Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:

Energetic culinary professional focused on creating exceptional recipes and memorable food experiences. Familiar with team training, recipe outlining and customer relationship development. Skilled at overseeing inventory, teams and customer orders. Well-versed in different kitchen environments and produces many different types of desserts. Expertise in developing unique offerings for customers, events and seasonal menus. Ambitious Assistant Pastry Chef proficient in food preparation, plating and delivery. Results-oriented and industrious multitasker with top strengths in communication and organization. Ready to offer 20 years of related experience to new role with room for career growth.

  • Decorating proficiency
  • Food quality evaluations
  • Plating expertise
  • Pastries expertise
  • Dessert preparation
  • Recipe creation
  • Restaurant experience
  • Catering understanding
  • Professional telephone manner
  • Kitchen safety
  • Sanitation and cleanliness
  • Weights and measures
Assistant Pastry Chef, 01/2019 - Current
Omni Hotels Washington, DC,
  • Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
  • Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
  • Followed recipes to create various goods, including cakes, cookies, dessert bars, cupcakes, parfaits, individual desserts, etc.
  • Rotated and organized stock in refrigerator and freezer to minimize waste.
  • Baked gluten-free and other allergen free goods with ingredient limitations to meet dietary restrictions.
  • Monitored and ordered supplies and baking ingredient stock items such as flour and sugar.
  • Coached new staff on policies, procedures and performance strategies.
  • Supported the Head Pastry Chef by producing pastry dough and fillings.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Trained kitchen workers on culinary techniques.
  • Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Customized items for seasonal offerings, special events and personal requests.
  • Supervised preparation and presentation of desserts for catered events.
  • Created 560 desserts such as cakes, frozen treats and pastries weekly.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
Head Server, 06/2017 - Current
Silverspot Cinemas Miami, FL,
  • Dealt with customer issues for servers, consistently upholding professionalism and calmness to maintain customer satisfaction.
  • Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Trained new servers on menu items and restaurant standards.
  • Delivered high-quality service and quick beverage service to promote customer satisfaction.
  • Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
  • Completed opening and closing checklists to facilitate smooth restaurant operations.
  • Prepared salads, appetizers and garnishes to assist kitchen staff.
  • Served high volume of tables at once and simultaneously supervised serving staff.
  • Met with chefs to collaborate on menu changes, staffing needs and ways to improve restaurant.
  • Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
  • Managed 12 servers and staff members to effectively foster team-oriented environment.
  • Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Washed buffet, restaurant and banquet items and arranged silverware, dishes, cooking utensils, equipment and displays.
Sous Chef, 09/2016 - 01/2019
Belmont Village Los Gatos, CA,
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
  • Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
  • Managed shift of 30 staff, including cooks, bakers, dishwashers and front of house team members.
Education and Training
BBA: Hospitality Management, Expected in 05/2013
SUNY Delhi - Delhi, NY,
Associate of Applied Science: Hotel And Motel Management, Expected in 05/2012
Schenectady County Community College - Schenectady, NY,
Associate of Science: Culinary Arts With A Concentration in Baking, Expected in 05/2009
Schenectady County Community College - Schenectady, NY,
Activities and Honors
  • Graduated with Honors for both my AAS and AOS Degrees form Schenectady County Community College
  • Graduated Cum Laude for my BBA from SUNY Delhi
  • Serve Safe Certified
  • TIPS Certified
  • Member, American Culinary Federation

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School Attended

  • SUNY Delhi
  • Schenectady County Community College
  • Schenectady County Community College

Job Titles Held:

  • Assistant Pastry Chef
  • Head Server
  • Sous Chef


  • BBA
  • Associate of Applied Science
  • Associate of Science

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