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

Innovative leader with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Innovative and well-known kitchen leader driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. High familiarity with kitchen equipment, processes and health and safety guidelines.

Skills

    Serve safe certified

Experience
Lead Cook, 08/2018 to Current
Cache Creek Casino ResortBrooks, CA,
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Trained new chefs on menu items and kitchen procedures.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Inventoried kitchen sections and refilled supplies.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Assisted Sous Chef with training and development of culinary staff.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Directed cooks and food service workers in daily routines
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Filled specialized menu orders.
  • Cooked food following specific measurements and recipes.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
Kitchen Supervisor , 04/2010 to 08/2018
Columbus HospitalityPlain City, OH,
  • Planned and managed menus for weekly offerings and special events.
  • Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
  • Developed and standardized new recipes to diversify kitchen offerings.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Maintained optimal inventory levels and kept food costs in line with budget limitations.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Managed kitchen staff team of 30 and assigned various stages of food production.
  • Oversaw hiring, training and development of kitchen employees.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Designed schedules for daily shifts and employees using sling
  • Maintaining positive and productive atmosphere to enhance employee experience.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant
  • Managed inventory records and supply orders to cut costs by 25%
Line Cook, 02/2017 to 05/2018
Regal Cinemas CorporationManayunk, PA,
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
Education and Training
High School Diploma: , Expected in 05/2002
Moore High - Louisville, KY
GPA:

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Resume Overview

School Attended

  • Moore High

Job Titles Held:

  • Lead Cook
  • Kitchen Supervisor
  • Line Cook

Degrees

  • High School Diploma

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