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JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Professional Summary
Private chef with 15 years of experience cooking in restaurants, events and home environments. Prior work as prep cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills.
Skills
  • Beautiful presentation of food
  • Kosher cuisine expert
  • Hospitality and service industry background
  • Extensive catering background
  • Volume Production Capability
  • Informative Customer Service
  • Inventory Management Familiarity
  • Wide culinary knowledge 
Work History
11/2015 to 11/2016 Chef and owner Mga Entertainment | , ,

  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
  • Managed cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Worked with high-end international clients like: SAP, HP, Microsoft, Deloitte
  • Comprehensive knowledge of food and catering trends




11/2012 to 11/2015 Private chef Concord Hospitality | , ,
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their preferences
  • Prepared farm-to-table, healthy, Kosher, lunches dinners and snacks, as well as special menus for in-house special events and catering
  • Procured kitchen supplies including groceries and maintained detailed inventory lists
  • Managed the cleanliness and organization of the kitchens 



2010 to 2015 Executive chef Healthcare Services Group | Conroe, ,
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Achieved and exceeded performance, budget and team goals
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation


2002 to 2010 Sous-Chef Various Restaurants | City, ,
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
  • Promptly reported any maintenance and repair issues to Executive Chef
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Worked with well-known Israeli chefs: Eyal Shani, Haim Cohen, Erez Komorovski, Yogev Yeros


Education
Expected in 2013 Bachelor of Science | Biotechnology and Food Science Tel-Hai College, Israel, GPA:
Expected in 2005 Diploma | Paramedic IDF, Israel, GPA:

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Resume Overview

School Attended

  • Tel-Hai College
  • IDF

Job Titles Held:

  • Chef and owner
  • Private chef
  • Executive chef
  • Sous-Chef

Degrees

  • Bachelor of Science
  • Diploma

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