RESUME OBJECTIVE
Line Cook with 6+ years of experience in Cajun, Creole, and Middle Eastern Cuisines. Certified Culinarian from the American Culinary Federation. Possess expertise in creating sauces and cooking seafood and poultry, as well as following recipes and presentation with meticulous detail. Exceptional skills in improving cooking processes and reducing food waste and costs. Recipient of awards and numerous positive feedback from patrons.
SKILLS
- Fluent in English, Spanish, and Persian
- ServSafe Certified
- Exceptional memory for recipes
- Detail-oriented and creative
- Excellent food presentation skills
PROFESSIONAL EXPERIENCE
Upperline Restaurant, New Orleans, LA
Line Cook, July 2017–Present
- Work in sauce and grill stations in a 50-seat fine-dining Cajun and Creole restaurant, with expertise in cooking seafood and poultry
- Awarded “Line Cook of the Month” six times out of 5 line cooks, consistently receiving positive feedback from patrons for quality and taste of food
- Developed process that accurately tracked food costs more efficiently, resulting in savings of $3K per month in food waste
- Source vendors, negotiating agreements that cut supply costs by 18% without affecting quality
- Created and recommended new sauce recipes to Head Chef, subsequently added to menu items
Shaya, New Orleans, LA
Line Cook, June 2015–June 2017
- Prepared all food items in 30-seat Middle Eastern restaurant with lunch and dinner services, assisting restaurant in ranking as a top eatery for 3 consecutive months in the Zagat
- Trained, managed, and guided 5 other line cooks, improving overall performance, service quality, and productivity by 20%
- Participated in monthly catering services for 400+ guests, while receiving 93% positive feedback from guests
- Reorganized and streamlined station’s food process, expediting cooking and food delivery to customers by 23%
EDUCATION
American Culinary Federation
New Orleans, LA, 2015
Certified Culinarian® (CC®)
Delgado Community College
New Orleans, LA, 2015
Associates in Applied Science in Culinary Arts, Chef Apprenticeship Program