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0-5 years of experience
Highly skilled professional who served as lead cook while directing operations in kitchen. Responsible for two associate cooks during shift. Performed restaurant walk-throughs in kitchen to gauge preparedness, freshness of food and cleanliness of work areas. Exhibited thorough knowledge of foods, beverages, and supervisory duties.
- Awarded Employee of the Year, 2014.
- Awarded Employee of the Month for June 2011, October 2012, November 2013.
- Decreased serving time for orders by three minutes due to improved preparation in the kitchen.
6-10 years of experience
Cook meals with precision and present them properly while staying inside deadlines and FDA
regulations.
- Developed a new line procedure that increased efficiency and customer satisfaction.
- Work with a wide variety of people as an organized team.
- Trained new employees, teaching them to be proficient in their area.
0-5 years of experience
Trained new kitchen staff in kitchen area and instructed them according to company policies
- Assisted preparation cooks and prepared food
- Ability to make retention decisions regarding kitchen workers employment
- Performed proper food safety and sanitation procedure
0-5 years of experience
- Served as the lead cook/shift lead.
- Supervised next day food preparation.
- Coordinated and maintained kitchen inventory.
- Used Lean Six Sigma techniques to influence more efficient productivity and organizational abilities.
10+ years of experience
Performed inventory weekly.
- Placed orders for materials and ensured that the restaurant obtained the best price per unit available.
- Maintained cleanliness of the restaurant and kitchen.
- Served as the lead cook; determined what foods were served/recipes used.
- Performed duties as a server as needed and ensured that customer service was maintained as a top priority.
0-5 years of experience
Enhancing a 30 year business, by continuing tradition of excellent food
- Hire, train and direct staff
- Assure quality control and minimize waste
- Managed back house operations, enforced company policies
- Serviced on-call, working in all areas: Cooking, Serving, Hosting, Busing
- Performed opening and closing tasks, reconciling receipts, completing end-of-day paperwork and securing and locking establishment
0-5 years of experience
I was responsible for putting together a prep list and a cook list for the meal components needed based on the number of meals that were sold. Our store was responsible for other retail stores in the area as well.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines according to our policies.
- Maintained a great rapport with my teammates through good charisma, positive leadership, thorough training, supervising, assigning and constructive criticism when appropriate
- Reduced food costs by maintaining proper rotation of produce by dates to ensure that our ingredients are always fresh
- Verified proper portion sizes and consistency for high food quality standards for our clients and for our corporate image
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
0-5 years of experience
- Followed all safety and sanitation policies when handling food to uphold proper health standards.
- Displayed enthusiasm and knowledge about the restaurant and banquet menus.
- Routinely supported other areas of the restaurant as requested, including answering telephones etc.
- Addressed diner complaints with kitchen staff and served replacement menu items promptly.
- Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
- Assisted with the all stations, banquet setup and service, patio area service, and packaging food for take-out.
- Assisted co-workers whenever possible.
0-5 years of experience
Lead teams and oversaw stations for service
- Adopted towards training, leading and working alongside multiple personalities
- Preservation and utilization of food products to maximize food cost
- Coordinated with a primarily Spanish based kitchen
- Managed rigorous schedules
- Maintained a precise eye for detail, for both restaurant(s) and Benchmarc catering services.
0-5 years of experience
Worked up from the entry level of dish washer to lead cook.
- Learned how to always be mindful of cost effectiveness, yet while meeting customer’s needs.
- Developed a desire to pursue entrepreneurship dreams.
- Orchestrated kitchen staff.
- Utilized FIFO accounting methods.
