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Cafeteria cook skills for your resume and career

Updated January 8, 2025
2 min read
Below we've compiled a list of the most critical cafeteria cook skills. We ranked the top skills for cafeteria cooks based on the percentage of resumes they appeared on. For example, 21.0% of cafeteria cook resumes contained culinary as a skill. Continue reading to find out what skills a cafeteria cook needs to be successful in the workplace.

15 cafeteria cook skills for your resume and career

1. Culinary

Here's how cafeteria cooks use culinary:
  • Weekend volunteer work entailing participation in coordinating of activities involving seniors Culinary hands on experience with customers and business employees 1.
  • Received award for best culinary salads three times and personal recognition from company president for exceptional creativity and performance.

2. Cleanliness

Here's how cafeteria cooks use cleanliness:
  • Maintained cafeteria cleanliness, stock condiments, Pepsi machine syrup replacement.
  • Conformed to all MN State health code regulations for equipment/facility cleanliness, nutritional/sanitary meal preparation and food, testing.

3. Kitchen Equipment

Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.

Here's how cafeteria cooks use kitchen equipment:
  • Operated kitchen equipment in appropriate and safe manner Prepared meals for 1,500 people daily Assisted in training of Food Service personnel
  • Utilized computer software specific to nutrition analysis, menu planning, scheduled maintenance and repairs for kitchen equipment.

4. Food Service

The food service industry is a vast industry comprising of restaurants, caterers, cafeterias operating in institutions and any other business offering a meal not prepared at home. Foodservice operators require necessary utensils for preparing food for the consumers, foodservice distributors are the people who take care of this need for them.

Here's how cafeteria cooks use food service:
  • Performed function of another position within area of responsibility for the overall coverage of food service.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

5. Food Handling

Here's how cafeteria cooks use food handling:
  • Maintain proper/hygienic food handling techniques and overall sanitation requirements of food service area and the personnel.
  • Followed all kitchen equipment safety guidelines and adhered to Ohio food handling and preparation requirements.

6. Quality Standards

Quality standards are a specific level of standards of products that are set by the companies for the customers that have to be met and maintained throughout the process until the time of delivery. Quality standards are information that includes the customer's requirements, guidelines, and characteristics for the needed final product or service.

Here's how cafeteria cooks use quality standards:
  • Prepare food items in accordance with production requirements and quality standards.
  • Prepared food items in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.

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7. Safety Standards

Here's how cafeteria cooks use safety standards:
  • Maintained sanitation, health, and safety standards in work areas.
  • Maintained high food quality through recipe adherence, accurate production planning, ensuring proper sanitation/safety standards and service production time standards.

8. HACCP

Here's how cafeteria cooks use haccp:
  • Maintain Knowledge of Serv Safe, HACCP guidelines and sanitation procedures.
  • Maintained HACCP sanitation standards, recognized trouble areas and responded accordingly.

9. Food Orders

Here's how cafeteria cooks use food orders:
  • Responsibilities-Monitored special diets of residents-Prepared and served meals to hundreds of residents -Washed dishes, cleaned/sanitized regularly -Stocked large food orders
  • Take in food orders, give correct change, and sometimes be a runner for others.

10. Allergies

Here's how cafeteria cooks use allergies:
  • Verified patient information, new medications and allergies educated patients by providing medication and diet information.
  • Remained constantly vigilant to any customer dietary sensitivities or food allergies.

11. Kitchen Appliances

Here's how cafeteria cooks use kitchen appliances:
  • Prepared meals using industrial kitchen appliances such as oven and mixer-Received perfect attendance award
  • Cleaned and inspected equipment and kitchen appliances to ensure sanitize/maintenance.

12. Healthy Meals

Here's how cafeteria cooks use healthy meals:
  • Assist Chefs cooking tasty, delicious and healthy meals for all diners and also plays a kitchen hand role as well.
  • Prepared healthy meals for fifth and sixth graders at an environmental education center.

13. Convection Ovens

Here's how cafeteria cooks use convection ovens:
  • Operate large convection ovens, large commercial steamer, warming tables and warming cabinets.

14. Fryers

Here's how cafeteria cooks use fryers:
  • Coordinated multiple orders at the same time* Operated flat grill, fryers, stoves and ovens* Assisted head chef with catering orders
  • Master Grill Operator, Fryers, Salads, Flat, Prep, Expedite, Inventory All Opening and Closing Kitchen Procedures

15. La Carte

Here's how cafeteria cooks use la carte:
  • Trained all staff to provide thirty entrees and 75 a la carte dinners per night.
  • Prepared, cooked, and presented food for a la carte, banquet dining, and catered events.
top-skills

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List of cafeteria cook skills to add to your resume

Cafeteria cook skills

The most important skills for a cafeteria cook resume and required skills for a cafeteria cook to have include:

  • Culinary
  • Cleanliness
  • Kitchen Equipment
  • Food Service
  • Food Handling
  • Quality Standards
  • Safety Standards
  • HACCP
  • Food Orders
  • Allergies
  • Kitchen Appliances
  • Healthy Meals
  • Convection Ovens
  • Fryers
  • La Carte
  • Wide Array
  • Dry Goods
  • Mix Ingredients
  • Deep Fat Fryers
  • Functional Operation
  • Cooking Surfaces
  • Food Preparation
  • Plan Menus
  • Large-Volume Cooking Equipment
  • Nutritional Restrictions
  • Fresh Fruit
  • POS
  • Broilers
  • Facility Residents
  • Tray Line
  • Safety Procedures

Updated January 8, 2025

Zippia Research Team
Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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