Sample Line Cook Resume Template

Contact information

Neeraj Doshi

C234, East Padmavati Colony, Mumbai
(789)-121314

Career objective

To obtain a position to utilize my vast culinary knowledge and experience to contribute to quality food preparation and presentation in an organization committed to excellence.

Career Achievements

• Familiar & adept in most facets of foodservice, encompassing a wide range of knowledge & skills that are necessary in maintaining & controlling an efficient operation.
• Team player with a “lead by example & take responsibility” approach.
• Experienced & organized with money control, purchasing & inventory, staff supervision & scheduling, cooking, menu design & rotation, etc.
• Attended classes of training in first aid,safety,fire prevention & control, as well as being “ServSafe Food Protection Manager” certified since 2004

Experience

Line Cook

Harbor Healthcare, Mumbai, 2007-Present

• Responsible for all facets of the dietary department of a Behavioral Health Facility for adolescents.
• Duties included cooking, staff supervision & scheduling, inventory & ordering of supplies, menu design & rotation, implementation of cafeteria staff meals, as well as coordinating special events & catered functions.
• Assisted dietary aides in serving on an automated tray line, doing modified menu reading and food setup & breakdown of line.

Head Chef

Parrot Pub & Grill, Mumbai, 2004-Present

• In charge of entire kitchen operations of a medium sized restaurant/tavern, including many of the skills & responsibilities utilized in my afore mentioned summary & job histories, not to mention the variety of cooking techniques & knowledge needed in preparing, cooking & serving the menu items our business offered.
• Job required 50-60 hours minimum per week, with more during peak summertime activities on our beach/waterfront dining side.

Hot Cook

Charka Hospital Center, Mumbai, 2002-2005

• Involved in all phases of foodservice preparation & cooking of 3 daily meals for up to 375 hospital patients and 1200 employees, utilizing standardized recipe cards for regular & special diet menus.
• Job required the knowledge & use of many types of kitchen equipment such as standard-convection & combi ovens, tilt & deep fryers, steamers, kettles, slicers, processors & blenders, mixer/grinders, buffalo choppers, auto-shams, etc.

Education and Certification

• Advanced Course in Culinary Arts and Food Management

Pyramid Institute for Culinary and Hospital Management, Mumbai, 2002

• B Arts

Mumbai Collage foe Arts and Sciences, Mumbai, 2000

• Food Handler Permit, State of Maharashtra 2006 to 2013
• Certification, ServSafe 2006 to 2011. Food safety and sanitation certification

Honors

• Received many “pat on the back” and “certificate of appreciation” awards throughout my employment service.
• At the 2006 Mumbai Seafood Festival, our business won a 2nd place (Judges Choice) award for my “Cream of Crab” soup.

References

Aditya Chopra

Chief Manager

Harbor Healthcare

adichopra_B123@yahoo.com

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