LiveCareer-Resume

breakfast chef resume example with 3+ years of experience

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

Well-educated professional with background spent working in high-volume environments. Committed to remaining calm under pressure. Great point of order customer skills and attention to detail. Cheerful attitude, "Be the thermostat, not the thermometer!"

Skills
  • Kitchen and food safety
  • Culinary techniques
  • Knife skills
  • Cleaning and organization
  • High volume production capability
Education and Training
Johnson & Wales University - Charlotte Charlotte, NC Expected in : Culinary Arts - GPA :
  • Dean's List Honoree Fall 1998
Lee University Cleveland, TN Expected in 05/1991 Bachelor of Arts : Intercultural Studies - GPA :
Experience
Mitchells & Butlers - Breakfast Chef
Denton, TX, 09/2019 - 07/2020
  • Utilized effective cleaning and sanitation procedures and observed proper food handling to prevent illness and disease.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Garnished and arranged dishes into creative presentations.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Prepared more than 400 dishes per day in fast-paced college cafeteria environment while maintaining high customer satisfaction rate.
  • Collaborated with food service director to plan new menus using fresh, local and seasonal ingredients.
  • Performed work station prep, including stocking station and cooking food items prior to shift start.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Prepared omelettes to order, breakfast sandwiches, and eggs to order.
Cache Creek Casino Resort - Preparation Cook
Brooks, CA, 06/2019 - 09/2019
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Performed work station prep, including pulling stock and properly thawing prior to shift start.
  • Collaborated with chef to maintain timely food preparation goals.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Weighed, measured and mixed ingredients, following recipe
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
One Love Brewery - Prep Cook
City, STATE, 07/2017 - 05/2019
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Executed proper techniques when preparing menu item ingredients.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Made all meals in accordance with company standards and requirements.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Kept stations stocked and ready for use to maximize productivity.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
  • Prepped vegetables by washing, chopping and dicing.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Maintained quality and freshness of food by rotating stock.
  • Operated steam kettles to produce 5-15-gallons of chowder, onion soup, and soup of the day each day.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Marinated and pre-cooked chicken, bacon pork, and beef for appetizers and entrees to prepare for meal service.
  • Sliced meats to prepare for cooking and assembly of menu items such as salads and sandwiches .
  • Offered support to other stations in high-volume shifts or as needed.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Assisted with training and development of new talent.
  • Cooked food following specific measurements and recipes.
Mountain Club At Loon - Saute Chef
City, STATE, 08/2016 - 01/2017
  • Customized orders to account for customers' unique preferences and dietary requirements.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Monitored quality, presentation and quantities of plated food across line.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

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Resume Overview

School Attended

  • Johnson & Wales University - Charlotte
  • Lee University

Job Titles Held:

  • Breakfast Chef
  • Preparation Cook
  • Prep Cook
  • Saute Chef

Degrees

  • Some College (No Degree)
  • Bachelor of Arts

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