Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:

Original Dietary Cook with [Number] years of experience in the dietary food service and hospitality industry. Customer-oriented and friendly with the ability to safely handle food while checking for proper temperatures. Well-versed in nutritional standards and sanitary cooking and prep practices.

Qualified Dietary Cook with hands-on experience providing health-conscious and nourishing meals to customers under sanitary and safe conditions. Follows standard recipes and devises new menu items by performing in-depth research. Courteous and detail-oriented with outstanding customer service skills.

Customer-oriented Dietary Cook with hands-on experience preparing and producing healthy and tasty food in a timely manner. Specialties include nutrition, culinary mathematics, and garnishing. Adept at checking the freshness of raw food before preparation and achieving the targets of quality and hygiene. Fluency in [Language] and [Language].

Well-groomed Dietary Cook with professional appearance and demeanor. Substantial experience preparing and cooking dishes for customers with modified dietary needs. Remarkable expertise in producing quality food by following recipes correctly. Keeps workspace clean and maintained.

Successful at maintaining smooth and high-quality operations in [Type] cafeterias. Experience coordinating supplies, preparing food, maintaining safety and handling money. Familiar with updating records, adhering to health code regulations and training team members to maximize productivity.

Experience assessing employee work and devising improvement strategies to strengthen food safety guidelines and service standards. Well-organized, attentive and motivated with motivational leadership approach. Bilingual fluency in [Language] and [Language].

Talented [Job Title] skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards.

  • Plating and presentation
  • Acquainted with hygiene practices
  • Understanding of kitchen equipment
  • Knowledgeable about diseases
Dietary Cook, 06/2019 - Current
Shepherd Of The Valley Girard, OH,

Prepare daily meals for residents.

  • Devised new healthy seasonal menu items by researching latest health food trends.
Dietary Cook, 08/2014 - 04/2019
Shepherd Of The Valley Howland Corners, OH,
  • Maintained routine meal schedules and serving times.
  • Prepared therapeutic diets and meals following oral and written instructions for [Client name].
  • Properly stored food and handled all inventorying.
  • Devised new healthy seasonal menu items by researching latest health food trends.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
  • Monitored food temperatures to maintain food safety.
  • Oversaw preparation and serving of more than [Number] daily meals.
  • Tracked activities in daily logs and weekly update reports.
  • Monitored inventory to maintain proper supply level.
Lead Cook, 02/2012 - 04/2014
Blue Skies Of Texas San Antonio, TX,
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Trained new chefs on menu items and kitchen procedures.
  • Inventoried kitchen sections and refilled supplies.
  • Stood in for other members of kitchen staff.
  • Monitored and reported food and labor costs and waste, saving $[Amount] per month.
  • Filled specialized menu orders.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Directed [Number] cooks and food service workers in daily routines, including [Action] and [Action] to operate [Number]-seat [Type] restaurant.
Education and Training
High School Diploma: , Expected in 06/1986
John Marshall High School - Cleveland, OH

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


Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

Resume Overview

School Attended

  • John Marshall High School

Job Titles Held:

  • Dietary Cook
  • Dietary Cook
  • Lead Cook


  • High School Diploma

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

*As seen in: