Breakfast Cook Resume

When writing a Breakfast Cook Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Breakfast Cook Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the Breakfast Cook Resume example:

Marilynn Haley

2781 Mesa Drive

Pioche, NV 89043

(555)-555-5555

[email]

Job Objective Seeking a Breakfast Cook position in a company where my skills and knowledge can be used and enhanced to the fullest.

Highlights of Qualifications:

Highly-experienced in breakfast mealpreparation, cooking and presentation for customers
Profound knowledge of various types of meats, seafood and special diets
Outstanding knowledge of customer service, food portioning and sanitation practices
Familiarity with food safety and food handling techniques
Ability to cook and produce large quantity of food for clients’ groups
Ability to interact with kitchen managers, coworkers and dining room personnel positively

Professional Experience:

Breakfast Cook

Embassy Suites Hotels, Pioche, NV

August 2012 – Present

Responsibilities:

Greeted customers and interacted with them to identifytheir meal requirements.
Cooked and provided breakfast meals and food for special events.
Employed established food handling and food safety techniques to prepare food.
Cleaned, sanitized,and maintained work area,equipments, and supplies.
Liaised with kitchen staff and maintained positive professional relationships with them.
Followed proper food storage procedures and complied with established quality standards.

Breakfast Cook

American Food & Vending Corporation, Pioche, NV

May 2009 – July 2012

Responsibilities:

Measured and utilized all needed food ingredients and supplies to prepare food items.
Prepared, cooked and served breakfast meals to clients in a timely manner.
Produced food according to given recipes and quality standards.
Examined and cleanedkitchen premise, equipments, and food serving area.
Ordered, procured, and stored supplies and food items, as needed.
Handled and resolved complaints made by customers regarding food quality.

Education

Associate Degree in Culinary Arts

Harding University, Searcy, AR