Cook Resume examples & templates

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Copyable Cook Resume examples

The culinary profession traces back to Ancient Rome, where the first recognized professional cooks (called "coquus") prepared elaborate feasts for nobility. Since those early days, cooking has evolved from a service role into a respected craft and artistic pursuit. Today's professional cooks blend time-honored techniques with modern innovations, making this one of the most dynamic fields for creative professionals. The industry has seen dramatic shifts since 2020, with 61% of restaurants adopting new menu items specifically designed for takeout and delivery sustainability — a change that's reshaped kitchen operations and the skills cooks need.

While formal culinary education remains valuable, there's been a fascinating return to apprenticeship models, with many top restaurants now prioritizing hands-on experience over credentials alone. This craft-focused approach has opened doors for passionate cooks from diverse backgrounds. As plant-based cooking, food waste reduction, and global fusion techniques continue reshaping restaurant kitchens, culinary professionals who balance technical precision with adaptability will find themselves at the forefront of an industry that's simultaneously ancient and brand new.

Junior Cook Resume Example

JAKE MARTINEZ

Boston, MA | (617) 555-0182 | jake.martinez@email.com | linkedin.com/in/jakemartinez

Culinary professional with 1+ years of kitchen experience and formal training in food preparation. Quick learner with strong multitasking abilities who thrives in fast-paced environments. Known for maintaining quality standards while keeping up with high-volume service. Seeking to grow my skills in a professional kitchen where I can continue to develop my culinary techniques.

EXPERIENCE

Line Cook – Harborview Restaurant, Boston, MA

March 2023 – Present

  • Prepare and plate 75+ dishes per shift according to menu specifications with consistent quality
  • Coordinate with 3 other line cooks during service to ensure timely delivery of orders
  • Maintain fresh ingredient stock and assist with inventory management twice weekly
  • Follow proper food handling protocols, helping restaurant maintain 97% health inspection rating

Prep Cook – Taste of Italy, Cambridge, MA

August 2022 – February 2023

  • Prepped ingredients for lunch and dinner service, including chopping vegetables, portioning proteins, and preparing sauces
  • Assisted head chef with daily specials preparation and presentation
  • Maintained clean workstations throughout 8-hour shifts in accordance with health department standards
  • Learned basic Italian cooking techniques and flavor profiles while working alongside experienced chef

Kitchen Assistant (Part-time) – Campus Dining Hall, Boston Culinary Institute

January 2022 – May 2022

  • Supported food service operations serving approximately 350 students daily
  • Prepared simple dishes and assisted with plating during peak meal times
  • Maintained cleanliness of prep areas, utensils, and equipment

EDUCATION

Certificate in Culinary Arts – Boston Culinary Institute

Graduated: June 2022

  • Coursework included: Knife Skills, Food Safety & Sanitation, Basic Cooking Techniques, Kitchen Management
  • Completed 120 hours of hands-on kitchen training

High School Diploma – Brighton High School, Boston, MA

Graduated: June 2021

CERTIFICATIONS

  • ServSafe Food Handler Certification (expires 2025)
  • First Aid/CPR Certified (expires 2024)

SKILLS

  • Food preparation & plating
  • Kitchen equipment operation
  • Recipe following & scaling
  • Basic sauce preparation
  • Knife skills & vegetable cuts
  • Inventory management
  • Food safety & sanitation
  • Time management
  • Team collaboration
  • Basic Spanish kitchen terminology

Mid-level Cook Resume Example

Marcus Ramos

Portland, OR | (503) 555-9274 | mramos.chef@email.com | linkedin.com/in/marcusramos

Culinary professional with 5+ years of kitchen experience across casual dining and upscale establishments. Known for efficiency in high-volume environments while maintaining exceptional food quality and presentation. Skilled in menu development and kitchen operations with a focus on seasonal ingredients. Looking to bring my strong culinary foundation and team leadership skills to a sous chef role.

