LEAD LINE COOK RESUME EXAMPLE

Job Summary: 

• Assist the Executive Chef and Sous Chef with supervising and training the cooks
• Be responsible for the timing and sanitary preparation of all menu items, following the established recipes and Standards
• Leads in preparation for the busy period, without falling behind on incoming orders
• Communicates well with team members
• Ensures team members clean their areas and assist in the cleaning of other areas
• Cross-trains within the department
• Assist in the preparation of food items, making sure all is uniform and consistent
• Uses proper cooking methods, cooking time, and temperature, ensuring sanitation, handling, and storage of prepared foods and leftovers
• Competent product knowledge by correct storage of all perishables, maintaining quality, security, value, and integrity
• Oversees proper care, storage, use, and cleaning of all tools and equipment

Skills on Resume: 

• Kitchen Supervision (Soft Skills)
• Food Safety (Hard Skills)
• Time Management (Soft Skills)
• Team Communication (Soft Skills)
• Sanitation Oversight (Hard Skills)
• Cross Training (Soft Skills)
• Cooking Techniques (Hard Skills)
• Equipment Handling (Hard Skills)

Job Summary: 

• Organizes all mise en place needed for the meal, lunch, or dinner to follow recipes for that meal and menu.
• Short order cooking in a restaurant-style environment, as well as cooking for on-site catering parties and off-site catering.
• Ensure food presentation is at the highest level using fresh herbs, sauces, fruits, and vegetables to enhance each dish.
• Cleans all equipment used in the preparation of the meals.
• Maintains the highest level of cleanliness in the kitchen following the cleaning schedule and all Food Safety Policies stated by the North Carolina Health Department.
• Receives and ensures all food/supplies are stored properly to standard.
• Reports all resident concerns that cannot be handled by the Cook to FSD/AFSD
• Responds and reacts in a kind, polite, and professional manner to residents, families, visitors, and co-workers.

Skills on Resume: 

• Mise En Place (Hard Skills)
• Short Order (Hard Skills)
• Food Presentation (Hard Skills)
• Kitchen Sanitation (Hard Skills)
• Food Safety (Hard Skills)
• Proper Storage (Hard Skills)
• Issue Reporting (Soft Skills)
• Professional Communication (Soft Skills)

Job Summary: 

• Coordinates and expedites the kitchen staff to accelerate service and ensure consistency in food quality and presentation.
• Prepares all food items according to recipe cards and correct handling procedures.
• Maintains the highest quality and appearance of all foods sent from the kitchen and makes sure plates are clean and appetizing.
• Knowledge of cooking methods, including broil, sauté, grill, making soups and sauces, and general food prep, proper knife handling, maintaining proper temperature, sanitation, and light dessert knowledge required for plating specifications.
• Coordinates production charts and oversees requisition procedures.
• Trains newly hired line/station/pantry cooks to meet standards laid out in the job description.
• Approves breaks, coordinate end of shift breakdown, and cleaning.
• Keep all working areas clean and tidy, and ensure no cross-contamination
• Report maintenance, hygiene, and hazard issues
• Comply with hotel security, fire regulations, and all health and safety and food safety legislation
• Awareness of departmental targets and strive to achieve them as part of the team
• Participate in hotel/department meetings.

Skills on Resume: 

• Kitchen Coordination (Soft Skills)
• Recipe Execution (Hard Skills)
• Food Presentation (Hard Skills)
• Cooking Methods (Hard Skills)
• Production Planning (Hard Skills)
• Staff Training (Soft Skills)
• Sanitation Control (Hard Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Influential leader and operational with proven experience that maintains an effective and efficient station.
• Maintain consistency in approved recipes and communicate efficiently with the Executive Chef
• Oversee team, including recruitment, onboarding, and training.
• Staff performance, conducting appraisals, and strategizing with leadership to assess staff performance and development while maintaining professional relationships
• Adhere to health and safety policy (I.e. IIPP, workers’ comp procedures, and allergy procedures) is always followed, as well as implement, monitor, and enforce compliance with all Company policies, procedures, and standards, and local, state, and federal law
• Delegate tasks to the team and complete daily check lists that support anticipated business levels, production, a la carte orders, special requests, events, dietary restrictions, and ensure the team follows proper allergy procedure
• Be responsible for educating and training staff on safe work habits and proper processes, as well as procedures, if encountered with a dangerous or unsafe situation
• Create, implement, and enforce a process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS, and minimizing margins to increase profits without sacrificing taste or member/guest experience
• Create seasonal offerings, maintain recipes, pictures, and specifications, and update signage and displays for dates, food displays for quality, cleanliness, and food safety
• Ensure teamwork and synergy exist between the front and back of house staff through proper communication, and delegate tasks and staff tasks to ensure smooth service and kitchen operations
• Collaborate with the Marketing/Events department on menu creation, food preparation, food costs, quality food service, and product delivery.
• Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation, and hygiene with the Company and local standards
• Report and follow up on any maintenance issues, ensure all the kitchen equipment is working and in good condition

