First Cook Resume Samples

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IT
I Toy
Isidro
Toy
40679 Loren Parkway
Detroit
MI
+1 (555) 586 2794
40679 Loren Parkway
Detroit
MI
Phone
p +1 (555) 586 2794
Experience Experience
Detroit, MI
First Cook
Detroit, MI
Johns-Schinner
Detroit, MI
First Cook
  • Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff
  • Records incoming phone messages and assists in replacement when call-offs occur (in the absence of the Duty Manager)
  • Follows "opening & closing of kitchen" routines according to established policy and procedures and Managers' assigned schedule
  • Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
  • Cleans work area and equipment used in food preparation
  • Serves eye-appealing, tasty food items following recipes provided for preparation and plate service of food
  • Provides a clean, safe, and neat environment for residents, self, and staff
Philadelphia, PA
First Cook U
Philadelphia, PA
Batz, Buckridge and Bosco
Philadelphia, PA
First Cook U
  • Conscientiously completes all cleaning assignments as outlined in the Daily Sanitation Check-out Sheet and/or as assigned by the supervisor/manager
  • Provides additional services to enhance customer service
  • Adheres to all established systems and training programs to provide a safe environment
  • Sets up and maintains assigned work area in a neat, clean, and orderly manner to facilitate efficiency and ensure food safety
  • Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers
  • Maintains friendly, efficient, Spirit of Service attitude towards customers, clients and co-workers
  • Follows Food Production Standards in regards to handling techniques, food storage, and proper food temperatures and is responsible for completion of production sheets and temperature logs
present
Los Angeles, CA
First Cook-temp
Los Angeles, CA
Tremblay Group
present
Los Angeles, CA
First Cook-temp
present
  • Keeps work area and equipment clean and sanitary at all times
  • Reads and follows menus, recipes, and other production information to complete preparation and cooking of menu items for tray line and caf�
  • Discards outdated food in cooking area and refrigerator
  • Checks internal temperature of food before serving to ensure proper temperature
  • Observes and tastes food being cooked to ensure it’s properly cooked and flavored
  • Places prepared food on the tray line
  • Removes foods left over from tray line and caf�. Weighs waste on scale and inputs proper information
Education Education
Bachelor’s Degree
Bachelor’s Degree
Johnson & Wales University
Bachelor’s Degree
Skills Skills
  • Strong organizational skills and demonstrated ability to multi-task and prioritize in a fast-paced work environment
  • Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times
  • Exceptional ability to use sound logic and good judgment at all times within a high-pressure work environment
  • Excellent ability to communicate clearly, concisely, and openly in all interactions
  • Good communication skills
  • Knowledge of different stations like grill, garde manger and sauté
  • Ability to work under pressure
  • Ability to work on own or in teams
  • Ability to lift and/or move up to 50 pounds
  • Opening, setting up, running and closing of the line or station assigned, prepare dishes to specification of the chef
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8 First Cook resume templates

1

First Cook, Pastry Resume Examples & Samples

  • Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
  • Valid Health & Safety Certificate
  • Experience in a luxury hotel with comparable service and standards an asset
2

First Cook Resume Examples & Samples

  • Meet regularly with the Chef de Partie/Sous Chef, reviewing assignments, anticipated business levels, changes, and other information pertinent to effective on-the-job performance
  • Prepare, maintain and monitor quality control for hot and cold food items including, but not limited to, meat, fish, fowl, sauces, stocks, seasonings, vegetables, fruits, salads
  • Promptly and proactively communicate food quality or any shortage issues to the Sous Chef and/or Executive Chef
  • Practice correct food handling and food storage procedures according to all applicable provincial, local, and Company requirements, standards, and regulations
  • Demonstrated ability to work with maximum accuracy, efficiency and attention to detail, maintaining a keen sense of urgency at all times
  • Exceptional ability to use sound logic and good judgment at all times within a high-pressure work environment
3

First Cook U Resume Examples & Samples

  • Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers
  • Is responsive to customer needs
  • Conscientiously completes all cleaning assignments as outlined in the Daily Sanitation Check-out Sheet and/or as assigned by the supervisor/manager
  • Maintains compliance with Cleveland Clinic's standards of operation
  • Prepares specified foods and delivers to the proper location either within or outside the department
  • Prepares and garnishes all food items in an attractive manner following standardized recipes
  • Portions and stores all food items properly until appropriate mealtime
  • Provides additional services to enhance customer service
  • Ability to communicate (both verbal and written) effectively
  • Ability to apply elementary math functions
4

