Pantry Cook Resume Samples

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Guide the recruiter to the conclusion that you are the best candidate for the pantry cook job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

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L Renner

Lamar

Renner

28553 Hudson Junctions

Phoenix

+1 (555) 788 1090

28553 Hudson Junctions

Phoenix

Phone

p +1 (555) 788 1090

Experience Experience

Houston, TX

Pantry Cook

Houston, TX

Medhurst Group

Houston, TX

Pantry Cook

Incorporates safe work practices in job performance
Creates and maintains a sound working relationship with all preparation personnel
Organizes and maintains work areas, coolers and storage areas
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Produce and execute daily amuse bouche
Assist in the preparation and service of all food items for Banquets operations, opinions and suggestions in daily shift briefings
Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management

San Francisco, CA

Pantry Cook-carvery

San Francisco, CA

Jacobs, Cronin and Stracke

San Francisco, CA

Pantry Cook-carvery

Walking at a fast pace forward, backward and laterally unassisted
Prepares hot and cold food items to according to established departmental specifications
Produces ala carte menu items according to guests’ request with-in the time standards set for the specific meal period
Reaching to the side, below the waist, waist level, above the waist and above the shoulders
Stocks and rotates product using proper FIFO techniques
Bending at the knee and waist
Pulling and pushing up to 200 Lbs on wheels

present

Detroit, MI

Lead Pantry Cook-carvery

Detroit, MI

Jones Group

present

Detroit, MI

Lead Pantry Cook-carvery

present

Provides guests feedback regarding food and other issues to management
Assists Chefs in on and off property special events
Provides feedback to Chefs on guest food concerns
Works in High Limit lounge, banquet areas, special event functions, indoors, outdoors and off-property events as assigned
Maintains a clean uniform at all times when in the performance of executing a chef attended action station
Other tasks as assigned by management
Works in a very fast paced, high volume, eclectic environment with frequently changing menus and specialty requests

Education Education

Bachelor’s Degree

Ashford University

Bachelor’s Degree

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Pantry Cook F / T Varied Resume Examples & Samples

Maintain and strictly abide by state sanitation/health regulations and hotel requirements
Should have all certifications required to handle food
Ability to interpret/extract information and/or perform arithmetic functions

Pantry Cook Resume Examples & Samples

Preps pantry (salads, sandwiches, desserts, etc.) for service. Insures quality, freshness, plate presentation
Follows and promotes sanitation and safety regulations, proper storage techniques
Works as a team, assisting other stations when needed
Minimum of one year prior experience / training / culinary school
Good personal hygiene, reports to work on timely basis. Flexibility in scheduling to include weekends and holidays
Food safety and sanitation certification / training
Requires good knife skills, attention to detail, able to work quickly and under pressure
Ability to read and speak English may be required to work station in dining rooms in front of members

Pantry Cook-carvery Resume Examples & Samples

Utilizes superior sanitation practices and culinary skills in menu preparation, production, specifications and standards in a high volume kitchen
Produces ala carte menu items according to guests’ request with-in the time standards set for the specific meal period
Maintains production, time/temperature and waste and any other assigned production charts
Uses knife skills to prepare raw ingredients
Have 1 years experience in high volume casual restaurant kitchen operations
Has accurate high production knife skills and can follow cut specs to within 1/16”
Culinary degree, culinary vocational school diploma or work experience equivalent is preferred but not required
Bending at the knee and waist
Reaching to the side, below the waist, waist level, above the waist and above the shoulders
Comes in physical contact with soaps, chlorine based and or/ quat sanitizers/ caustic oven and grill cleaners
Works in wet, hot ( over 90 degrees F.) high humidity, cold (below 32 degrees F.), fast paced noisy, smoky environment

Garde Manger / Pantry Cook Resume Examples & Samples

Prepare cold foods including salads, cold soups, meat, poultry, and seafood
Wash, peel, cut and seed vegetables and fruits; clean, cut and grind meats, poultry and seafood; stir and strain soups and sauces, etc
Prepare all cold sauces, dressings, salads and desserts for customer service, salad bar, buffets, banquets and tableside service
Weigh and measure designated ingredients
Carry pans, kettles and trays of food to and from work stations, stove and refrigerator
May assist in setting up tray line distributing food to various areas, and dissembling serving line
Plates food for service, according to established plating/presentation criteria
Adheres to established portion control guidelines, minimizes waste
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations and hotel safety standards
Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures. Rotate all products
Maintain work area, including all counter tops, utensils, equipment, garbage, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety
Maintain high standards of personal hygiene in compliance with state, county and company health regulations and work safety
Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
Assist Executive Chef as needed in execution of service
Culinary degree or certificate highly preferred
One year of previous culinary experience in a high volume hotel, conference center or resort