Skills on Resume: 

• Leadership Skills (Soft Skills)
• Recipe Consistency (Hard Skills)
• Staff Management (Soft Skills)
• Performance Evaluation (Soft Skills)
• Safety Compliance (Hard Skills)
• Task Delegation (Soft Skills)
• Cost Control (Hard Skills)
• Menu Development (Hard Skills)

Job Summary: 

• Supervises all kitchen staff to ensure NHB standards are followed at all times.
• Ensures proper stock of the line and all backup items.
• Handles employee or guest complaints/grievances according to correct procedures.
• Supervises kitchen preparation for service and leads the team during service.
• Ensures all portion sizes, quality standards, rules, policies, and procedures are maintained by all kitchen employees.
• Assists the KM/AKM in ensuring all daily duties are done by kitchen employees.
• Ensures that the kitchen remains clean and sanitary at all times.
• Runs labor reports and actively works to keep the labor percentage
• Runs product mixes and knows how many backups of each item
• Ensures all stored food is properly labeled and coolers are in order.
• Knows how to work the whole line and assists in training all staff.
• Prep, prepare, cook, and expedite food, including a la carte and banquet meals.
• Commitment to upholding professional standards in the work environment.
• Deal with co-workers in a professional manner.
• Ensure all safety, emergency, and sanitation policies are followed, and violations are reported to the direct supervisor on duty or dealt with

Skills on Resume: 

• Kitchen Supervision (Soft Skills)
• Inventory Control (Hard Skills)
• Service Leadership (Soft Skills)
• Quality Control (Hard Skills)
• Labor Management (Hard Skills)
• Food Preparation (Hard Skills)
• Staff Training (Soft Skills)
• Safety Compliance (Hard Skills)

Job Summary: 

• Prepare all food items correctly in a timely fashion
• Communicate with Executive Chef and/or Sous Chef
• Help receive all food and supply deliveries and ensure proper rotation of new products
• Follow all food prep guidelines
• Maintain and organize all refrigerators, sustaining FIFO in all refrigerator units
• Stock refrigerators and freezers daily
• Operate and clean food preparation equipment
• Maintain the cleanliness of the kitchen and ensure hygienic conditions according to Public Health guidelines
• Follow all HACCP guidelines

Skills on Resume: 

• Food Preparation (Hard Skills)
• Time Management (Soft Skills)
• Team Communication (Soft Skills)
• Product Rotation (Hard Skills)
• FIFO Compliance (Hard Skills)
• Equipment Operation (Hard Skills)
• Kitchen Sanitation (Hard Skills)
• HACCP Compliance (Hard Skills)

Job Summary: 

• Set up cooking stations and fill them with all of the essential preparation items for a shift
• Demonstrate professional and pleasant demeanor when interacting with visitors, vendors, and associates
• Grill, broil, or saute menu items according to standard recipes and presentation specifications
• Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management
• Clean and sanitize all workstations, including counters, utensils, cooking equipment, and the refrigerator, in accordance with health and safety regulations
• Assemble a system of food stations and fill them with everything they need for the shift
• Maintain work stations, including all countertops, utensils, equipment, and refrigeration, in a clean and sanitary condition per health and safety regulations
• Prepare food orders on the line by cooking items to order, grilling, broiling, sauteing, and meet all presentation guidelines and follow standard recipes
• Ensure that all interactions with visitors, vendors, and colleagues are conducted in a professional and friendly manner
• Adhere to established storage and waste control standards for meats, vegetables, fruits, and dairy products to ensure quality food is served
• Maintains high sanitation standards throughout the area of responsibility 
• Ensures organized and clean storage areas for all food 
• Ensures that all food items are properly handled and stored at the conclusion of the shift 
• Prepares food according to specifications for breakfast, lunch, dinner, and banquets 
• Maintains clean and orderly storage areas and product pars 
• Work with the manager to create specials and other menu variations 

Skills on Resume: 

• Station Setup (Hard Skills)
• Professional Demeanor (Soft Skills)
• Line Cooking (Hard Skills)
• Food Quality (Hard Skills)
• Sanitation Standards (Hard Skills)
• Food Storage (Hard Skills)
• Recipe Execution (Hard Skills)
• Menu Collaboration (Soft Skills)