First Cook Resume Examples & Samples

  • Observes appropriate food handling techniques according to standards of personal hygiene in accordance with local, state, and federal agencies
  • Requisitions or procures food supplies according to established guidelines
  • Prepares conventional and convenience type foods according to production sheets and standing orders for distribution to tray line, cafeteria, and catering services following department safety and sanitation policy
  • Cleans and decontaminates patient care and work area stations, sanitizes cooking utensils, washes and rinses, and disposal
  • Minimum six (6) months of experience as a Cook in a restaurant, hospital or institutional food service using standard food service equipment (Grill, Oven, Fryer, etc)
  • Culinary Arts degree or AA in Institutional Food Preparation, preferred
  • High School diploma or GED and/or equivalent experience
  • Must be able to grill, fry, roast & bake as needed to prepare standard menu items
  • Demonstrated ability to read, write & follow written & oral instructions in English
  • Knowledge of hospital food service operations preferred
5

First Cook-immediate Start Resume Examples & Samples

  • Ensure proper labeling, dating and storage of all items in the kitchen
  • Responsible for ensuring preparation of all pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of the Chef de Partie
  • Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
  • Handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef
  • Adhere to the hotel’s vehicle handling and safety policies while driving hotel vehicles
  • 2-3 years kitchen experience in a reputable establishment
  • W.H.M.I.S. certification required
  • Trained in knife use and safety
  • Ability to work cohesively with fellow colleagues as part of a team with minimum supervision
6

First Cook Resume Examples & Samples

  • Adheres to all sanitation procedures
  • Adheres to all established systems and training programs to provide a safe environment
  • Complies with all OSHA regulations and other local, state and federal regulations
  • Adheres to the organization's Business Conduct Policy at all times
  • Follows Food Production Standards in regards to handling techniques, food storage, and proper food temperatures and is responsible for completion of production sheets and temperature logs
  • Maintains friendly, efficient, Spirit of Service attitude towards customers, clients and co-workers
  • Sets up and maintains assigned work area in a neat, clean, and orderly manner to facilitate efficiency and ensure food safety
  • Cleans tables, counters and various types of kitchen equipment and sweeps and mops floors
  • Ability to apply common sense understanding to carry out detailed, but uninvolved written or oral instructions
  • Ability to work well under time constraints
7

First Cook Resume Examples & Samples

  • Preparation (mis en place) of all items as instructed by the Sous Chef and Chef de Partie
  • Cooking and plating of dishes in the assigned kitchen. Maintaining a detailed knowledge of the menu
  • Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff
  • Following department standards and recipes
  • Clean and maintain all equipment, counter tops, and shelves, reporting any areas and equipment in need of a work order
  • Commitment to the ongoing success of our Culinary team
  • Enforce a safe work environment for all colleagues and guests by upholding the Safety rules
  • WHMIS or similar training
  • Journeyman or international equivalency. Documentation Required
8

First Cook Resume Examples & Samples

  • Plans & schedules the daily cooking & preparing of food for patient meals & cafeteria in accordance w/ dietary tally, working menus & established procedures & protocols
  • Prepares & cooks a variety of foods such as meats, fish & vegetables according to established protocols & standard recipes, methods & cooking times
  • Maintains freezer/refrigerator/dry storage inventory
  • Cleans & maintains organized work area & equipment
  • Assume other activities & responsibilities from time to time as directed
  • Minimum one (1) year scratch cooking experience in restaurant, hospital or institutional food service required
  • Culinary Arts degree or AA in Institutional Food Preparation preferred
  • Must be able to follow oral & written instruction
  • Demonstrated ability in sauces, soup, gravies & cooking from quantity recipes
  • Able to use standard food service equipment (e.g., grill, steamer, slicer, convection oven, mixer, scales, etc)
9

First Cook-food Services Resume Examples & Samples

  • Serves breakfast, lunch, or dinner meals for patients in timely manner
  • Stores in-coming stock as needed
  • Supervises kitchen operations regarding meal production for patients and cafeteria in absence of Dietary Manager
  • Completes all mandatory HACCP and temperature sheets daily for area
  • Completes all daily logs for area
  • Experience in food services required
10

