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1

line chef

  • Inspect and clean food preparation areas as well as work surfaces to ensure safe and sanitary food-handling practices
  • Ensure that food is stored and cooked at correct temperatures by regulating the temperatures of cooked and reheated foods
  • Ensure the freshness of food and their ingredients by checking for quality and dates as well as keeping track of old and new items
  • Season and cooking food according to recipes and personal judgment from experience
  • Portion, arrange, and garnish food to serve to waiters for customers
2

line chef/ prep baker

  • Roll, knead, cut, or shape dough to form bagels.
  • Serve food, beverages, or desserts to customers at tables with a positive and polite attitude.
  • Cooked and prepared fresh food to order
  • Interacted with customers throughout restaurant and at cash register
3

line chef

  • Prepare and cook orders for daily operations
  • Advice supervisor of low inventory items; assists in receiving items and taking inventory as required.
  • Maintain sanitation and cleanliness standards in the kitchen area.
  • Prepare all food items before the service starts.
  • Performs opening, closing and side work duties as instructed and according proper guidelines.
  • Attend to any guest request.
4

line chef

  • Prepare/Plan menu and cook for buffet nights.
  • Prepare and cook orders for daily operations.
  • Plan/Cook special of the day.
  • Prepare and serve a quality food product in a proficient and timely manner.
  • Maintain quality and menu specifications set out by chef.
  • Meet daily with line cooks to coordinate and ensure production standards.
  • Write agenda and conduct shift cook meetings if the Sous chef is not around.
5

line chef

  • Assist with preparing food and beverages.
  • Properly use, handle, clean, breakdown, and maintain all kitchen equipment
  • Maintain food quality standards including consistency and presentation
  • Coordinate proper food storage according to standard operating procedure.