Position Overview

A line cook is responsible for preparation and serving of food items. They are also accountable for creating an exceptional culinary experience for guests. They report to Chef, Sous Chef or Kitchen Manager.

A resume for line cook position is a great marketing tool that sells YOU! This document draws hiring manager’s attention towards your relevant qualifications, experience and expertise and summarizes how your skills and capabilities could contribute to the success of employer. The purpose of building a line cook resume is to get an interview. In fact, it is a screening tool for employers to short-list the most skilled candidates.

See also: Cover Letter for Line Cook ResumeLine Cook Job Description

 

Line Cook Resume Sample

 

 John Doe

 659 West Street, Atlantic City, NJ 05444
(000) 888-7777, john @ email . com


●●● LINE COOK ●●●

Kitchen Management / Customer Service / Cooking

PROFILE: A competent Line Cook with extensive experience working for renowned restaurants of New Jersey. Demonstrated ability to complete all kinds of prep work, set up cook’s station, and maintain food presentations and quality. A versatile individual who has a verifiable track record of preparing all menu items according to the recipes. Known for providing exceptional guest experience through the best combination of food and drinks in a fun environment.

PROFESSIONAL HIGHLIGHTS

• Documented success during 5 years of progressive culinary experience and responsibility
• Highly skilled in preparation of diverse food items
• Knowledge of safety, cleanliness and safe food handling measures
• Well-versed in using and maintaining all equipment in station correctly
• Proven record of bringing excellence in culinary service

PROFESSIONAL EXPERIENCE

ABC RESTAURANT- Atlantic City, NJ | Jan 2012 – Present
Line Cook

• Prepare all food items in a hygienic and timely manner
• Set up location in line with restaurant guidelines
• Clean and maintain service station
• Assist with the cleaning, hygiene, and organization of kitchen, barge in coolers, and all storage areas
• Follow recipes, piece controls and presentation specifications as set by the restaurant management
• Restock all items as required throughout shift
• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager

MANAGEMENT & TRAINING CORPORATION – New York, NY | Jun 2010 – Jan 2012
Cook’s Helper

• Prepared simple foods and salads
• Planned different meats and assisted on serving lines
• Stored food items
• Took and replenished raw food to serving lines
• Prepared food service records and production sheets
• Maintained highest level of cleanliness and sanitation

EDUCATION

NEW YORK CITY COLLEGE – New York, NY – 2010
Associate of Arts in Culinary Arts

ADDITIONAL SKILLS

• Special talent for taking and executing directions
• Able to work efficiently in a team environment
• Proven ability to work peacefully and efficiently under pressure
• Capable of reading and understanding basic cooking procedures

PHYSICAL CAPABILITIES

• Standing 100% during duty time.
• Bearing environmental exposures to cold, heat, and water
• Lifting and carrying up to 40 pounds of weight