Livecareer-Resume
Jessica Claire
  • , San Francisco, CA
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Summary

Motivated Executive Chef with 22 years of culinary expertise.  Recognized for assessing operational needs and developing solutions to save costs, improve revenues, and drive customer satisfaction. Resourceful and well-organized with excellent leadership and team building record.  Last 4 years were spent actively participating and designing kitchens and restaurants in a 167 million dollars hotel expansion, while still managing and maintaining a fiscally responsible operation.  The Waterfront Beach resort is recognized by guests and peers as a premier culinary location in Orange County.

Experience
Executive Chef, 12/03 - Current
Ipic Entertainment New York, NY,
  • Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management.
  • designed, managed and created menus for 3 restaurants (offshore 9, Boardwalk and newly opened Henry’s), 2 pool pantries and 1 market (Riptide and Surf Hero).
  • Managed, designed menus and cooked for over 51,000 square feet of meeting space.
  • Maintained labor at under 11% to promote long-term business profitability.
  • Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26%.
  • Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people.
  • Experimented new dish creations by incorporating customer recommendations and feedback.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Produced or amended menus and item selections in conjunction with food and beverage team
  • Performed financial analysis and recommended effective methods to cut costs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Monitored quality, presentation and proper quantities of plated food across line.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous-Chef and Chef de Cuisine.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
Restaurant Chef / Executive Sous-Chef, 08/08 - 08/13
Live Nation Entertainment Inc Rolling Meadows, IL,
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Supervised staff of 30, providing direction in preparing specialty items, including banquets, restaurant and employee dining room.  
  • Developed innovative California driven  menus with over 30 offerings.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Prepared more than 500 dishes per day in fast-paced all scratch kitchen environment while maintaining high customer satisfaction rate.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Placed orders for food supplies weekly with understanding of kitchen's budget.
  • Ensured that the kitchen was always clean, orderly and well-maintained in an effort to avoid mishaps.
  • Trained and supervised all culinary personnel for $3.5 million annual revenue-grossing restaurant.
  • Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods.
Lead Cook / Chef de Cuisine, 12/03 - 08/08
The Waterfront Beach Resort, A Hilton Hotel City, STATE,
  • Managed budget, labor and direct operating expenses for restaurant, banquet and a market operation.
  • Tracked kitchen’s inventory and ordered new food and supplies when needed.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Monitored quality, presentation and proper quantities of plated food across line.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
Line Prep Cook, 12/99 - 12/03
Hilton Bonaventure Montreal City, STATE,
  • Kept stations stocked and ready for use to maximize productivity.
  • Arranged sauces and supplementary garnishes to place in allocated stations.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Prepared more than 300 dishes per day in fast-paced Classic French cooking  environment while maintaining high customer satisfaction rate.
  • Used measuring items, knives and other kitchen tools to properly prepare food resources.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Executed proper techniques when preparing menu item ingredients.
  • Cooked food following specific measurements and recipes.
  • Improved overall kitchen efficiency through consistency , leading to numerous promotions.
Skills
  • Customer service oriented
  • Banquets and catering
  • Resource Management
  • Food preparation techniques
  • Food and beverage pairing
  • Budgeting and cost control
  • Dish preparation
  • Detail-oriented
  • Purchasing
  • Inventory control
  • Portion and cost control
  • Food inspection
  • Time management
  • Strong communication skills
  • Inventory monitoring
  • High-volume dining
  • Outstanding cleanliness
  • Organizational skills
  • Trained in food safety guidelines
  • Problem solving
  • Flexible schedule
Education and Training
Bachelor of Arts: Culinary arts , Expected in 1996
-
ITHQ, Institue d’hotelerie du Quebec - Montreal (Quebec), Canada
GPA:
Skills
  • Customer service oriented
  • Banquets and catering
  • Resource Management
  • Food preparation techniques
  • Food and beverage pairing
  • Budgeting and cost control
  • Dish preparation
  • Detail-oriented
  • Purchasing
  • Inventory control
  • Portion and cost control
  • Food inspection
  • Time management
  • Strong communication skills
  • Inventory monitoring
  • High-volume dining
  • Outstanding cleanliness
  • Organizational skills
  • Trained in food safety guidelines
  • Problem solving
  • Flexible schedule
Work History
Executive Chef, 12/03 - Current
The Waterfront Beach Resort, a Hilton hotel Huntington Beach, CA
  • Managed kitchen and stewarding staff team of 67 and assigned various stages of food production and event management.
  • designed, managed and created menus for 3 restaurants (offshore 9, Boardwalk and newly opened Henry’s), 2 pool pantries and 1 market (Riptide and Surf Hero).
  • Managed, designed menus and cooked for over 51,000 square feet of meeting space.
  • Maintained labor at under 11% to promote long-term business profitability.
  • Purchased ingredients and managed inventory from a variety of vendors which allowed for a hotel wide food costs of 26%.
  • Worked closely on a daily basis with sales and catering to create dynamic cost effective food selections for small banquets and large events for up to 1000 people.
  • Experimented new dish creations by incorporating customer recommendations and feedback.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Produced or amended menus and item selections in conjunction with food and beverage team
  • Performed financial analysis and recommended effective methods to cut costs.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Monitored quality, presentation and proper quantities of plated food across line.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Oversaw hiring and development of kitchen employees as well as trained numerous kitchen personnel from ground up to take on challenging stations such as Sous-Chef and Chef de Cuisine.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
Restaurant Chef / Executive Sous-Chef, 08/08 - 08/13
The Waterfront Beach Resort, a Hilton hotel Huntington Beach, CA
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Supervised staff of 30, providing direction in preparing specialty items, including banquets, restaurant and employee dining room.  
  • Developed innovative California driven  menus with over 30 offerings.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Prepared more than 500 dishes per day in fast-paced all scratch kitchen environment while maintaining high customer satisfaction rate.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Placed orders for food supplies weekly with understanding of kitchen's budget.
  • Ensured that the kitchen was always clean, orderly and well-maintained in an effort to avoid mishaps.
  • Trained and supervised all culinary personnel for $3.5 million annual revenue-grossing restaurant.
  • Used an array of different cooking techniques in dish creation and educated the kitchen staff in these methods.
Lead Cook / Chef de Cuisine, 12/03 - 08/08
The Waterfront Beach Resort, a Hilton hotel Huntington Beach, CA
  • Managed budget, labor and direct operating expenses for restaurant, banquet and a market operation.
  • Tracked kitchen’s inventory and ordered new food and supplies when needed.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes to complement area events.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Monitored quality, presentation and proper quantities of plated food across line.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
Line Prep Cook, 12/99 - 12/03
Hilton Bonaventure Montreal Montreal (Quebec), Canada
  • Kept stations stocked and ready for use to maximize productivity.
  • Arranged sauces and supplementary garnishes to place in allocated stations.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Prepared more than 300 dishes per day in fast-paced Classic French cooking  environment while maintaining high customer satisfaction rate.
  • Used measuring items, knives and other kitchen tools to properly prepare food resources.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Executed proper techniques when preparing menu item ingredients.
  • Cooked food following specific measurements and recipes.
  • Improved overall kitchen efficiency through consistency , leading to numerous promotions.

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Resume Overview

School Attended

  • ITHQ, Institue d’hotelerie du Quebec

Job Titles Held:

  • Executive Chef
  • Restaurant Chef / Executive Sous-Chef
  • Lead Cook / Chef de Cuisine
  • Line Prep Cook

Degrees

  • Bachelor of Arts

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