Livecareer-Resume
Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Ambitious Line Chef with 14+ years of experience in the hospitality and food industry. Knowledge of all food safety and sanitary standards. Fortes include creating new creative dishes and cleaning and preparing the cooking and dining areas. Personable Line Chef with a positive attitude and the ability to work in a fast-paced establishment. Great abilities in garnishing and arranging food in a creative and attractive manner. Excellent customer service and communication skills. Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.

Skills
  • Food handling procedures
  • Food prep
  • Food service
  • Ability to follow recipes
  • Menu development
  • Grilling and deep frying skills
  • Recipe creation
  • Inventory management
  • Team training
  • Purchasing
  • Food and beverage pairing
  • Food procurement
  • Cleaning and sanitizing methods
Experience
Line Chef, 10/2019 to Current
Brandywine Senior LivingRehoboth Beach, DE,
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
Line Chef, 03/2019 to 08/2019
Brandywine Senior LivingKennett Square, PA,
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
  • Cleaned up cooking stations and properly stored leftovers.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
Line Chef/Kitchen Supervisor, 02/2017 to 12/2018
Black & Blue Steak And CrabCity, STATE,
  • Stored food items and rotated food in freezer and refrigerator.
  • Demonstrated and modeled positive and professional communication with customers and team members, resulting in engaged co-workers and satisfied and loyal customers.
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
Line Chef/Banquet Cook, 03/2013 to 12/2017
Albany MarriottCity, STATE,
  • Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
  • Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
  • Prepared all food items while maintaining high standards of cleanliness and sanitization.
  • Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
  • Stored food items and rotated food in freezer and refrigerator.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
Education and Training
Associate of Science: Geological And Earth Sciences, Expected in 2007
Clinton Community College - Plattsburgh, NY
GPA:
: Restaurant And Culinary Management, Expected in
New England Culinary Institute At Essex - Essex Junction, VT
GPA:

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Resume Overview

School Attended

  • Clinton Community College
  • New England Culinary Institute At Essex

Job Titles Held:

  • Line Chef
  • Line Chef
  • Line Chef/Kitchen Supervisor
  • Line Chef/Banquet Cook

Degrees

  • Associate of Science
  • Some College (No Degree)

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