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Hackensack University Medical Center - Head Cook Resume Example

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Nora Butler
XXX XXXXXX XXX, Secaucus, NJ 07094
XXXXXXXXXXXXXXXXXXXXX
Ph: XXXXXXXXXXXX
Professional Summary


Seasoned self-started Chef with more than 25 years of successful  experience in fast-paced food industry and fine dining. Excellent communication and organizational skills. Track record of achieving exceptional results in team leadership and applying expertise to achieve and project new goals. Knowledge in Italian, french, caribbean, mexican cuisine, and specialized on steaks and chops.

Skills
  • Leading and training by example
  • Monitoring and Coordination of Kitchen staff
  • Time Management
  • Production and Processing of Food for Upcoming Events
  • Food production on the Line
  • Strong communication
  • Active Learning
Experience
Head Cook Aug 2004Present Hackensack University Medical Center Hackensack, NJ
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of meal preparation during time of service
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Coordinate activities of cooks or workers engaged in food preparation.
  • Determine how food should be presented and create decorative food displays.
  • Record production or operational data on specified forms.
  • Prepare and cook foods of all types, either on a regular basis or for special diets
  • Demonstrate new cooking techniques to immediate supervisors and fellow co-workers 
Chef May 1996Aug 2004 Plaza Diner Secaucus, NJ
  • Responsible for creating menus  and leading back of the house.
  • Monitor and maintain quality of food on menu items.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Demonstrate new cooking techniques or equipment to staff
  • Supervise or coordinate activities of cooks or workers engaged in food preparation and quality of service.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Coordinate planning, budgeting, and purchasing of all food and supplies to ensure efficient operation within establishment.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Arrange for equipment purchases or repairs.
  • Build a good  relation with costumers and guest.
Sous Chef Feb 1993May 1996 La Estrella del Caribe Secaucus, NJ
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Coordinate and supervise work of kitchen staff.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Head Chef Sep 1990Jan 1993 Frankie & Johnie's Hoboken, NJ
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishment.
  • Meet with customers to discuss menus for special occasions.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Arrange for equipment purchases or repairs.
Education
High School Diploma May 2005 Hudson County Institute of Technology North Bergen, NJ
Languages
English, Spanish
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Resume Details

This is a real resume for a Head Cook in Secaucus, New Jersey with experience working for such companies as Hackensack University Medical Center, Plaza Diner, La Estrella Del Caribe. This is one of the hundreds of Head Cook resumes available on our site for free. Use these resumes as templates to get help creating the best Head Cook resume.

Previous Companies:

  • Hackensack University Medical Center
  • Plaza Diner
  • La Estrella del Caribe

Previous Job Positions:

  • Head Cook
  • Chef
  • Sous Chef
  • Head Chef

Schools:

  • Hudson County Institute of Technology

Level of Education:

  • High School Diploma

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