Livecareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary

Dynamic food service professional within fast food landscape. Driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques as well as safe food-handling standards, demonstrated across four years of experience. Well-organized worker with great people skills, and work ethic prepared to handle any need or crisis at hand, able to handle any given situation in the best manner possible.

Skills
  • Stocking and Replenishing
  • Food Spoilage Prevention
  • Food Preparation and Safety
  • Food Preparation
  • Food Processing
  • Stocking
  • Crisis Management
  • Customer service
  • Store opening and closing
  • Stocking and replenishing
  • Organization and Time management
  • Detail-oriented
  • Basic math
  • Teamwork
  • Relationship-Building
  • Verbal and written communication
  • Leadership
  • Good listening skills
  • Conflict resolution
  • Critical thinking
  • Teambuilding
  • Cleaning
  • Employee Training
  • Collaboration
  • Training & Development
  • Responsible
  • Reading comprehension
  • Safety and compliance
  • Excellent work ethic
  • Interpersonal Communication
Education
Lakeshore High School Mandeville, LA Expected in 05/2018 High School Diploma : - GPA :
Work History
Sunrise Senior Living - Cook/prep Cook
Bothell, WA, 11/2019 - Current
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Trained and assisted new kitchen staff members.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared Number take-out orders per shift by securely packaging and labeling each order.
  • Practiced proper safety and sanitation standards.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Identified inefficiencies leading to improved productivity.
  • Washed, chopped, Action and Action vegetables and Type ingredients.
  • Managed opening and closing shift kitchen tasks.
  • Suggested actionable improvements to streamline training procedures.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared meats for dish assembly and serving by slicing and Action.
  • Prepared ingredients for menu items.
  • Prepared average of Number menu items per shift.
  • Cooked all menu items according to specified instructions.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Transitioned between breakfast and dinner service by Action and Action.
Sunrise Senior Living - Cook/prep Cook
Carderock, MD, 06/2020 - 11/2020
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Trained and assisted new kitchen staff members.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared Number take-out orders per shift by securely packaging and labeling each order.
  • Practiced proper safety and sanitation standards.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Identified inefficiencies leading to improved productivity.
  • Washed, chopped, Action and Action vegetables and Type ingredients.
  • Suggested actionable improvements to streamline training procedures.
  • Managed opening and closing shift kitchen tasks.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared meats for dish assembly and serving by slicing and Action.
  • Prepared ingredients for menu items.
  • Prepared average of Number menu items per shift.
  • Cooked all menu items according to specified instructions.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Transitioned between breakfast and dinner service by Action and Action.
National Healthcare Corporation - Cook/prep Cook
Clinton, SC, 05/2019 - 11/2019
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Trained and assisted new kitchen staff members.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared Number take-out orders per shift by securely packaging and labeling each order.
  • Practiced proper safety and sanitation standards.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Identified inefficiencies leading to improved productivity.
  • Washed, chopped, Action and Action vegetables and Type ingredients.
  • Suggested actionable improvements to streamline training procedures.
  • Managed opening and closing shift kitchen tasks.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared meats for dish assembly and serving by slicing and Action.
  • Prepared ingredients for menu items.
  • Prepared average of Number menu items per shift.
  • Cooked all menu items according to specified instructions.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Transitioned between breakfast and dinner service by Action and Action.
National Healthcare Corporation - Cook/prep Cook
Cookeville, TN, 07/2018 - 02/2019
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Trained and assisted new kitchen staff members.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared Number take-out orders per shift by securely packaging and labeling each order.
  • Practiced proper safety and sanitation standards.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.
  • Identified inefficiencies leading to improved productivity.
  • Washed, chopped, Action and Action vegetables and Type ingredients.
  • Suggested actionable improvements to streamline training procedures.
  • Managed opening and closing shift kitchen tasks.
  • Collaborated with Job titles to collect information about specific customer desires and dietary needs.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Increased kitchen efficiency by Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
  • Fried, grilled and baked foods such as Type, Type and Type.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared meats for dish assembly and serving by slicing and Action.
  • Prepared ingredients for menu items.
  • Prepared average of Number menu items per shift.
  • Cooked all menu items according to specified instructions.
  • Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
  • Produced over Number Type dishes per day and maintained near-perfect customer satisfaction scores.
  • Prepared and expedited food orders to support waitstaff and other team members.
  • Transitioned between breakfast and dinner service by Action and Action.

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Resume Overview

School Attended

  • Lakeshore High School

Job Titles Held:

  • Cook/prep Cook
  • Cook/prep Cook
  • Cook/prep Cook
  • Cook/prep Cook

Degrees

  • High School Diploma

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