Cook career objective and career summary

Cook career objective and career summary

Career Objective:

Aim to attract potential customers with my expert hand in the art of cooking, making a huge turnover for the organization and creating a place in the hospitality sector.

Career Summary:

- 5 years working experience in XYZ chain of restaurants.
- Ability to cook vegetarian and non-vegetarian dishes from continental, mexican, italian, french and indian menu card.
- Good experience of mixing the contents with precision for various mocktails.
- Ability to maintain a good customer satisfaction index for the reputation of the organization.
- Efficient in working under pressure with a huge number of customers turning in all of the sudden without compromising on the quality of food.
- Keen attention towards maintaining hygiene while cooking.
- Ensure the quality check of the food prior to every delivery to the customer.
- Ability to handle the kitchen duties alone to serve 10 people within an hour.
- Experience in controlling stock rotation and interacting with the suppliers for the day-to-day requirements. Monitoring the refrigerated and the deep freeze food articles for their quality.
- Ability to handle the supervisory role along with assisting in the kitchen.
- Apt at continuous checking on the staff for their quality of service, punctuality and discipline.
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  • Cook career objective and career summary -Viraj Desai (06/10/14)

    Looking to secure the role of a Cook in BNM Hotels Ltd. Extraordinary know-how of various cuisines as well as of the world as well as innovative approach to cooking


    • A Bachelor’s in Hotel Management from IHM Aurangabad with over 3 years of experience as an Assistant Cook in nbm Hotels Ltd.
    • Responsible for preparing a variety of nutritious meals as well as refreshments
    • Ensuring appropriate levels of hygiene are cleanliness are maintained in kitchen
    • Constantly checking quality of food being served to customers
    • Keen eye for details, meticulous with an ability to work under pressure for long hours
    • Managed kitchen staff and other assistants to delegate daily duties as well as monitored performance
    • Discussed various ideas with Head Cook on improving food quality and innovating on dishes and gave the same suggestions to the hotel management in the weekly review meetings.
    • Listed as the best “Budding Cook” by the Connoisseur India magazine for introducing 10 innovative dishes in less than 1 year.