Kitchen Assistant Resume Guide

Reliable kitchen assistant with more than three years of experience in busy restaurants. Trained in all aspects of food preparation, including knife skills, cooking techniques, and portion control. Seeking to leverage my organizational skills and knowledge of food safety to help ABC restaurant run smoothly and efficiently.

Talented kitchen assistant with 6+ years of experience in food preparation and cooking. Seeking to leverage culinary skills to grow with the XYZ restaurant chain. At ABC, increased efficiency by 20% through process improvements and menu development ideas. Recognized as “Employee of the Month” 3 times for outstanding customer service and teamwork.

Determined and hardworking kitchen assistant with 2+ years of experience in a professional cooking environment. Reliable and adaptable, able to work well under pressure and maintain a high standard of cleanliness and safety at all times. Seeking a challenging role as a kitchen assistant at ABC restaurant where I can continue to develop my skillset and grow within the company.

Detail-oriented Kitchen Assistant with 3 years of experience in a professional kitchen environment. Seeking to leverage background in food preparation, sanitation, and customer service to grow with the XYZ team. At ABC, responsible for preparing food according to recipes while adhering to all safety and health regulations. Maintained cleanliness throughout the kitchen and ensured that all equipment was properly sanitized.

Driven kitchen assistant with 4+ years of experience in busy restaurants. Seeking to leverage organizational and multitasking skills to support the head chef at ABC restaurant. At XYZ, managed inventory and waste while prepping food for 200 customers per shift. Maintained cleanliness standards that exceeded state health department guidelines.

Hard-working kitchen assistant with three years of experience in a fast-paced restaurant environment. Seeking to leverage my organizational and culinary skills to help XYZ Restaurant Group grow. At ABC, increased efficiency by 15% through better organization of the kitchen staff. Recognized as “Employee of the Month” for outstanding customer service and team leadership.

Skilled kitchen assistant with 3+ years of experience in a professional kitchen environment. Seeking to leverage culinary training and knife skills to become the next line cook at ABC Restaurant. In previous roles, increased efficiency by 15% via process improvements and implemented new menu items that generated $2,000 in additional revenue per month.

Passionate kitchen assistant with 3+ years of experience in food preparation and cooking. Efficiently managed the operations of a busy kitchen at XYZ restaurant, while consistently providing quality dishes to customers. Seeking to leverage my skills and knowledge to contribute to the success of your team at ABC.

Proficient kitchen assistant with more than 3 years of experience in food preparation and cooking. Seeking to leverage abilities to become the next ABC head chef. In previous roles, increased efficiency by 30% through process improvements and menu changes. Also, successfully completed culinary arts certification from XYZ University.

• Prepared meals for up to 100 customers per shift, following recipes and instructions from head chef.
• Expedited food orders during busy periods, working quickly and efficiently to ensure that all customers received their meals in a timely manner.
• Diligently washed dishes, pots and pans after each meal service, keeping the kitchen clean and organized at all times.
• Cut vegetables and fruits for use in salads, side dishes and desserts; also responsible for cleaning and chopping meats as needed.
• Spearheaded the implementation of a new dishwashing system that reduced water usage by 30%.

• Consistently prepped and organized ingredients for the chef de cuisine, resulting in a more efficient workflow and fewer wasted ingredients.
• Demonstrated excellent knife skills when chopping vegetables, meats and fruits; reduced prep time by 15 minutes per dish on average.
• Presented plated dishes to the head waiter/waitress for approval before serving to customers; ensured that all orders were served promptly and according to customer specifications.
• Followed strict food safety guidelines at all times when handling raw ingredients, preparing cooked dishes and cleaning kitchen utensils; lowered the incidence of food contamination by 20%.
• Maintained a clean and organized workstation throughout each shift, including sweeping floors, wiping down counters and washing pots & pans; minimized health & safety risks in the kitchen area.

• Utilized a knife, peeler and other kitchen utensils to prep vegetables for soup, salad and entrée dishes; completed all assigned prep work within 2 hours.
• Mentored new kitchen staff on food safety procedures and proper handling of kitchen equipment; led by example to ensure that the kitchen was always clean and organized.
• Structured the nightly cleaning schedule for the kitchen staff and ensured that all areas were cleaned thoroughly before closing; lowered number of health code violations by 25%.
• Actively participated in monthly inventory checks, ordering supplies as needed and keeping track of perishable items to minimize food waste; saved the restaurant an average of $200 a month in food costs.
• Demonstrated excellent customer service skills when interacting with diners, taking orders accurately and efficiently relaying them to the chef; increased table turnover rate by 10%.

• Assessed kitchen stock and placed orders for new supplies on a weekly basis, keeping the kitchen well-stocked at all times.
• Competently prepared meals according to set recipes, ensuring that all dishes were cooked to perfection.
• Reduced food wastage by 20% through careful portion control and efficient use of ingredients.
• Reorganized the kitchen storage area to create a more efficient workflow; this reduced preparation time for meals by 15 minutes on average.
• Participated in monthly team meetings to discuss menu planning and other relevant issues; provided valuable input that was instrumental in improving overall service quality.

• Effectively managed the kitchen, ensuring that all food was prepared on time and to the correct specifications.
• Compiled a menu of 50+ dishes, including starters, main courses and desserts; updated the menu regularly in line with customer feedback and seasonal produce availability.
• Garnished plates with edible flowers, herbs and other decorations as per chef’s instructions; plated up food for 100+ customers every day.
• Represented the restaurant at industry events and trade shows; won 3 awards for ‘Best Presentation’ over 2 years.
• Cooked meals for VIP guests and dignitaries on request; catered for special occasions such as weddings & anniversaries upon request.

• Washed dishes, pots and pans by hand using dish soap and a scrub brush, cleaned the kitchen counters, mopped the floor and took out the trash every night; improved sanitation scores by 5%.
• Resourcefully utilized leftovers to create new dishes, reduced food waste by 15% and saved $50 per week on groceries.
• Developed excellent knife skills while chopping vegetables for soup, dicing fruit for salad and slicing meat for sandwiches; completed all tasks 30 minutes faster than average.
• Optimized workflows by prepping ingredients ahead of time, setting up cook stations before each shift and stocking the pantry with commonly used items; decreased meal prep time by 20%.
• Trained 2 new kitchen assistants on proper safety procedures, food handling techniques and basic cooking methods; received positive feedback from management regarding their progress.

• Stocked kitchen shelves and cupboards with all necessary ingredients, utensils and equipment.
• Served customers in a prompt and courteous manner, ensuring that all orders were accurate and delivered on time.
• Thoroughly cleaned the kitchen after each shift, adhering to all health and safety guidelines; lowered incidents of food contamination by 20%.
• Portioned out servings of food according to customer request; ensured that all portions were generous and consistent with company standards.
• Peeled vegetables & fruits, cut meat & fish, prepared sauces & dressings as per chef’s instructions; assisted in preparing meals for up to 100 customers per day during busy periods.

• Achieved a 97% customer satisfaction rating for the restaurant, according to post-meal surveys.
• Coordinated with front-of-house staff and chefs to ensure smooth service during peak hours; managed opening/closing shifts on a regular basis.
• Facilitated food preparation by stocking kitchen supplies and prepping ingredients; cut down meal prep time by 15 minutes on average.
• Substantially decreased food waste and spoilage incidents by properly storing leftovers and monitoring expiration dates of perishable items.

High School Diploma
Educational Institution XYZ
Nov 2011

ServSafe Food Handler
National Restaurant Association
May 2017