Cook Sample Resume

Tim Robins
1234 Coneysville, MD
Home: 727-555-5555
Cell: 727-555-5556
Email: TimRobins@yahoo.com

Objective
Experienced cook actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a master chef.

Qualifications Summary
  • Eight years of professional experience in customer service.
  • Extensive knowledge in all areas of restaurant, bar and hotel operations.
  • Experienced in planning dinners and other events.
  • Exceptional ability to lead and train staff and organize and coordinate activities.
  • Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.
  • Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips.
  • Multilingual: English, Spanish, Italian and French.

Education
Treasure Island Advanced Culinary Arts School, Coneysville, MD (Aug. 1999)
Vocational School for Hospitality, Coneysville, MD (June 1994)

Work Experience
Executive Cook: Dec. 2004 - Present, City Babes Cafe, Royal Oak, MD
  • Prepare all restaurant menu items: sandwiches, wraps, salads, pasta, pizza, etc.
  • Responsible for inventory and order control.
  • Create, plan and cook all daily specials.
  • Train and manage cafe and kitchen staff.
  • Created a custom designed menu for private clients and for special occasions and implemented a catering system.
  • Prepared marketing and promotional materials.
 
Chef's Helper: Jan. 2000 - Nov. 2004, Bastone, Royal Oak, MD
  • Responsibilities included: Setting up tables, plates and glasses for parties, cooking and serving at two locations, prepping roast, sauce, meats, fish and vegetables, and baking desserts.
  • Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.
  • Helped develop menus, maintain food inventory, and prep for large scale cooking.
  Cashier/Cafe Manager: Aug. 1995 - Dec. 1999, Oaks Cafe, Fair Oaks, MD
  • Part-time position as cashier and cafe manager.
  • Performed opening and closing duties.
  • Assisted customers while operating the cash register and making accurate change in a fast-paced setting.
  • Other responsibilities included: Receiving deliveries and stocking items, ordering all kitchen supplies, cooking soups that reflected seasonal menu changes, preparing the daily menu and training new employees.
  • Constantly ensured that beverage counter was stocked and took orders by phone.
  • Created custom-designed menus on the daily board.
*References available upon request.