Jessica Claire
Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000 - Cell: - - : - -
Professional Summary

Obtain a position where I can maximize my culinary, communication skills, education and military experience to add value to the company and my career. Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.

  • MS Office
  • Payroll
  • Performance management
  • Personnel
  • Policies
  • POS
  • Purchasing
  • Financial
  • Inventory
  • Managing
  • Sales
  • Kitchen organization
  • Food assembly
  • Food Processing
  • Teamwork
  • Meal Preparation
  • Food Safety
  • Grill management
  • Kitchen equipment sanitation
  • Relationship development
  • Organization
  • Process improvement
  • Team building
  • Administrative
  • Approach
  • Interpersonal skills
  • Cost
  • Control
  • English
  • Quality
  • Recruiting
  • Reporting
  • Safety
  • Tagalog
  • Spoilage prevention
  • Plates Presentation
  • Food Preparation
  • Cleaning
  • Food Delivery
  • Hand Tools
  • Efficient multitasking
  • Deep frying
  • Supervision
  • Project organization
  • Large-scale food preparation
  • Food processing
  • Allergen safety
  • Ingredient preparation
  • [Equipment] repair
  • Food inspection
  • Food inventory management
  • Emergency protocols
  • Cooking
  • Scheduling
Work History
Lead Line Cook Muckleshoot Casino Auburn, WA,
  • Design exceptional menus, purchase goods, and continuously make necessary improvements • Comply with all health and safety regulations • Responsible for the professional development, safety, training, morale, health and welfare of employee.
  • ServSafe Certified.
Lead Line Cook Muckleshoot Casino Auburn, WA,
  • Ensure that food comes out simultaneously, in high quality and in a timely fashion• Comply with nutrition and sanitation regulations and safety standards• Maintain a positive and professional approach with coworkers and customers• Completed coursework in: Menu Management, American Regional Cuisine,Baking & Pastry, Sanitation, Institutional Operations, Purchasing and CostControl, Global Management Operations, Facility and Management Design, andA La Carte Kitchen and Dining Operations.
Assistant Manager Path Medical Aventura, FL,
  • Managing the daily operations of our restaurant, including the selection,development and performance management of employees.
  • Oversee the inventory and ordering of food and supplies, optimize profits andensure that guests are satisfied with their dining experience• Identify customers needs and respond proactively to all of their concerns• Lead the team by attracting, recruiting, training, and appraising talented personnel, Oversee and manage all areas of the restaurant and make final decisions onmatter of importance to guest service.
  • Adhere to company standards and service levels to increase sales andminimize costs, including food, beverage, supply, utility and labor costs.
  • Responsible for ensuring that all financial (invoices, reporting) andpersonnel/payroll related administrative duties are completed accurately, on timeand in accordance with company policies and procedures.
  • Establish Key Performance Indicators (Monthly Sales Target, Cost of Sales toRevenue Ratio, etc.), schedules, policies and procedures• Working knowledge of various computer software programs (MS Office, POSsystem)Skills• English & Tagalog• Interpersonal skills.
  • Submitted reports to senior management to aid in business decision-making and planning.
  • Increased sales revenues by [Number]% over [Timeframe] by promoting complementary products and educating customers about store promotions.
  • Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
  • Established and optimized schedules to keep coverage and service in line with forecasted demands.
  • Trained team members in successful strategies to meet operational and sales targets.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
  • Monitored employee performance and developed improvement plans.
  • Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Assessed workloads to meet seasonal fluctuation needs.
  • Directed merchandising, promotion and brand loyalty efforts for business segment with greatest sales volume.
  • Supported staff development and goal attainment by focusing on skill development and job satisfaction.
  • Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
  • Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback and rewarding superior performance.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Advanced to keyholder and assistant manager-in-charge in manager's absence.
  • Kept work areas clean, organized and safe to promote efficiency and team safety.
  • Managed [Number] [Job Title]s successfully in fast-paced environment through proactive communication and positive feedback.
Expected in to to
Bachelor of Science: Culinary Management
The International Culinary School At The Art Institutes - Minneapolis, MN
Expected in to to
: General Education
Los Angeles City College - Los Angeles, CA
Expected in 11/1999 to to
Certification / Diploma: Military Technologies
M1A1 Tank Crewman Military Occupational School - Fort Know, KY,
  • Professional development completed in Leadership
  • Continuing education in Tactics and Warfare
  • Continuing education in Combat Arms
Expected in 11/2003 to to
Diploma / Certification: Water Treat Specialist
Quarter Masters Military Occupational School - Fort Lee, VA,
Additional Information
  • AWARDED OR AUTHORIZED, Army Commendation Medal, Navy Commendation Medal, Army Good Conduct Medal, MarineCorps Good Conduct medal, National Defense Service Medal, Global War On Terrorism ServiceMedal, Non Commissioned Officer Professional Development Ribbon, Army Service Ribbon,Combat Action Badge, Parachutist Badge, Drivers Badge, Mechanic Badge.
  • ServSafe
  • First Aid/CPR Certified

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Resume Overview

School Attended

  • The International Culinary School At The Art Institutes
  • Los Angeles City College
  • M1A1 Tank Crewman Military Occupational School
  • Quarter Masters Military Occupational School

Job Titles Held:

  • Lead Line Cook
  • Lead Line Cook
  • Assistant Manager


  • Bachelor of Science
  • Certification / Diploma
  • Diploma / Certification

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