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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Dependable line cook with over 14 years of successful experience in restaurant kitchens and events. Recognized consistently for performance excellence and contributions to success in restaurant industry. Strengths in high-volume and precision execution.

Skills
  • Menu item preparation
  • Quick-learning
  • New hire training
  • Performance improvement
  • Kitchen sanitation
  • Creative problem solving
  • Safe food handling
  • Kitchen equipment operation and maintenance
  • Food presentation
  • Food plating and presentation
  • Food preparation and safety
  • Food spoilage prevention
  • Concise time management
  • Team Player
  • Kitchen operations
  • Food rotation
  • Food storage
Work History
Grill Chef, 10/2015 - 11/2020
American Dining Creations Kansas City, MO,
  • Monitored line efficiency and implemented improvements for increased productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared average of Number orders each shift.
  • Cleaned and maintained kitchen equipment regularly.
  • Grilled meats and seafood to customer specifications.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Planned work on orders so items served together finished cooking at same time.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Handled portion control activities according to specified instructions provided by chef.
  • Oversaw care and maintenance of kitchen equipment.

+ Edit or add your own

Lead Line Cook, 03/2014 - 10/2015
The Morning Star Company Santa Nella, CA,
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Grilled meats and seafood to customer specifications.

+ Edit or add your own

  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Communicated closely with Job titles to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Kitchen Manager, 08/2011 - 03/2014
Cooper's Hawk Winery Clinton, MI,
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Hired and managed all kitchen staff.
  • Maximized quality assurance by completing frequent checks of line.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Checked and tested foods to verify quality and temperature.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

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  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Cook, Bartender, 06/2010 - 08/2011
Culinary Staffing Services City, STATE,
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Implemented drink prep procedures that reduced wasted stock by Number%.
  • Set up bar for operation, obtained cash bank and stocked service bar.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Received over Number beverage orders nightly from wait staff and delivered beverages to guests while keeping up with bar orders.

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  • Set up glassware, liquor and other necessary supplies for special events.
  • Took customer orders and capitalized on opportunities to sell special beverage and food options.
  • Poured and prepared mixed drinks for over Number customers daily and created new libations drawing in clientele.
Education
Associate Degree: Culinary Arts, Expected in
-
Culinary Institute of America - Poughkeepsie, NY,
GPA:
: , Expected in
-
National Bartender’s School - Los Angeles, CA,
GPA:

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Resume Overview

School Attended

  • Culinary Institute of America
  • National Bartender’s School

Job Titles Held:

  • Grill Chef
  • Lead Line Cook
  • Kitchen Manager
  • Cook, Bartender

Degrees

  • Associate Degree

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