Lead Cook Resume Sample

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					                                                                   123 Elm Street  Miami, FL 33183
 Jesse Kendall                                                 305.555.5555  jkendall@notmail.com

                                LEAD COOK / KITCHEN LEADERSHIP
Creative Cook with an impressive background in developing unique menus, flavorful meals, and artful
presentations. Expert in motivating kitchen personnel to maintain high performance standards and
excellence. Proven track record of maximizing kitchen productivity by effectively managing and
scheduling top-performing cooking teams. Highly skilled in establishing and maintaining systems and
procedures for ordering, receiving, storing, preparing, and serving food and related products.
Conversational in Spanish.

                                    PROFESSIONAL EXPERIENCE

ABC HEALTH FOODS, Miami, FL                                                              20xx-20xx
Oversaw cooking operations for a $17 million 300-seat natural foods restaurant. Managed restaurant and
market menus offering distinctive multiethnic, socially responsible, seasonal, and global food. Supervised
cooks and 70+ staff. Created groundbreaking recipes, and extremely efficient cooking systems.
      Established and implemented cooking team goals that increased meal development speed and
       presentation quality.

BCD HOTEL, Miami, FL                                                                     20xx-20xx
Worked in conjunction with chefs to create seasonal menus, increasing variety of food production and
rotation for breakfast and lunch dining for the BCD Restaurant. Oversaw operations, including inventory,
daily production charts, scheduling, purchasing, and recruiting of kitchen staff.
      Selected by the Executive Chef to participate in the Doral – BCD transformation in Princeton as a
       result of exceptional personal performance and leadership.

CDE ASIAN RESTAURANT, Miami, FL                                                         20xx-20xx
Directed activities of up to 30 back-of-house staff engaged in daily restaurant operations. Supervised
kitchen staff with the goals of providing exceptional customer service while maximizing efficiencies and
profitability. Hired, trained, evaluated, and disciplined employees. Developed and executed policies and
procedures designed to continually improve processes. Managed daily kitchen financials and
administered personnel records.

      Devised point based incentive program that expanded existing profit centers while rewarding
       individual performance.
      Promoted to Kitchen Manager within three months of hire.

   Associates of Applied Science in Hospitality Management, XYZ Community College, Miami, FL, 20xx
                                           SERVSAFE CERTIFIED

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