Livecareer-Resume
Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

I started as Sous Chef at Millers Ale House and was there for about 2 years before getting promoted Executive Chef . From Executive Chef I worked my way through out the 4 years of learning every aspect of the restaurant. Within a year I became the Bar Manager which allows me to use my skills in every department. I can offer high-energy reasturant management professional offering proven skills in strengthening operational procedures, enhancing team productivity and streamlining processes. Adaptable in changing environments with strategic decision-making skills. Performance-oriented and hardworking to create approaches to boost long-term business success. Proactive manager with solid history of success in managing operations, building teams and equipping employees with skills to independently handle business needs. Offering progressive experience combined with sound judgement and good problem-solving abilities. Strong record of consistently surpassing goals. Cooking and running a restaurant is my passion and something I love doing.

Skills
  • Team Leadership Expertise
  • Scheduling
  • Budgeting
  • Staff Management
  • Inventory Control
  • Food Preparation
  • Onboarding
  • Guest Services
  • Financial Reporting
  • Purchasing
  • Quality Management
  • Restaurant Operations
  • Recipes and menu planning
  • Kitchen equipment operation and maintenance
  • Kitchen Staff Coordination
  • Team Leadership
  • Order Accuracy
  • Verbal and written communication
  • Leadership
  • Team Work
  • Peopl Orriented
  • Outgoing
Work History
Executive Chef, 01/2018 to Current
Columbus HospitalityLewis Center, OH,
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Built and strengthened area partnerships to reap benefits such as new revenue channels and enhanced public awareness.
  • Mentored and motivated team members to efficiently achieve challenging business goals.
  • Developed innovative sales proposals to promote product quality and showcase market comparisons.
  • Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
  • Enforced quality assurance protocols to deliver ideal customer experiences.
  • Completed inventory purchases and oversaw restocking.
  • Performed pricing and estimates based on customer needs and requirements.
  • Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Coordinated and organized all restaurant inventory.
Sous Chef, 04/2015 to 01/2018
Wegmans Food Markets, Inc.Sterling, VA,
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Received food orders from servers quickly to complete entire order together and serve hot.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Grilled meats and seafood to customer specifications.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Made sure all food was served at the right temp.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
Education
High School Diploma: , Expected in 05/2016
Palm Beach Gardens High School - Palm Beach Gardens, FL
GPA:
Certifications

Serve Safe license -Food/alcohol

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Resume Overview

School Attended

  • Palm Beach Gardens High School

Job Titles Held:

  • Executive Chef
  • Sous Chef

Degrees

  • High School Diploma

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