Prep Cook Resume Examples and Templates for 2023

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Jacob Meade

Certified Professional Resume Writer (CPRW, ACRW)

Jacob Meade is a resume writer and editor with nearly a decade of experience. His writing method centers on understanding and then expressing each person’s unique work history and strengths toward their career goal. Jacob has enjoyed working with jobseekers of all ages and career levels, finding that a clear and focused resume can help people from any walk of life. He is an Academy Certified Resume Writer (ACRW) with the Resume Writing Academy, and a Certified Professional Resume Writer (CPRW) with the Professional Association of Resume Writers & Career Coaches.

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Downloadable Resume Examples


Example #1 Entry-level


Example #2 Mid-career


Example #3 Senior-level

Prep Cook Resume Examples

Years of Experience
  • Entry-level Entry-level
  • Mid-career Mid-career
  • Senior-level Senior-level

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


Hardworking Prep Cook with 3+ years’ experience in a fast-paced commercial kitchen. Use precise trimming and chopping techniques to minimize food waste. Collaborate with other kitchen staff to quickly prepare high-quality food orders for customers. Draw on deep knowledge of seafood dishes and cooking methods.

Key Skills

  • Equipment Maintenance & Troubleshooting
  • Fish Filleting & Deboning
  • Food Hygiene Procedures
  • Task Prioritization
  • Team Collaboration
  • Vegetable Chopping & Trimming

Professional Experience

Prep Cook, Red Lobster Hospitality, Minneapolis, MN | July 2019 to Present

  • Help prepare meals for 250+ diners per night
  • Descale, skin, and fillet many types of fish in accordance with recipe
  • Clean and prepare shellfish while strictly following food safety guidelines
  • Quickly dice, trim, and julienne vegetables while taking care to minimize waste
  • Package, label, and store ingredients in the correct areas, checking dates regularly and disposing of any items as needed
  • Uphold high standards of cleanliness, and take precautions to avoid cross-contaminating food items
  • Maintain and troubleshoot kitchen utensils and equipment as needed

Receptionist, LMN Incorporated, Minneapolis, MN | July 2019 to August 2020

  • Consistently praised for strong efficiency and teamwork in a fast-paced environment


Graduate Culinary Arts, Saint Paul College, Saint Paul, MN | 2019

Graduate, South High School, Minneapolis, MN | 2018


  • Culinary Arts
  • Home Economics
  • Nutrition

Professional Development

ServSafe Food Handler Certification | 2020

Minnesota Seafood HACCP Safety Training | 2019

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


Diligent Prep Cook with 9 years’ experience in high-pressure restaurant kitchens. Skilled at maintaining high quality standards during long shifts. Recent experience training new team members on proper knife and food preparation skills. Detailed knowledge of various baking methods. Adapt readily to new work challenges and industry conditions.

Professional Experience

Prep Cook, Au Bon Pain, Baltimore, MD | May 2017 to Present

  • Help prepare ~130 plates per night
  • Liaise with chef team to plan ingredient portions and ensure adequate inventory
  • Prepare and chop ingredients under strict time constraints without sacrificing quality
  • Closely follow recipe to help ensure all dishes are fresh and appealing
  • Oversee 2 assistants at bakery workstation
  • Maintain and sanitize kitchen surfaces, utensils, and equipment

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

  • Built and maintained up-to-date knowledge of restaurant menu
  • Provided on-the-job training to new hires to increase their practical skills and culinary knowledge
  • Accurately labeled, stored, and monitored inventory of ingredients
  • Used efficient chopping and trimming methods to reduce waste


Graduate Culinary Arts, Community College of Baltimore County, Baltimore, MD | 2014

Graduate, Western High School, Baltimore, MD | 2013


ServSafe Food Handler | 2014

Key Skills

  • Chicken Filleting & Deboning
  • Efficiency Improvement
  • Process Streamlining
  • Staff Training & Mentoring
  • Team Collaboration

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


Prep Cook with 14+ years’ experience supporting chefs in large commercial kitchens. Use fast, precise knife skills to follow detailed recipes to the letter. Adept at balancing various tasks in a high-pressure work environment. Strong knowledge of food hygiene practices and regulations. Bilingual: Fluent in English and Spanish.

Professional Experience

Prep Cook, Chica, Miami, FL | February 2015 to Present

[Popular 150-seat Latin American restaurant]

  • Efficiently chop and prepare produce items
  • Maintain and troubleshoot kitchen equipment as needed
  • Oversee and train 8 junior prep cooks on basic food preparation methods and quality standards
  • Clean and regularly inspect work areas for potential health and safety hazards

Prep Cook, Bartaco, Miami, FL | September 2008 to February 2015

  • Coordinated dish preparation with chefs and other prep cooks
  • Prepared stocks and filleted and deboned fish
  • Maintained detailed knowledge of a fast-changing menu with 30+ dishes
  • Monitored and replenished ingredients at chef workstations


Graduate, Miami Senior High School, Miami, FL | 2008

Key Skills

  • Inventory Monitoring
  • Meat Trimming
  • Poultry Deboning
  • Task Prioritization
  • Team Collaboration


Fluency in Spanish


Level 1 Certificate in Food Hygiene Awareness | 2020

Tips for Writing a Better Prep Cook Resume

Use the time-honored “cooking” method

You’ll be encouraged to hear that one of the most influential writing ideas of the past century is actually a cooking metaphor. It comes from English professor Peter Elbow’s seminal 1973 book “Writing Without Teachers.” Elbow argued that in order to write anything well, you have to “cook” your starting information and ideas, i.e., meld them into something cohesive and satisfying. More specifically, he defined this process of information “cooking” as one piece of material being transformed or reoriented by another.

