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Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary
Dedicated professional with experience necessary in food and beverage for excellent guest service. Seeking to deliver great service and great food while maintaining the financial responsibility and core standards of any operation.
Highlights
  • Certified Executive Chef
  • Certification in Nutrition
  • Certified in Human Resource Management and Supervision
  • American Culinary Federation Member
  • Certification in Professional cooking theories
  • Graduate of the Culinary Academy of South Dakota
Experience
05/2013 to Current
Account Director Waggener Edstrom Austin, TX,
  • Responsible for entire food service operation and maintaining good Client relations for the company.
  • Duties include as Account Director, Meeting and exceeding budgetary requirements for the company while meeting clients' needs out lined in contracted agreement.
  • Maintaining sanitation to State Regulations.
  • Responsible for all Employee HR management at a unit level.
  • Assist in Company district with Training other management team members in budgetary compliance and proper ordering procedures to ensure maximum profit margins are reached.
  • Assist and support area with catering functions as needed.
08/2012 to 04/2013
Executive Chef Boyd Gaming, Inc. Vinton, LA,
  • Responsible for all culinary operations under the Food and Beverage Director in a high end retirement community.
  • Primarily responsible for all production, including off site catering including venues up to several hundreds of guests.
  • Supervised a team of 32, and ensure all employees maintained sanitation guidelines to ensure efficient, safe, and sanitary food production, preparation, and presentation.
  • Duties also include menu development, inventory control, purchasing, and cost control projects, training, sanitation, and personnel management to include hiring, counseling, coaching and developing.
04/2010 to 08/2012
Executive Sous Chef Accor Hotels Seattle, WA,
  • Assisted with all culinary operations under the Executive Chef at the largest hospital in the Memphis area.
  • Primarily responsible for all production for Café and Patient Service.also a high volume Doctors lounge.
  • Supervise a team of 20, and ensure all employees adhere to all HACCP and Joint Commission sanitation guidelines to ensure efficient, safe, and sanitary food production, preparation, and presentation.
  • Duties also include assisting with menu development, inventory, ordering and purchasing, food cost control projects, training, sanitation, and personnel management to include hiring, counseling, coaching and developing.
09/2007 to 05/2010
Sous Chef Lifewell Senior Living El Paso, TX,
  • Assisted with all hospital catering and menu development and implementation.
  • Assisted in training all cooks while insuring all employees adhere to all HACCP and Joint Commission sanitation guidelines to ensure efficient, safe, and sanitary food production, preparation and presentation.
  • Duties also include assisting with menu development, inventory, ordering and purchasing, food cost controls, training, and sanitation.
01/2006 to
Line Chef Urbana Country Club Urbana, IL,
  • Preparation of all menu items in a fine dining restaurant and convention center located near the Cascade Mountains.
  • Assisted in the fabrication and creation of all lunch and dinner entrees as well as assisting the chef for all catered functions in the banquet hall.
  • Responsible for the creation of all homemade soups as well as executed weekly menu changes.
  • Participated in weekly learning sessions with executive chef to expand knowledge of local farm to table cuisine, including wine pairing.
01/2005 to
Line Chef Urbana Country Club Urbana, IL,
  • Opened and setup kitchen for daily operation.
  • Preparation of all menu items including creation of various soups and lunchtime specials.
  • Prepped all necessary items for dinner and late night menus.
  • Trained all new employees on each station for proper service performance.
  • Executed all menu items for lunch and dinner as well as maintained overall sanitation of service line.
2004 to
Line Chef Urbana Country Club Urbana, IL,
  • Assisted in grand opening.
  • Demonstrated all cooking methods in a Fine dinning Model.
  • Fluent in sanitation and kitchen safety.
  • Complete set up and breakdown of entire kitchen.
  • Prepped all foods needed for following service.
01/2003 to
Sous Chef Lifewell Senior Living Lubbock, TX,
  • Hired from intern to Line Chef to Sous Chef in three months.
  • Became primary leader of all culinary operation in absence of Executive Chef.
  • Responsible for instructing culinary staff in daily operations, including station assignment, and facilitation of pre shift meetings.
  • Direct liaison between kitchen operation, management team, and front of house members.
  • Maintain inventory for daily production of food.
  • Oversee operation, insuring quality control, proper sanitation and HACCP guidelines.
  • Extensive knowledge of all recipes and SOP's.
  • Assist in creative development of weekly specials and meals for guest with special dietary needs.
01/2002 to
Line Chef Urbana Country Club Urbana, IL,
  • Worked as line chef while in culinary school.
  • Responsible for evening preparation of entrees and restocking of the service line for the following dinner service.
01/2002 to
Line Chef Urbana Country Club Urbana, IL,
  • Assisted new ownership in implementing and upscale dinning program as well as build a foundation for catering events.
  • Preparation of all menu items including creation of various soups and lunchtime specials.
  • Prepped all necessary items for dinner and late night menus.
  • Trained all new employees on each station for proper service performance.
  • Executed all menu items for both lunch and dinner as well as maintain overall sanitation of service line.
01/2000 to 01/2002
Line Chef, Prep Chef Outback Steak House City, STATE,
  • Assisted with grand opening of the restaurant.
  • Promoted to assistant kitchen manager within four months.
  • Knowledge of all kitchen stations and their functionality.
  • Demonstrated all cooking methods.
  • Fluent in sanitation and kitchen safety.
  • Complete set up and breakdown of entire kitchen.
  • Prepped all foods needed for following services.
Skills
coaching, cooking, cost control, counseling, clients, Client relations, creative development, hiring, HR, Human Resources Management, instructing, inventory, inventory control, Director, meetings, personnel management, profit, purchasing, quality control, safety, SOP, Supervision
Education
Expected in 1 2003
Diploma: Culinary Arts
Culinary Academy of South Dakota - Mitchell, SD
GPA:
Culinary Arts

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Resume Overview

School Attended

  • Culinary Academy of South Dakota

Job Titles Held:

  • Account Director
  • Executive Chef
  • Executive Sous Chef
  • Sous Chef
  • Line Chef
  • Line Chef
  • Line Chef
  • Sous Chef
  • Line Chef
  • Line Chef
  • Line Chef, Prep Chef

Degrees

  • Diploma

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