LiveCareer-Resume

line chef expediter resume example with 19+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary
Chef with 12 years of experience cooking in high pace restaurant environments. Prior work as prep cook, line chef, and sous chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Highlights
  • Focused and disciplined
  • High volume production capability
  • Well-tuned palette
  • Focus on portion and cost control
  • Inventory management familiarity
  • Bilingual (English/[other language])
Experience
Line Chef/Expediter , 03/2013 to Current
Lodge Management GroupChicago, IL,
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Kitchen Manager, 08/2012 to 02/2013
Mohegan SunUncasville, CT,
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Line Chef, 06/2010 to 04/2012
Mohegan SunUncasville, CT,
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Line Chef, 06/2007 to 03/2010
Mohegan SunUncasville, CT,
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by 2% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Maintained updated knowledge of local competition and restaurant industry trends.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Line Chef, 03/2008 to 11/2008
Mohegan SunUncasville, CT,
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food costs by 10% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Practiced safe food handling procedures at all times.
Line Chef, 02/2005 to 11/2007
New Orleans Hamburger & SeafoodCity, STATE,
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line Chef/Dishwasher, 10/2000 to 01/2007
Verona RestaurantCity, STATE,
  • Verona restaurant 1821 Hickory ave.
  • Harahan, la.
  • line chef, dishwasher.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
Education
High School Diploma: , Expected in 2004
East Jefferson High School - New Orleans, LA
GPA:
Associate of Arts: Coursework in Culinary and Restaurant Management, Expected in 2006
Houston University - Houston, TX
GPA:
Associate of Arts: Coursework in Hospitality Management, Expected in 2007
Delgado Community College - New Orleans, LA
GPA:

Culinary Arts Certificate

Skills

coaching, cooking, counseling, customer satisfaction, delivery, hiring, pricing, quality, recruiting, safety, scheduling, supervising

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Resume Overview

School Attended

  • East Jefferson High School
  • Houston University
  • Delgado Community College

Job Titles Held:

  • Line Chef/Expediter
  • Kitchen Manager
  • Line Chef
  • Line Chef
  • Line Chef
  • Line Chef
  • Line Chef/Dishwasher

Degrees

  • High School Diploma
  • Associate of Arts
  • Associate of Arts

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