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Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Professional Summary

High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Creative Job Title driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Area of expertise with skills in concept development and high-quality restaurant operation in Location.

Forward-thinking professional offering more than Number years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Type skills.

Seasoned Executive Chef with Number years of culinary experience. Maintains and handles all operations for establishment and staff. Received Type Award for culinary excellence.

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.

Passionate Pastry Chef creates wide assortment of delightful baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style.

Accomplished Type Chef with Number years of comprehensive experience working in Type food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Type and Type cuisine. Strong organizational, leadership and management skills.

Self-motivated Job Title with Number years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Type cuisines. Master in Skill and Technique.

Enthusiastic Job title eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.

Professional Chef adept at expertly managing and guiding team of Number kitchen personnel in production of Type cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

Proficient Sous Chef highly competent at operating in fast-paced, demanding environments. Adaptable professional with success handling challenges. Number-year background in high-end restaurant industry.

Ambitious, career-focused jobseeker, anxious to obtain an entry-level Job Title position to help launch career while achieving company goals.

Job Title with over Number years of successful experience in Skill and Skill. Recognized consistently for performance excellence and contributions to success in Industry industry. Strengths in Skill and Skill backed by training in Area of study.

Reliable Intern studying Area of study seeks an internship opportunity to expand skills and gain valuable real-world experience.

Friendly student available for weekend, evening and holiday shifts. Considered hardworking, punctual and driven.

Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

Skills
  • Workflow Optimization
  • Signature Dish Creation
  • Food Spoilage Prevention
  • Food Plating and Presentation
  • Budgeting and Cost Control
  • Team Leadership
  • Food Preparation and Safety
  • Order Delivery Practices
  • Recipes and menu planning
  • Payroll and scheduling
  • Performance assessments
  • Forecasting and planning
  • Employee training and development
  • Vendor relations
  • Specialty cuisine
  • Process improvements
  • Hospitality service expertise
  • Performance improvement
  • Fine-dining expertise
  • Budgeting
  • Equipment Maintenance
  • Kitchen equipment operation and maintenance
  • Menu planning
  • Operations management
  • Staff Management
  • Problem-solving
Education
Belmont High School Dayton, OH Expected in 06/1995 Bachelor Of Computer Science : Computers - GPA :
Accomplishments
  • Prepared Number meals, including appetizers and desserts, for high-volume catering event.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Oversaw foodservice operations for 5-star Establishment type.
  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Created signature dish which generated high-interest and became best-selling dinner entrée for Timeframe.
  • Recognized for Reason for recognition.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of Number.
  • Awarded Award name in Date for Reason for award.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Reduced food costs by Number% by sourcing and securing new Product type supplier.
  • Supervised team of Number staff members.
  • Achieved Result by introducing Software for Type tasks.
  • Documented and resolved Issue which led to Results.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with team of Number in the development of Project name.
  • Resolved product issue through consumer testing.
  • Achieved Result through effectively helping with Task.
  • Achieved Result by completing Task with accuracy and efficiency.
Work History
Chemstar - General Manager and Executive Chef
Carlton, MN, 04/2021 - Current
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Verified compliance in preparation of menu items and customer special requests.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Increased profits and efficiency Number% by building optimal inventory control model.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Placed orders to restock items before supplies ran out.
  • 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.
  • Kept labor at or below Number% to support business profit targets.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with staff members to create meals for large banquets.
Aimbridge Hospitality - Extruder Operator
Manchester, CT, 07/2017 - 12/2018
  • Interpreted and followed production orders to maintain compliance with production standards and unique product specifications.
  • Took apart machinery, cleaned parts and replaced damaged or worn out components.
  • Aided in process design and tooling improvements to increase productivity and quality.
  • Completed product traceability, logs and production reports to accurately document extrusion-related activities.
  • Followed formulas in weighing resins and other chemicals to maintain productivity requirements.
  • Adjusted equipment for new product line and performed troubleshooting to deliver quality in operations.
  • Operated multiple extrusion lines to extrude various tubes, wires and structural shapes used in manufacturing of Type products.
  • Monitored process and work station information to guarantee accuracy and avoid workflow impediments.
  • Exemplified positive attitude as team member in dynamic, fast-paced environment and remained composed and professional during complex challenges.
  • Measured extruded products to identify imperfections and adjusted controls to adhere to project specifications.
  • Mixed Type thermoplastic materials with colored dyes accurately into extrusion machine to achieve desired result for products.
  • Examined and troubleshot extrusion equipment including extruder, controls, water trough and Type.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Identified issues, analyzed information and provided solutions to problems.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
Applebee's - Area Manager
City, STATE, 09/2011 - 08/2017
  • Monitored customer buying trends, market conditions and competitor actions to adjust strategies and achieve sales goals.
  • Planned operations to meet established schedules, factoring in order demands and business forecasts.
  • Capitalized on new sales and business opportunities when developing partnerships with other companies, successfully increasing sales volume Number% within Number Timeframe.
  • Drove revenues and team morale by developing and deploying sales contests.
  • Directed all business functions for locations in several states, including operational P&L financial duties, workforce planning, customer retention and customer service management.
  • Brought in exceptional candidates to boost team productivity and operational efficiency.
  • Improved process efficiency by implementing new cart retrieval process and correcting poor work habits.
  • Acquired Number new stores within district in Number months.
  • Spearheaded successful charity sales program resulting in Number% sales growth.
  • Evaluated production levels, quality standards and maintenance actions to identify and address operational problems and maintain targets.
  • Maximized resource utilization and achieved production targets by managing day-to-day usage of department resources.
  • Conducted training sessions to educate employees on best practices and procedures to increase profitability.
  • Oversaw routine maintenance programs and scheduled service to keep equipment functioning at peak levels.
  • Supervised Number location managers and managed Number Type assets, maintaining contractual, compliance and reporting requirements for all areas and assets.
  • Assessed reports to evaluate performance, develop targeted improvements and implement changes.
  • Transformed underperforming teams into productive, profitable teams.
  • Oversaw operations of $Amount organization, including budget planning, strategy development, community outreach, forecasting and payroll.
  • Exceeded sales forecast figures by Number% regularly through superior customer care.
  • Increased profits through effective sales training, troubleshooting P&L areas and training new managers on web-based collecting system and key sales tactics.
  • Reduced turnover Number% by enhancing training, motivation and engagement strategies with all employees.
  • Resolved conflicts promptly to promote positive environment for customers.
  • Applied relationship-driven strategies to lock in Type sales worth more than $Amount in yearly revenue.
  • Dedicated to expanding client bases by building lasting relationships.
  • Increased overall sales by Number% through capitalizing on new potential opportunities and developing and maintaining partnerships with Number new companies and shareholders.
  • Collaborated with technical and administrative teams to develop and implement successful corrective plans.
  • Managed inventory and reduced shrinkage by Number% through detailed monitoring of daily operations and stock.
  • Established and oversaw $Amount budget covering complete Type and Type operational areas.
  • Increased sales from $Amount to $Amount by rolling out new Type programs across regional stores.
  • Wrote Timeframe production reports to help senior leadership make accurate operational plans and decisions.

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Resume Overview

School Attended

  • Belmont High School

Job Titles Held:

  • General Manager and Executive Chef
  • Extruder Operator
  • Area Manager

Degrees

  • Bachelor Of Computer Science

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