0-5 years of experience
Lead cook preparing food for over 1200 people
- Supervised 4 cooks during meal preparation
- Responsible for ensure that food was cooked according ServeSafe guidelines
- Lead dishwasher for the facility feeding over 1200 people
- Supervised 10 other dishwashers in the food service area
- Responsible for ensuring that all safety and sanitation procedures were followed
- Checked and maintained sanitizing equipment as needed
0-5 years of experience
- Collaborated with colleagues to plan and develop recipes and menus; taking into account such factors as seasonal availability of ingredients and likely number of customers
- Responsible for daily special menu planning and created decorative food displays
- Assist in all phases of banquets for parties up to 1000
- Warehousing and controlling inventory on a continual basis
0-5 years of experience
Worked as Lead cook involved in the making of various candy items.
- Demonstrated skills of following recipes, mixing ingredients and cooking to correct temperatures in a high heat kitchen.
- Utilized various types of kitchen equipment, taught new staff how to run kitchen equipment.
- Assisted in warehouse work which included packing and receiving orders, driving of a forklift and determining inventory.
0-5 years of experience
Prepares all foods in accordance to standard recipes and as specified by the guest.
- Oversees food preparation and kitchen staff to ensure quality production.
- Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
- Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items.
- Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
- Ensures all equipment in working areas is clean and in proper working condition.
0-5 years of experience
Responsible for ordering, storing, inventory, recommending goods to be ordered and stock rotation of all ingredients while maintaining and working within current inventory and cost controls.
- Responsible for planning, organizing, and development of the overall operation of the food service department in accordance with federal, state, and local standards and guidelines governing the facility along with company policies and procedures.
- Managing and working multiple assignments under time constraints with commitment, organization and priority.
- Check and maintain proper food holding and refrigeration temperature control points while keeping sanitation process in progress.
- Dedicated and responsible for training 5 kitchen utilities and dishwashers in maintaining overall cleanliness of all sanitation processes, standards, regulations and guidelines set by health code of the in all production and food handling areas.
- Operate food service equipment while effectively keeping pace with the job needs and demands.
- Ensure accuracy and quality for all recipes, food fulfillment and presentation for the daily meal preparation of over 600 guests.
- Other duties as assigned.
6-10 years of experience
Prepare, cook, serve, followed recipes, and supervise all food service areas
- Train, teach, and direct seven cooks/18 employees.
- Plan menus, maintain quality control, and help minimize waste.
- Helped and lead my team to achieve a 98% and 100% on April 2013 NSF audit
- Organize hands on team meeting demonstrations with employees
- Responsible and hold employees accountable for the completion of HACCP logs
- Lead the morning huddles and pre-service meetings
- Experienced in demo cooking ( cooking fresh foods in front of customers)
- Help my management team with keeping our facility complaint with Sodexo’s regulations
0-5 years of experience
Promoted from part-time to lead cook in six months.
- Supervised over people.
- Made schedules, food and liquor orders.
- Provided training of new hires, inventory, and cost control.
0-5 years of experience
Cook and serve meals to the elderly; Assess dietary requests of residents
- Provide for the dietary needs of residents with dementia, in a locked facility
- Improved production in food preparation and expedition by 3.5%
- Daily meal temperature reports
- Quality Control
- Prepares weekly orders for dietary and dementia units
- Supervises when the Dietary Supervisor is not available
- Maintains sanitation requirements
10+ years of experience
Provided leadership for the front line grill cooks in a hospital environment.
- Adhered to hospital’s safety policies and reported leakages, broken locks and other safety issues to management.
- Trained new employees’ proper policies and procedures.
- Clean, cut, and cook meat, fish, or poultry.
- Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Cleaned and inspected equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Apportion and served food to patients, employees, and patrons.
- Directed activities of one or more workers who assist in preparing and serving meals.
- Restocked all items as required throughout shift.
- Replenished raw food to serving line.
- Maintained food service records and production sheets.
0-5 years of experience
- Help manage and oversee kitchen staff of 10 and daily operation including, inventory, purchasing, food cost, recruiting of kitchen staff, assist in training and teaching cooks proper culinary technique.
- Count and record monthly meal count and special diets.
- Create creative menus and catered all special events.
- Help monitor performance of staff and report details to management.
