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 … Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Sign up to get job alerts relevant to your skills and experience. The reason for this is that often candidates have several years of experience within a kitchen environment before applying to become a line cook… 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. - Choose from 15 Leading Templates. One to three years experience in any style food service operation, Rudimentary knowledge of cooking procedures, Set up and maintain stock of food preparation line, The listed items may not be the only duties performed in this position - there will be other duties as assigned, Supervise morning events and help open the kitchen, Support lunch production through prepping, cooking, and serving, Setup, service, and breakdown of lunch stations and signage. 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. Occasionally sits, climbs, balances, stoops, crouches, kneels and crawls. For example: … Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. He/she makes sure that all dishes are uniform and that established portion sizes and quality are adhered to, Constantly on the alert for new products which may improve quality of food or lower food costs or both. Additionally, you can search for line cook jobs on Monster. 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. There are different kinds of professional cook positions that create differences in the content of this particular resume specifically in terms of the skills and other qualifications that need to be presented.This article contains different kinds of cook resumes … Prepare and portion our delicious food products prior to cooking them to perfection! Weighs and measures ingredients for cooking, Ensures all food items are served at the correct temperature, prepared to spec and all line builds and plating presentation standards followed, Stock and set up station by collect all necessary supplies and ingredients to set up for daily business. Stock backup (e.g., steaks and seafood) in cooler, Keep service area clean. Assists in the preparation, production and service of food for banquet and associate functions, Able to move items weighting up to 50 pounds and is able to stock items and shelves above eye level and able to stand for 8 consecutive hours, 3 years experience cooking in upscale, creative kitchen environment, Ability to create meals from scratch without recipes, Knowledge and experience of all cooking stations including fryer, grille, sauté and broiler, Assuming the duties of the appropriate Kitchen Department heads in their absence, Communicating daily with the Chef on Duty for job assignments, Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets, Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning, Utilizing all trimmings, excess and unused portions of fabricated food items, Assisting the Chef on Duty with banquets and/or conference dining dish out for food service, Maintain the highest level of employee/guest relations, Maintain a good working relationship with all Departments, Any other task, written or verbal, assigned by Management, Learn and maintain standards in food production and quality, Practice excellent operational sanitation, Maintain a professional relationship with fellow associates, Communicate equipment repair needs with chef, Incorporate safe work practices in job performance, Check and date all deliveries received and report any variances to chef in charge, Verify that all coolers are at the proper temperatures and are cleaned on a daily basis, Inventory requisition and receive supplies as necessary for quality production, Prepare the proper amount of food according to production or forecast sheets and production plans, Must be available to work 7:00am-3:00pm shifts, Take food orders from guests and communicate the order to other staff, Stock, replenish and keep all stations clean, Complete prep station, Scrape waste from dinner ware and put them in the dishwasher, Maintain safety per OHSA & abide by Green Initiatives, A minimum of 2 years of prior kitchen experience necessary, preferably in a cooking position, Able to work with co-workers in a cooperative manner, Flexibility to work 1st shifts when necessary is highly preferred, Candidate should be able to perform all basic and intermediate cooking skills, Ability to work multiple stations in the kitchen, Ability to lift, push, and pull a moderate amount of weight, One year fine dining or hotel culinary previous experience, Culinary degree is preferred but not required, Open availability including able to work flexible shifts, AM/PM, weekends and holidays required, Prep and prepare recipes consistently, efficiently, and in proper quantities to support business levels, Perform opening, closing, and side duties established by the restaurant/kitchen supervisors, Ensure proper food safety and workplace safety procedures are followed, Maintain cleanliness and sanitation of all areas including the removal of garbage, sweeping and wet mopping, washing counter tops and equipment on a daily basis, High School diploma or equivalent and a certification for an accredited or recognized culinary school, college, or comparable institution, preferred, Promote trust and respect among associates, with a positive attitude, Create an environment that enables customers to feel welcome, important and appreciated by answering questions regarding products, assist them with issues and offer samples of items within the deli/bakery/bistro, Gain and maintain