Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
Professional Summary

Forward-thinking professional Chef offering 15+ years of experience working in fast-paced casual kitchens as well as fine dining and resort venues. Skilled at maintaining focus and productivity in high-stress situations as well as strong communication skills to ensure a high level of efficiency. Excellent and proven record with planning and execution of large events and decreasing food cost percentages. Most recently 27 percent to an average 14.4 percent. Established unique leadership style to motivate and improve confidence for the chefs team. Experienced with savory and international cuisine, baking and pastry, and molecular gastronomy. Maintains and handles all F&B operations for establishment and staff. Received 2022's Who's Who nomination for culinary excellence.

Skills and Strengths
  • Food Preparing, Plating and Presentation
  • Verbal and Written Communication
  • Sanitation Guidelines
  • Staff Scheduling
  • Inventory Management
  • Menu Planning and development
  • Current in Culinary Trends
  • Instruction and Delegation
  • Vendor Relations
  • Hygiene Policy Implementation
  • Garnishing and Plating
  • Creative Thinking
Work History
Executive Chef, 04/2021 to 09/2022
DoordashBedford, VA,
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with staff members to create meals for large banquets.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Kept labor at or below [Number]% to support business profit targets.
  • Increased profits and efficiency [Number]% by building optimal inventory control model.
  • Used root cause analysis to conduct assessments and develop improvements.
Chef De Cuisine, 08/2020 to 03/2021
Celebration Hotel LtdSavannah, GA,
  • Created menus and designed corresponding recipes for The Marsh Tavern, Falcon Bar, The Chop House, and Dormy Grill.
  • Scheduled and supervised all kitchen employees such as sous chef, line cooks, dishwashers and kitchen custodians.
  • Oversaw preparation of creatively-designed recipes for Equinox Hotel and Resorts.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Forecasted supply needs and estimated costs.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
Personal Chef/Dietary Aide, 07/2019 to 09/2020
DoordashBeecher, IL,
  • Created weekly lunch and dinner menus in accordance with the families dietary needs.
  • Washed plates, cups, serving and eating utensils and kitchen equipment in the families personal dual dishwashers.
  • Maintained strict levels of cleanliness for tables, floors and prep areas inside their personal home.
  • Cleared tables and removed dishes, trays and utensils from dining room to kitchen.
  • Arranged tray and or table settings with proper tableware, condiments and tray card.
  • Upheld efficiency of meal services by pre-setting tables before the family arrived.
  • Provided in-depth information on various modes of nutritional care to maximize options and paths to boosting health.
  • Educated clients about long-term health benefits of balanced diets and exercise programs.
  • Maintained specific guidlines for menu management and nutritional data.
Executive Chef, 05/2018 to 04/2019
Fairview InnCity, STATE,
  • Oversaw all F&B operations for the entire hotel
  • Met with various vendors to ensure quality product was served.
  • Handled all things dealing with staff, such as, hiring, disciplinary actions, training, and termination.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to the demographic and seasons.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Kept labor at or below 12% to support business profit targets.
Associate of Applied Science: Culinary Arts, Expected in 08/2017
Hinds Community College - Jackson, MS,
  • Dean's List (2014-2017)
  • Awarded "Best New Chef of Mississippi"
  • Harold T. and Hal White Scholarship Recipient
  • Completed AP course in Baking and Pastry
  • 4.0 GPA
  • DECA Member
  • Elected Executive Chef of culinary team
  • magna cum laude graduate

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