Sauté Cook Resume Sample

Updated: April 7, 2022

James Cole
22 Midland Road
Rupert, WV 46025
(000) 745-4754
jamescole @ email . com


 SAUTE COOK

SUMMARY
Extremely organized and self-motivated culinary enthusiast with over 5 years of experience working in kitchens of busy restaurants. Track record of preparing meats, poultry, and fish, and performing both grilling and sautéing activities. A supportive and tactful individual who is known for diligence and hard work. Great ability to work in a fast-paced and team-oriented environment.

PROFESSIONAL SKILLS
– Deglazing
– Food Preparation
– Sauces Preparation
– Menu Development
– Food Rotation
– Kitchen Equipment Operations
– Portioning
– Garnishing
– Sanitation Practices
– Station Stocking
– Quality Maintenance
– Food Waste Disposal

KEY ACHIEVEMENTS
• Devised a novel food waste disposal system, minimized the time of waste within the kitchen by 55%
• Developed a new recipe for sautéed vegetables, which increased patrons’ interest in the main dishes
• Increased dish proportions while maintaining within the set budget requirements by adding other ingredients
• Reduced the cost of fresh meat procurement by 25% by bringing onboard a different and less expensive supplier

PROFESSIONAL EXPERIENCE

Sauté Cook
Great-West Virginia Hotels, Rupert, WV
6/2013 – Present
• Assist in developing recipes for sautéed meat, fish, poultry, and vegetable dishes
• Determine what side dishes complement main dishes and provide suggestions for additions to the menu
• Set up and break down the grill and sauté station and ensure that all supplies are available at the beginning of the day
• Check equipment such as grills and ovens at the beginning of the shift and report any problems or malfunctions
• Sauté vegetables and meats according to set recipes and dish them out as main dishes or sidelines

Sauté Cook
City Hotel, Rupert, WV
8/2012 – 6/2013
• Ensured that appropriate portion control was maintained
• Performed dish garnishing duties
• Cooked main items according to set cooking times
• Ensured the correct amount of spices and herbs in each dish
• Cut, cubed and portion meats and vegetables according to the specifics of each dish
• Ascertained that the kitchen area, particularly counters are kept clean and sanitized and that appropriate waste disposal functions are performed

Kitchen Assistant
Captain Cook’s, Rupert, WV
2/2011 – 8/2012
• Cleaned and sanitized kitchen areas including counters and floors and provided assistance in washing dishes and kitchen utensils
• Prepared raw food items by cutting and marinating meats and vegetables according to provided recipes
• Performed preventative maintenance on kitchen equipment such as ovens, grills, and stoves
• Handled waste disposal duties by efficiently collecting and disposing of off waste according to set safety precautions
• Carried prepared dishes to the front and handed them over to waiters to be served to awaiting patrons

EDUCATION
Culinary Internship
City Hotel, Rupert, WV | 2010 – 2011

Bachelor’s Degree in Culinary Arts
Rupert Culinary School, Rupert, WV | 2009