Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Summary
I been through work Japanese and Korea restaurant chef 10years more than that I am old enough but I still energetic and responsible person
Skills
Japanese and Korean chef |
Experience
02/2018 to 07/2019 Head Chef Sodexo Uk | Sussex, WI,
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Created approximately [Number] orders simultaneously during busy periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
- Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Performed mise en place daily to efficiently prepare signature dishes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Streamlined kitchen processes to shorten wait times and serve [Number] additional guests per hour.
- Oversaw hiring, training and development of kitchen employees.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
- Controlled and directed the food preparation process.
- Determined food inventory needs.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Prepared various local and seasonal specialties for [Number] table restaurant.
- Developed innovative menu to provide customers with over [Number] high-quality food options.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Purchased ingredients from local farms to benefit environment and reduce costs [Number]%.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
08/2013 to 11/2015 Head Chef Sodexo Uk | Kinsale, VA,
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Determined food inventory needs.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed kitchen staff team of [Number] and assigned various stages of food production.
- Oversaw hiring, training and development of kitchen employees.
- Prepared various local and seasonal specialties for [Number] table restaurant.
- Controlled and directed the food preparation process.
- Performed mise en place daily to efficiently prepare signature dishes.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
- Monitored quality, presentation and quantities of plated food across line.
- Developed innovative menu to provide customers with over [Number] high-quality food options.
05/2008 to 11/2012 Head Chef Sodexo Uk | Hollister, CA,
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Performed mise en place daily to efficiently prepare signature dishes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Followed all food safety and sanitary guidelines to comply with local and state regulations.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Oversaw hiring, training and development of kitchen employees.
- Supervised staff of [Number], providing direction in preparing specialty items, including [Type] and [Type] food.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
- Controlled and directed the food preparation process.
- Determined food inventory needs.
- Prepared various local and seasonal specialties for [Number] table restaurant.
- Developed innovative menu to provide customers with over [Number] high-quality food options.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Incorporated customer recommendations and feedback to experiment with new dishes.
- Monitored and improved performance of [Number] team members resulting in [Number] meals produced daily.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Education and Training
GED | Sang MJessica High School GDE , Seoul Korea ,
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School Attended
- Sang MJessica High School GDE
Job Titles Held:
- Head Chef
- Head Chef
- Head Chef
Degrees
- GED
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