First Cook / Hours / Bwh Food Services Resume Examples & Samples

  • Assumes responsibilities for production work area by following standardized recipes and/or production sheets in the preparation, cooking, and seasoning of all food manufactured for a patients', cafeteria and/or special functions
  • Plans own and assistants' preparation/cooking time to accommodate established serving times requirements and/or inventory needs
  • Maintains written records of food produced in the assigned work units for utilization by the Production Manager in forecasting production needs
  • Calls to the attention of the manager, any malfunctioning of equipment and/or safety hazards which could harm an individual and/or disrupt the operation and units of productivity
  • Upholds the departmental policies and procedures pertaining to the production area
  • Performs other duties as assigned to maintain quality service
  • High school graduate who reads, writes, and speaks English, and has basic knowledge of math
  • Must have the ability to follow directions in the utilization of pre-cooked starches and flour slurry to maintain liquids in suspension to prevent product separation in the reconstitution from frozen to chill and served state
  • Evaluates any unforseen mechanical or production crisis and brings it to the attention of the production manager for necessary action to correct the problem without curtailing productivity
11

First Cook Resume Examples & Samples

  • Follows "opening & closing of kitchen" routines according to established policy and procedures and Managers' assigned schedule
  • Procures foodstuff from refrigerators, freezers and dry storage areas in appropriate quantities
  • Sets up or directs the set up of prescribed amounts of food in appropriate containers for the tray assembly or other customer service units. Checks & records use counts and quality throughout service period. May serve food as needed in peak periods
  • Adheres to agencies'/hospital/departmental safety and sanitation standards to maintain food free of physical, bacterial and chemical contamination during all aspects of food handling
  • Records and maintains daily refrigerator/freezer temperature charts consistent with departmental policy & procedures
  • Observes, tests temperatures, tastes, and confirms quality & quantity/portion sizes of food being prepared by assistants/trainees
  • May supervise, advise and train personnel engaged in all aspects of food production to include but not be limited to orientation and in-service education
  • Operates, maintains, sanitizes, and/or supervises assistants' use of equipment at various times. Responsible for adherence to policies and procedures which safeguard the well-being of co-workers and other customers
  • Records, as required, the finished inventory freezer control sheet, finished product movement in and out for utilization by the Production Manager in forecasting further production ordering and manufacturing requirements
  • Minimum of 3 - 5 years cooking in a large hospital or related institution, including working various stations. Two years of frozen manufacturing and cooked chilled food experience utilizing the techniques of the 3M Integral Heating Food System, and one year additional supervisory experience
  • Must have the skills and knowledge to produce uniform quality food products for a patient's hotel and restaurant-style menu, utilizing fresh foods, following a master recipe production system of cooking
  • Must have the ability to maintain nutritional, quality and productivity guideline requirements for an assigned production work center to meet the required patient food expectations
  • As assigned and directed by the shift's lead cook or production manager, participates in new product development, standardization of recipes, testing procedures for the operation of a 3M integral Food System
  • Must have a basic knowledge of operational regulations pertaining to safety, applied food service sanitation for a service patient production operation as mandated by Joint Commission, Federal, State and City regulatory agencies
  • Must know the operational and sanitation procedures for all equipment used in the production area
  • Works with the production manager in the absence of the shift lead cook following Federal Government grades and quality classifications of meat, poultry, fresh and frozen fruits and vegetables, fish, shellfish and canned goods to evaluate their acceptance or rejection utilizing written department specifications
  • Plans productivity and personnel work assignments during the absence of the shift's lead cook with the assistance from the production manager
  • Must be able to communicate with the production manager, assembly area, production work center staff, housekeeping, engineering, etc., in a clear and positive manner to maintain departmental objectives and standards
12

First Cook-temp Resume Examples & Samples

  • Reads and follows menus, recipes, and other production information to complete preparation and cooking of menu items for tray line and caf�
  • Maintains proper food handling/storage of food items in accordance with local and state standards and sanitation/health regulations
  • Prepares required food items specified on food production sheets, using standardized recipes
  • Adds seasoning to food during mixing and cooking according to recipes and taste
  • Saut�es, braises bakes, broils, steams, grills, fries and roasts meat, fish, chicken, vegetables, and other foods
  • Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, steam kettles, and tilt skillets
  • Checks internal temperature of food before serving to ensure proper temperature
  • Observes and tastes food being cooked to ensure it’s properly cooked and flavored
  • Places prepared food on the tray line
  • Removes foods left over from tray line and caf�. Weighs waste on scale and inputs proper information
  • Communicates any substitutions needed with department management
  • Discards outdated food in cooking area and refrigerator
  • Maintains established policies, procedures, standards, and practices in food preparation to achieve highest level of quality, organization, cleanliness, and sanitation of work areas and equipment
  • Practices proper food handling at all times to avoid food borne illness, including proper defrosting and holding of food
  • Keeps work area and equipment clean and sanitary at all times
  • Ensures proper storage and rotation of inventories in refrigerator and freezers
  • Ensures all food is wrapped, labeled, and dated
  • Garnishes food accordingly for the Caf�. Supply garnish to diet aides to garnish patients’ food during service
  • Culinary Certification, required
  • New York Department of Health Food safety and sanitation OR ServSafe certification, required
  • Minimum of five (5) years experience as cook in a large volume food service operation, required
  • Ability to lift/carry 50 pounds of material. Ability to stand, bend, lift and/or reach for extended periods of time
  • Ability to read, write, and communicate effectively English, required
13

