Cook Resume

Summary

Sous chef with 2 years of experience. Line cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.

Experience

PF Changs China Bistro Atlanta, GA (October 2006 to Current)
Line Cook/Sous Chef

  • Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Actively participated in staff meetings and operated as an effective management team leader.
  • Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
  • Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Copeland’s, Atlanta, GA (May 2004 to August 2011)
Server

  • Provided high quality service.
  • Assisted guests with making menu choices in an informative and helpful fashion.
  • Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled.
  • Maintaining knowledge of food and alcohol to best serve each guest.

Cheyenne Grill Atlanta, GA (April 2002 to June 2004)
Server/Server Trainer

  • Trained servers to obtain and deliver Metrotainment standards in alcohol and food quality.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
  • Managed closing duties for servers.

Olive Garden Smyrna, GA (April 2001 to March 2004)
Line Cook/Culinary Assistant

  • Experienced and qualified in sauces,sautee and grill.
  • Help in meeting budget with labor and food cost.
  • Managed the production and preparation to deliver great quality Italian food.
  • Train all new employee’s and MIT
  • Enforced the standard for plate presentation and food temperatures.

Education

2001 Atlantic Technical College Coconut Creek , FL
Associate of Arts Culinary Arts

1997 Clarke Central High School Athens, GA
High School Diploma General studies