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

A skilled Chef recognized for a comprehensive knowledge of leadership, coaching & team building, controlling budgets, international cuisines, and an innovative approach for setting the stage for a customized guest experience. Over ten years of experience managing the provision of fine dining for four star resorts, casual high volume restaurants, banquets & catering and food outlets. Creatively develops impressive menus and prepares culinary dishes influenced by culturally diverse regions around the globe.

Skills
  • MS Word/Excel/Outlook
  • P&L, Payroll, Budgeting, Scheduling
  • Employee training and development
  • Exceptional Guest First Service
  • Restaurant & Casino Openings
  • Find Dining, Casual Dining Expertise
  • Banquet & Catering
  • OSHA
  • Forecasting and planning
  • Menu planning & Design
  • Operations management
  • Leadership (Lead by Example)
  • Dietary habits evaluation and modification
  • Recipes and menu planning
Work History
Executive Chef, 05/2019 - 05/2021
Columbus Hospitality Wilmington, OH,
  • Average volume sales $240,000 week (100% Food)
  • Help grow company over 20% in food sales by adding diets like Paleo,Gluten Free, Vegan, Dairy free diets.
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations, inventory control, and customer service for department,
  • Used root cause analysis to conduct assessments and develop improvements.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Modernized processes for kitchen staff to reduce wait times and boost daily output.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Kept labor at or below 3.5% to support business profit targets.
  • Hiring & Firing as business demands
Multi-Unit Executive Chef, 03/2012 - 12/2018
Marvin Love And Associates Dallas, TX,

MillCreek Grille, Steak & Rings, NONNA PAZZA, American Burger Bar, NY Street Deli, Cleo's, Silk's Bar Grill, The Spread Buffet, Taqueria, Grand Stand Buffet

  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Reduced food costs by 4 percent by expertly estimating purchasing needs and buying through approved suppliers
  • Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget, and local labor laws
  • Collaborated closely with the food and beverage director to conduct staff meetings and resolve service, product and personnel issues
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Multi-Unit Executive Room Chef Restaurant, 06/2010 - 02/2012
Caesars Entertainment/Paris Hotel Casino Resorts City, STATE,

EIFFEL TOWER RESTAURANT, HEXX KITCHEN + BAR, BURGER BRASSERIE

Luxury 4.5 star resort

Fine Dining, Causal Dining, Quick Bites, Room Service

  • Caring culture, celebrate success, integrity, diversity, service with passion and ownership
  • Lead more than 100 union team members kitchen staff at all levels to prepare each for demanding roles
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies
  • Provided courteous and informative customer service in an open kitchen format
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
Executive Sous Chef, 03/2007 - 06/2010
Caesars Entertainment/Rio Hotel Casino Resorts City, STATE,

VOODOO STEAK AT THE RIO, CARNIVAL WORLD BUFFET

Luxury 4 star resort

Fine Dining, Causal Dining, Banquets & Catering, Room Service

  • Caring culture, celebrate success, integrity, diversity, service with passion and ownership
  • Mentored more than 90 kitchen staff at all levels to prepare each for demanding roles
  • Responsible for all food production including that used for restaurants, banquet functions, and other outlets
  • Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
  • Developing policies and procedures to enhance and measure quality, continually updating written policies and providing training and professional development opportunities for all
Education
Bachelor of Science: Culinary Management, Expected in 01/2007
-
Art Institute Of Pittsburgh - Pittsburgh, PA,
GPA:
Additional Information
  • Above and Beyond Extraordinary Achievement Caesar Entertainment 2009, 2011, 2012, 2014, 2017
  • Certification of Appreciate from American Culinary Federation
  • LeBron James Foundation
  • Inspiring Minds Mentor
  • Boys & Girls Club Tampa

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Resume Overview

School Attended

  • Art Institute Of Pittsburgh

Job Titles Held:

  • Executive Chef
  • Multi-Unit Executive Chef
  • Multi-Unit Executive Room Chef Restaurant
  • Executive Sous Chef

Degrees

  • Bachelor of Science

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