- Cook for 500- 1500 clients
0-5 years of experience
Monitor sanitation practices to ensure that employees follow standards and regulations
- Order or requisition food and other supplies needed to ensure efficient operation
- Check the quality of raw and cooked food products to ensure that standards are met
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
0-5 years of experience
Supervised 8 employees
- Cooked for 120 people everyday
- Managed Kitchen (Deliveries and Inventory)
- Trained Staff
- Created menus
- Prepped food
- Cleaned and Sanitized Kitchen Area
0-5 years of experience
36 seat restaurant, rated “Best of Kent”
- Train all staff to provide exceptional customer service, meal preparation and maintenance of kitchen
- Supervise hire/fire, coaching and teaching, schedule, delegate responsibilities and evaluate performance of team of 7 employees
- Supervise catering of special events ($2,500 – $3,200 sale order once a month to an associate of 230 for business meetings)
- Responsible for quality control of food and service
- Prepare bookkeeping, inventory control and other reports
- Implement labor laws, policies and health compliance
- Coordinate all kitchen operations; handle merchandising, ordering and purchasing
0-5 years of experience
Ensure recipe standards are met, maintained, and exceeded
- Ensure brand quality is held to the organizational standard
- Train and modify cooking standards and methods for new and tenures cooks
- Leverage existing leadership skills to modify and institute behavioral change within the organization
- Proficient in all stations within the kitchen.
10+ years of experience
Present warm welcome to our residents, families and visitors
- Advise, train, communicate all duties of reception desk and multi-line telephone system
- Address Emergency 911, Mass Air Alert, Admission calls, SMD Nursing System
- Represent first impression marketing for our community
- Facilitate pharmacy, mail, transportation, work orders, and conference rooms
- Prepared as lead cook resident lunch, evening buffet and staff cafeteria
- Employee of Month Award
0-5 years of experience
Prepare all menu and special request items for clients
- Implement new recipes and menu ideas
- Prepare hot items, baked goods, and garde manger items daily
- Perform daily administrative tasks such as answering phones, receiving orders from clients and generating new orders in the system
- Meet with Flight Attendants and FBO representatives to discuss menu ideas and planning
- Order food from outside vendors
- Deliver food to FBOs, shop for concierge and special request items
6-10 years of experience
- Maintained orders and menu’s for fine dining restaurant
- Maintained line and customer satisfaction
- Trained new and transferred employee’s
0-5 years of experience
Prepare breakfast, lunch, dinner, and snack every day for 150-200 occupants at the shelter
- Clean and organize kitchen and all utensils utilized throughout shift
- Wash dishes, take out trash, sweep and mop
- Fabricate and prep protein
0-5 years of experience
Inventoried stock
- Trained co-workers on safety and operation of machines
- Operated Hosiery Knit Machines
- Repaired HKM machines
- Ordered parts
0-5 years of experience
Preparation of the food
- Ensure that kitchen stations are clean and tidy
- Supervise the daily preparation of food in the different stations.
- Monitored the stocks in the kitchen, ensuring that the supplies are enough for the whole month operation.
- Experienced in managing all operations related to the kitchen in absence of chef
0-5 years of experience
Food Prep / Maintain Stations
- Food Sanitation / Kitchen Cleanliness
- Ability to communicate and work efficiently with kitchen staff and front line staff
- Ability to prepare food orders quickly and accurately
- Able to adapt to new menu items and preparation processes
- Training of new kitchen employees
0-5 years of experience
Solo Line Cook (every shift)
- Total food handler (preparing food from scratch and proving proper storage methods)
- Daily store maintenance and kitchen detailing
- Providing quick and efficient service while maintaining a consistent gourmet taste and presentation.
- Using critical thinking skills to coordinate orders and tables of multiple servers.
6-10 years of experience
The preparation and production of patient meals
- Insuring and upholding dietary and nutrition guidelines
- Recording and ordering of inventory
- Training of new staff members in their duties
- Assisting in new menu designs and recipes
- Assisting Executive chef in cooking demonstrations
0-5 years of experience
Prepare meats, soups, seafood and produce to the highest standards.
