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Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary

I trainEd two years in restaurant with chef from italy and replaced him when he moved to another restaurant i have been in restaurant b for 20 plus years as a chef and bartender I’ve even waited tables i can move seaml with all employees from front to back exceptional people skills and work ethic I believe if same people are there daily consistency and quality are better daily I strive for a smooth fast kitc with flawless food and service as well as i know problems arrive in back and in front and that’s why I chose to be trained in all aspect of bar and restaurant I can move from back of house to bar to table service seamless

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic trained abilities.

Results-focused Chef with 20 years of experience in fast-paced kitchen settings. Well-developed strengths in team leadership, problem-solving, and communication. Demonstrated success building high-performance teams.

Expert chef able to oversee and handle all aspects of kitchen staff in the preparation of meals. Skilled at managing and guiding multiple processes in the organization.

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished chef with 20-year proven ability to drive sales growth, reduce costs and build business relations.

Skills
  • Food preparation techniques
  • Food and beverage pairing
  • Budgeting and cost control
  • Customer service oriented
  • Banquets and catering
  • Purchasing
  • Resource management
  • Inventory control
  • Regulatory compliance
  • Detail-oriented
  • Dish preparation
  • Team training
  • Grilling and deep frying skills
  • Food procurement
  • Portion and cost control
  • Vendor relationships
  • Cleaning and sanitizing methods
  • Pantry restocking
  • Cleaning and sanitation
  • Menu development
  • Kitchen equipment and tools
  • Recipe creation
  • Inventory management
  • Meal preparation
Experience
02/2016 to 01/2018
Executive Chef/Manager of Business Development and Sales Portico City, STATE,
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Maintained labor at under [Number]% to promote long-term business profitability.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Monitored all meals served for temperature and visual appeal.
  • Monitored and improved work of [Number] team members producing over [Number] meals per night.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
  • Oversaw hiring, training and development of kitchen employees.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Monitored quality, presentation and quantities of plated food across line.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
04/2010 to 01/2016
Executive Chef/Manager Anglers Resort City, STATE,
  • Maintained labor at under [Number]% to promote long-term business profitability.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • 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.
  • Initiated software based inventory control system to manage inventory and analyze food cost.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
03/2003 to 01/2016
Restaurant and Bar Manager /Chef/Lead Bartender Hotel Seville City, STATE,
  • Reduced food costs by [Number]% by expertly estimating purchasing needs and buying through approved suppliers.
  • Prepared various local and seasonal specialties for [Number] table restaurant.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Planned and prepared food products orders to maintain appropriate stock levels.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team of [Number] and assigned various stages of food production.
  • Incorporated customer recommendations and feedback to experiment with new dish creations.
  • Managed kitchen operations for [Number] locations.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Monitored and improved work of [Number] team members producing over [Number] meals per night.
  • Developed innovative [Type] menu with over [Number] offerings.
  • Oversaw hiring, training and development of kitchen employees.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • Maintained labor at under [Number]% to promote long-term business profitability.
  • Prepared schedules, work assignments and constructed employee compensation packages.
Education and Training
Expected in
Associate of Arts: Nursing
Nac - Harrison , AR
GPA:
Expected in 05/2003
Associate of Applied Science:
North Arkansas College - Harrison, AR
GPA:
Expected in
Trained 2 Years With Italian Chef From Naples : Creat
Chef Training Italian - Harrison , AR
GPA:
Expected in 03/2005
: Creative Cooking With Flare
Coll - ,
GPA:
Expected in
:
Hotel Seville - Harrison, AR
GPA:

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resume Strength

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Resume Overview

School Attended

  • Nac
  • North Arkansas College
  • Chef Training Italian
  • Coll
  • Hotel Seville

Job Titles Held:

  • Executive Chef/Manager of Business Development and Sales
  • Executive Chef/Manager
  • Restaurant and Bar Manager /Chef/Lead Bartender

Degrees

  • Associate of Arts
  • Associate of Applied Science
  • Trained 2 Years With Italian Chef From Naples

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