chef resume example with 1 years of experience

Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Expected in 11/2023 to to Associate of Arts | Culinary Arts I.S.W.A And Pierce County Skill Center, Online, And Puyallup, GPA:
Professional Summary

I've been working in a high volume kitchen for about a year, I originally didn't see myself cooking but started and love every second of being as efficient and customer oriented as possible, got great experience before starting culinary school allowing me to be in a leadership position good enough to teach others how to steadily work in a kitchen and keep their head up under pressure. I take pride in good quality work and am not afraid to tell other when they're letting the team down, or how they can be doing better. I love working with others, have great resilience and persevere under pressure. I'm an aspiring chef and strive for better work every day. I love hard work, and I don't fold when things get tough. I have good communication with others, even under heavy pressure, I'm all about quality, consistency and efficiency. I love making customers happy with the food I bring out, and I don't settle for anything less than the best of my ability.

  • Equipment Inspection and Maintenance
  • Recipe Development
  • Current in Culinary Trends
  • Food Preparing, Plating and Presentation
  • Special Requests
  • Server Communication
  • Ingredient Weighing and Measuring
  • Food Preparation
  • Time Management
  • Food Safety Standards
  • Organization and Prioritization
  • Professional Attitude
  • Task Prioritization
  • Special Event Cooking
  • Kitchen Staff Supervision
  • Teamwork and Collaboration
  • Ingredient Preparation
  • Attention to Detail
  • Ingredient Stocking
  • Team Coordination
  • Back of House Operations
  • Recipe Adherence
  • Kitchen Station Setup
  • Inventory Management
  • Reliable and Trustworthy
  • Menu Item Memorization
  • Kitchen Sanitation
  • Pastries, Breads and Desserts
  • Sanitation Standards Compliance
  • Fish and Seafood Preparation
  • Labor and Food Cost Control
  • Equipment Cleaning and Maintenance
  • Head Chef Collaboration
  • Customer Needs Assessments
  • Food Storage and Rotation
  • Chef Assistance
  • Station Preparation
  • Health Code Requirements
  • Washing and Storing Dishes
  • Contamination Control
  • Food Service Sanitation
  • Dishwasher Operation
  • Oven Operation
  • Chopping Vegetables
  • Valid Food Handlers Certification
  • Anticipating Problems
  • Temperature Control
  • Special Events and Catering
  • Coordinating Kitchen Staff
  • Kitchen Equipment Operation
  • High-Volume Environments
  • Food Preparation Techniques
  • Proper Storage Procedures
  • Cooking and Baking
  • Temperature Monitoring
  • Work Assignments
  • Banquets and Catering
  • Sandwich Artistry
  • Chef Support
  • Disciplinary Action
  • Hand Tools
  • Performance Improvement
  • Order Delivery Procedures
  • Hospitality Service
  • Dish Preparation
  • Marketing Strategies
  • Proactive and Self-Motivated
  • Hand and Machine Washing
  • Chemical Use
  • Stock Management
  • Inventory Storage and Organization
  • Utensils and Equipment
  • Kitchen Support
  • Kitchen Equipment Maintenance
  • Hazardous Chemical Handling
  • Sorting and Recycling
  • Power Washer
  • Team Player
  • Organizational Strengths
  • Restocking Skills
  • Equipment Sanitization
  • Janitorial Duties
  • Table Cleaning and Arranging
  • Multitasking Abilities
  • Sanitizing Protocols
  • Completing Minor Repairs
  • Guest Satisfaction
  • Table Bussing
  • Sweeping and Mopping
  • Fragile Item Handling
  • Machinery Upkeep
  • Work Organization
  • Grease Traps
  • Operational Efficiency
  • Articulate Communication
  • Temperature Requirements
Work History
09/2022 to Current Chef Fresno County Eoc | Fresno, CA,
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
12/2021 to 11/2022 Dishwasher Neuman Hotel Group | Medford, OR,
  • Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or large items used often by kitchen staff.
  • Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
  • Paid close attention to instructions from supervisor to complete tasks on time.
  • Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
  • Gently moved glassware, crystal and other delicate items to prevent breakage.
  • Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
  • Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
  • Volunteered to assist Chefs with rice and prep during peak meal times after completing dishwashing duties.
  • Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Kept work area clean, dry and free of debris to prevent incidents and accidents.
11/2021 to 11/2022 Cook State Of Delaware | Christiana, DE,
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Set up work stations and prepped fryer side food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or large items used often by kitchen staff.
  • Efficiently and quickly cleaned various dishes, silverware and other dishware to provide smooth service and reduce wait times.
  • Effectively scrubbed and scoured pots and pans using sponge and safe products to remove burnt-on food.
  • Used high pressure sprayer to loosen food residue and enhance cleaning.

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

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.

Resume Overview

School Attended

  • I.S.W.A And Pierce County Skill Center

Job Titles Held:

  • Chef
  • Dishwasher
  • Cook


  • Associate of Arts

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: