Get updates. Summary : Passionate about the culinary industry food gives me solace I look forward to my growth and development as I quest upon my culinary journey. Get your line cook job description ready to go out. Description. When writing a Lead Line Cook Resume remember to include your relevant work history and skills according to the job you are applying for. Monitor the safe handling and utilization of all kitchen equipment. Summary : Nearly a decade of working in the Minneapolis Public School system with a great understanding of the importance of quality communication and adaptability to changing situations. Cleaned food preparation equipment, work areas, and counters and tables. Offering focused leadership and restaurant operations, knowledge to drive profitability. 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. Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items. Prepared food for up to 100 VIP guests/Chancellor plated dinners. Overlooking any conflicts and showing ability to resolve them. Lead Line Cooks typically work under Head Cooks or Chefs and oversee the chain of food preparation work done by Line Cooks. Rotate and maintain upkeep of kitchen walk-ins and dry storage. Inspect food preparation areas to ensure the safe handling of food according to OSHA standards. Lead and coach team members on effective cooking methods and health and safety policies and procedures. Marked Date information, attached label and stocked food in a proper manner. Keep extensive temperature logs for hot and cold food items. Was in charge of opening/stocking the line as well as completing various prep for the cold/hot lines, break room employee meals, and all banquets as needed. A line cook generally has a specific assigned area of production in a kitchen, based on dishes or ingredients. Lead Line Cook 1030 Auhi St, Honolulu, HI Dave & Buster's Entertainment Inc. / Dec 2016 to Current. Supervise or coordinate activities of cooks or workers engaged in food preparation. Reliable, punctual, flexible, adaptable and hard working. For more information on what it takes to be a Lead Line Cook, check out our complete Lead Line Cook Job Description. Headline : Highly talented and seasoned cook with management experience. Kitchen Hot Line, Appetizers, Hot Entrées, plating execution. Highlights Able to work in fast paced, diverse working environments Understands and follows direction quickly. When writing your resume, be sure to reference the job description and highlight any skills, awards and certifications that match with the requirements. Set up stations and collected all necessary supplies to prepare menu for service. Examined trays to ensure that they contained required itemsInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodStocked and rotated products, stocked supplies, and paper goods in a timely basis. Objective. lead line cook Consulted with sous chef and executive chef to plan daily shift and schedule for all BOH staff, taking into consideration factors such as costs and special event needs. Excellent cooking skills are needed to be a lead cook. Oversee and maintain the preparation, cooking and presentation of several stations including Pantry and Dessert. Ability to serve food from steam tables or other utensils efficiently, Ability to assists in keeping the kitchen in a safe, clean, and orderly condition at all times. Supervises and ensures production of consistently high quality food. We're going to figure out exactly what you need on your resume as a Lead Line Cook. Hospital Corporation of America Colorado. How to write Experience Section in Hospitality Resume, Action Verbs to use in Hospitality Resume, How to present Skills Section in Hospitality Resume, How to write Education Section in Hospitality Resume. BREVILLE IKON SLOW COOKER REVIEW. Sound in preparing high-quality food following standardized recipes and instructions to meet production, delivery, and service schedules. © 2020 Job Hero Limited. Receive food ingredients and supplies from main kitchen and pantry as required for daily operations. Prepares all foods in accordance to standard recipes and as specified by the guest. Other Great Resumes & Cover Letters from this Industry: Worked in an upscale high volume kitchen cooking and maintaining quality control. Exceptional communication skills with a passion for details and quality customer care. Prep Cook Resume Sample. Have worked weddings, corporate meetings, and other functions preparing and plating food up to 600 people, Managed daily production by checking pars, creating prep lists, and delegating projects to subordinates. Improved employee performance by providing constructive suggestions and encouragement. Skills Used knowledge of health and safety codes and regulations, current food handlers card. Olive Garden Italian Restaurant Erie, PA Line/Prep Cook 01/2006 to 01/2009. 