head line chef resume example with 6+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
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Professional Summary
To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Skills
Staff Recruiting and Hiring
Supply Ordering
Supply Estimates
Current in Culinary Trends
Decision Making
Instruction and Delegation
Production Scheduling
Relationship Building
Customer Service
Equipment Inspection and Maintenance
Standards Compliance
Staff Scheduling
Staff Supervision and Coordination
Quality Control and Oversight
Sanitation and Cleaning
Team Leadership
Food Preparing, Plating and Presentation
Team Collaboration
Coordinating Kitchen Staff
Quality Assessment
Inventory Management
Food Production
Resolving Complaints
Food and Beverage Service
Kitchen Equipment Operation
Staff Training
Safety and Risk Management
Prioritization and Organization
Performance Improvement
Coaching and Mentoring
Project Management
Work History
Head Line Chef, 07/2016 to 03/2021 Beaumont Hospitals – Troy, MI,
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Planned and directed high-volume food preparation in fast-paced environment.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Mentored kitchen staff at all levels to prepare each for demanding roles.
Collaborated with staff members to create meals for large banquets.
Acted as head chef when required to maintain continuity of service and quality.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Trained and managed kitchen personnel and supervised all related culinary activity.
Disciplined and dedicated to meeting high-quality standards.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef, 03/2019 to 07/2020 Silverspot Cinemas – Coconut Creek, FL,
Planned and directed high-volume food preparation in fast-paced environment.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Mentored kitchen staff at all levels to prepare each for demanding roles.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained and managed kitchen personnel and supervised all related culinary activity.
Oversaw kitchen operations for corporate office and Haven for hope locations.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Disciplined and dedicated to meeting high-quality standards.
Line Cook, 01/2015 to 07/2016 Silverspot Cinemas – Miami, FL,
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Safely used kitchen equipment and reduced risk of injuries and burns.
Prepared food items such as meats, poultry and fish for frying purposes.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Grilled meats and seafood to customer specifications.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Handled portion control activities according to specified instructions provided by chef.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Line Cook, 01/2015 to 06/2016 Chris Cullum's Attaboy/Attagirl – City, STATE,
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Safely used kitchen equipment and reduced risk of injuries and burns.
Prepared food items such as meats, poultry and fish for frying purposes.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Grilled meats and seafood to customer specifications.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Handled portion control activities according to specified instructions provided by chef.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Culinary Certification: Basic Culinary , Expected in 05/2016 to San Antonio Food Bank - San Antonio, TX, GPA:
GED: , Expected in 07/2008 to Wyndham School Systems - Huntsville, TX, GPA:
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