Cook Sample Resume

Tim Robins
1234 Cockeysville, MDHome: 727-555-5555Cell: 727-555-5556Email: TimRobins@yahoo.com   Objective: Experienced cook actively seeking a position in the culinary field which will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a well qualified cook and eventually a chef.   Qualification 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 well as in organizing and coordinating 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, Cockeysville, MDAugust, 1999
  Vocational School for HospitalityCockeysville, MDJune 1994
  Work Experience:

• Executive Cook, City Babes Cafe, Royal Oak, 2004 - present
  
Prepared all restaurant menu items: sandwiches, wraps, salads, pasta, pizza etc. Performed inventory and order control. Created, planned and cooked all daily specials. Trained and managed caf? and kitchen staff. Created custom designed menus for private clients and for special occasions and implemented a catering system. Prepared marketing and promotional materials. Good communication and leadership skills.

 

• Chef's Helper, Bastone, Royal Oak, Jan. 2000 ? Nov. 2004
  
Responsibilities include: setting up table, plates and glasses for parties, cooking and serving at two locations, prepping roast, saut?, meats, fish and vegetables, baking desserts. Among the special skills I have gained: gourmet cooking, healthy and nutritional cooking, and cooking basic and convenience foods. Baked with and without mixes, prepared soups, sauces and stocks, meat cutting, and butchery. Helped at developing menus, maintaining food inventory, food preparation and storage, large scale cooking

 

• Cashier/Caf? Manager, Fair Oaks, MD Aug. 1995- Dec. 1999

Part-time position in a caf? as cashier and caf? manager. I performed closing and opening duties, along with assisting the customers, operating the cashier register, making accurate changes in fast-paced setting, training new employees. Other responsibilities include: receiving deliveries and stocking items, ordering all kitchen supplies, cooking soups that reflected seasonal menu changes, along with preparing the daily menu. I constantly ensured that beverage counter was stocked, took orders via phone, and created custom-designed menus on the daily board. I took care of preparing anything necessary for the next day's menu, and made sure all surfaces were clean.
    References: Available upon request