knowledge of products sold within the department and be able to respond to questions and make suggestions about products to ensure customers receive the product they want and need, Prepare and provide deli/bakery/bistro items per customer requests in the correct portion size or as close as possible to the amount ordered in order to prevent shrink by using proper bakery equipment, Possess the ability to properly use all kitchen equipment in deli/bakery/bistro such as the refrigerators, freezers, slicers, ovens, fryer, steamer, and stove according to company guidelines, Prepare and display food to Company standards (recipes), mix, dress, season, and garnish salads using variety of kitchen utensils and equipment, Check product quality to ensure freshness, review sell by dates and take appropriate action, Label, stock, and inventory department merchandise, make note of any discrepancies in inventory, Stay current with present, future, seasonal and special ads and inform customers of specials, Practice preventative maintenance by properly inspecting equipment notify appropriate department or store manager of any items in need of repair, Report all safety and illegal activity, including: robbery, theft or fraud, Possess adequate knife handling skills and speed, Responsible for set-up of daily par/prep and organization of their daily work station, Preparation of and storage of all food items necessary to operation of station in adherence with quality standards, Communicate with Executive Chef when special products are needed or having problems with food quality or presentation, Consistent presentation of daily entrees etc. Note any out-of stock items or possible shortages. Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. Utilizing food inventory on hand whenever possible, ensuring high level of staff satisfaction with meals, High level of guest satisfaction with food presentation and quality according to guest comment cards, Low loss of merchandise through spoilage or pilferage, Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling, Estimate expected food consumption based on previous trends and developments, Prepares and bakes simple pastries and rolls, Completes production sheets and other records as required, Maintains clean work areas, utensils, and equipment, Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures, May be required to prepare special diets according to prescribed standards, Inventory, place orders and properly store, date, and rotate food items, Ability to safely use cleaning equipment and supplies, Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures, Seasons and prepares a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes, Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs, Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises, Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day, Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions, Check daily production sheets and check with Chef or lead cook as to daily work need, Assist in any area of the kitchen as needed, Possessing knowledge of Kitchen hardware and their particular function for use in breakdown and cleaning, Utilize all trimmings, excess and unused portions of food items, Assisting the Chef on Duty on banquet and/or conference dining dish out for food service, Three years of experience in heavy volume food production in a restaurant setting, Ability to operate kitchen power equipment, Prepares food items according to specific standards, Maintaining a high level of sanitation and safety in the Kitchen prep areas, High school diploma or equivalent experience/training, Understanding of regulatory health and safety requirements, Ability to transport, handle and/or lift 40 lbs. GHI RESTAURANT (Fast-casual franchise specializing in Asian cuisine) — Sometown, TN  •  Line Cook, 2011 to 2013. This way, you can position yourself in the best way to get hired. 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. California Applicants: A California Food Handler Card is required for all foodservice employees who prepare, store or serve food at restaurants/coffee bars in California, Responsible for overall designated meal and après service, Responsible for ensuring all stations are ready for service with adequate mise en place and next day’s service, Conduct daily line checks, creation of daily preparation lists, cleaning, opening and closing lists for the station, Ensure proper health and sanitation standards are maintained by conducting internal food safety audit weekly, Ensure all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP .standards, including daily logging of refrigerator and freezer temperatures, Execute first tracks breakfasts/groups/weddings/buy-out events needs as per banquet event orders, Flexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested, Prepare food according to standardized recipes and portion controls, Assist in prepping all kitchen lines and re-stocking the lines, as necessary, Keeps all coolers and walk-ins neat and clean, Properly stores/covers all food items and rotate products for freshness, Helps the chef maintain all par levels for the kitchen, At least two years of culinary experience, Communicate verbally and effectively in English, Maintain a flexible schedule including weekends, holidays, etc is required, Be able to lift up to 50 lbs and stand for long periods of time of up to 4 hours, Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/sauté work, Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles, Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurement