A D V E R T I S E M E N T
Line cooks man diverse kitchen stations with snappy versatility and expertise. This profession exemplifies the overworked, unglamorous, yet underpaid scenario of the restaurant industry. What’s essentially astounding about line cooks is their unparalleled passion for cooking and food preparation. For one, passion is not a skill that can be taught or mastered in any culinary school. Foodies, cooks, food bloggers, and critiques, as well as restaurateurs would agree for a fact that cooking is more than just an acquired skill – it’s an art. It is not a profession that can be done by just anyone. It takes huge chunks of hard work, precision, and consistency to be a line cook. They work behind the counters; away from the elegance of the dining feast but with exact competency, definition, and flair to provide delectable platters that tickle and satiate every fine palate.
The food and beverage industry has indeed a great demand for competent line cooks especially with its booming economy. Aside from restaurants, line cooks can be hired in hotels, food commissaries, hospitals, schools, and varied government or private establishments. If you are eyeing a line cook position, it would take some organization skills especially with mapping out your resume. No matter how culinary-skilled, experienced, and educated you are, if you do not know how to draft your resume and highlight your expertise, you won’t make the cut.
Here Are Some Savvy Tips on Writing a Line Cook Resume:
- Invest on a glossy premium type of paper. Despite the virtual resumes over the internet, manyemployers still find it impeccable when applicants would hand-carry resumes during interviews. Compose your resume in a specialty paper which will add a professional flair to your portfolio. That extra effort could make or break your chances of landing that dream culinary stint.
- Customize your resume in line with the restaurant employer. Sending your application at a bigwig restaurant chain would have a different format with that of applying in a startup restaurant business. For one, prominent restaurants would require much higher standards of qualifications than the latter. So, what you do essentially is to put your educational background and culinary training certifications on top of the roster of qualifications and then back it up by your comprehensive work experiences.
- Be detailed and comprehensive in listing your skills, qualifications, and work portfolio. Highlight your culinary educational background or training certifications. Indicate the school and covered courses; plus the training hours. Be very descriptive with what you can do and offer the company. Past companies should have a comprehensive list of responsibilities, duration of stay, and performance appraisals, trainings, or promotions if applicable. List your core competencies and specific culinary skills (with descriptions) which should include skills in food safety and sanitation, food preparation and cooking variety of meals such as the main course, entrees, salads, soups, and desserts; kitchen management and food service, nutrition, and culinary math; to name a few. More so, if you have had accomplishment or distinctions from previous employers, culinary organizations, or media, then you should definitely flaunt that on your resume. An “Employee of the Year” award would be a major plus for any employer. Mention other skills you might have such as proficiency in computer operations, QuickBooks, or perhaps bartending skills which will showcase other facets that your employer can utilize in the business or even qualify for promotion.
- Recommendations and employer references will boost your application. References are vital in your resume to further strengthen your reputation and marketability as a professional line cook. You can list feedback from previous employers or ratings; together with their contact numbers and business addresses for confirmation and reference purposes.
A D V E R T I S E M E N T
The competition for each vacant post is quite steep and you need to have that mileage to get ahead of the pack. A great resume would be your main selling point to get that interview. This needs to be properly executed to get you in the shortlist and onto the doors of prominent restaurant businesses. The ability to sell your expertise as line cook indeed starts with an excellent resume – so make it count.