Prep Cook Resume Examples

The Bureau of Labor Statistics projects a slight 1% decline in the number of available positions for food preparation workers, including prep cooks, between 2019 and 2029. However, high-volume restaurants will still seek out skilled workers to help improve efficiency in the kitchen. Other jobs in the industry, such as junior and senior chefs, will see a growth of approximately 10%, which is much faster than other U.S. occupations.

Obtaining a job in the food and beverage industry is always a competitive process, especially in high-volume restaurants located in major cities. To increase your chance of being chosen for an interview, you need to create an engaging resume that’s attractive to restaurant owners and executive chefs. Below, you’ll find resume examples to help you accomplish this, whether it’s your first restaurant job or you’re an industry veteran. In this guide, you’ll also learn ways to customize your resume to match a specific job description.

Downloadable Resume Examples

No Experience

Example #1 No Experience

2-3 years

Example #2 2-3 Years

5-10 Years

Example #3 5-10 Years

10+ Years

Example #4 10+ Years

Prep Cook Resume Examples

Years of Experience
  • No experience 0
  • 2-3 Years 2-3
  • 5-10 Years 5-10
  • 10+ Years 10+

Angela Shepherd
(901) 234-5678
[email protected]email.com
567 My Street, Miami, FL 45678

Profile

Enthusiastic and hardworking chef apprentice with excellent knowledge of culinary terminology and the ability to thrive in high-pressure environments. Capable of following complex preparation instructions and dedicated to maintaining high standards for every dish. Outstanding attention to detail and thorough understanding of food hygiene practices in commercial kitchens. Proven ability to work as part of a team to achieve challenging targets.

Key Skills

  • Strong teamwork skills
  • Clear communicator
  • Organized and self-motivated
  • Good time management
  • Excellent knife skills
  • Able to work quickly to tight timeframes
  • Driven work ethic

Education

High School Diploma
SUNCOAST COMMUNITY ACADEMY Miami, FL, June 2020

Electives completed:

  • Culinary Arts
  • Chemistry of Food
  • Home Economics
  • Nutrition

Professional Experience

Server, Bonefish Grill, Miami, FL
June 2020 – Present

  • Serve approximately 50 diners per night
  • Maintain a detailed knowledge of current menus and communicate information to customers
  • Advise customers on potential allergens and dietary suitability of numerous dishes
  • Work collaboratively with other servers and kitchen team to ensure prompt and efficient service
  • Ensure a clean, appealing, and safe dining environment for guests
  • Provide a friendly and warm welcome to customers and take accurate orders

Barista, Starbucks Coffee Company, Miami, FL
April 2019 – June 2020

  • Prepared coffee orders to precise company specifications
  • Followed food hygiene practices and maintained a clean, tidy preparation area
  • Handled cash and card transactions using the point-of-sale system
  • Participated in stock-taking and kept an accurate inventory

Certifications

  • Chef Apprentice Certificate, Miami Dade College, 2021

Andrew Lacey
(765) 432-1098
[email protected]
678 First Road, Minneapolis, MN 09876

Profile

Skilled and hardworking prep cook with 1+ years of experience providing high-quality food preparation services in a fast-paced commercial kitchen. Adept at using precise trimming and chopping techniques to minimize food waste. Committed team player with strong communication skills and the ability to multitask and remain calm under pressure. Excellent knowledge of seafood dishes and cooking methods with specialist training in fish preparation.

Key Skills

  • Fish filleting and boning
  • Vegetable chopping and trimming
  • Efficient and able to work to challenging timescales
  • Detailed understanding of food hygiene procedures
  • Equipment maintenance and troubleshooting
  • Team player
  • Punctual and reliable

Education

High School Diploma
SOUTH HIGH SCHOOL Minneapolis, MN, June 2018

Electives completed:

  • Culinary Arts
  • Nutrition
  • Home Economics

Culinary Arts Diploma
SAINT PAUL COLLEGE Saint Paul, MN, September 2018 – June 2019

Professional Experience

Prep Cook, Red Lobster Hospitality, Minneapolis, MN
July 2019 – Present

  • Prep meals for over 250 diners per night
  • Descale, skin, and fillet numerous types of fish and cut into portions according to recipe specifications
  • Clean and prepare shellfish while observing food safety guidelines
  • Efficiently dice, trim, and julienne vegetables taking care to minimize waste
  • Label and package ingredients and store them in the correct areas, checking dates regularly and disposing of out-of-date items
  • Maintain high standards of cleanliness and take precautions to avoid cross-contamination of food items
  • Check and maintain kitchen utensils and equipment and perform basic troubleshooting

