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