The work of a head cook is not just to cook dishes – he or she is required to be the be-all of the entire kitchen staff.
Working as a head cook is only possible if you have climbed up the career ladder gradually.
You need to know food preparation activities and have them in you to be able to manage the different management tasks that a kitchen requires.
A head cook resume that is written to impress, is one that leads the pack.
Here is a sample for you to look through:
Head Cook Resume Example
Janice Eldered
452 Duo Red Road
Baltimore, MD92545
(000) 999-9999
[Email]
HEAD COOK
SUMMARY
Uniquely qualified head cook with 9+ years’ experience overseeing the work of staff members in busy kitchen environments. Exceptionally talented to create different types of cuisines according to set recipes. Documented success in ensuring that recipes are properly developed, and followed by kitchen staff members.
CORE COMPETENCIES
• Menu Development • Recipe Creation
• Kitchen Oversight • Food Rotation
• Inventory Management • Staff Training
• Sanitation Practices • Staff Safety
• Food Hygiene • Portioning
• Stock Levels Monitoring • Cost Estimation
KEY ACHIEVEMENTS
• Successfully incorporated French and Chinese cuisines into the menu, resulting in a great response from existing and new customers.
• Implemented a food rotation system, which decreased the chance of food spoilage by 50%.
• Introduced the concept of food hygiene, making it easy for staff members to follow safe food preparation activities.
• Devised a novel food portioning system, which was much more efficient than the one already in place.
PROFESSIONAL EXPERIENCE
Head Cook
The Rivera, Baltimore, MD
Sep 2018 – Present
• Oversee menu development ensuring that customers’ / patrons’ requirements are kept in mind.
• Develop recipes and ensure that kitchen staff members are provided with information on how to use them.
• Perform cooking, grilling, and baking activities, ensuring that patron’s order slips are kept in check.
• Oversee food preparation activities related to making soups, sandwiches, and salads, and provide assistance where required.
• Control the food rotation system, ensuring that food spoilage is minimized and that food items remain fresh.
• Train staff members to handle kitchen activities in a safe manner, placing a special focus on food hygiene.
• Teach food preparation workers in handling portioning activities, in accordance with restaurant policies.
• Ensure that the kitchen is kept clean and sanitized at all times and that any maintenance issues are properly handled.
Cook
The Otus, Baltimore, MD
Jan 2013 – Sep 2018
• Performed food preparation activities such as chopping, cutting, cubing, and slicing meats, vegetables, and fruits.
• Cooked dishes according to specified menus, ensuring that the right recipes were followed.
• Oversaw the cleaning and maintenance of the kitchen, ensuring that food hygiene practices were properly followed.
• Conducted preventative and regular maintenance on equipment such as grills, fryers, hot plates, and fridges.
• Ensured that food rotation activities were timely carried out, and any food waste was disposed of properly.
EDUCATION
Baltimore Technical College, Baltimore, MD – 2007
Bachelor’s Degree in Culinary Arts
Head Cook Qualifications
A head cook does not need any formal education, but a high school diploma is a necessity. And if you do have a degree in a culinary capacity, you will be given great consideration for a job.
To work as a head cook, you have to possess the ability to cook different types of cuisines and manage staff as well.
Organization and leadership skills are required for this role, and you have to be a good communicator if you want to work successfully. In addition to handling cooking and baking activities, you will need to be able to train sous chefs, and food preparation workers in ways of handling their work as well.
Also, you will need to understand, and oversee food and supplies inventory processes, if this is the work that you want to do.
Head Cook Job Description
• Look through work orders to determine what items have been ordered by patrons, and ensure that teams are working towards filling those orders.
• Assist in menu development activities, providing the management with information on new items, and their recipes.
• Develop recipes and provide training to cooks to ensure that they understand and follow recipes according to the specifics provided.
• Perform and oversee food preparation, cooking, baking, and grilling activities in accordance with set recipes.
• Ensure that proper timelines are met so that orders can be delivered in a time-efficient manner.
• Supervise and coordinate activities of cooks, ensuring that timelines are adhered to.
• Ensure that all cooking and associated activities are performed keeping food hygiene and safety as a priority.
• Inspect supplies and equipment to make sure that they are in good working order, and that preventative and regular maintenance is performed on them.
• Check the quality of the food being cooked in the kitchen, and ensure that quality metrics are met.
• Oversee and monitor food rotation activities, and ensure that low inventory levels are handled according to protocol.