requirements, Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures, Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications, Ability to handle special dietary requests and to work with guests requiring special requests due to dietary concerns, May prepare sauces “a la minute” using advanced sauce preparation techniques, Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four star fine dining restaurant, Previous experience in a Fine Dining Restaurant, Experience with coaching and motivating employees, Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members, Proven knowledge of culinary techniques and terminology, Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain), This role is Full Time and requires full availability for any shift, any day of the week, including nights and holidays, Vocation school training or high school certification, Minimum 3 years experience in a restaurant management related role, 3-5 years of experience working in fine dining environment, Demonstrates the ability to follow recipes, Knowledge of kitchen equipment and understanding of recipe conversion, Supervise and provide direction for daily operation of outlet kitchen, Ability to work all stations in kitchen as required, Provide properly prepared food items following prescribed recipes, Maintain a safe and sanitary environment by adhering to all health regulations and OSHA requirements, Work efficiently and effectively. 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. Here are some of the most common skills to include on your resume when you are applying for a position as a line cook: Knowledge of kitchen equipment You should be comfortable … (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. With responsibilities in food production, inventory, and kitchen hygiene, line cooks handle much of the behind-the-scenes work in creating culinary masterpieces. You don't serve half-cooked dishes, so don't put forth a resume without knowing it's really and truly done. Specific vision abilities required by this job include close vision, distance vision, color vision and peripheral vision, While performing the duties of this Job, the cast member is regularly exposed to risk of electrical shock. 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. Must be able to work a flexible, part-time schedule, Must be able to work a flexible, part-time schedule, Prepare food according to standardized recipes, Maintain House of Blues safety and sanitation standards, Deliver exceptional customer service by preparing food items consistently and adhering to all recipe standards, Maintain a safe working environment by using proper food handling skills and food safety guidelines, Complete kitchen tasks such as line setup, food preparation, cleanup and breakdown, Have a high school diploma, or equivalent (preferred), Minimum of 1 year experience in food service/hospitality desired, but not required, Must enjoy and be able to succeed in a fast-paced work environment, Ability to communicate clearly and professionally with customers and coworkers, Basic math and written communication skills, Ability to work a flexible schedule based on department and store needs, Food handler's card may be required according to local and or state regulations. Associate’s or Bachelor’s Degree in Culinary Arts or equivalent experience preferred, Must be able to move throughout crowded kitchen areas, Must be able to multi-task and display ability to recognize that the guests’ interests and needs are always primary, This position is available for Internal Candidates only at this time*, Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers, Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs, Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables, Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP, Assist in prep work of vegetables and condiments as required for the next shift. Certifications: ServSafe Food Protection Manager |  Food Safety Manager. Check all refrigerators and make certain that foods are properly rotated, Determines, on the basis of expected volume of business, quality of food to be prepared, being careful to hold over-production or under-production to a minimum, Checks maintenance for all equipment located in his area or used in food service from the kitchen and requests immediate repairs where indicated. Get Hired Easier with Cook resume sample When you are applying for a Cook role, you can create a resume that shows your qualifications for the role. 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. Amazing communication skills, a teamwork oriented attitude, and the ability to keep cool under the pressure of a busy shif, Ability to assess and solve problems while making a difference in the experience of our guests, Reading, writing, speaking and following written instructions in English, Working with continual interaction with a diverse group of people up to 7.5 hours a day, Maintaining attendance and punctuality based on a work schedule where hours of work may vary based on business needs, Responsible for opening their station for their shift, set-up of daily par/prep and organization of work stations, Communicate with Executive Chef and/or kitchen supervisors when special products are needed or having problems with food quality or presentation, Consistent presentation of daily sandwiches, entrees etc. , Dishwasher, Host, Cashier, Server and line cook for Asian restaurant section should be detailed... 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