LiveCareer-Resume

chef de partie resume example with 12+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - - -
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills

I am a smart hard working young man who is looking to learn and better myself as a person. I have personal and leadership skills. I am a fast learner, reliable worker and will do what it takes to get the job at hand done.

Experience
03/2021 to 10/2021
Chef De Partie Hilton Worldwide Windsor Locks, CT,
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Abided by company standards in terms of portion and serving sizes.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Safely operated kitchen equipment including industrial size mixers and [Type] tools.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Collaborated with head chef to create banquet menu for [Number] wedding guests.
  • Managed team of [Number] [Job title]s handling all kitchen work in busy [Type] establishment.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Devised creative food and wine pairings to drive successful cross-marketing strategy.
09/2012 to 12/2020
Executive Chef Schulte Hospitality Group Washington, DC,
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team and assigned various stages of food production.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
08/2008 to 11/2012
Production Associate Airgas Inc Mableton, GA,
  • Diligently maintained safety and quality standards.
  • Completed product assembly according to standardized procedures.
  • Inspected and repaired products to meet project expectations.
  • Moved items between machines, conveyors and transport equipment to meet production needs.
  • Used hand and power tools to perform operational and routine tasks.
  • Monitored processes to maintain machinery function.
  • Set up and tended equipment with machine operators to complete runs.
  • Attended training sessions to improve machine operation skills.
  • Operated hand trucks, forklifts and scissor lifts.
  • Operated machinery, managed raw material and logged production data.
  • Wrapped items, placed in boxes and added proper labeling to prepare for shipment.
  • Examined final products for conformance with quality and design standards.
  • Assisted assessment of finalized product development to maintain QC standards.
  • Organized project components according to workflow.
  • Troubleshot equipment problems to repair or report diagnostics.
  • Sorted and packaged products to prepare for processing or shipment.
  • Organized [Type] and [Type] materials for [Job title]s to prepare for assembly work.
Education and Training
Expected in 06/2007 to to
GED:
Fernandina Beach High School - Fernandina Beach, FL
GPA:

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

  • Fernandina Beach High School

Job Titles Held:

  • Chef De Partie
  • Executive Chef
  • Production Associate

Degrees

  • GED

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

*As seen in:As seen in: