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lead cook level 3 resume example with 20+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Customer service professional seeking a job that fosters long term growth. Skilled in training staff and establishing rapport with clients. Works well with others, and self motivated.

Skills
  • Understands confidentiality
  • Legal research
  • Team-oriented
  • Office administration
  • Westlaw and LexisNexis
  • Document control support
  • Troubleshooting complex problems
Experience
Lead Cook Level 3, 06/2019 to Current
The Tjx Companies, Inc.Allen, TX,
  • Effective multi-tasked Cash register operation
  • Rior store management Nutritional knowledge responsibilities Excellent customer service
  • Atural foods specialist Employee mentoring
  • Trained in food safety guidelines, Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
  • Consistently produced exceptional menu items that regularly garnered diners' praise
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Trained new chefs on menu items and kitchen procedures.
Lead Cook Level 3, 04/2010 to 06/2019
Apple IncCity, STATE,
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Inventoried kitchen sections and refilled supplies.
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.
  • Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
  • Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Front End Supervisor, 03/2001 to 06/2006
Albertson'sCity, STATE,
  • Executed cash transactions quickly and accurately
  • Oversaw overnight store operations, including staff assignments and production lists
  • Supervised 13+ employees per shift
  • Performed store opening duties, including counting cash drawers and checking all equipment for proper functioning
  • Managed 5 team members, including scheduling, training and conflict resolution.
  • Delegated work to employees based on shift requirements, individual strengths and unique training.
  • Handled payment processing and provided customers with receipts and proper bills and change.
  • Connected with customers daily to understand needs, provide assistance and collect feedback to optimize operations.
  • Managed customer complaints and rectified issues to complete satisfaction.
  • Delivered consistent training and close mentoring support to front end employees in operations and customer service strategies.
  • Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
  • Emphasized customer service excellence through ongoing training of front-line team members to improve customer service ratings.
  • Reviewed safety, health and sanitation processes throughout areas and enforced rules to promote security and safety.
  • Maintained accurate bookkeeping of important files, running reports and delivering updates on occupancy and revenues.
  • Cultivated environment focused on customer satisfaction and unparalleled support.
Mid Shift and Closing Supervisor , 02/1998 to 08/2001
Baker's SquareCity, STATE,
  • Scheduled and directed staff in daily work assignments to maximize productivity
  • Managed kitchen operations for high grossing, fast-paced fair concession kitchen
  • Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques
  • Certificate: Nutrition
  • Managed validation of documentation to regulate underwriting and closing requirements.
  • Provided end-of-month audits of resort to upper management as required.
  • Booked large groups of people for weddings, seminars, conferences and other events and offered best available room rates.
  • Managed team of front desk agents, supervising personnel in issue resolution.
  • Responded to and resolved guest issues or complaints.
  • Trained newly hired top talent to fill key positions and maximize productivity.
  • Tested trainees on materials to determine levels of understanding and areas requiring further instruction.
  • Identified areas of concern uncovered during training sessions and suggested methods to reduce risk.
  • Documented participant attendance, engagement and progress.
  • Cross-trained employees to do other jobs within business, increasing job skills and productivity.
Education and Training
Associate of Arts: Paralegal Studies, Expected in 05/2022 to American River College - Sacramento, CA
GPA:
Certificate : Early Childhood Education, Expected in 12/2008 to De Anza College - Cupertino, CA
GPA:

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Resume Overview

School Attended

  • American River College
  • De Anza College

Job Titles Held:

  • Lead Cook Level 3
  • Lead Cook Level 3
  • Front End Supervisor
  • Mid Shift and Closing Supervisor

Degrees

  • Associate of Arts
  • Certificate

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