Livecareer-Resume
JC
Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000, resumesample@example.com
Summary

Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills and creativity to any setting. Excited to begin new challenge with successful team.

Skills

Creativity

leadership

Fast-paced decision making

Multitasking

Grill Culinary Expertise

Organized

Team Player

Banquet Dining

Flexible

Experience
04/2019 to 03/2020 Intern Chef in Training Pr Management Corp | Lexington, MA,
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Earned reputation for good attendance and hard work.
  • Handled all delegated tasks, including and banquet events.
  • Recognized by management for providing exceptional customer service.
  • Improved operations by working with team members and customers to find workable solutions.
  • Collaborated with others to discuss new menu opportunities.
  • Learned to adapt and learn the different dishes at a fast pace in a different country to support and understand the restaurants needs.
03/2018 to 03/2019 Lead Line Cook Garfield School District Re-2 | Rifle, CO,

Precooked garnishes such as bacon pieces for later use to top off fresh dishes.

  • Improved employee performance by providing constructive suggestions and encouragement.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Kept stations stocked and ready for use to maximize productivity.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Prepared more than 500 dishes per day in fast-paced culinay environment while maintaining high customer satisfaction rate.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Set up work stations prior to opening to minimize prep time.
  • Created approximately five orders simultaneously during busy periods.
  • Prepared fast food items quickly to serve over 50 customers per 15 minutes for speedy service.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Followed recipes to maintain restaurant standards and satisfy customers.
  • Prepped line and banquet menu items according to specific measurements and recipes.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Batch cooked food items during peak service hours to minimize wait time.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques.
  • Sliced meats to prepare for cooking and assembly of menu items such as charcuteries and meat platters.
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder.
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
  • Operated fryers carefully to avoid burns when preparing fries, fried chicken and fish items.
  • Operated all kitchen equipment safely to avoid injuries.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Cooked food following specific measurements and recipes.
  • Prepped vegetables and other kitchen items by washing, chopping and dicing.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Cooked various items, including Shrimp & Grits, steaks, salads and sandwiches , providing customers with perfectly-cooked options and sides.
  • Collaborated with team to deliver timely service of items.
  • Improved overall kitchen efficiency through teamwork, leading to better working environment.
  • Cleaned grill each break or cutoff times and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Cooked and prepared multiple fast food menu items, making substitutions requested by customers.
  • Properly utilized various cooking utensils to prepare range of food items.
  • Worked closely with Cashiers to obtain order information and accurately complete customers' orders.
  • Executed proper techniques when preparing menu item ingredients.
  • Properly garnished and arranged orders on plates and trays.
12/2016 to 02/2018 Cook Karoo Grill & Bar | City, STATE,
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Operated all kitchen equipment safely to avoid injuries.
  • Placed frequently used food such as dressings, sauces and meats in proper storage containers and placed perishable items in refrigerator.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Prepared multiple dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Performed work station prep, including cutting and restocking items prior to shift start.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Instructed apprentices in preparation of garnishes, dressings and side dishes.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
  • Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
  • Decorated cakes, cupcakes, tarts and pastries and skillfully handled special order items.
Education and Training
Expected in 01/2018 High School Diploma | Lyttelton Manor High, Centurion, South Africa, PTA GPA:
Expected in 11/2019 Associate of Arts | Culinary Arts Chefs Training & Innovation Academy , Centurion, South Africa, PTA GPA:

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Resume Overview

School Attended

  • Lyttelton Manor High
  • Chefs Training & Innovation Academy

Job Titles Held:

  • Intern Chef in Training
  • Lead Line Cook
  • Cook

Degrees

  • High School Diploma
  • Associate of Arts

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