Have the ability to follow recipes, production sheets, and prepare food according to recipes, Produce high quality products; while using and demonstrating creativity and training in order to produce food items that are attractive to the eye and taste appealing. A line cook resume example better than 9 out of 10 other resumes. You need it if you want to get your dream job. May place par orders based on established schedules or emergent needs, Prepare menu items, including proteins, using various methods such as slicing, carving, roasting, steaming, frying, marinating, grilling, sautéing and braising, Perform display cooking to customer order, plating according to established standards and answering questions about ingredients, recipes and pricing, Monitor prepared foods for compliance with Washington State health code regulations, including following unit temping and food handling procedures, Consult with culinary leadership to address requests to accommodate dietary restrictions, Assign and check the work of student, hourly or classified staff, Provide instruction on kitchen techniques to student, hourly or classified staff, Properly wrap, date, label and store all foods used for a meal before the close of the shift, Maintain records of foods produced, foods wasted, and any recipe adjustments according to established policies and procedures, Clean and organize cooking platforms and work spaces, Report safety issues and equipment malfunctions to the supervisor, Prepare and serve food in accordance with recipes, photos and menus, Set up for meals by ensuring proper amounts are in place for forecasted covers, special functions, and any reservations, As requested, create food & beverage requisitions to meet estimated demand, Prepare work checklist and/or complete work/shift checklist and organizes work stations for each shift, Adhere to safety and security standards, including: work area and equipment is cleaned, maintained and organized, Demonstrated working knowledge of state and local health laws relating to sanitation and food storage and handling, Follow any internal, state and local health laws/ guidelines/procedures to ensure food & beverage safety for guests, Embrace RED brand service philosophy: gives personal attention, takes personal responsibility and uses teamwork when providing guest service, This person must be able to work primarily second shifts, This person must be able to work a flexible schedule week-to-week based on business and staffing levels, Previous line cook experience is required, Ability to stand for long periods of time and lift a moderate amount of weight, To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Achievements: DEF RESTAURANT (Nationally franchised steakhouse chain) — Sometown, TN  •  Line Cook, 2013 to 2015 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. Let Monster's experts show you how to add a bit more flavor to your resume so that it stands out to hiring managers. A strong line cook resume is an essential marketing tool that sells you as a potential asset to the restaurant. Representative Line Cook resume … Named 3x “Employee of the Month” at GHI for work ethic, quality focus and service excellence. Prepared high-quality cuisine aligned to restaurant standards and consistency requirements. Understand department standards of food quality and recipe taste. For example: managing people, merchandising, inventory management, shrink control, customer services, labor scheduling, and expense control, Informs his/her supervisor of all and any kind of issue that needs attention, Assists in the training and supervision of 2nd and 3rd cook positions, Maintains a proper par stock of food supplies and equipment such as but not limited to plates, platters, pots, cooking utensil or any food items, needed for the daily operation and informs his/her supervisor proactively of shortcomings, Assists his/her supervisor in maintaining a clean and safe work environment up to hotels standards including but not limited to production area, walk in or reach in coolers or general storage area, Ensures in his/her department that all food items produced and or served are up to hotel and food safety standards, Safe and proper care, storage and rotation of food items in his/her department, Increases his/her job knowledge through participating training sessions, studying hotel recipes, and other literature or information acquired through the hotel or privately, Assists in other areas of culinary operation as needed, At IHG we are committed to providing our employees with a safe, secure and healthy workplace. Note any out-of stock items or possible shortages. Store and label leftovers, Maintain a clean work environment at all times, Support dishwasher/cleaning staff as needed, Help guests, answer questions, and fulfill culinary requests, Develop weekly specials, banquet menus, and dinner menus, Manage food cost, inventory control, ordering and kitchen maintenance, Minimum of 1 year of experience in a full service restaurant, ServSafe certified or the ability to gain certification within 30 days of hire, Banquet, buffet and catering experience preferred, Enjoy an atmosphere of learning and camaraderie, We offer opportunities for personal growth and advancement, 1 to 2 years experience in quality kitchen environment, Food Safety and Sanitation training a plus, Maintains food service, portion, and presentation standards established by BallenIsles, Prepares hot and cold food items for daily service and special functions, Maintains a clean work station to follow established sanitation standards, Ability to communicate and follow instruction in English is required, Must be able to work a flexible schedule, including weekends & holidays, Providing quality service in a busy environment, Prepare food items, ensuring consistency and compliance with the restaurant’s recipes, portioning, cooking, and waste control guidelines, Provide courteous and informative customer service in an “open kitchen” format, while ensuring that assigned station is stocked and clean, Follow restaurant guidelines concerning guest services, food and physical safety, maintenance, and equipment/space cleaning requirements at all times, Maintain organization, cleanliness and sanitation of work areas and equipment, Current and valid ServSafe or California Food Handler’s card or equivalent, Consistently prepares hot or cold food selections to standards established by the Executive Chef, High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience, Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Obtain your food worker card online! 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. For example: … Finger/hand dexterity in order to operate food machinery. Prepares a variety of foods including meat, seafood, poultry, vegetable and cold food items. The noise level in the work environment is usually moderate, Support the Executive Chef, Sous Chef, and Jr Sous Chef and all kitchen team members with daily tasks to ensure readiness for service, Ensure all recipes and orders are executed at the highest possible standards of accuracy and in a timely manner, Responsible for the daily setup and break down of the kitchen including their specific stations, Communicate order and/or prep needs to the Chef or Sous Chefs, Taste food during production and service to ensure quality and consistency, Label, date and properly rotate all food and ingredients, Receive and check in orders to ensure their quality and accuracy, Assume responsibility for their entire station and all ingredients/prep on that station, Engage guests when appropriate to make them feel welcomed and “at home”, Always provide the highest quality service to internal and external guests, Develop and maintain a working knowledge/interest in RH core furnishings business, Be knowledgeable of all food and beverage offerings, Participate in teamwork and foster harmonious working climate, Works in a very fast paced, high volume, short order food production type environment with frequently changing menus and specialty request, Utilizes ovens, grills, griddles, broilers, deep fryers, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables, impinging conveyor oven, pizza deck oven, and other equipment for food preparation, Stocks production area for efficient daily operation, Prepares large and small batch recipes as assigned, Sets up and stocks work station in a self motivated manner, Presents a professional, neat and clean appearance at all times, Cleans and organizes kitchen areas, including storing incoming goods, sweeping, mopping & scrubbing as assigned, Provides feedback to Chefs on quality of incoming goods, Possesses excellent communication skills, ability to interact with guests in a professional, personable manor is essential, Maintains a clean uniform at all times when in the performance of executing a chef attended action station, Have accurate high production knife skills, Hot food production knowledge including grilling, steaming, deep frying, char broiling , soup and sauce preparation, Working knowledge of American food production techniques, Cold food production knowledge including but not limited to salads, fruit platters, sandwich preparation, desserts, and specialty sweets, Ability to maintain cooking station at a speed that yields 145 covers within the 1 hour of dining time, Stands unassisted for substantial periods – 100%, Grasping hot and cold items using necessary heat resistant or cold resistant gloves or cloths– 100%, Normal sense of smell, taste , touch and hearing- 100%, Adds seasoning to foods during mixing or cooking, Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. 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