Livecareer-Resume
Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary
Specializing in Fine-Dining Cuisine Creative, Results-Oriented and Team-Spirited Overview More than eleven years of professional cooking and kitchen management experience. Great customer service skills, working in a fast paced environment. Owned and ran my own BBQ pit in Florida for over a year.
Skills
    plate up art

    Decorative platters

    I study food
  • ServSafe certification
  • Quick problem solver
  • Committed team player
  • Lifts and carries up to [100] lb
  • High energy
  • Flexible schedule capability
Work History
2012 to 2013
LINE COOK Breakfast Cook Buffalo Wild Wings Cranberry, PA,
  • Create Specials, Entrees Sauté Station Interactive Carving Station Dessert Station Planning and Ordering for all Food Stations Under the Supervision of Chef Joseph Bartlett, XXX-416-6242 Under the Supervision of Nina Musumeci, XXX-614-4798 Banquets and Lunches Under the Supervision of Chef Joseph Van Bemmel, (813) 229-6028.
2011 to 2012
LINE COOK Atlantic Health System Basking Ridge, NJ,
  • Managed Breakfast Buffet, Banquets, and Luncheons Under the Supervision of Chef Frank Bosco(XXX) 659-1025.
2011 to 2012
LEAD COOK Marriott Vacations Worldwide Kitty Hawk, NC,
  • Specials, Entrees, Sauté Station, Dessert Stations, Banquets and Lunches Under the Supervision of Chef Joseph Bartlett (XXX)416-6242.
2009 to 2010
GRILL COOK Buffalo Wild Wings Davenport, IA,
  • Specials, Entrees, Sauté Station and Dessert Station Under the Supervision of Chef Chris (413)210-9148.
2009 to Current
LINE COOK Marriott Vacations Worldwide Montgomery, TX,
  • Preparation Line Plate Up Banquets, Carving Stations Inventory Under the Supervision of Chuck (XXX) 635-1001.
2006 to 2009
GRILL COOK Buffalo Wild Wings Dayton, OH,
  • Breakfast and Lunch Preparation General Service Under the Supervision of Jason DaBella (XXX)716-7819.
2006 to Current
LINE COOK Max's Oyster Bar City, STATE,
  • Steam and Serve Lobsters Cook and Shuck Mussels and Steamers Soup of the Day Preparation.
Education
Expected in 2000 to 2004
High School Diploma:
Newington High School - Newington, CT
GPA:
Expected in 1 2006
Certificate and ServSafe Qualified:
Connecticut Culinary Institute - Hartford, CT
GPA:
Expected in
High School Diploma:
Manchester Community College - ,
GPA:

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Resume Overview

School Attended

  • Newington High School
  • Connecticut Culinary Institute
  • Manchester Community College

Job Titles Held:

  • LINE COOK Breakfast Cook
  • LINE COOK
  • LEAD COOK
  • GRILL COOK
  • LINE COOK
  • GRILL COOK
  • LINE COOK

Degrees

  • High School Diploma
  • Certificate and ServSafe Qualified
  • High School Diploma

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