Line Cook / Chef Resume Example made with Resume Star

Chefs hire cooks who can hold a station on a busy night and keep standards high. Show the volume you cook for, the stations you know, and the results you get on food cost and inspections.

Tips for a cook or chef resume

  • Give your volume. Covers per night, seats in the restaurant, or banquet sizes you have cooked for.
  • Name your stations. Grill, sauté, fry, pantry, prep or expo, and the type of kitchen: fine dining, hotel, high-volume casual.
  • Show the numbers you own. Food cost, ticket times, waste reduction and health inspection results.
  • List ServSafe. ServSafe Food Handler or Food Protection Manager, with the date it expires.
  • Show how you moved up. Prep to line to lead or sous chef. Training new cooks and creating dishes for the menu set you apart.

Luis Ortega

918 S Presa St, San Antonio, TX 78210

luis.ortega@email.com  •  (210)-555-3089

Summary

Kitchen Lead and Line Cook with 8 years in high-volume restaurants and hotel banquets. Runs the line on 250-cover nights, works every station from grill to sauté, and keeps tickets under 12 minutes. ServSafe Manager certified, with a record of clean health inspections and lower food cost.

Core Competencies

  • Grill, Sauté, Fry & Prep Stations, Line Leadership, Menu Development, Food Cost & Inventory, Ordering & Receiving, Food Safety & Sanitation, Banquets & Catering, Training New Cooks.

Professional Experience

Kitchen Lead / Line Cook
Mar 2023 - Present

Riverwalk Grill, San Antonio, TX
  • Run a 6-cook line serving up to 250 covers a night.
  • Cut food cost from 33% to 29% through better ordering, portioning and specials.
  • Created 4 seasonal dishes that made the permanent menu.
  • Trained 12 new cooks; passed every health inspection with no critical violations.

Line Cook
May 2020 - Feb 2023

Hotel Valencia, San Antonio, TX
  • Worked grill and sauté for the restaurant and banquets of up to 400 guests.
  • Prepped and plated for weddings and corporate events on tight timelines.

Prep Cook
Jun 2018 - Apr 2020

Blue Bonnet Café, San Antonio, TX
  • Prepped proteins, sauces and sides for a 150-seat restaurant.
  • Promoted to the line within 8 months.

Certifications & Education

ServSafe Food Protection Manager
Current

National Restaurant Association

Culinary Arts Certificate
Completed 2018

St. Philip's College, San Antonio, TX

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