Livecareer-Resume
JC
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
Expected in GED | Sang MJessica High School GDE , Seoul Korea , GPA:

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Resume Overview

School Attended

  • Sang MJessica High School GDE

Job Titles Held:

  • Head Chef
  • Head Chef
  • Head Chef

Degrees

  • GED

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