Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
Professional Summary
I am an energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skill that works well in high-pressure settings.
  • Beautiful presentation of food
  • Strong attention to safe food handling procedures
  • Effective planner
  • Extensive catering background
  • Hospitality and service industry background
  • Exceptional customer service
  • Exceptional customer service
  • Thrives under pressure
  • Effective multi-tasker
  • Customer-focused
Work History
01/2013 to Current Catering Cook Aramark Corp. | Fort Lauderdale, FL,
  • Catering and food prep.
  • Responsible for working with different companies and adapting to the environment with a quick response time.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
04/2012 to 08/2012 Cook Penn National Gaming | Biloxi, MS,
  • prep and prepare 300 hundred plus servings daily.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
10/2011 to 10/2012 Line Cook American Golf Corporation | Granada Hills, CA,
  • food prep, stock up, sanitize, inventory, temperature log documentation.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
10/2008 to 02/2011 Catering Cook Aramark Corp. | Frederick, MD,
  • Comprehensive knowledge of food and catering trends
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Verified freshness of products upon delivery.
Expected in July 2009 Bachelor of Arts | Culinary Management The Illinois Institute of Art, Chicago, IL GPA:
  • Coursework in Culinary and Restaurant Manager
  • Culinary Arts Certificate
Expected in June 2006 Professional Baking and Pastry | , , GPA:
Expected in June 2005 Associates Degree | Culinary Arts The Illinois Institute of Art, , GPA:

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School Attended

  • The Illinois Institute of Art
  • The Illinois Institute of Art

Job Titles Held:

  • Catering Cook
  • Cook
  • Line Cook
  • Catering Cook


  • Bachelor of Arts
  • Professional Baking and Pastry
  • Associates Degree

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