Inherent skills and those that we learn on the job are both extremely important for hiring managers, who are forever on the prowl for a good employee.
The most difficult thing to do is to communicate your skills as a catering cook to a hiring manager. And the best way to endeavor to do this is through a resume. Why?
Well, resumes are great at getting your point across, as they host a special skills section for this job particularly. When you concentrate on providing information of your skills in a resume, there is always a great chance that you will be able to convince the hiring authority that you have it in you to become a contributory factor to the organization where you intend to work.
Unfortunately, you cannot communicate your skills in just any way that you want to. There is a certain protocol that you have to follow. Telling a hiring manager that you are “skilled in managing workers” provides limited information.
But writing that you are “well-versed in managing workers so that they perform optimally” will give a prospective employer a completely different view of what your capabilities are. And it is this information that you need to communicate to a prospective employer, and not just basics of what your capabilities are.
Some skills statements for a catering cook position are provided here for your reference:
Sample Skills for Catering Cook Resume
• Highly experienced in developing menus and recipes, in accordance with clients’ requirements, to meet their events’ specifications.
• Demonstrated expertise in creating standard menus for catered events, with provisions for tweaking them according to clients’ requirements.
• Skilled in preparing and cooking large quantities of food items, while maintaining quality of the end product.
• Proficient in training and guiding kitchen staff to perform food preparation and cooking assistance work, to ensure delivery of food items in a timely manner.
• Adept at setting up and breaking down workstations for catered events, and ensuring that all dishes, cutlery and flatware is made available.
• Proven ability to handle and oversee food preparation activities such as cutting, cubing, chopping, and marinating meats, fruits, vegetables and cheeses.
• Competent in training kitchen staff in food hygiene and sanitation areas, and overseeing that all protocols are abided by.
• Qualified to handle food rotation and food inventory activities, and ensuring that low stock level situations are communicated to the kitchen manager in a timely manner.
• Effectively able to ensure the cleanliness and maintenance of kitchen areas, and appliances such as fridges, ovens, grill, burners and hot plates.
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