- V: 2020.26.0.27-817 -. Professional Summary. Promotes teamwork between kitchens and dining, Responsible for quality of all food prepared under this jurisdiction. Team player valued for positive attitude; ability to follow recipes, procedures and instructions to precise specifications; and exceptional productivity within fast-paced settings. Do you need the best Line Cook resume? With responsibilities in food production, inventory, and kitchen hygiene, line cooks handle much of the behind-the-scenes work in creating culinary masterpieces. Lift, carry, and place objects weighing up to 40 lbs without assistance. Understand department standards of food quality and recipe taste. Relied on as an order expediter for line cooks to ensure timely and top-quality food preparation. He starts with the summary statement, which is the ideal place to … Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. When applying for a line cook position,your resume … For example: … Its all part of Topgolf Hospitality – deliver the BEST! (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. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. on a continuous schedule, Self-starting personality with an even disposition, Ability to maintain a professional appearance and manner at all times, Can communicate well with guests and co-workers, Must be willing to “pitch-in” and help co- workers with their job duties and be a team player, Prepare food for Banquets, ad required, following specifications on Banquet Event Orders, Assist in storage and rotation of food items according to hotel procedures, Flexible and long hours sometimes required, Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects, Ability to withstand temperature variations both hot and cold, Works closely with the service team to provide an exceptional food service experience to our guests at all times, Demonstrates an interest in provided and promoting a child friendly environment, Should be guest focused and able to answer queries on the menus of the Hotel and Park services as required, Prepares and stocks any mise en place for the upcoming shift, Possess a good working knowledge of the entire menu offer, At the end of shift or service, assists in the clean down of all kitchen and back of house operation and equipment, Ensures that all products are stored and rotated in adherence to FIO and any safety standards, Must follow and implement all the LEGOLAND California Resort and Hotels policies and procedures regarding proper sanitation and cleanliness standards, Knowledgeable on all LEGOLAND food safety and HACCP procedures, Properly executing all of our recipe procedures, Preparing a variety of food with different methods of preparation, Following company safety and sanitation policies and procedures, Record temperatures of all applicable refrigeration units and pot sink sanitizer levels, Record and report all loss of food due to spoiling and over production, Assist in all areas of the grill and pantry, preparing quality food items for customers to specifications, Order food stock from storeroom as needed, prepare back up stock and prep these accordingly to menu specs, Assist in stewarding duties: washing pots, pans, kitchen utensils, serving bowls, serving dishes and kitchen equipment. 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. The requirements listed below are representative of the knowledge, skill, and/or ability required, High School Diploma or general education degree (GED). XYZ INSTITUTE (Sometown, TN)  •  Currently pursuing AS Degree in Culinary Arts Regularly lifts up to 50 lbs and occasionally lifts up to 100 lbs, Prepares sufficient quantities of food product in accordance to production plan, Works with Chef on preparing, cooking and storing food items with safe work practices, Works closely with Chef on other duties including wrapping, dating, rotating, and inventorying food items, Excellent Knife Skills and Cooking Methods, Responsible for waste control and assisting in maintaining weekly condemned sheets on a daily basis, Follow all DNC Parks and Resorts Environmental GreenPath, GuestPath, National Park Service guidelines, and safety policies and procedures, Serve Safe certification required (within two weeks of hire), Prepare each day according to shift and station assignment. Evenings and/or weekends occasionally required, Preparation of breakfast and lunch service, Adhere to sanitation standards of the Sea Level Cafe, Possess minimum intermediate knife skills, Willingness to complete Food Protection Course, Must possess high energy and be hard working, Cook and prepare plates for fast pace lunch and dinner service, Working line during lunch and dinner service, Co-operation with team member and management to execute proper service, Experience in restaurant or food service industry, Proper knife skills and sanitation standards, Ensures clean and orderly workspace by adhering to public health codes, sanitation and safety policies, Completes approved opening duties at the beginning of each day, Completes approved closing duties at the end of each day by organizing, cleaning and sanitizing workspace, Ability to operate the following equipment is required: convection and conventional oven, fryer, broiler, salamander, slice, mixer, food processor, dish washer and all small wares and utensils, The ability to read food orders in English, 2 years of experience in fast-paced NYC kitchen, culinary environment, Advanced cooking skills, with strong multi-tasking skills, Organize, sanitize, and clean kitchen and storage areas, Ability/overall familiarization on sanitary food handling procedures, per State guidelines, Ensure proper rotation of all food items, including the lifting/moving of food bins weighing up to 150 lbs, Keep floor clean and free of food items, trash, or other obstacles, Position requires extended periods of prolonged standing and working on your feet, Uphold the LifeCafe commitment whichpromises a menu that is good for you and delicious with service that is friendly and fast, Previous experience preferred prepping recipes, ServSafe certified required within 90 days of hired, Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards, Focus attention on guest needs, remaining calm and courteous at all times, Must have employment eligibility in the U.S, Perform banquet and kitchen line functions as directed by the Executive or Sous Chef, Ability to operate, clean, maintain most commercial kitchen equipment required, Should possess computer skills, including, but not limited to Microsoft Word, Excel, Outlook (Not necessary), Ensure all cooks have proper quantities of needed supplies available for use, Assist in training all employees in the kitchen on how to perform their job duties to the best of their abilities thus maximizing productivity, Keep open communication between management and employees, Efficiently expedite food from front line during busy meal periods, Use arithmetic to calculate costs and prices, track expenses and analyze payroll, Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures, Must have 2 years experience cooking in a professional environment, Must be able to work flexible work early morning shifts (breakfast), Must have the ability to communicate in English. Assist in keeping buffet stocked, Return all food items not used on next shift to designated 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 Crescent standards, Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill, Break down trays, set up dish machine, wash dishware, and sort and store all clean china, glass and silver using proper procedures, Empty trashcans and wash inside and outside, Checks in with a Chef to find out about special instructions, forecast specials of the day, Prepares all entrees as ordered . 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. The work experience section should be the detailed summary of your latest 3 or 4 positions. December 1, 2020 resume resume examples.com. 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. The cast member is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. 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. 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