Seeking to obtain a F/T Line Cook Postion - HAMILTON

City: Hamilton
Last visit: 2014-01-30
Author's ads: 1

Posted: 2014-01-30


♠ First Cook ♠ Second Cook ♠ Third Cook ♠ Line Cook ♠ Grill Cook ♠ Short Order Cook


TWELVE YEARS IN THE RESTAURANT/HOSPITALITY INDUSTRY Prepared meals according to customer specifications, dietary allowances/restrictions Experienced in the operational use and maintenance of all kitchen equipment Controlled and ordered inventory, negotiated arrangements with food distributors Able, willing to assist in any aspect of kitchen duties, including heavy lifting Maintained high standards of cleanliness that meets or exceeds industry standards Able to take initiative, responsibility, perform assist with completion of tasks- minimal supervision



Assisted cooks, in meal preparation Operated standard cooking equipment Retrieved food supplies from storage areas Cleaned kitchen equipment Assisting in all areas as needed


Prepared items required according to instructions Prepared an array of meats, seafood, vegetables for line, and special functions Able to read follow recipes when preparing food Safely able to use all kitchen equipment Maintained clean work stations returning unused food to appropriate storage


Assisted in the preparation of meals i.e. chopping vegetables, making salads and entrees Ensured that food is stored properly i.e. stock rotation Proficiently able to utilize a wide range of kitchen tools and utensils i.e. knives slicers Testing, monitoring the temperature of food at specified intervals to maintain consistency Extensive knowledge of vegetable preparation peeling, cutting, trimming


Prepared incoming menu orders adhering to portion control guide lines Set up and maintained efficient, clean work station at all times i.e. organizing, sanitation, storage Work well under pressure alone or as part of a team


Extensive knowledge/preparation/grilling of all meats i.e. beef, pork chicken, fish Able to prepare meats to customers specifications i.e. well done, rare Plating with emphasis on presentation Carve, portion small and large cuts of meat Able to manage a small/large team of prep/line cooksSHORT ORDER COOK

Able to prepare multiple orders simultaneously quickly, efficiently and in an organized manner Acknowledged special requests substituting efficiently and effectively Prepping food, maintaining/cleaning work station at all times