Livecareer-Resume

Food Service Ncoic Resume Example

Love this resume?

By clicking Build Your Own Now, you agree to our Terms of Use and Privacy Policy

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

Reliable and skilled cook with many years in the food service industry serving in various settings including cafeteria style service and small quantity cooking for officers in the Marine Corps to short order cooking as a line cook at various restaurants. Used to working in high stress, fast paced, and demanding conditions while maintaining a calm and collected attitude. Very skilled in the use of and maintenance of personal and restaurant food service equipment developed of nearly a decade of working in a food service role.

Skills
  • Food preparation
  • Cutting and slicing techniques
  • Food storage
  • Foodservice sanitation
  • Food presentation
  • Equipment cleaning and maintenance
  • Ingredient inspection
  • Recipe preparation
  • Cleaning and organization
  • Effective prioritization
  • Multitasking
  • Team-oriented
  • Equipment maintenance
  • Recipe creation
  • Team leading
Experience
Food Service NCOIC, 06/2011 to 08/2019
Firstservice ResidentialSanford, FL,
  • Responsible for the training and accountability of 14 food service marines which included food handling safety, proper use of food service equipment, use of recipe cards, and other duties pertaining to everyday food service in the Marine Corps.
  • Ensuring all Marines during training exercises were fed in a variety of situations to include garrison, field, and patrol settings which included coordinating with other units to arrange for suitable transport of food and equipment, drop off points and pick up points.
  • Coordinating with other units and section leaders to determine proper amounts of subsistence to be ordered for upcoming exercises.
  • Assigning tasks to food service and non food service personnel to ensure the smooth running of the Dining Facility (DFAC) for three meals per day serving upwards of 750 Marines and Navy personnel on a per service basis.
  • Maintained stock and inventory of food service equipment and subsistence available, or requisitioning such items as needed from supply.
  • Assisted in large scale projects to feed multiple units of the regimental size, upwards of 25,000, during special events and ceremonies.
  • Advising and consulting with the Command and Staff within the company to ensure the successful completion of all operations within the company.
Line Cook, 03/2015 to 02/2016
Firstservice ResidentialSanta Rosa Beach, FL,
  • Ensuring the line is ready to begin operations prior to start of business including items cooked fresh everyday are properly done so, food to be reheated is done in accordance with proper food handling safety, and that all necessary food preparation to maintain minimum stock is noted.
  • Preparing food items to maintain necessary stock levels in accordance with the restaurant's policy,'
  • Preparing menu items in accordance with food handling guidelines and restaurant policies.
  • Occasionally assist management in the creation of weekly specials that coordinate with the bars drink specials.
  • Occasionally perform front of house duties in the absence or tardiness of front of house personnel which included seating customers, taking food and drink orders, preparing bar drinks; to include pouring liquor, beer, and mixed drinks, taking food to the tables, and the handling of checks and money.
Line Cook, 04/2016 to 01/2020
Firstservice ResidentialSavannah, TX,
  • Ensuring the food service line is ready to operate prior to the opening of business, to include proper reheating of all food items in the steam tables, ensuring all stations are stocked for the beginning of service, all gasses are turned on and all equipment is operating, and that all stations have all serving utensils necessary.
  • Taking inventory of prepared food items in the walk in refrigerator and creating a prep list of all items necessary to maintain minimum stock values.
  • Preparing food items such as sauces, condiments, toppings, meats, and pastas in accordance with food handling standards and restaurant policy.
  • Preparing menu items and coordinating other stations to ensure food items come out in a coordinated and timely manner.
  • Working and and running each station over the course of my employment to include fryers and apps, pizza, saute, salad, and grill as well as leading the line during service.
  • Ensuring that sanitation and hygiene standards are met during opening, service, and closing duties to include cleaning and maintenance of food service equipment, proper sanitation of food preparation surfaces, proper restocking of food items on the line, and the general cleanliness and sanitation of the restaurant.
  • Coordinating with front of house staff and managers to ensure food was prepared correctly and safely in accordance with special requests, allergies, and all guidelines regarding the preparation and handling of food.
Line Cook, 09/2019 to 01/2020
Sutter Buttes BreweryCity, STATE,
  • Ensuring the food service line is ready to operate prior to the opening of business, to include proper reheating of all food items in the steam tables, ensuring all stations are stocked for the beginning of service, all gasses are turned on and all equipment is operating, and that all stations have all serving utensils necessary.
    Taking inventory of prepared food items in the walk in refrigerator and creating a prep list of all items necessary to maintain minimum stock values.
  • Preparing food items such as sauces, condiments, toppings, meats, and pastas in accordance with food handling standards and restaurant policy.
  • Preparing menu items and coordinating other stations to ensure food items come out in a coordinated and timely manner.
  • Working and and running each station over the course of my employment to include fryers and apps, pizza, saute, salad, and grill as well as leading the line during service.
  • Ensuring that sanitation and hygiene standards are met during opening, service, and closing duties to include cleaning and maintenance of food service equipment, proper sanitation of food preparation surfaces, proper restocking of food items on the line, and the general cleanliness and sanitation of the kitchen.
  • Coordinating with front of house staff and managers to ensure food was prepared correctly and safely in accordance with special requests, allergies, and all guidelines regarding the preparation and handling of food.
Education and Training
High School Diploma: , Expected in 04/2011
Sheldon High School - Sacramento, CA,
GPA:
: General Education, Expected in
USMC - San Diego, CA,
GPA:

College credit based on completed Marine Corps educational classes including spelling, math, and specialized education including various courses in mechanics, physical education, and food service.

By clicking Build Your Own Now, you agree to our Terms of Use and Privacy Policy

Disclaimer
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

How this resume score could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

87Good

Resume Strength

  • Length
  • Personalization
  • Strong Summary
  • Target Job
  • Typos

Resume Overview

School Attended
  • Sheldon High School
  • USMC
Job Titles Held:
  • Food Service NCOIC
  • Line Cook
  • Line Cook
  • Line Cook
Degrees
  • High School Diploma
  • Some College (No Degree)

Similar Resume

View All
Food Section NCOIC of MCLB Barstow
NCOIC of Administration Management
Material Management NCOIC