LiveCareer-Resume
Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Summary

Detail-oriented Prep Cook successful in high-volume fast food settings. Highly skilled in different stations, cooking methods and presentations. Brings strong commitment to teamwork. Team-oriented Prep Cook with 10 years of hands-on experience preparing food in fast-paced eating environments. Skilled in kitchen sanitization, basic cooking and ingredient measurement and assembly. Hardworking and punctual individual possessing excellent manual dexterity and familiarity of kitchen safety and health rules. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Dependable team member trained in register operations and customer service. Contributes to smooth front-end operations and goes beyond requirements to handle customer needs. Reliable, team-oriented, and efficiently completes assignments. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Team-oriented Prep Cook with 10 years of hands-on experience preparing food in fast-paced eating environments. Skilled in kitchen sanitization, basic cooking and ingredient measurement and assembly. Hardworking and punctual individual possessing excellent manual dexterity and familiarity of kitchen safety and health rules.

Skills
  • Measurements and Weights
  • Sauce Reduction and Parboiling
  • Policy and Procedure Compliance
  • Kitchen Operations
  • Equipment Cleaning and Maintenance
  • Food Storage
  • Proper Portioning
  • Customer Service
  • Safe Food Handling
  • Dish Preparation
  • Recipe Adherence
  • Food Preparation
  • Recipe Preparation
  • Teamwork and Collaboration
  • Cutting and Slicing Techniques
  • Kitchen Equipment Operation
  • Foodservice Sanitation
  • Bulk Food Preparation
  • Quality Inspections
  • Proper Food Storage
  • Store Room and Walk-In Inspections
  • Delegating Work
  • Menu Planning
  • PPE Compliance
  • Verbal and Written Communication
  • Kitchen Sanitation
  • Product Rotations
  • Portion Control
  • Flexible Schedule
  • Ingredient Inspection
  • Active Listener
  • Highly Motivated
  • Cleaning and Organization
  • Punctual and Honest
  • Attention to Detail
Experience
08/2022 to Current
Hot Prep Cook Aimbridge Hospitality San Jose, CA,
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Completed special orders according to customer dietary needs.
  • Helped train and develop new talent.
  • Sliced meats to prepare for cooking and assembly of menu items.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces and taking out trash.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Monitored freshness of food products to help reduce spoilage.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Grilled and deep fried various foods from meats to potatoes.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Made meals in accordance with company standards and requirements.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Executed proper techniques when preparing menu item ingredients.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Received and stored food and supplies.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Set up work stations prior to opening to minimize prep time.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Checked quality of food products to meet high standards.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
to
Head Cook Northeastern Vermont Regional Hospital Saint Johnsbury, VT,
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Trained kitchen workers on culinary techniques.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
  • Operated variety of kitchen equipment to measure and mix ingredients.
  • Modified existing recipes and created new recipes to meet changing nutritional content needs.
  • Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
  • Kept kitchen, cooking utensils and storeroom clean and neat.
  • Checked freezer and refrigerator each day to verify proper functioning.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.
  • Checked quality of food products to meet high standards.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
to
Cashier Lkq Columbus, GA,
  • Operated cash register or POS system to receive payment by cash, check and credit card.
  • Answered product questions with up-to-date knowledge of sales and store promotions.
  • Preserved appearance of store by arranging and replenishing displays and merchandise racks.
  • Accepted cash and credit card payments, issued receipts and provided change.
  • Answered customer questions and provided store information.
  • Scanned merchandise using point-of-sale system for accurate purchase totals.
  • Processed refunds for worn, damaged and broken merchandise.
  • Helped with purchases and signed customers up for rewards program.
  • Directed trash removal and sanitation procedures to keep aisles and register area organized.
  • Completed daily recovery tasks to keep areas clean and neat for maximum productivity.
  • Helped customers find specific products, answered questions and offered product advice.
  • Collected payments and provided accurate change.
  • Verified customer age requirement for alcohol or tobacco purchases.
  • Learned roles of other departments to provide coverage and keep store operational.
  • Trained new team members in cash register operation, stock procedures and customer services.
  • Delivered high level of customer service to patrons using active listening and engagement skills.
  • Processed sales transactions to prevent long customer wait times.
  • Tracked company inventories, moved excess stock and arranged products to improve sales.
  • Discounted purchases by scanning and redeeming coupons.
  • Worked closely with front-end staff to assist customers.
to
Butcher Assistant Bj's Wholesale Club, Inc. R1 Reverse Dc Uxbridge, MA,
  • Created ground meat by measuring ingredients and running through grinder equipment.
  • Placed prepared items in appropriate packaging and wrapped, labeled and arranged in refrigerated display case.
  • Answered phone to assist customers and take orders.
  • Prepared meats for processing by defrosting and [Action].
  • Applied price stickers to exterior of wrapped custom orders and counter products for smooth checkout.
  • Maintained sanitization to keep surfaces and equipment clean, follow health regulations and protect customer safety.
  • Completed basic meat cutting such as [Action].
  • Made sausage by preparing seasoned ground meat, pumping ingredients into casing using equipment and tying off ends of casing.
  • Aided butcher by filling out forms and keeping records.
  • Greeted and assisted customers by preparing selected products, wrapping in butcher paper and weighing.
  • Rang up customers at register to process transactions and collect payments.
  • Organized and rotated product stock following first in first out method.
  • Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
  • Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
  • Enforced approved safety codes and cultivated orderly and systematic environment.
  • Referenced approved recipes and production standards to achieve ideal serving temperatures and standard portion control.
  • Executed daily production schedule and preparation requirements obtained from chef.
  • Complied with federal, state and local sanitation regulations and department procedures.
Education and Training
Expected in to to
GED:
Ozarka College - Melbourne, AR
GPA:
Certifications
  • Learn2Serve Food Handler Training Course, 360 Training, - 09/12/2022

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Resume Overview

School Attended

  • Ozarka College

Job Titles Held:

  • Hot Prep Cook
  • Head Cook
  • Cashier
  • Butcher Assistant

Degrees

  • GED

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