Cook Resume Example (Canada, NOC 63200)
Free Cook resume example for Canada (NOC 63200). Line and prep experience, Red Seal status, FoodSafe certification, and an adapt-it checklist.
About this role in Canada
Cooks in Canada (NOC 63200) prepare and cook a wide variety of foods in restaurants, hotels, and institutions. This sample is written for a line cook with 5 years' experience in Vancouver and highlights Red Seal status, FoodSafe certification, and station ownership the way Canadian executive chefs expect to see it.
For the full occupational breakdown — duties, requirements, wages, and outlook — see the Cook NOC 63200 guide.
Sample cook resume
Copy this into Word or Google Docs as plain text, then swap in your details. It's intentionally ASCII-only so it parses cleanly in any Canadian ATS.
LUCAS FERREIRA Vancouver, BC | (778) 555-0125 | lucas.ferreira@email.com SUMMARY Line Cook with 5 years on high-volume sauté and grill stations in independent restaurants and hotel kitchens. Red Seal certified, FoodSafe Level 2, comfortable plating 180+ covers per service. CERTIFICATIONS - Red Seal — Cook (Interprovincial), 2024 - FoodSafe Level 2 (BC), current to 2027 - Smart Serve Ontario, 2021 - WHMIS 2015 EXPERIENCE Line Cook — Sauté / Grill Boulevard Kitchen & Oyster Bar — Vancouver, BC Jun 2023 – Present - Own sauté station for dinner service; plate 60–80 covers solo on weekdays and 120+ on weekends with consistent ticket times under 14 minutes. - Reduced station food-waste cost by 18% through tighter mise-en-place and reuse of trim in family meal. - Train 2 new line cooks per quarter on the station's 11-item menu. Prep Cook → Line Cook Hawksworth Restaurant — Vancouver, BC Apr 2020 – May 2023 - Promoted from prep to grill within 9 months. - Maintained 100% temperature-log compliance across 36 monthly Health Authority spot-checks. EDUCATION Professional Cook 2 — Apprenticeship Vancouver Community College 2020 SKILLS Sauté | Grill | Garde manger | Butchery (basic) | Sauce work | Plating | HACCP awareness | POS: Squirrel, TouchBistro | Bilingual: English, Portuguese
Why this resume works
- Red Seal and FoodSafe sit in their own section — chefs and HR both screen on these first.
- Quantified cover counts (60–80, 120+) tell the chef instantly what volume you've handled.
- Station-specific keywords (sauté, grill, garde manger) match how kitchen JDs are written.
- Promotion from prep to line is called out — shows growth, not job-hopping.
- ASCII-friendly text — easy to copy into hospitality job-board forms (no special characters).
How to adapt this for your application
- Update FoodSafe / Smart Serve / ProServe by province.
- Match station names to the kitchen's brigade (sauté, grill, fish, pastry, garde manger).
- Add cuisine specialties if relevant (Italian, Japanese, French, Indian, etc.).
- Mention dietary work (gluten-free, vegan, halal, kosher) only if you have real experience.
- Run it through the free ATS Resume Checker.
Related guides
This sample is illustrative. Names, employers, and metrics are fictional. Always represent your own experience accurately.