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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Devoted Executive Chef delivers excellent products by completing meal preparation. Comfortable serving as dedicated team member. Ready to enhance food prep and kitchen efficiency through diligent contributions and deep culinary knowledge.

Skills
  • Food preparation techniques
  • Customer service oriented
  • Budgeting and cost control
  • Food and beverage pairing
  • Banquets and catering
  • Purchasing
  • Recipe creation
  • Cleaning and sanitizing methods
  • Food procurement
  • Menu development
  • Cleaning and sanitation
Experience
Executive Chef, 01/2019 to 05/2020
Grand Living At Lake LorraineTampa, FL,
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Provided excellent professional development opportunities for staff.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Supervised 48 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Oversaw hiring, training and development of kitchen employees.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
Room Chef/Sous Chef, 07/2017 to 11/2018
Aramark CorporationAlexandria, VA,
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Monitored all meals served for temperature and visual appeal.
Food and Beverage Manager, 02/2015 to 06/2017
Grand Living At Lake LorraineSioux Falls, SD,
  • Developed and implemented budgets, met or exceeded sales targets, hired, trained and supervised 45 team members and fulfilled dining needs and desires of patrons.
  • Created schedules for bartenders and hosts and conducted host training on daily operations.
  • Resolved guest questions, concerns and problems and referred complex issues to management team.
  • Adhered to all federal, state and local sanitary, safety and health standards to minimize cross-contamination.
  • Developed and implemented business strategies to maximize food, beverage and merchandise sales.
  • Planned and executed all operations against forecasted daily business volume.
  • Afforded exceptional dining experiences to each customer through friendly service and timely delivery of high-quality products.
  • Designed plans to improve quality, process efficiency and cost control.
  • Prepared daily orders and managed inventory with appropriate levels of product.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Maintained operations in full complJessicace with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
Executive Chef, 11/2013 to 11/2014
Hilton Garden Inn TulsaCity, STATE,
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Provided excellent professional development opportunities for staff.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored all meals served for temperature and visual appeal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Oversaw hiring, training and development of kitchen employees.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
Education and Training
Associate of Arts: Culinary Arts, Expected in
Culinary Institute of America - Hyde Park, NY
GPA:

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Resume Overview

School Attended

  • Culinary Institute of America

Job Titles Held:

  • Executive Chef
  • Room Chef/Sous Chef
  • Food and Beverage Manager
  • Executive Chef

Degrees

  • Associate of Arts

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