Certifications

  • ServSafe Food Handler Certification, 2020
  • First Aid and CPR, 2019
  • Minnesota Seafood HACCP Safety Training, 2019

Eloise Smith
(876) 543-2109
[email protected]
456 First Street, Baltimore, MD 89012

Profile

Seasoned prep cook with 7+ years’ experience working in high-pressure restaurant kitchens. Flexible working style with the ability to maintain consistently high standards during extended shifts. Experienced in mentoring new team members to improve their knife and preparation skills and provide menu orientation. Detailed knowledge of cooking techniques for bread and pastry items.

Professional Experience

Prep Cook, Au Bon Pain, Baltimore, MD
May 2017 – Present

  • Help prepare approximately 130 plates per night
  • Liaise with the chef team to plan how much of each ingredient to prepare per service and ensure adequate stock
  • Prepare and chop ingredients under strict time constraints without sacrificing consistency
  • Closely follow precise recipe specifications and ensure that all dishes are fresh and appealing
  • Oversee two assistants at the bakery workstation preparing bread dough and pastry products
  • Perform routine sanitization of kitchen surfaces and utensils and maintain equipment

Prep Cook, Nando’s Peri-Peri, Baltimore, MD
February 2014 – May 2017

  • Maintained a detailed understanding of menu specifications and ensured familiarity with new additions
  • Provided on-the-job training to new team members to increase their practical skills and culinary knowledge
  • Correctly stored and labeled ingredients and performed regular inventory checks
  • Used efficient chopping and trimming methods to reduce waste

Education

High School Diploma
WESTERN HIGH SCHOOL Baltimore, MD, June 2013

Culinary Arts Diploma
COMMUNITY COLLEGE OF BALTIMORE COUNTY Baltimore, MD, June 2013 – February 2014

Key Skills

  • Clear written and oral communicator
  • Advanced knife skills, including deboning and filleting chicken
  • Able to work quickly and accurately under pressure
  • Excellent teamwork

Certifications

  • ServSafe Food Handler Certification, 2014

Natasha Powell
(654) 321-0987
[email protected]
678 Address Road, Miami, FL 34567

Profile

Diligent prep cook with 12+ years’ experience supporting chefs in large commercial kitchens. Fast and accurate knife skills and ability to follow detailed recipe specifications to the letter to ensure consistency. Adept at working calmly under intense time pressure and prioritizing tasks according to urgency. Keeps a clean and tidy preparation area. Excellent working knowledge of food hygiene practices and legislation.

Professional Experience

Prep Cook, Chica, Miami, FL
February 2015 – Present

  • Efficiently prepare and chop produce with 100% consistency for 150-seat Latin American restaurant
  • Perform checks and maintenance on kitchen equipment and carry out troubleshooting tasks when necessary
  • Oversee eight less experienced prep cooks to ensure quality and provide training and guidance in basic food preparation techniques
  • Clean food preparation areas and regularly inspect for potential health and safety hazards

Prep Cook, Bartaco, Miami, FL
September 2008 – February 2015

  • Communicated clearly with chefs and other prep cooks to coordinate dish preparation
  • Prepared stocks and filleted and deboned fish
  • Maintained a detailed knowledge of a fast-changing menu featuring over 30 dishes
  • Monitored inventory and restocked ingredients at workstations regularly to ensure constant availability for the chef team

Education

High School Diploma
MIAMI SENIOR HIGH SCHOOL Miami, Florida, June 2008

Key Skills

  • Clear communicator in English and Spanish
  • Able to work standing up for long shifts
  • Excellent multitasker
  • Precise knife skills
  • Skilled at deboning poultry and trimming meat to reduce waste
  • Stock organization

Certifications

  • Level 1 Certificate in Food Hygiene Awareness, 2020

Common Key Skills and Action Verbs for Prep Cook Resumes

Restaurant owners and executive chefs look for relevant skills and action verbs on resumes to determine which applicants are best suited for the job. You can utilize actionable vocabulary to highlight your expertise and help you stand out among other prospective candidates. Some restaurants use applicant tracking systems (ATS) to scan resumes for keywords and phrases relevant to the available position. Try to include these targeted words and phrases in your resume to increase your chance of being hired.

