Livecareer-Resume
Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Skills
  • Equipment cleaning and maintenance
  • Cutting and slicing techniques
  • Sauce preparation
  • Ingredient inspection
  • Foodservice sanitation
  • Food storage
  • Team-oriented
  • Equipment maintenance
  • Active listener
  • Cleaning and organization
  • Effective prioritization
  • Food preparation
  • Multitasking
  • Food presentation
  • Dish preparation
Experience
Line Cook , 01/2017 to 03/2020
Boyd Gaming, Inc.Ottawa, IL,
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Mentored and trained [Number] [Job title]s through [Action] and [Action], improving overall quality and performance.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Line Cook, 05/2010 to 05/2016
Boyd Gaming, Inc.Henderson, NV,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Oversaw food product inventory, making recommendations to [Job title] to streamline kitchen operations.
  • Developed process that accurately tracked food costs more efficiently, saving $[Amount] in food waste per [Timeframe].
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Placed frequently used food such as [Type] and [Type] in proper storage containers and placed perishable items in refrigerator.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Cook, 08/2006 to 05/2014
Catholic Health InitiativeBremerton, WA,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Garnished and arranged dishes into creative presentations.
Breakfast Cook, 02/2000 to 05/2006
Pyramid Hotel GroupFort Lauderdale, FL,
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Performed work station prep, including [Task] and [Task] prior to shift start.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Collaborated with [Job title] to plan new menus using fresh, local and seasonal ingredients.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Education and Training
GED: , Expected in 06/2007
Elmira High School - Elmira, NY
GPA:
Culinary Arts : , Expected in
School Of Culinary Arts Hospitality And Tourism - East New York, NY
GPA:

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Resume Overview

School Attended

  • Elmira High School
  • School Of Culinary Arts Hospitality And Tourism

Job Titles Held:

  • Line Cook
  • Line Cook
  • Cook
  • Breakfast Cook

Degrees

  • GED
  • Culinary Arts

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