LiveCareer-Resume
JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary

Selfless Activity Director with strong talents in planning and executing daily activities and encouraging resident participation. Adept at managing a monthly calendar, personalizing activities, coordinating volunteers and handling activity budgets. Outstanding people skills and react calmly to emergency situations. Consistent cook, baker and dietary aide exceptionally well-versed in food plating and knife handling skills and techniques. Offering 8+ years of comprehensive experience in quality food preparation and presentation.

Skills
  • Patient evaluations
  • Organizational skills
  • Activity Organization
  • Safety standards and protocols
  • Equipment Maintenance
  • Problem resolution
  • Operational improvement
  • Recipes and menu planning
  • Food Plating and Presentation
  • Cleaning and Organization
  • Performance improvement
  • Strong attention to safe food handling procedures
  • Event planning experience
  • Understanding of budgeting
  • Activity Planning
  • Event Coordination
  • Project organization
  • Relationship development
  • Team management
  • Food Spoilage Prevention
  • Food Preparation and Safety
  • Kitchen equipment operation and maintenance
  • Effective planner
Work History
01/2019 to 04/2020 Activities Director Centers For Specialty Care Group | Patchogue, NY,
  • Planned, implemented and evaluated activities for Park Place.
  • Performed assessments on activity programs to determine what specific activities were suitable.
  • Drafted budgets for programs and ordered materials that were needed for certain activities.
  • Planned resident outings and special events to mark holidays and celebrate special occasions.
  • Developed and lead intergenerational activities to encourage mental agility of patients.
  • Developed monthly life enrichment calendar and published electronically and in print.
  • Designed wide variety of activities to stimulate interest, involvement and engagement of patients.
  • Maintained running inventory of supplies and purchases to monitor budget expenditures.
  • Worked with nursing team to identify and document changes in patient mental acuity and physical abilities.
  • Created and delivered recreational programs for small and large groups of residents.
  • Networked with community organizations and leaders for volunteer opportunities and cooperative engagements.
  • Factored-in abilities, needs and interests of participants in development of events and programs.
  • Planned weekly activities schedule for assigned group and facilitated smooth transitions for on-time arrival.
01/2019 to 04/2020 Cook, Baker and Dietary Aide Park Place | City, STATE,
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Quickly and accurately served specific meals to patients with special dietary needs.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Upheld efficiency of meal services by pre-setting tables before patients arrived.
  • Communicated closely with cooks, dietary aides, and other bakers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Closely followed sanitation and food handling guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
01/2018 to 01/2019 Cook, Baker, and Server The Lodge Senior Living | City, STATE,
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
  • Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Communicated closely with cookss and dietary aides to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Greeted and maintained relationships with regular customers.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Cleaned and maintained kitchen equipment and oven.
  • Bussed and reset tables per shift, working efficiently to keep dining room and work areas clean.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Resolved customer concerns with positive approach and constructive strategies.
  • Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
  • Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Cut, peeled and prepped seasonal fruit for pie fillings.
  • Complied with all health and safety codes.
  • Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
  • Prepared beverages and filled food orders for customers.
10/2010 to 10/2016 92G Food Service Specialist Army National Guard | City, STATE,
  • Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
  • Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
  • Maintained composure and work quality while under stress.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Learned Mechanics and other wide varieties of jobs in the field from equipment maintenance to vehicle inspections and weaponry work tasks in order to provide skilled backup for diverse roles.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods.
Education
Expected in 08/2011 High School Diploma | Fort Benton High School, Fort Benton, MT GPA:
Expected in 11/2011 | Culinary Arts Fort Lee, VA, AIT (Culinary Arts), Prince George County, VA, GPA:

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Resume Overview

School Attended

  • Fort Benton High School
  • Fort Lee, VA, AIT (Culinary Arts)

Job Titles Held:

  • Activities Director
  • Cook, Baker and Dietary Aide
  • Cook, Baker, and Server
  • 92G Food Service Specialist

Degrees

  • High School Diploma

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