EXPERIENCE

Lead Line Cook – Harborview Grill, Portland, OR | June 2021 – Present

  • Manage hot line operations during peak service periods, coordinating 4 line cooks to execute 150+ covers per night
  • Developed 7 seasonal menu items that increased dinner sales by 12% during summer 2022
  • Train new kitchen staff on station procedures, food safety protocols, and plating standards
  • Reduced food waste by 17% through implementation of cross-utilization techniques and improved inventory rotation
  • Step in as sous chef during management absences, handling ordering, scheduling, and kitchen leadership

Line Cook – Harborview Grill, Portland, OR | August 2019 – June 2021

  • Executed dishes across multiple stations (grill, sauté, fry) in fast-paced upscale casual restaurant
  • Maintained consistent quality while handling 60+ tickets during weekend rushes
  • Assisted with weekly inventory counts and placed orders for protein and produce items
  • Created staff meal 2x weekly, utilizing product effectively to minimize waste

Prep Cook – The Rustic Spoon, Salem, OR | March 2018 – July 2019

  • Prepared ingredients for service including vegetable prep, portioning proteins, and batch cooking sauces
  • Maintained organized and sanitized work stations in compliance with health department standards
  • Assisted line cooks during peak service periods after completing prep duties
  • Promoted to weekend breakfast line cook after 9 months based on performance and reliability

EDUCATION & CERTIFICATIONS

Culinary Arts Certificate – Portland Community College, 2018

ServSafe Food Handler Certification – Current

ServSafe Alcohol Certification – Current

First Aid & CPR Certified – Renewed January 2023

SKILLS

  • Hot line management (grill, sauté, fry)
  • Menu development & costing
  • Kitchen organization & workflow
  • Food safety & sanitation
  • Knife skills & butchery
  • Inventory management
  • Staff training
  • Recipe standardization
  • Basic pastry production
  • Kitchen Spanish

Senior / Experienced Cook Resume Example

Marcus Hernandez

Chicago, IL | (312) 555-8142 | m.hernandez@emaildomain.com | linkedin.com/in/marcushernandez

Professional Summary

Innovative Executive Chef with 12+ years of progressive culinary experience specializing in farm-to-table cuisine and menu development. Known for creating seasonal menus that increased restaurant traffic by 26% at Bluewater Bistro while reducing food costs by 13%. Skilled team leader who trained 45+ kitchen staff members across multiple restaurants, implementing efficient kitchen workflows that improved service times by 4.7 minutes per table.

Experience

Executive Chef | Bluewater Bistro | Chicago, IL | January 2019 – Present

  • Lead kitchen operations for upscale 175-seat restaurant generating $3.8M in annual revenue, managing team of 17 kitchen staff
  • Revamped farm-to-table menu focused on locally-sourced ingredients, resulting in 26% increase in dinner service covers and featured write-up in Chicago Tribune’s dining section
  • Reduced food waste by 31% through implementing inventory tracking system and staff training program
  • Established relationships with 8 local farms to create seasonal menu items, cutting ingredient costs by 13% while improving food quality
  • Mentored 5 line cooks who were promoted to sous chef positions, 3 of whom now run their own kitchens

Sous Chef | Harvest Table | Chicago, IL | March 2016 – December 2018

  • Assisted Executive Chef in daily operations of high-volume restaurant serving 350+ covers on weekend nights
  • Created weekly specials menu that increased Thursday night revenue by 22% during traditionally slow period
  • Managed and trained staff of 9 line cooks, reducing kitchen turnover by 47% through improved scheduling and mentorship
  • Implemented new prep procedures that cut morning setup time from 3.5 hours to 2 hours while maintaining quality standards

Line Cook | The Copper Pot | Evanston, IL | August 2013 – February 2016

  • Mastered all kitchen stations (sauté, grill, pantry, pastry) in fast-paced environment with 220+ covers nightly
  • Promoted from garde manger to lead line cook within 11 months based on performance and leadership
  • Assisted in recipe development for seasonal menu changes, contributing 7 dishes that became regular menu items
  • Participated in 3 local food festivals representing restaurant, increasing social media followers by 28%

Education & Certifications

Associate of Applied Science, Culinary Arts | Kendall College | Chicago, IL | 2013

ServSafe Food Protection Manager Certification | National Restaurant Association | Current

Certified Executive Chef (CEC) | American Culinary Federation | 2020

Advanced Wine Certification | Court of Master Sommeliers | 2018

Skills

  • Menu Development & Costing
  • Staff Training & Development
  • Inventory Management
  • Food Safety Compliance
  • Butchery & Charcuterie
  • Pastry & Dessert Preparation
  • Wine Pairing & Beverage Programs
  • Kitchen Workflow Optimization
  • Vendor Relationship Management
  • POS Systems (Toast, Lightspeed)

Professional Memberships

American Culinary Federation, Chicago Culinary Guild, Slow Food Chicago

How to Write a Cook Resume

Introduction

A well-crafted resume is your ticket into any professional kitchen. As a cook, you're competing in one of the most hands-on industries out there, where your skills and experience need to sizzle on paper before you get the chance to prove yourself on the line. I've reviewed thousands of culinary resumes over my career, and the difference between those that get interviews and those that don't often comes down to a few key ingredients.

