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

Former cook at Jennie Stuart Medical Center and Sonic Drive-in. Highly skilled in various cooking styles, operation, food safety, allergies, ordering, inventory checks, employee training, and equipment maintainer. Over 10 years experience. Strong understanding of different diets and instructional cooking in the hospital and outside community settings. Have experience in Bakery, pastry and cake decorating and management.

Skills
  • Kitchen sanitation expert
  • Kitchen knife proficiency
  • Kitchen equipment usage
  • Knowledge of kitchen tools
  • Kitchen station support
  • Kitchen equipment operations
  • Kitchen organization
  • Kitchen cleanliness and organization
  • Kitchen staff management
  • Kitchen team development
  • Kitchen preparation
  • Daily kitchen oversight
  • Kitchen safety
  • Kitchen supply management
  • Kitchen closing procedures
  • Kitchen and food safety
  • Understanding of kitchen equipment
  • Kitchen equipment cleaning
  • Kitchen safety knowledge
  • Kitchen utensils
  • Kitchen scheduling
  • Kitchen assistance
  • Kitchen station organization
Education and Training
Brown Mackie College Hopkinsville, KY, Expected in : Medical Assisting - GPA :
Christian County High School Hopkinsville, KY Expected in 05/1995 High School Diploma : - GPA :
Certifications
  • ServSafe
  • First Aid/CPR
Experience
First Watch Restaurants - Kitchen Manager/Cook
Spring Hill, TN, 08/2018 - Current
  • Coordinated preparation of meals and monitored food handling for safety purposes.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Completed regular checks to maximize quality assurance.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
  • Trained workers in every restaurant position, including food preparation, and cleaning roles.
  • Assisted director with pricing by providing information about ingredient costs and correct portioning.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Handled complaints to provide full resolutions and promote loyalty.
  • Received, organized and rotated paper goods and food ingredients.
  • Maximized team performance by training new employees on proper food handling, and protocols.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Scheduled employees by assigning shifts.
  • Reduced food waste by overseeing and following ingredients.
  • Controlled portion sizes for optimal cost controls.
  • Supervised staff preparing meals per day.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Sought out and implemented methods to improve service and team performance.
  • Ordered food products, kitchen equipment and food service supplies.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Jennie Stuart Medical Center - Cook/Cashier/Server/Trayliner
City, STATE, 10/2010 - 07/2014
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Prepared and plated dishes per shift.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Prepared dishes per day in fast-paced environment while maintaining high satisfaction rate.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Performed work station prep prior to shift start.
  • Placed frequently used food in proper storage containers and placed perishable items in refrigerator.
  • Garnished and arranged dishes into creative presentations.
  • Grilled and deep fried various foods.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Operated all kitchen equipment safely to avoid injuries.
  • Communicated with staff regarding customer requests, dietary concerns and allergy questions.
  • Interacted professionally and effectively with staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Sonic Drive-In - Assistant Manager
City, STATE, 06/2003 - 10/2010
  • Enforced company policies and procedures to strengthen operational standards across.
  • Planned and prepared workflow schedules, delegating tasks for team members.
  • Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
  • Implemented training processes for newly hired employees.
  • Coached and mentored employees by delivering training, guidance and performance monitoring.
  • Completed inventory audits to identify losses and project future demands.
  • Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
  • Maintained inventory accuracy by accurately counting stock-on-hand and reconciling discrepancies.
  • Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
  • Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
  • Trained team members to deliver outstanding customer service, boosting customer satisfaction ratings.
  • Increased annual sales by driving operational efficiencies and building customer rapport to foster loyalty.
  • Delegated daily tasks to team members to optimize team productivity.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Collaborated with store manager to develop strategies for achieving sales and profit goals.
Accomplishments

Manage restaurant for seven years

line leader for 2 years

cafeteria supervisor for 2 years

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Resume Overview

School Attended

  • Brown Mackie College
  • Christian County High School

Job Titles Held:

  • Kitchen Manager/Cook
  • Cook/Cashier/Server/Trayliner
  • Assistant Manager

Degrees

  • Some College (No Degree)
  • High School Diploma

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