Achievements of a Cook on Resume

Updated on: April 1, 2018

Cooks work different environments where they are required to provide a multitude of culinary services. They are employed by restaurants, hotels, coffee shops, hospitals and private homes.

They prepare meals akin to breakfasts, lunches, and dinners along with specialized meals, primarily when working in a hospital setting.

Working as a cook is rapidly becoming a popular fashion since cooks are now so glamorized having their television shows and recipe books. This is an art that not everyone can achieve as there is more to it than just following recipes. Cooks spend many years reading up on different cultures and their cuisines and also do a lot of research on spices and condiments.

When looking for a job, a cook will see what suits him best; he may want to work in a hotel so he can explore his talent in creating exotic dishes or he may wish to an earning source and work for a school cafeteria.

The duties of a cook do not end at cooking. He or she is expected to manage food decoration and presentation and also ensure that the quality and quantity or order is appropriate. If taken seriously, being a cook is an accomplishment in itself as everyone cannot be a good one. Some other achievements that a cook is expected to have throughout his career may be:

Sample Achievements for a Cook Resume

• Created a concoction of herbs and fruits that are now being used as a dietary supplement for diabetes patients at the Holistic Research Center of Baltimore.

• Maintained customer interest in the restaurant by introducing a new dish every week.

• Resolved conflicts between kitchen staff which increased the efficiency of the kitchen by 50%.

• Wrote a recipe book on Italian cuisine published by the New York Publishers.

• Managed the procurement of raw food, which resulted in $5000 reduction in monthly cost.

• Ensured customer loyalty by incorporating organic meals into the recipe for health-conscious customers.

• Prepared hygienic foods according to guests’ taste, which led to a 25% increase in revenue.

• Ensured all prepared items are appropriately labeled, covered, and rotated.

• Made sure that quality, quantity, freshness, and presentation of food met all state standards.

• Operated and sanitized all utensils and equipment safely and correctly.

• Documented waste and spoilage using appropriate forms.