pasta options and helped develop recipes to.

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