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JC
Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Summary

Versatile Chef with 18+ years of vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Skills
  • Dish preparation
  • High-quality ingredients
  • Farm to table
  • Equipment usage
  • Food preparation techniques
  • Recipe creation
  • Banquets and catering
  • Cleaning and sanitation
  • Meal preparation
  • Vendor relationships
  • Customer service oriented
Experience
11/2020 to 04/2021 1st Cook Omni Hotels | Chicago, IL,
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Resolved interpersonal conflicts by listening, finding common ground and building relationships.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
04/2019 to 06/2020 Banquet Sous Chef Neuehouse | Hollywood, CA,
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Liaised closely with kitchen and front-of-house personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Assisted head chef with scheduling, training and professional development for team.
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
  • Managed shift of 15 cooks, bakers, and kitchen helpers.
  • Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
10/2015 to 12/2017 Sous Chef Accor Hotels | Austin, TX,
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
to Executive Sous Chef Look Out Mountain County Club | City, STATE,
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 16+ BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Oversaw hiring, training and development of kitchen employees.
Education and Training
Expected in 05/2015 Associate of Arts | Culinary Arts Le Condon Bleu College of Culinary Arts - Pittsburgh, Atlanta, GA, GPA:
  • 3.8 GPA
  • Completed continuing education in nutrition

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Resume Overview

School Attended

  • Le Condon Bleu College of Culinary Arts - Pittsburgh

Job Titles Held:

  • 1st Cook
  • Banquet Sous Chef
  • Sous Chef
  • Executive Sous Chef

Degrees

  • Associate of Arts

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