Resume Structure and Format

Keep your resume clean and organized—just like your workstation should be! Aim for a single page if you're newer to the industry, or up to two pages for veterans with 10+ years of experience.

  • Use a simple, readable font (Arial, Calibri, or Times New Roman in 10-12pt)
  • Include clear section headings with consistent formatting
  • Use bullet points rather than paragraphs for work experience
  • Leave reasonable white space—a cluttered resume is as unappealing as a messy plate
  • Save as a PDF to preserve formatting (unless specifically asked for a .doc)

Profile/Summary Section

Your summary is like the amuse-bouche of your resume—a small taste of what's to come. In 3-4 sentences, highlight your culinary specialty, years of experience, and what makes you stand out.

Example: "Detail-oriented Line Cook with 4+ years specializing in fast-paced Italian cuisine. Proficient in multiple stations including sauté, grill, and garde manger. Known for consistent plate presentation and ability to handle 175+ covers during peak service while maintaining quality standards."

Customize your summary for each application! If applying to a French bistro, emphasize your French cuisine experience. For a hotel kitchen, highlight volume cooking and versatility.

Professional Experience

This is the main course of your resume. List your positions in reverse chronological order, including:

  • Job title, restaurant name, location, and dates (month/year)
  • 5-7 bullet points per position (fewer for older roles)
  • Action verbs at the beginning of each bullet (Prepared, Created, Managed)
  • Specific achievements with numbers (Prepped ingredients for 237 covers daily, Reduced food waste by 17%)
  • Special responsibilities like training new staff or inventory management

Education and Certifications

Even if you learned on the job, this section matters. Include:

  • Culinary degrees or diplomas (school name, graduation date)
  • Relevant certifications (ServSafe, Food Handler's Card)
  • Specialized training courses (butchery, pastry, etc.)
  • High school diploma (if you're early in your career)

Keywords and ATS Tips

Many restaurants and hotels use Applicant Tracking Systems to filter resumes before a human sees them. To pass through these digital gatekeepers:

  • Include keywords from the job posting (knife skills, line cooking, inventory)
  • List specific equipment you can operate (Rational ovens, Robot Coupe)
  • Mention cuisine types you're experienced with (French, farm-to-table, banquet)
  • Avoid graphics, text boxes, or headers/footers that ATS systems can't read

Industry-specific Terms

Drop these terms naturally throughout your resume (where truthful):

  • Cooking methods: sous vide, braising, confit, smoking
  • Kitchen positions: garde manger, saucier, pastry assistant
  • Skills: menu development, recipe standardization, plate presentation
  • Software: Toast POS, ChefTec, HotSchedules

Common Mistakes

These errors can send your resume straight to the trash:

  • Typos or grammar mistakes (nothing says "I don't pay attention to detail" quite like a misspelled "cuisine")
  • Vague descriptions ("Cooked food" vs. "Prepared 42 menu items across 4 stations")
  • Lying about skills (kitchens are small communities—word gets around!)
  • Including irrelevant hobbies (your stamp collection won't help you during dinner rush)

Before/After Example

Before: "Responsible for cooking at Joe's Restaurant."

After: "Executed 75+ daily covers as lead line cook at Joe's Restaurant, specializing in seafood dishes while training 3 junior cooks on station rotation and maintaining 98% quality check scores."

Remember: your resume needs to work as hard as you do during a Saturday night service. Keep it clean, precise, and focused on results—just like the plates you send out.

Soft skills for your Cook resume

  • Kitchen coordination – comfortable directing line cooks during rush periods while maintaining clear communication with front-of-house staff
  • Stress management under pressure – able to juggle multiple orders while maintaining quality standards (even during that Mother’s Day brunch when the dishwasher quit)
  • Team mentorship – enjoy showing newer kitchen staff proper techniques without micromanaging their work
  • Conflict resolution – skilled at defusing tensions between kitchen personalities before they affect service
  • Adaptability – quick to adjust to menu changes, equipment failures, or unexpected ingredient substitutions
  • Time awareness – instinctive sense of cooking times across multiple dishes without relying on timers

Hard skills for your Cook resume

  • Culinary knife techniques (julienne, brunoise, chiffonade)
  • Inventory management using ChefTec software
  • Temperature control for various proteins (145°F for fish, 165°F for poultry)
  • Sauce preparation (mother sauces and derivatives)
  • Food cost calculation and portion control
  • ServSafe Food Handler certification
  • Sous vide cooking methods
  • Recipe scaling and standardization
  • High-volume kitchen experience (200+ covers)