First Cook Resume

When writing a First Cook Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a First Cook Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the First Cook Resume example:

Carlton Johnson

481 Forest Avenue

New York, NY 10011

(555)-555-5555

[email]

Job Objective To obtain a First Cook position that fully utilizes my experience and abilities.

Highlights of Qualifications:

Substantial experience of food menu planning, cooking, presentation and handling
In-depth knowledge of culinary measurements, inventory management and stock rotation
Remarkable knowledge of proper temperatures for food storage and cooking
Familiarity with kitchen operations and use of kitchen machinery and tools
Ability to comply with established health, hygiene and safety regulations
Ability to interact with suppliers and kitchen staff in a professional manner

Professional Experience:

First Cook

Guest Services, Inc., New York, NY

August 2012 – Present

Responsibilities:

Checked and verified the quality of raw food materials before use in preparing food.
Planned menus, followed recipes and cooked menu items, accordingly.
Cooked and deliveredlarge volume of food in a timely manner.
Ordered, procured and utilized all required food materials and related supplies.
Assisted with scheduling of kitchen staff and provided instructions to them regarding kitchen operations.
Cleaned and organized kitchen equipments and work area, in a safe and hygienic manner.

First Cook

MyFoodRecruiter.com, New York, NY

May 2009 – July 2012

Responsibilities:

Determined quantities and calculated costs of required food materials and ingredients.
Planned, created and followed menu recipes, in an efficient manner.
Prepared, cooked and served various types of meals listed in the menu.
Employed proper food preparation and handling techniques and maintained HACCP infection control standards.
Scheduled and assigned work to all kitchen personnel and supervised their job activities.
Operated and maintained a variety of food preparation equipments, safely.

Education

Bachelor’s Degree in Culinary Arts

Dickinson State University, Dickinson, ND