Position Overview

Cooks prepare an wide range of foods, provide customer service and oversee the activities of kitchen staff. They are employed by restaurants, food commissaries, hotels, hospitals, healthcare organizations, educational institutions and private and government establishments. Cooks can also be employed by cruise ships, private homes and construction and logging campsites.

Cook Resume Guidelines

A Resume for cook position is a personal advertisement of your abilities, cooking skills and qualifications. Take sufficient time to write, arrange and present your resume’s content, bullet points, phrases, format and layout. Your resume must be tailored in keeping with the job description provided by a prospective employer. Keep away from mentioning irrelevant information or experiences.

The following sample resumes for cook position follow current trends of the job market. These samples contain information and bullet points which should be present in a resume. As these are comprehensive and detailed yet simple templates, you have a wide range of sections and statements available to make your resume.

Related: Cover Letter for Cook Resume

 

Cook Resume Sample 1 (Less Experience)

 

Emily Smith

255 Example North Street, Atlanta, GA 65223
Email: emily @ email . com | Home: (010) 222-0000 | Celluar: (100) 000-0220


COOK

Integrating exceptional culinary and knife skills, and kitchen management experience to accomplish the employer’s ultimate goals.

SUMMARY
• Over 4 years of experience in culinary arena
• Strong command on classic and contemporary culinary methodologies
• Perfectly weighs, measures, and mixes ingredients
• Able to work efficiently without supervision
• Proven ability to clean work areas, equipment, utensils, dishes, and silverware

CORE COMPETENCIES
• Food Safety• Kitchen Management• Gastronomy
• Nutrition• Product Knowledge• Culinary Math

CULINARY SKILLS
• Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts
• Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods
• Proven record of garnishing, arranging and serving food to patrons
• Competent at checking freshness of raw food and ingredients before cooking

MAJOR ACCOMPLISHMENTS
• Reorganized cooking procedures – shortened processing time by 20%
• Achieved the targets of quality and hygiene
• Employee of the month award – Dec 2015
• [List your achievements here]

WORK EXPERIENCE

Cook | ATLANTA GRILL – Atlanta, GA | Dec 2014 – Present

• Set-up work station
• Wash and unwrap fresh fruits and vegetables
• Weigh, evaluate, and mix ingredients
• Prepare ingredients for cooking, including portioning, chopping, and storing food
• Prepare and cook food in keeping with recipes, quality standards and presentation standards
• Operate stoves, grills, fryers, ovens and microwaves
• Test foods to verify if they have been cooked adequately
• Monitor food quality whilst preparing food
• Serve food in appropriate portions onto suitable receptacles
• Wash and sanitize tools, knives, kitchen area, tables, and utensils

Cook’s Helper | PALM RESORT – Hyde Park, NY | May 2012 – Dec 2014

• Prepared all the prep work for soups, salads, sauces and entrees
• Supplied assigned work area with all required products and utensils used for production
• Stored all food items in appropriate storage area
• Interacted with patrons so as to provide for special requests

EDUCATION
THE CULINARY INSTITUTE OF AMERICA – Hyde Park, NY – 2009
Associate’s Degree in Culinary Arts

ADDITIONAL
• Excellent communication and customer service acumen
• Familiar with hygiene, hand washing and safety codes
• Able to listen and answer guest inquiries in a helpful and professional manner
• Superb attention to detail

 

Cook Resume Sample 2

 

Katie Harrison

45 Ring Road | White Swan, WA 54339 | (005) 333-2222 | katie @ email . com


CULINARY PROFESSIONAL

Committed to maintain high standards of patron satisfaction by offering them unique culinary experience.

Performance Summary: Ambitious, results-driven Cook with 11+ years’ hands-on experience working at popular restaurants. Track record of providing leadership, guidance and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. A dynamic individual who effectively allocates resources to staff, monitors food production needs and ensures requirements are met. Recognized for adhering to food handling and sanitation guidelines.

Areas of expertise include:

– Recipe Development– Food Inspection– Cutting and Slicing
– Food Service– Kitchen Cleanliness– Quality Assurance
– Portion Control– Seasoning/Garnishing– Safe Food Handling
– Special Events Handling– Inventory Maintenance– Kitchen Management

CULINARY EXPERIENCE

Cook | Forest International, White Swan, WA | 2010 – Present

• Set up and serve award winning menu for a special event catering for 2000+ guests consisting of an exotic seven course meal
• Invent three fusion dishes that attained the signature status
• Follow standardized recipes to ensure smooth customer service
• Develop menus and new recipes
• Adjust ratios of ingredients in recipes as needed
• Maintain work area in neat and clean condition

Assistant Cook | AAA Diner, white Swan, WA | 2005 – 2010

• Devised a unique food items inventory mechanism to ensure availability of raw materials in the larder at all times
• Followed sate issued guidelines for food handling proficiently
• Assisted the lead cook in keeping track of orders
• Stored and reheated leftover food
• Cut salad and sliced meat
• Maintained and sanitized work and service area

EDUCATION
Swan Community and Technical College, White Swan, WA – 2008
B.A, Culinary Arts

ADDITIONAL STRENGTHS
• Complete knowledge of and adherence to applicable HACCP guidelines
• Proven ability to lift heavy items