Robin Lindemann
Trained Line Cook specializing in high-volume hot stations and Bavarian-European cuisine
Munich
Professional Summary
Dedicated and detail-oriented line cook trained through Germany's dual vocational education system, experienced in fast-paced Bavarian and contemporary bistro environments. Skilled in station setup, consistent ticket pacing, and strict food safety execution under pressure.
Work Experience
Gasthaus Glockenbachblick
Munich, Germany
Line Cook
Aug 2024 – Present
- Prepare and execute hot appetizers and meat dishes for an 85-seat traditional tavern dining room during peak lunch and dinner rushes.
- Maintain mise en place and station readiness for up to 140 covers per evening shift while adhering strictly to regional recipes and standards.
- Monitor daily food prep lists, rotate perishable inventory using FIFO protocols, and log cold-storage temperatures twice daily.
- Coordinate with the head chef and service staff to accommodate guest dietary requirements and allergen substitutions smoothly.
Brasserie am Isartor
Munich, Germany
Apprentice Cook (Auszubildende/r Koch)
Sept 2021 – Jul 2024
- Executed vegetable prep, stocks, sauces, and side dishes across lunch services under the direction of the Chef de Partie.
- Cleaned and sanitized workstations, tools, and kitchen equipment in compliance with HACCP and municipal hygiene standards.
- Assisted in receiving and inspecting weekly deliveries of fresh produce, poultry, and dry goods against purchase orders.
Education
Städtische Berufsschule für das Hotel-, Gaststätten- und Braugewerbe München
State-Certified Cook (IHK) · Culinary Arts (Koch Ausbildung) · Munich, Germany · 2.1 · Sept 2021 – Jul 2024
Completed three-year dual apprenticeship combining vocational coursework with practical training across hot, cold, and pastry stations.
Focus areas included classical cooking techniques, food safety standards under HACCP, inventory control, and allergen management.
Culinary Projects
Vocational Capstone Service Event
May 2024 – Jun 2024
- Collaborated with culinary classmates to plan, prep, and execute a four-course seasonal menu for 60 invited hospitality guests.
- Standardized batch recipe sheets for braised meats and side dishes, reducing station prep time by approximately 20 percent.
Culinary Skills
Mise en place
Saute and pan cooking
Grill and roast execution
Knife skills
HACCP compliance
Food safety and sanitation
Portion control
Cold storage monitoring
Stock and sauce preparation
Ticket pacing
Languages
German
C2
English
C1
Certifications
Abschlusszeugnis Koch (IHK)
Industrie- und Handelskammer für München und Oberbayern · Jul 2024
Belehrung nach § 43 Infektionsschutzgesetz (IfSG)
Referat für Gesundheit und Umwelt München · Mar 2024
Volunteering
Münchner Nachbarschaftsküche e.V.
Munich, Germany · Oct 2022 – Dec 2023
- Kitchen Volunteer
- Assisted kitchen coordinators in preparing 150 hearty vegetable soups and bread baskets for weekly neighborhood food distributions.
- Maintained station cleanliness, organized dry donations, and washed cookware according to local food handling guidelines.