Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
I have 28 years experience, cooking in some of the best restaurants and Hotels in Scotland and England. I am currently in the process of immigrating to the United States and look forward to becoming part of a new team. I adapt well to new kitchens and staff. Restaurant chef for multiple award-winning restaurants. Worldly, ambitious and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Studied under Chef David Dempsey at Gordon Ramsey's, Ameryllis in Glasgow. Seeking a position as Executive Chef at a well-known Hampton Roads restaurant and or Hotels
  • extensive knowledge of health code and standards.
  • extensive knife skills.
  • knowledge of baking as well as charcuatere.
  • able to handle multiple tasks.
  • expeience butchering meats and seafood.
  • Focus on portion and cost control
  • Inventory management familiarity.
  • High volume production capability
Successfully managed a kitchen staff of 40 employees during high volume dinner services for more than 500 diners each night.
06/2014 to 11/2016 agency chef Quintegra Solutions | Wichita, KS,
placed at: The Old Course Hotel in St. Andrews.
                The Erigmore, Dunkeld.
                The Cringletti Hotel, Aberdeen
02/2011 to 08/2013 Head Chef Quintegra Solutions | Worthington, OH, Provided courteous and informative customer service in an open kitchen format. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
01/2010 to 08/2011 Head Chef Momofuku | New York, NY, Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Followed proper food handling methods and maintained correct temperature of all food products.
04/2007 to 07/2008 Junior Sous Momofuku | Las Vegas, NV, Established and maintained open, collaborative relationships with the kitchen team. Consistently produced exceptional menu items that regularly garnered diners' praise. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
04/2000 to 05/2002 Junior Sous The Turnberry Hotel Resort And Spa | City, STATE, Consistently produced exceptional menu items that regularly garnered diners' praise.
Expected in 1991 7061/2 city&guilds | Culinary Clyde Bank College , Clyde , GPA:
Coursework in Pastry Arts Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine Nutrition courses Top 10% of class

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  • 7061/2 city&guilds

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