Remote Pantry Cook-mcc Resume Examples & Samples

Assists cooks and others as needed and coordinates activities within a food service area
Stocks various food service areas with various products and materials
Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors
Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc
At least two (2) years of cooking experience in an industrial and/or remote camp kitchen setting or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, high volume food production and general commercial cleaning processes
Must pass all pre-employment contract requirements which may include but are not limited to: hair follicle drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility
Must meet and adhere to all safety guidelines and regulations set forth by the company and client

Pantry Cook Resume Examples & Samples

Ability to occasionally lift, carry, push or pull up to 50 pounds
Ability to see to check quality and portion sizes
Ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water
Good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc)
The individual frequently does heavy lifting transport up to 50 pounds on occasion and up to 35 pounds regularly
Must be able to hear with 100% accuracy with correction
Must be able to see 20/20 vision with correction

Pantry Cook Resume Examples & Samples

Prepares sufficient quantities of pantry products in accordance to production plan or forecast needs such as salads, appetizers, sandwich filling and other cold dishes
Ensures proper storage of food items
Food Safety and Sanitation Training

Pantry Cook Resume Examples & Samples

Prepare, cook, plate and serve all dishes according to the standards and specifications of the Executive Chef
Coordinate with the chef for food preparation, presentation and proper service procedures
Maintain cleanliness of workstation, kitchen area, and walk in cooler / freezer
Follow and ensure all HACCP and health code regulations are followed
Butcher meat and fish (weighing and storing properly)
Check all food for proper consistency, temperature, and flavor
Prepare food for banquet events as instructed by the Executive Chef
Make sure kitchen is clean and kept neat according to health department standards
Communicate with chef on all problems, complaints, and discrepancies
Assist team members as needed to promote a positive teamwork environment
Ability to stand and/or walk for 8 hrs length of time
Ability to bend frequently during a 8 hr. shift
Ability to perform repetitive range of motion
Ability to work weekends, holidays, and/or flexible hours
Ability to comply with all hotels policy and procedures

Pantry Cook NEW Bistroplex Resume Examples & Samples

Execute cold preparation of raw products, following specific recipes
Preparation of salad and dessert items, following specific recipes
Maintain sanitation standards, before, during, and after production

Pantry Cook-hilton Vancouver Resume Examples & Samples

Supplies assigned work station with all needed products and culinary equipment for prompt production
Prepares all the prep work for soups, sauces, salads or bread crumbs, grated cheese, chip shallots and garlic, clarifies butter, peels onions and chops parsley, etc
Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage
Maintains area in a clean condition at all times
Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc
Ability to read and write the English language in order to read recipes and communicate with other employees

Lead Pantry Cook-carvery Resume Examples & Samples

Responsible for shift production of high quality hot and cold ala carte food in flavor, presentation, and proper temperatures
Ability to guide and motivate pantry staff in a positive work environment to achieve daily production needs
Utilizes superior sanitation practices and culinary skills in menu preparation, production, specifications, and standards in a high volume
Produces ala carte menu items according to guests’ request (micros) within the time standards set for the specific meal period
Communicates to Sous Chef all departmental concerns involving personnel
Ensures staff follows scheduled breaks according to business needs
Utilizes ovens, slow cookers, grills, griddles, broilers, deep fryers, braisers, steam jacketed kettles, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables and other equipment for food preparation
Prepares hot and cold food items to according to established departmental specifications
Prepares and presents all menu items in accordance with departmental standards
Reports daily & advanced product needs with complete product requisitions based on accurate department needs
Provides guests feedback regarding food and other issues to management
Assists Chefs with other tasks as assigned
Accurately labels food on display for guests
Able to work at a very fast pace, and adheres to production goals and guidelines
Works in High Limit lounge, banquet areas, special event functions, indoors, outdoors and off-property events as assigned
Provides feedback to Chefs on guest food concerns
Communicates ideas to Chefs about methods for better utilization and product planning
Produces platters, salads and other food items for banquet requests
Assists Chefs in on and off property special events
2 years experience in high volume casual restaurant kitchen operations
Ability to learn at a fast pace and help train others
Knowledge of desserts, specialty salads and sandwiches
Has the initiative to gain experience in cooking and preparing hot food
Must be a self motivated
Must be able to read and write in English at a 10th grade level
Must have at least 6 month experience in the preparation of specialty items,
Knowledge to produce various salads and salad dressing of large batch cookery
Knowledge of all hot and cold food categories with emphasis on cold food production and presentation
Normal range of vision and absence of color blindness – 100%
Lifting unassisted waist high – up to 100 lbs- 100%
Bending at the knee- 100%
Pulling up to 200 Lbs on wheels- 50%
Repetitive motions, including , chopping , slicing, dicing, grasping, scooping, flipping, tossing, squeezing- 100%
Comes in physical contact with soaps, chlorine based and or/ quat sanitizers/ caustic oven and grill cleaners- 100%
Works in wet, hot ( over 90 degrees F.) high humidity, cold (below 32 degrees F.), fast paced noisy environment- 100%
Works in small and crowded (-16 sq. ft) areas
Fine motor skills and manual dexterity – 100%