First Cook Resume Examples & Samples

  • Meets all qualifications of subordinate “Cook” position
  • Is a skilled culinarian, capable of performing all production tasks efficiently and with minimal instruction or supervision
  • Demonstrates organizational skills and ability to handle complex tasks simultaneously
  • Demonstrates effectiveness in teaching cooking skills and leading small groups in task accomplishment
  • Demonstrates the highest standards of quality, sanitation, and safety
14

First Cook Resume Examples & Samples

  • Large and small volume cooking to support our conference and resort restaurant facilities
  • Participate in menu development, function sheets and scheduling
  • Act as a guide and coach to Journeyman, Apprentice and Prep Cooks in food preparation with an emphasis on menu standardization and guest experience through continuous feedback
  • Follow Chef’s recipe book and menu to prepare and cook meats, fish, poultry, pastas, sauces, vegetables and other foods
  • Ensure the quality and quantity of food meets resort standards
  • Maintain and oversee proper storage of all food items
  • Ensure that all equipment is properly cleaned and in good working order
  • Provide courteous and professional service at all times ensuring inter-departmental communication and co-operation
  • Must have completed a Chef Apprenticeship program and either hold or currently pursuing a Red Seal Certification
  • Must possess proven supervisory and leadership skills with a minimum of 5 years cooking experience
  • Must possess experience in menu development for high volume with an emphasis on quality production
  • Advanced knife handling skills
  • Knowledge and respect of food safe handling and practices
  • Must move with a sense of urgency comparable to business levels
  • WHMIS training is an asset
  • Must be able to work flexible hours –weekends, holidays
  • Ability to maintain a cooperative, dynamic, energetic, and continuous learning work environment
  • Ability to confidently communicate with an emphasis on creating a positive guest experience
15

First Cook Resume Examples & Samples

  • Attends all departmental meetings
  • Attends all mandatory in-service programs
  • Checks all equipment for proper operation and temperature at the start of each day
  • Completes AM or PM sanitation checklist; develops cleaning needs list for utility and/or receiver
  • Completes food temperature checks each meal; tastes all food items prepared
  • Completes preparation records and stores food items properly at close of meal service
  • Confers with Duty Manager on unusual problems
  • Cooperates with staff of other departments in performing job duties
  • Ensures that all hot food preparation and assembling is done in accordance with established procedures
  • Must take necessary precautions and follow correct procedures for lifting and bending
  • Provides a clean, safe, and neat environment for residents, self, and staff
  • Records incoming phone messages and assists in replacement when call-offs occur (in the absence of the Duty Manager)
  • Responsible for hot food preparation, including accompaniments and garnishes
  • Comprehensive knowledge of food preparation and handling techniques
  • Must use independent judgment to solve problems in the absence of the Duty Manager
16

Volcano Bay-first Cook Resume Examples & Samples

  • Responsible for ordering supplies in accordance to par levels and staffing projects. Receive inventory and ensure the availability of materials and supplies
  • Ensure that all preparations are in accordance with established recipes, menu and portion specifications and in relation to business volumes. Responsible for food presentation, quality of products and waste prevention
  • Maintain all cost of goods by performing quarterly updating of control cards, inventory packages, and portioning tools. Provide daily documenting and recording of product spoilage
  • Study all evidence of waste and make suggestions for improved efficiency. Ensure high food quality level that meets Universal Orlando standards. Ensure compliance of the State of Florida’s HACCP program
  • Ensure established safety practices are followed
  • Provide work direction of cooks and production workers within area of responsibility. Monitor production staff breaks
  • Train production workers in the use of kitchen equipment and food preparation
  • Understand and actively participate in Environmental, Health & Safety responsibilities by following established Universal Orlando policy, procedures, training and Team Member involvement activities
  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community
  • Six month to one year previous experience as a Line Cook required
  • Regularly (2/3 of the time or more) stand; walk; sit; talk or hear; use hands and fingers to, handle or feel objects, tools or controls; reach with hands and arms
  • Occasionally (1/3 of the time or less) be exposed to extreme cold (non-weather); and extreme heat (non-weather)