Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:

Reliable Head Cook offering 17 years of experience working in busy, institutional-sized kitchens.

I'm a team player, flexible, and can multitask, Highly motivated and hard working

  • Knife safety
  • Kitchen organization
  • Food processing
  • Employee supervision
  • Kitchen sanitation
  • Menu preparation
  • Post-shift cleanup
  • Ingredient preparation
  • Culinary techniques
  • Kitchen staff management
  • Cleaning and sanitizing methods
  • Food allergy understanding
  • Nutrition
  • Safety and health guidelines
  • Dish preparation
  • Inventory oversight
  • Meal preparation
  • Cleaning and organization
  • Team-oriented
  • Foodservice sanitation
  • Ingredient inspection
  • Multitasking
  • Equipment cleaning and maintenance
  • Recipe preparation
  • Cutting and slicing techniques
  • Food preparation
  • Effective prioritization
Lead Cook, 05/2019 - Current
B.F. Saul Company Hospitality Boca Raton, FL,
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Trained new chefs on menu items and kitchen procedures.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Assisted Sous Chef with training and development of culinary staff.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Filled specialized menu orders.
  • Prepared food in the morning and before services started.
  • Stood in for other members of the kitchen staff.
  • Cooked food following specific measurements and recipes.
  • Unloaded truck, stocked merchandise and maintained aisles and product displays to foster neat, clean and organized aisles and sales floor.
Kitchen Manager, 02/2004 - 04/2019
The Gallery Sportsman's Club Lakewood, CO,
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Received, organized and rotated paper goods and food ingredients.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Supervised staff preparing and serving meals.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Cook , 09/1998 - 05/2007
Centura Health Ulysses, KS,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Prepared more than 100+ dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Coordinated average of 12 to 300 daily food orders, organizing timely deliveries to each table.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Created approximately 100+ orders simultaneously during busy periods.
  • Garnished and arranged dishes into creative presentations.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Instructed in preparation of garnishes, dressings and side dishes.
  • Oversaw food product inventory, making recommendations to streamline kitchen operations.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Education and Training
High School Diploma: , Expected in 05/1988
Scottsburg Senior High School - Scottsburg, IN
  • Food Safety Manager Training - 2016

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