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

I am a high-energy, self taught, and open minded leader. I work to create, instruct, learn, and service new, interesting, healthy and aesthetically pleasing dishes for every guest to enjoy. I thrive in the fast paced lifestyle and quick witted directing, while still maintaining foresight and humility to listen and learn on how I can be the best leader, and coworker that I can be.

Authorized to work in the US for any employer

Skills

Leadership skills

Time Management

Labor Cost Analysis

Kitchen Management Experience

POS

Catering

Food Safety

Profit & Loss

Scheduling

Education and Training
Cuyahoga Community College Cleveland, OH, Expected in 04/2016 Bachelor of Arts : Recording Technologies - GPA :
Certifications

ServSafe Certified

Experience
Erickson Living - Executive Chef
Baltimore, MD, 04/2018 - Current
  • Responsible for meeting with purveyors and food reps for ordering weekly and specialty items, as to maintain fair pricing and quality.
  • This also includes keeping notes for excel templates and QuickBooks in order to register a cost of goods percentage based on bi-weekly, monthly, and quarterly sales.
  • Create templates for station set up and daily requirements involving deep cleans and weekly tasks to be completed during down time, personal notes for each employee to give them daily and weekly goals to promote efficiency in task and structure.
  • This also includes instructional sheets for plating dishes on the most current menu for training new and existing employees.
  • Curate recipes for current menu's and to uphold consistency for these prepped items by communicating with the prep kitchen manager.
  • Hire, train, and schedule entire BOH staff including dishwashers, food runners, line cooks, prep cooks and management.
  • This also includes keeping notes for excel templates and QuickBooks in order to register a cost of labor percentage based on bi-weekly, monthly, and quarterly sales.
  • I create 3-5 new specials on a weekly basis, as well as curate a quarterly menu, involving seasonal and rotational changes to keep the menu fresh.
  • I try to involve the entire staff when creating new specials and dishes for the menu.
  • This helps promote staff member continuity and cooperation.
  • I also regularly meet with the FOH managers to decide on description, wording, and presentation of said menu's.
  • Directly working with clients and FOH management for curating and launching menu's for on site and off site catering.
  • Including maintaining healthy relationships with returning clients and consistently providing.
  • Guiding and directing 4-5 Kitchen managers to maintain order, cleanliness, consistency in craft, and staff cooperation 7 days a week.
  • I manage my own time well, while still upholding a responsible accountability with the entire staff.
  • Key Line Cook.
Coda - Key Line Cook
Mountain View, CA, 12/2017 - 04/2018
  • Direct cooking with various temperature-sensitive protein options.
  • Conscious of food sanitation and health safety at all times.
  • Responsible for kitchen staff and sanitation on premises.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Fire Food & Drink - Sous Chef/Kitchen Manager
City, STATE, 08/2015 - 12/2017
  • Oversaw staff production and skill sets while training and cross training new and existing staff.
  • Gave creative input on new quarterly menu, specializing in vegan and gluten-free health options.
  • Responsible for closing manager duties of sanitation and cleanliness.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Led detailed, hands-on preventive maintenance and repairs to equipment.
Presti's Bakery Little Italy - Kitchen Manager
City, STATE, 08/2013 - 10/2015
  • Oversaw kitchen staff's day-to-day duties while attending to duties in production.
  • Maintained daily and weekly inventory listings for all facets of the bakery.
  • Received, organized and rotated paper goods and food ingredients.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.

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Resume Overview

School Attended

  • Cuyahoga Community College

Job Titles Held:

  • Executive Chef
  • Key Line Cook
  • Sous Chef/Kitchen Manager
  • Kitchen Manager

Degrees

  • Bachelor of Arts

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