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Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills
  • Customer service oriented
  • Food preparation techniques
  • Food and beverage pairing
  • Budgeting and cost control
  • Banquets and catering
  • Dish preparation
  • Resource management
  • Team training
  • Meal preparation
  • Pantry restocking
  • Kitchen equipment and tools
  • Recipe creation
  • Grilling and deep frying skills
  • Cleaning and sanitation
  • Menu development
Education and Training
High School Pristina , Kosovo Expected in 06/1996 High School Diploma : - GPA :
Experience
Taher, Inc. - Executive Chef
Richfield, MN, 04/2019 - 08/2021
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Managed kitchen staff team and assigned various stages of food production.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
American Dining Creations - Executive Chef Manager
Medina, OH, 03/2019 - 08/2021
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Kept atmosphere constructive for employees by promoting effective listening skills, regular training and [Skill]
  • Trained and built strong culinary team consisting of [Number] [Job title]s for [Number]-seat restaurant.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Supervised staff preparing and serving [Number] meals per day.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
  • Built revenue by delivering innovative catering services, leading region in catering sales.
  • Worked closely with chef and cooks to determine menu plans for special events or occasions.
  • Obtained highest rating from county health department year over year.
  • Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
Taher, Inc. - Executive Chef
Rochester, MN, 08/2011 - 03/2017
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored all meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed all major Food and Beverage kitchen operations.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Taher, Inc. - Executive Chef
Rockford, MN, 03/2004 - 01/2011
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Monitored all meals served for temperature and visual appeal.
  • Provided excellent professional development opportunities for staff.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Managed kitchen staff team and assigned various stages of food production.

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Resume Overview

School Attended

  • High School

Job Titles Held:

  • Executive Chef
  • Executive Chef Manager
  • Executive Chef
  • Executive Chef

Degrees

  • High School Diploma

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