CHEF Summary Quality-focused efficient Cook adept preparing plating food high energy, fast-paced kitchens. Line Cook 2 years experience high-pressure culinary environments. Skilled preparing large volumes food quickly efficiently. Seeking use culinary skills expertise prepare special variety dishes professional, rewarding environment. Highlights ServSafe certified Focused disciplined High volume production capability Well-tuned palette Focus portion cost control Bilingual (English/Spanish) Accomplishments Successfully managed kitchen staff 7 employees high volume dinner services 350 diners night. Experience Chef 02/2014 10/2014 Company Name City State Reduced food costs fifteen percent expertly estimating purchasing needs buying approved suppliers. Provided courteous informative customer service open kitchen format. Systematically tasted smelled prepared dishes, observed color, texture garnishes. Expertly estimated staffing needs adjusted hourly schedules accordance demand patterns, budget local labor laws. Consistently kept clean safe environment adhering federal, state local sanitation safety requirements. Ensured smooth kitchen operation overseeing daily product inventory, purchasing receiving. Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Consistently produced exceptional menu items regularly garnered diners' praise. Quickly courteously resolved guest problems complaints. Prepared healthy, enjoyable breakfasts dinners diners. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Enforced appropriate work-flow quality controls food quality temperature. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Set performed initial prep work food items soups, sauces salads. Prepared shift placing clean cutting board utensil bath workstation. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Displayed positive friendly attitude towards customers fellow team members. Diligently enforced proper sanitation practices prevent spoiling contamination foods. Prepared variety local seasonal specialties contributed 9 boost sales summer months. Correctly safely operated kitchen equipment accordance set guidelines. Consistently verified kitchen staff followed recipes portioned serving guidelines correctly. Actively participated staff meetings operated effective management team leader. Identified opportunities increase revenue, decrease kitchen expenses maximize departmental productivity without compromising guest satisfaction. Built fostered team environment Expert final plate preparation authentic presentation. Prep Cook 08/2013 12/2013 Company Name City State Consistently kept clean safe environment adhering federal, state local sanitation safety requirements. Followed proper food handling methods maintained correct temperature food products. Set performed initial prep work food items soups, sauces salads. Prepared shift placing clean cutting board utensil bath workstation. Diligently enforced proper sanitation practices prevent spoiling contamination foods. Persistently strove continual improvement worked cooperatively team member. Correctly safely operated kitchen equipment accordance set guidelines. Cook 02/2013 06/2013 Company Name City State Provided courteous informative customer service open kitchen format. Systematically tasted smelled prepared dishes, observed color, texture garnishes. Consistently kept clean safe environment adhering federal, state local sanitation safety requirements. Followed proper food handling methods maintained correct temperature food products. Established maintained open, collaborative relationships kitchen team. Consistently produced exceptional menu items regularly garnered diners' praise. Prepared healthy, enjoyable lunches dinners diners. Provided nutritious, safe, visually appealing, innovative properly prepared flavored food. Set performed initial prep work food items soups, sauces salads. Prepared shift placing clean cutting board utensil bath workstation. Consistently tasted, smelled observed dishes ensure visually appealing prepared correctly. Displayed positive friendly attitude towards customers fellow team members. Diligently enforced proper sanitation practices prevent spoiling contamination foods. Persistently strove continual improvement worked cooperatively team member. Correctly safely operated kitchen equipment accordance set guidelines. Expert final plate preparation authentic presentation. Cook 06/2012 12/2012 Company Name City State Season cook food according recipes personal judgment experience. Weigh, measure, mix ingredients according recipes personal judgment, using various kitchen utensils equipment. Observe test foods determine cooked sufficiently, using methods tasting, smelling, piercing utensils. Wash, peel, cut, seed fruits vegetables prepare consumption. Substitute assist cooks emergencies rush periods. Prepare relishes hors d'oeuvres. Bake breads, rolls, cakes, pastries. Bake, roast, broil, steam meats, fish, vegetables, foods. Turn stir foods ensure even cooking. Inspect clean food preparation areas, equipment work surfaces, serving areas ensure safe sanitary food-handling practices. Ensure food stored cooked correct temperature regulating temperature ovens, broilers, grills, roasters. Prep Cook 09/2011 11/2011 Company Name City State Inspect clean food preparation areas, equipment work surfaces, serving areas ensure safe sanitary food-handling practices. Portion, arrange, garnish food, serve food waiters patrons. Wash, peel, cut, seed fruits vegetables prepare consumption. Prepare relishes hors d'oeuvres. Cook 05/2011 11/2011 Company Name City State Inspect clean food preparation areas, equipment work surfaces, serving areas ensure safe sanitary food-handling practices. Ensure food stored cooked correct temperature regulating temperature ovens, broilers, grills, roasters. Turn stir foods ensure even cooking. Weigh, measure, mix ingredients according recipes personal judgment, using various kitchen utensils equipment. Portion, arrange, garnish food, serve food waiters patrons. Observe test foods determine cooked sufficiently, using methods tasting, smelling, piercing utensils. Wash, peel, cut, seed fruits vegetables prepare consumption. Substitute assist cooks emergencies rush periods. Education Associate Applied Science Culinary Arts 2013 Hudson County Community College City State United States Culinary Arts Learned basic advanced cooking techniques. Classes Restaurant Facility Operations Courses in: Food Preparation, Kitchen Management, Patisserie Confectionery, International Cuisine Nutrition courses Skills Exceptional knife skills Excellent communication skills Working well team member