- Assist others in the kitchen when needed.
- In charge of making daily menus for people who may or may not have special health request issues such as low salt or no salt diets.
- Opening and closing kitchen duties.
- Prepare daily preparations for the next day’s menu.
0-5 years of experience
Preparation of various soups and gravies
- Making of various lunch entrees to include, poultry, beef and seafood items
- Preparation of daily specials
- Prepared various vegetables and starches along with hot dessert items
- Assist the Chef with ordering and preparing catered items
- Assistant to Café Manager
0-5 years of experience
Prep and prepare food daily for customers.
- Perform cashiering duties and ensure accurate sales of products.
- Provide excellent customer service to customers.
- Maintained a sanitary work station and safe food preparation for customers.
0-5 years of experience
Forbes four star
- Food preparation and handling
- Maintain sanitation of the kitchen
- Deliver red carpet customer service
- Temperature logs
- Opening and closing of restaurant
0-5 years of experience
Led the kitchen when my chefs were not present
- Was in charge of one special per week including: soup, fish, or meat
- Worked off of 3 menus at any given time mainly, tapas, fine dining, and room service
- Worked in “In Room Service” making sure food was at 5 Diamond Standard
0-5 years of experience
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Season and cook food according to standardized recipes or personal judgment and experience.
- Interact with residents to see their likes and dislikes in food, and to see how to improve the taste of food served.
- Sensitive to dietary needs of resident
- Correspond with wait staff to ensure that guest/residents are getting their meals in an orderly fashion
- Train wait staff on proper and respectful serving techniques
- Train wait staff on how to properly describe food and beverages to guest
- Train new cooks on how to properly use kitchen equipment and follow standardized recipes
- Correspond with wait staff in pre-shift meetings
- Closing and opening duties of a kitchen operation
6-10 years of experience
I am the cook for Sodexo at Pfizer in Kalamazoo. I am in charge of all aspects in the kitchen. I prepare two soups daily and rotate between a hot entree selection and an action station during the week. I make fresh bread and the occassional dessert. I am in charge of all ordering and doing a weekly inventory. I also help with training other employees, as needed, in the deli, salad bar, pizza station, grill, cashiering, and catering. For six months we were without a chef manager so I filled in by selecting the menus, preparing all recipes and productions logs. I have also been in charge of updating inventory pricing and ensuring daily standards of production are met.
- Statistical Reporting
- Online uploading of orders
- Proficient in Word and Excel
- Quickbooks for payroll
10+ years of experience
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served
- Apportion and serve food to facility residents, employees, or patrons
- Take inventory of supplies and equipment
- Monitor menus and spending to ensure that meals are prepared economically
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability
- Monitor Processes, Materials, or Surroundings
- Handling and Moving Objects
- Coordinating the Work and Activities of Others
- Judging the Qualities of Things, Services, or People
- Documenting/Recording Information
- Experience with: Carbonated beverage dispensers, Cash registers, Chefs’ knives, Convection ovens, Desktop computers, Electric deep-fat fryers, Food slicers, Grills, Meat thermometers, Pizza ovens
6-10 years of experience
- Prep and prepare meals at The Boston University Sargent Center For Outdoor Education for functions and on-site camps
- Cook from scratch and pre-made bakery mixes
- Follow basic recipes and production sheets to ensure quality and cost control
- Responsible for duties associated with opening and/or closing the kitchen
- Received and stocked inventory
- Supervise 2 – 4 employees
- Train new evening employees on food preparation/cooking, serving, cleaning/dish-washing, safety and sanitation practices, and company policies
0-5 years of experience
Supervises food production
- Maintains kitchen sanitation and safety standards.
- Helps with set-up.
- Service and cleanup of food production area.
- Assists with safety and training procedures in handling of food service equipment.
0-5 years of experience
Prepared food on line according to recipes.
