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chef resume example with 15+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • :
Summary

Talented Chef with 15 years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for challenging role in culinary management.

Skills
  • Food and beverage pairing
  • Budgeting and cost control
  • Portion and cost control
  • Banquets and catering
  • Cleaning and sanitizing methods
  • Purchasing
  • Kitchen equipment and tools
  • Dish preparation
Experience
Chef, 08/2016 - Current
Your Life Senior Living Palm Beach Gardens, FL,
  • 0Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Prepared various local and seasonal specialties for [8] table restaurant.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Reduced food costs by 20% by expertly estimating purchasing needs and buying through approved suppliers.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Oversaw hiring, training and development of kitchen employees.
  • Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Managed kitchen staff team of 20 and assigned various stages of food production.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Purchased ingredients from local farms, including el valle and independent seafood, which reduced grocery costs by 20%.
  • Trained more cantina s on mexican/american culinary techniques, increasing productivity and boosting workflows within [50%] 1year .
Chef, 08/2017 - 03/2020
Your Life Senior Living Pensacola, FL,
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Monitored quality, presentation and quantities of plated food across line.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Oversaw hiring, training and development of kitchen employees.
Chef, 01/2014 - 06/2017
Your Life Senior Living Stuart, FL,
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Monitored quality, presentation and quantities of plated food across line.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Oversaw hiring, training and development of kitchen employees.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
Cook, 01/2005 - 05/2013
Americare Senior Living Cross Plains, TN,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Education and Training
: Culinary Arts, Expected in
-
Colegio Superior - Santiago, Durango
GPA:
Status -

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Resume Overview

School Attended

  • Colegio Superior

Job Titles Held:

  • Chef
  • Chef
  • Chef
  • Cook

Degrees

  • Some College (No Degree)

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