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 : - :
Work History
Sunrise Senior Living - Cook/prep Cook
Bothell, WA, 11/2019 - Current
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
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
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
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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