Best 2 Line Cook Resume Samples to Get More Interviews

Updated on: December 10, 2020
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A line cook is responsible for preparing and serving food items. They create an exceptional culinary experience for guests and report to Chef, Sous Chef, or Kitchen Manager.

A resume for the line cook position is a great marketing tool that sells YOU!

Purpose of a Line Cook Resume

The purpose of writing a line cook resume is to get an interview. It is a screening tool for employers to short-list the most skilled candidates.

This document draws the hiring manager’s attention to your relevant qualifications, experience, and expertise while summarizing how your line cook skills and capabilities will contribute to their success.

See also: Cover Letter for Line Cook Resume

Line Cook Resume Sample 1
Experience: Total 15+ Years (8 Years as a Line Cook)
Education: AS Degree in Culinary Arts

John Doe
659 West Street
Atlantic City, NJ 05444
(000) 748-8121
john @ email . com


Kitchen Management / Customer Service / Cooking

Performance-driven Line Cook with 15+ years of extensive experience working at renowned restaurants in New Jersey. Demonstrated ability to perform all kinds of prep work, set up cook’s station, and maintain food presentations and quality. Diligent and versatile with a verifiable track record of preparing all menu items hygienically according to the recipes. Known for offering exceptional guest experience through the best combination of food and drinks in a fun environment.


  • Documented success during progressive culinary experience and responsibility.
  • Highly skilled in the preparation of a diverse range of food items.
  • Knowledge of safety, cleanliness, and safe food handling measures.
  • Well-versed in using and maintaining all equipment in the station correctly.
  • Repeated records of excellence in culinary service.


Line Cook
City Restaurant, Atlantic City, NJ
2012 – Present

  • Collaborated with a team of 5 cooks, prepare different kinds of food items in a hygienic and timely manner, which increased the patron’s satisfaction by 50%
  • Set up a station in keeping with restaurant guidelines, increasing efficiency by 100%
  • Place uncompromising focus on cleaning and maintenance of service station
  • Maintain a hygienic and fully-organized kitchen and storage areas
  • Follow recipes, piece controls, and presentation specifications as set by the restaurant management
  • Ensure restocking of items as required throughout the shift

Cook’s Helper
Management Corporation, New York, NY 
2006 – 2012

  • Earned consistently favorable performance evaluations based on great foods and salads preparation
  • Planned different meats and assisted in serving line
  • Stored food items correctly, decreasing wastage by 30%
  • Took and replenished raw food to serving lines
  • Prepared food service records and production sheets.
  • Maintained the highest level of cleanliness and sanitation
  • Worked peacefully and efficiently under pressure

Associate’s Degree in Culinary Arts
Community College – New York, NY 


  • Exceptional talent for taking and executing orders
  • Able to work efficiently in a team environment
  • Reading and understanding basic cooking procedures
  • Standing 100% during duty time
  • Bearing environmental exposures to cold, heat, and water
  • Lifting and carrying up to 40 pounds of weight
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Line Cook Resume Sample 2
Experience: Total 10+ Years (5+ Years as a Line Cook)
Education: AS Degree in Culinary Arts

Tommy Douglas
459 Gibson Street, Arcadia, FL 59871
(000) 474-8785 
tomdoug @ email . com


Passionate culinary arts professional with 5+ years of extensive experience in handling preparation and cooking activities according to specific recipes in large hospitality settings. Qualified to prepare food items such as vegetables, meats, and fruits to keep them ready to be used in different dishes.


  • First-hand experience in following given recipe and quality standards to prepare food items using different methods and kitchen equipment.
  • Unmatched ability to ensure the quality of food being served by diligently inspecting it at arrival from suppliers.
  • Strong focus on adhering to the restaurant’s policies and processes, cooking methods and standard portion size to ensure consistent quality of served food items.

• Introduced a series of quality assurance steps that increased food quality by 58%.
• Implemented a food rotation system that reduced food spoilage by 85%.
• Trained 15 line cooks in cake decoration techniques, with a special focus on popular fondant art.
• Suggested introduction of a health section within the menu, which resulted in an increase in customer base by 55%.


Line Cook
(5/2017 to Present)

• Inspect the received raw materials such as fruit, vegetables, and meat for both quality and quantity.
• Cut, chop and marinate food items such as meats and vegetables so that they can be used in cooking.
• Prepare soups and salads according to specific instructions provided by the chef.
• Assist chef in creating dishes off the menu by ensuring that ingredients are properly measured.
• Oversee cooking activities in the event of the chef’s absence.
• Mix ingredients such as batter for cakes and waffles and ensure that leftovers are stored for later.
• Perform proper food rotation services to keep raw food items from spoiling.
• Portion and arrange food items aesthetically on dishes and platters and ensure that each order is followed up so that it is delivered on time.
• Clean and maintain kitchen equipment such as grills, fryers, and ovens as part of preventative maintenance programs.

Culinary Aide
(1/2010 – 5/2015)

• Assisted chefs in cooking food items by preparing ingredients such as meats and vegetables.
• Helped in making soups and salads as instructed in the recipe booklet.
• Handled cleaning and disinfecting duties to ensure cleanliness and maintenance of kitchen areas such as counters and floors.
• Performed preventative maintenance on kitchen equipment such as grills, warmers, and ovens.
• Assisted in handling food items inventory and stocking duties.

Associate’s Degree in Culinary Arts
Community College, Arcadia, FL
Professional Cookery | Methods of Cooking 
Stocks, Sauces and Soups | Baking and Pastry 
Breakfast Production | Storeroom Operations 
Purchasing | Cost Control

• Food Stocking/Inventory
• Quality Assurance
• Standardized Portioning
• Garnishing
• Food Rotation and Storage
• International Cuisine
• Equipment Operation
• Quantity Determination
• Specialty Food Preparation
• Cake Decoration
• Menu Preparation
• Sanitation

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