- Took care of bulk prep for weekly periods.
- Closed BOH as per restaurant SOP’s.
- Created specials according to restaurants standards.
- Catered large parties for wine pairings.
- Worked multiple stations as orders mandated.
0-5 years of experience
Preparing food a la carte
- Taking inventory and ordering product
- Preparing food for banquets up to 2000 people
- Food prep
- Assisting with menu ideas
0-5 years of experience
- Setup and take down three fully operational mobile kitchens
- Interaction with firefighters or persons in need, great communication
- Traveling all around the States feeding people in need
- Cook at fast speeds to make government standards on time
- Attend to Wildfire firefighters and serve hot Breakfast, cold lunch, and Hot Dinners
- Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
- Keep records and accounts.
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Lead Cook Duties and Responsibilities
Part food preparer, part manager, lead cooks handle a variety of concerns related to satisfying diners. Our analysis of job postings shows the following duties as some of the most central to being a lead cook:
Food Preparation As the name implies, cooking is critical to a lead cook position. Lead cooks prepare dishes for consumption, usually following the institution’s pre-established recipes and menu. They may alter ingredients to better serve the tastes and dietary needs of specific diners. Lead cooks may take charge of a certain area, such as the grill, or handle the main entry while others work on accompanying edibles.
Running the Kitchen Especially in large kitchens, many different employees handle food-related tasks. Some may be in charge of chopping, while others gather finished items to put onto plates. Lead cooks help organize the process so that everything runs smoothly. Actions may include time management so that all members of a party receive their meals at the same time, assigning tasks as orders come in, inspecting the presentation before waitstaff delivers food, determining the break schedule so that the kitchen remains sufficiently staffed at all times, and monitoring the workstations of lower cooks for cleanliness.
Maintaining Safety Lead cooks need to be well versed in food safety and proper handling procedures. They abide by best practices and instruct others on issues such as cleaning ingredients, slicing techniques, equipment maintenance, utensil sanitizing, proper refrigeration, heating requirements, hand washing, preventing cross-contamination, spoilage, disposal, and pest control. Lead cooks may be called upon to supervise kitchen clean up at the end of the day.
Lead Cook Skills
At the heart of being a lead cook is the ability to make food that others want to eat. In addition to culinary skills, however, hiring managers like to see evidence of the following when hiring for lead cook positions:
- Communicating clearly so that others in the kitchen understand expectations and exactly what to do
- Showing commitment to food safety because no employer wants diners to become ill or the establishment to be closed because of issues
- Focusing on teamwork in order to maintain operational flow and workplace morale
- Multitasking to perform various cooking and managing duties at the same time
Lead Cook Education and Training
The majority of lead cooks are high school graduates who went on to post-secondary studies in culinary arts at a vocational school or junior college in order to obtain a certificate or an associate’s degree. To increase job prospects, aspiring lead cooks should consider completing the ServSafe food and beverage safety-training program administered by the National Restaurant Association. Many lead cooks begin their careers in lesser cooking positions and work their way up at a company since employers oftentimes prefer to hire from within.
Lead Cook Resources
As you continue to explore the possibility of becoming a lead cook, the following organizations and books can be helpful:
National Restaurant Association – This established trade organization is a go-to place for everything restaurant related. Check out its career section (which, incidentally, notes that half of all American adults have worked in the restaurant industry) for the latest on job outlooks, education, and professional development.
American Culinary Federation РThis organization, established in 1929, has grown to include more than 17,500 members. Its website features cutting-edge trends and techniques, certification information, job postings, and more. Aspiring lead cooks can even get their r̩sum̩s reviewed.
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals – As one reviewer put it, “If you are searching for your niche in the food service industry, this book is a great place to start.” Filled with interviews and insights, readers are treated to a first-hand glimpse of what each job truly entails on a daily basis.
ServSafe Coursebook – Now in its seventh edition, this definitive book on food safety training provides lead cooks with information needed to do their job correctly.
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