Key Skills & Proficiencies
Adaptability Basic cooking
Collaboration Communication skills
Endurance Detail-oriented
Manual dexterity Multitasking
Operation of common kitchen equipment Organizational skills
Patience Problem-solving
Professional Self-motivated
Team player Time management
Action Verbs
Assist Chop
Collaborate Listen
Maintain Measure
Monitor Operate
Organize Oversee
Plan Prepare
Season Stock
Store Support
Train Resolve

Tips for Writing a Better Prep Cook Resume

Quantify your kitchen and restaurant experience

Every restaurant is different, and experience prerequisites can vary significantly between establishments. If you’re applying for a job in a high-volume or highly rated restaurant, it’s important to showcase your experience in these environments. Quantify your prep cook experience by highlighting the volume and type of preparation you’ve done in previous jobs. By doing this, employers can get a better picture of your ability to deliver results under pressure.

Example #1

Good


Measured, prepared, and seasoned ingredients for more than 600 dishes each night.

Bad


Prepared produce for nightly dinner service.

Example #2

Good


Responsible for batch cooking 250 cuts of lamb and beef sous vide for nightly dinner service.

Bad


Used sous vide method to prepare meat for nightly service.

Highlight your leadership abilities

If you’re interested in advancing in the restaurant industry and have aspirations of becoming a line cook or sous chef, it’s important to showcase your leadership abilities. Every restaurant is looking for leaders to help manage inventory and guide other cooks in the kitchen. You can highlight this information when you describe on-the-job responsibilities.

Example #1

Good


Managed a team of four prep cooks responsible for chopping, seasoning, and storing dry ingredients for kitchen staff.

Bad


Worked with other prep cooks to organize produce.

Example #2

Good


Liaised with the restaurant sous chef to determine required ingredients and assigned tasks to a team of three prep cooks.

Bad


Discuss with sous chef what ingredients need to be prepped.

How to Align Your Resume With the Job Description

Many restaurant managers review a large pool of applicants to find the right candidate. To make sure your resume stands out, include skills and work experience that match the information outlined in the job description. Most employers clearly state the responsibilities and qualifications required for the job, and this information is usually toward the beginning of the job description. Try to show how you will accomplish the specific tasks mentioned by highlighting the relevant experience you’ve had in the past as a prep cook or attributes you have that are necessary for the job.

Example Prep Cook Job Description


Trattoria Francesca is a unique small plates dining concept inspired by the regional kitchens of Italy. We’re looking for a self-motivated and team-oriented prep cook to join our vibrant BOH team. You’ll work closely with our chefs, helping them prepare for meal service by washing and cutting produce, organizing ingredients, and cooking basic dishes. Applicants must be in good physical condition and possess a positive mindset and strong communication skills. There are many opportunities for growth within our company, and we are also planning to open a second restaurant location this fall!

Responsibilities:

  • Communicate with managers and kitchen personnel about daily food needs
  • Cut and wash produce daily for meal service
  • Follow all health, sanitary, and nutrition regulations and standard
  • Portion food according to recipes developed by our Executive Chef
  • Prepare meats for sous vide, grilling, frying, and other cooking methods
  • Organize ingredients for easy access and a la minute cooking
  • Monitor stock and keep track of food inventory
  • Complete opening and closing duties

Qualifications:

  • High School diploma or equivalent
  • Flexibility to work nights, weekends, and holidays
  • Knowledge of basic cooking techniques
  • Previous experience as a prep cook preferred
  • Manual dexterity and ability to use various cooking tools, including knives
  • Good physical condition
  • Ability to remain calm under pressure

The job description above suggests that the following skills and experience are required:

  • Self-motivated
  • Team-oriented
  • Organization
  • Good physical condition
  • Positive mindset
  • Basic cooking skills, including grilling, frying, and sous vide
  • Strong communication skills
  • Patience
  • Manual dexterity

To match your resume to the job description, take the key skills and experience prerequisites you’ve identified and incorporate those you have into your resume. Below is an example of how to include these points naturally.

Prep Cook Work Experience Example


Prep Cook, Mecrcato Di Vetro, Los Angeles, CA

January 2017 – Present

  • Received incoming produce orders and organized them appropriately for kitchen personnel
  • Communicated with Head Chef about daily ingredient needs and relayed this information to the prep cook team
  • Performed basic knife skills with manual dexterity
  • Seasoned meat and poultry for sous vide, grilling, and frying
  • Trained 10 new prep cooks to work in our team-oriented kitchen
  • Monitored food inventory and helped reduce food waste by 15%