This dynamic interaction is exactly what you should aim for in writing your resume. Here the first “piece of material” is your career background to date. The second is your current job search goal. If you follow the “cooking” method, you’ll transform your career information for the better by reorienting or reorganizing it in terms of your goal. The result? A highly focused, effective resume.

The “cooking” approach may sound tricky and abstract at first. But in practice, it makes writing your resume as logical and intuitive as throwing together your favorite chili. The key is to (a) start with a healthy amount of career information and (b) compare that information methodically against your goals. You’ll find a clear overview of this procedure in our Resume vs. Curriculum Vitae (CV) article – see the subsection “How to write a successful resume.”

Put your work history in the right order

The job descriptions on your resume should be in reverse-chronological order, or newest to oldest. This rule might sound simple enough, but it can confuse you if you started or ended multiple jobs at the same time or if you held a short-term job at the same time as a long-term job that ended later. The solution: first order all your positions newest to oldest by their END date. Then for any positions with the same end date, order them newest to oldest by their START date.


Prep Cook, Red Lobster Hospitality, Minneapolis, MN | July 2019 to Present
Receptionist, LMN Incorporated, Minneapolis, MN | July 2019 to August 2020

Turn non-culinary jobs into an asset

Although you must outline your recent work history on your resume, you don’t have to – nor should you – give more than basic details on any job that doesn’t pertain to your current goals. Keep this tip in mind when drafting your Experience section, so you don’t type out long descriptions of jobs that won’t speak to your target employers.

Often a great resume strategy for unrelated jobs is to focus your description on the transferable “soft skills” you gained there that now complement your overall skillset. For prep cooks, good transferable skills usually include efficiency, diligence, and team collaboration.

Receptionist, LMN Incorporated, Minneapolis, MN | July 2019 to August 2020

  • Consistently praised for strong efficiency and teamwork in a fast-paced environment

Common Key Skills for Prep Cook Resumes

One of the best ways to improve your resume is to add keywords.

That’s because most employers now use an applicant tracking system (ATS), which scans each submitted resume for keywords relevant to the job opening at hand. When the ATS finds a resume with many relevant keywords, it flags the document for the hiring manager.

To make your resume ATS-friendly, add a keyword-rich “Skills” or “Expertise” section. Here are some common keywords for prep cook resumes:

Note: As the list below indicates, you should only use noun phrases in this section. Reserve personal attributes and adjectives (like “highly collaborative” or “strong work ethic”) for your Profile summary. Any time you’re unsure whether a term fits in this section, just plug it into the phrase “I’m skilled in [term].” If the term makes a correct sentence (“I’m skilled in team collaboration”), you can add it. But if it’s nonsense (“I’m skilled in highly collaborative”), leave it out.

Key Skills & Proficiencies
Chicken Filleting & Deboning Creative Problem-Solving
Efficiency Improvement Equipment Maintenance & Troubleshooting
Food Hygiene Procedures Inventory Monitoring
Kitchen Equipment Operation Meat Trimming
New Hire Training Process Streamlining
Task Prioritization Team Collaboration
Time Management Vegetable Chopping & Trimming

Common Action Verbs for Prep Cook Resumes

One of the most frequent resume mistakes is using too few verbs. You may fall into repeating the same generic verb (say, “Manage”) many times. This repetition can distract the hiring manager and fail to show the varied nature of your experience. The following list will help you mix up the verbs on your prep cook resume:

Action Verbs
Arrange Assist
Bake Blanch
Blend Boil
Braise Chop
Clean Collaborate
Combine Core
Cut Debone
Dice Distill
Distribute Dot
Expedite Extract
Fillet Fold
Freeze Grill
Halve Heat
Julienne Lower
Maintain Measure
Mince Mix
Monitor Operate
Organize Oversee
Pare Peel
Place Plan
Prepare Puree
Reduce Reheat
Remove Replenish
Rinse Roast
Sanitize Scoop
Scrub Season
Separate Sift
Slice Sprinkle
Stir Stock
Store Streamline
Support Temper
Train Transfer
Trim Whip

How to Align Your Resume With a Job Posting

For each job in your Experience section, consider adding a description of the restaurant or facility. You can place this description in brackets right next to or below the facility name. It also helps to match formatting. For instance, if you’ve italicized the facility name, italicize the description too. (See resume 3 above for an example of how this can look.)

Facility descriptions let you show any similarity between your past and desired employers. For instance, maybe you’ve worked in the same type of cuisine or for a similar size facility. If you’re applying for a job in a high-volume or highly rated restaurant, use facility descriptions to emphasize any background you have in these environments. By working these details into your descriptions, you can make your resume that much more relevant to the job opening at hand.

More Resume and Cover Letter Resources

The Bureau of Labor Statistics forecasts that jobs for food preparation workers will increase by about two percent between 2021 and 2031.

For more on finding opportunities in this field and related fields, check out the links below: