Resume example

Cook resume example

Chefs hiring a cook want to know which stations you can run, how busy your kitchens were, and whether you work clean. Give covers per service, the cuisine and menu size, and results on food cost, wastage or sanitation audits. Mention the brigade size and who you reported to.

Use this example — free Opens in the editor with the Atlas template. Change anything.

A cook summary you can adapt

Line cook with 5 years of experience in a hotel banquet kitchen and a busy Filipino-Spanish restaurant. Runs the grill and sauté stations for up to 220 covers a night and keeps to food safety and portion standards.

Two or three sentences: who you are, how long you have done it, and the strongest proof. Replace the details with your own.

Bullet points that work

Line Cook – Hot Kitchen

Run the grill and sauté stations in a 120-seat restaurant, cooking for 180 to 220 covers on weekend dinner service.
Prepare daily mise en place for 24 menu items and keep ticket times under 15 minutes for main courses.
Follow portion and FIFO standards that helped bring kitchen food cost down from 36% to 33% in one year.
Train and supervise 3 commis on knife work, station setup and sanitation checklists.

Commis

Prepared vegetables, stocks and sauces for the banquet kitchen, supporting events of up to 500 guests.
Rotated through the cold kitchen, breakfast buffet and butchery sections over 2 years in a brigade of 18.
Helped the kitchen pass 5 hygiene and sanitation audits with no major findings.

Each one says what was done and gives a number. Use your real figures; an honest small number beats a vague claim.

Skills to list on a cook resume

Cooking

Grill and sautéStocks and saucesButchery basicsBanquet productionFilipino and Spanish cuisinePlating

Kitchen

Mise en placeFIFO and stock rotationPortion controlFood safety and HACCP basicsInventory and requisition

Only list what you can talk about in an interview, and use the same words as the job post so screening software finds them.

Tips for your cook resume

Name the stations you can run alone, such as grill, sauté, fry, pantry or pastry.
Give the size of the operation: seats, covers per service, banquet guest counts and brigade size.
Include results on food cost, wastage or audit scores if you had a hand in them.
Applying to cruise ships or abroad? Add Cookery NC II, hotel experience and your English level.

Common questions

What is the difference between a commis and a line cook?+

A commis is a junior cook who prepares ingredients and assists a station. A line cook, or chef de partie in hotels, runs a station during service. Use the title your employer gave you.

Is Cookery NC II required to work as a cook?+

Local restaurants usually hire on experience and a kitchen trial. Cookery NC II is often asked for by hotels, cruise lines and employers abroad, so it is worth listing if you have it.

How do I write a cook resume with no restaurant experience?+

List your culinary training, practicum or OJT hours and the kitchens where you did them, and any catering or canteen work. Say which stations you assisted and how many meals were served.