Line Cook Resume
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Charles Bloomberg
Portland, USA
charlesbloomberg@gmail.com
(621) 799-5548
in/cbloomberg
PROFESSIONAL SUMMARY
Skilled Line Cook with 8+ years of experience in high-volume kitchen environments. Knowledgeable in food safety protocols and culinary techniques that enhance efficiency and quality.
PROFESSIONAL Experience
Line Cook | Company A
March 2020 — Present, Portland, USA
• Prepared an average of 200 meals per shift, maintaining exceptional quality and consistency.
• Implemented food safety protocols that resulted in a 15% increase in kitchen inspection scores.
• Improved kitchen workflow by 10% through optimizing the arrangement of cooking stations and equipment.
• Trained and mentored 5 new kitchen staff, reducing onboarding time by 30% and ensuring competency in kitchen operations.
• Reduced food waste by 20% through better inventory management and portion control.
• Implemented food safety protocols that resulted in a 15% increase in kitchen inspection scores.
• Improved kitchen workflow by 10% through optimizing the arrangement of cooking stations and equipment.
• Trained and mentored 5 new kitchen staff, reducing onboarding time by 30% and ensuring competency in kitchen operations.
• Reduced food waste by 20% through better inventory management and portion control.
Line Cook | Company B
May 2016 — March 2020, Seattle, USA
• Prepared diverse menu items, including specialized dishes, for up to 150 customers per shift.
• Managed inventory and ensured timely procurement of ingredients, reducing kitchen downtime by 25%.
• Collaborated with chefs to design seasonal menus, contributing to a 10% increase in customer satisfaction.
• Engineered a more efficient dish prep process by applying Six Sigma principles, decreasing meal prep time by 15%.
• Managed inventory and ensured timely procurement of ingredients, reducing kitchen downtime by 25%.
• Collaborated with chefs to design seasonal menus, contributing to a 10% increase in customer satisfaction.
• Engineered a more efficient dish prep process by applying Six Sigma principles, decreasing meal prep time by 15%.
Line Cook | Company C
January 2014 — April 2016, Sacramento, USA
• Maintained high standards for cleanliness and sanitation, leading the team to achieve a 98% health inspection score.
• Assisted in the development and execution of daily specials, which boosted sales by 12%.
• Provided skillful support across all stations, ensuring uninterrupted service during peak hours.
• Assisted in the development and execution of daily specials, which boosted sales by 12%.
• Provided skillful support across all stations, ensuring uninterrupted service during peak hours.
Line Cook | Company D
June 2011 — December 2013, Tacoma, USA
• Created and served a variety of hot and cold dishes, ensuring diversity in the daily menu.
• Successfully managed high-volume food orders while maintaining quality and speed.
• Enhanced customer satisfaction by implementing a suggestion system for weekly specials.
• Successfully managed high-volume food orders while maintaining quality and speed.
• Enhanced customer satisfaction by implementing a suggestion system for weekly specials.
Education
Associate Degree in Culinary Arts | Le Cordon Bleu College of Culinary Arts
May 2011
Expert-Level Skills
Culinary techniques, Food safety protocols, Inventory management, Menu development, High-volume cooking, Time management, Team leadership, Customer satisfaction, Sanitation standards, Six Sigma principles, Effective communication
