cheesecake factory resume example with 8+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
:
WWW:
Professional Summary
Driven Executive Chef with over 10 years' experience who executes modern techniques and brings in up-to-date knowledge to the kitchen.Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic Executive Chef‘s eager to contribute to team success through hard work, attention to details and excellent organizational skills. Clear understanding of culinary training skills. Motivated to learn, grow and excel in this company. Excellent reputation for resolving problems and improving customer satisfaction.
Skills
Large repertoire of culinary styles
Advanced menu planning and execution
Fine-dining expertise
Presentation skills
Food safety procedures
Efficient precision
Sanitation requirements
Integrity
Quick learner
Manager ServSafe Certification
Culinary Art trends
Strong communication skills
Adaptability
Food and beverage pairings
Courteous, professional demeanor
Strong work ethic
Employee training and development
Hiring, Training and Development
Staff Training skills
Verbal and Written Communication
Food Preparing, Plating and Presentation
Menu Planning
Quality Assessments
Supply Estimates
Equipment Inspection and Maintenance
Kitchen Staff Management
Instruction and Delegation
Staff Recruiting and Hiring
Ordering and vendor communications
Work History
Cheesecake Factory, 04/2018 to 10/2021 Delaware North Companies – Buffalo, NY,
Graded and packaged finished products, transporting items for additional processing, storage or shipment off-site.
Maintained machinery to prevent overloads and avoid malfunctions.
Documented production information via daily system logs and discussed issues with management.
Weighed and measured items to prevent waste and meet quality standards.
Reviewed job specifications to determine appropriate setups for production runs.
Inspected final products to assess compliance with quality standards and established tolerances.
Calibrated and repaired machinery and equipment.
Inspected and adjusted work performed to meet expectations.
Used equipment properly to avoid workplace hazards or injuries.
Monitored machinery to identify concerns, make corrections or report complex problems.
Participated in training sessions to enhance skills and knowledge.
Made sure that products were produced on time and are of good quality.
Calibrated machines to maintain required productivity levels and adherence to quality standards.
Reviewed production schedules and streamlined processes.
Assembled products according to changing daily work orders and specific customer needs.
Inspected products and machines to maintain quality and efficiency.
Maintained organized work area by cleaning and removing hazards.
Inspected finished products for quality and adherence to customer specifications.
Oversaw logistics and inventory management for storeroom.
Prepared reports and technical documentation of day-to-day production processes.
Examined incoming materials and compared to documentation for accuracy and quality.
Tested products or subassemblies for functionality or quality and troubleshot problems with equipment, devices or products.
Performed general equipment maintenance and repair to minimize downtime.
Executive Chef, 04/2018 to Current Granada Theatre By Leal Vineyards – City, STATE,
Responsible for coordinating and overseeing all kitchen activities for three food service operations including The Granada Theater, Sycamore Creek Vineyards, and the Willow Heights Mansion
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
Oversaw and directed kitchen staff of 6 -12 and individual position assignments
Ensured personnel safety, kitchen sanitation and proper food handling or storage
Verified compliance in preparation of menu items and customer special requests
Monitored line work processes to ensure consistency in quality, quantity, and presentation
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Generated employee schedules, work assignments and determined appropriate compensation rates
Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
Sous Chef / Lead Banquet Chef, 04/2014 to 04/2018 The Grove By Leal Vineyards – City, STATE,
Responsible for grilled, boiled, roasted, sauté and fried items in accordance with the restaurant recipe guidelines
Comply with all portion sizes, cooking methods and quality standards in accordance with the restaurant recipes
Follow proper plate presentation with appropriate garnish for all dishes
As Lead Banquet Chef, I oversee and supervise the operations of each function for which I am responsible
I monitor the integrity of each banquet operation assignment
I resolve routine problems that are encountered in performance of work assignments
I monitor the quality and quantity of food that is prepared
Acted as head chef when required to maintain continuity of service and quality
Developed full, tasting, and special events menus
Implemented successful cross-marketing strategies such as food and wine pairings.
Education
High School Diploma: , Expected in to Monterey Peninsula College - Monterey, CA GPA: Status -
: , Expected in to San Benito High School - Hollister, CA GPA: Status -
Accomplishments
Professional in watermelon carving and fruit Arrangement
Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.