20+ lead line cook resume samples to customize for your own use. Our prep cook resume sample and tips will help you secure your next interview. Determine how food should be presented and create decorative food displays. Consolidated and kept walk in neat, organized, and properly rotated ingredients per first in first out order. Responsibilities included on sample resumes of Lead Line Cooks include preparing meals for restaurants, banquets, and tastings; making soups, stocks, and sauces; and making sure foods are held at correct temperatures. Maintain clean workstation, stock and receive inventory, prep food, and cook food to order. Highlights of Qualifications: Extensive experience of commercial line cooking, staff supervision and customer service Daily preparation & execution of lunch/dinner service, Fill and prepare all stations for dinner service, Manage recipes as well as prep according to company standards, Prepared food to proper health and safety standards for nightly service and large banquets. Before you can make it to the kitchen though, you’ll need to get your foot in the door. Conduct daily inventory and orders from the SECR Warehouse for all food outlets, Organized and labeled all cooler, dry and freezer storage areas, Receive daily orders from SECR Warehouse for all food outlets, Developed, resourced, and executed weekly brunch menus for approximately 300 costumers, Trained, lead and mentored six line cooks and three prep cooks. A Lead Line Cook is responsible for prepping ingredients and gathering all dishes together as per the given specifications. Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns. Lead Cooks are in charge of the other cooks and kitchen workers who work in the same place as the Lead Cook. I help with maintaining all food/labor/menu costs to ensure we are profitable, Responsible for creation of daily specials for 2 kitchens, Responsible for the creation & execution of holiday & private party menus, Daily ordering & receiving of product including fresh/frozen foods, meats, dairy, produce, dry goods, & paper products, Blend dressings for the salad station as well as slice meats for our antipasto boards and pizzas, Hand bread and deep fry all necessary proteins and vegetables, Carefully craft pans of tiramisu and homemade lasagna, Cook and prepare food for catered parties up to 200 people, including offsite locations, Effectively assemble dishes accordingly to menu description and ticket details, Assist management/team members with any or all duties, Proper communication with fellow employees and utilizing teamwork to the best interest of the company, Cleaning station with proper methods and sanitation regulations with detail, Display professionalism and respond to any/all of guest's concerns, Set-up station for lunch and dinner service, Work three of four stations; sauté 1, sauté 2 and grilled, Work with owner/chef on weekly and daily specials, Maintained cleanliness of station and all kitchen equipment, Created specials for weekend service using fresh seasonal ingredients, Worked with chef to ensure proper rotaion of stock in dry storage and walk-ins. Managed kitchen staff on behalf of the Executive Chef by recruiting, orienting, training, assigning, and supervising production, Help and execute planning of monthly inventory for all required raw materials and other resources, Cooked a full menu made to order during fast paced lunch and dinner services, Responsible for developing and executing all Garde Manager menu items. Worked breakfast and lunch as well as the occasional dinner or banquets as needed. Estimated purchasing needs, set standards for quality and quantity, minimize waste by using prep sheets, and train new kitchen staff, Handled the tasks of managing and assisting kitchen staff in producing food for banquets, catered events and dining areas, Responsible for assisting executive chef in coordinating and creating special food items as assigned, Instructed staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, Provided support in areas of receiving and stocking food products and items, Distribute and ensure all tasks are completed in a timely manner by subordinates, Motivate subordinates consistently for achieving quality and sanitation goals, Preparing innovative themes for presentation of the dishes, Help in preparing all banquet menu items and ensure deadlines met, Fabricates both meat and fish for service to chef's standards, Detailed and organized with ensuring proper ordering of items weekly, Provides support to other team members by prepping items for next shift, Proficient in safe operating & cleaning procedures of commercial food service equipment, Trained and supervised new employees to work the hot and cold lines, Maintained a safe and sanitary environment with regular cleaning schedules, Trained new kitchen staff to company standards of excellence, Hosted weekly 7 course tastings and wine parings, Trained In Pastry/ as well as running hot line 5 days a week, Maintained and instructed how to properly handle, prepare and preserve live seafood, Prepare meals in a high volume kitchen with exceptional quality, emphasizing details, precision, and presentation, Coordinated with Executive Chef in conducting daily inventory and organizing kitchen, including creating prep-list and cleaning procedures, Led pre-meal shift meetings that addressed staff questions and prepared for an accurately run kitchen, Performed all necessary opening and closing duties to ensure efficient operation, Restocked kitchen supplies, rotated food, and wrote the time and date on food containers, Ensured and maintained supply inventory including accepting of new inventory. , knowledge to drive profitability handlers card of foods including meat, seafood, poultry, vegetable cold... 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