Culinary Intern resume example with 12+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
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Professional Summary
Outgoing chef offering extensive knowledge of hospitality etiquette, food preparation and superior customer service. Restaurant professional with 15 years in FOH and BOH operations. Customer service and food handling expertise. Skilled at memorizing menu items and orders. Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively. Innovative chef consistently praised by management for providing top-notch technical, quality and production leadership to assigned team. Well-educated in work place problem troubleshooting, root cause analysis and corrective action implementation. Available weekends, evenings and overnights.
Skills
Highly responsible and reliable
Works well under pressure
Exceptional interpersonal skills
State name] Food Handlers card
High-volume dining
Upbeat, outgoing and positive
Food safety understanding
Serve-safe
Arizona food handlers card
Decision-Making
Teambuilding
Self-Motivated
Flexible and Adaptable
Multitasking Abilities
Excellent Communication
Analytical and Critical Thinking
Teamwork and Collaboration
Dependable and Responsible
Attention to Detail
Work History
Culinary Intern, 01/2007 to 08/2007 Cedar Fair Entertainment Company – Buena Park, CA,
Reported back to instructor to receive day-to-day tasks and responsibilities.
Communicated effectively with faculty and staff and accepted critiques and suggestions for areas of improvement.
Interacted with customers by phone, email or in-person to provide information.
Delivered clerical support by handling range of routine and special requirements.
Completed range of simultaneous job tasks to support professor's academic, research and operational needs.
Checked expiration dates, rotated food and removed any items that were no longer usable.
Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Observed head chef and trainer and how each prepared different specialties to gain knowledge in those cooking techniques.
Maintained food safety and sanitation standards.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Managed opening and closing shift kitchen tasks.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Prepared average of 1000 menu items per shift.
Cook, Bartender, Server, 02/2009 to 05/2015 Francisan Health – West Lafayette, IN,
Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
Managed accurate register and produced daily sales reports backing up inventory usage numbers.
Polished glassware, bussed tables and removed debris to keep customer areas clean.
Developed drink menu with creative cocktails, contemporary wines and craft beers.
Transitioned between breakfast and lunch service.
Planned promotional menu additions based on seasonal pricing and product availability.
Orchestrated numerous private parties, business meetings and formal engagements.
Recruited and trained new bartenders and barbacks and scouted and auditioned performers for various special events.
Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
Set up glassware, liquor and other necessary supplies for special events.
Team Leader, Assistant Kitchen Manager, 02/2013 to 03/2015 Caterpillar – Spokane, WA,
Facilitated training for associates through daily coaching and regular performance appraisals.
Identified stock imperfections, assigned grades and noted production concerns based on regular inspections.
Mentored and guided employees to foster proper completion of assigned duties.
Partnered with managers to identify and capitalize on sales trends and brand initiatives.
Participated in cross-functional team-building activities.
Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals.
Chef, 08/2015 to 05/2020 Aramark At A.S.U – City, STATE,
Handled and stored food to eliminate illness and prevent cross-contamination.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Oversaw grill, stove and oven and cleaned equipment after every shift.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Collaborated with staff members to create meals for large banquets.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Verified compliance in preparation of menu items and customer special requests.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Developed kitchen staff through training, disciplinary action and performance reviews.
Team Lead, 11/2021 to Current Angry Crab Shack – City, STATE,
Coached team members in techniques necessary to complete job tasks.
Trained new team members by relaying information on company procedures and safety requirements.
Worked different stations to provide optimal coverage and meet production goals.
Evaluated employee skills and knowledge regularly, training and mentoring individuals with lagging skills.
Established open and professional relationships with team members to achieve quick resolutions for various issues.
Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
Took on additional job duties during unexpected backlog, resulting in meeting project target date.
Education
Associate of Arts: Culinary Arts, Expected in Triton College - River Grove, IL GPA:
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