Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,

Talented Chef skilled at grilling, roasting and broiling meat and vegetables. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow that upholds business standards.

  • Design evaluations
  • Budget coordination
  • Performance updates
  • Team Management
  • Prioritization
  • Personnel management
  • Planning and coordination
  • Equipment knowledge
  • Project oversight
  • Quality assurance controls
  • Contract negotiation
  • Product development
  • Problem resolution
06/2019 to Current Music Producer/Engineering Project Manager South Carolina Baptist Ministries Of Aging | Darlington, SC,
  • Fostered and maintained collaborative professional working relationship with project leadership team and client.
  • Mentored new engineering and production team members.
08/2017 to 08/2019 Chef Sage Hospitality Resources, Llp | Aurora, CO,
  • Researched, developed and introduced menu concepts with creation of new recipes.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Partnered with kitchen team to create dynamic entrees for large banquets and special events.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen staff team and assigned various stages of food production.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Reduced food costs by estimating purchasing needs and buying through approved suppliers.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Monitored quality, presentation and quantities of plated food across line.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Oversaw hiring, training and development of kitchen employees.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
05/2015 to 08/2017 Lead Line Cook Bjs Restaurants Inc | City, STATE,
  • Improved employee performance by providing constructive suggestions and encouragement.
  • 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.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Prepared sandwiches, specialty items and custom orders to meet guest requests.
  • 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.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Prepared more than 100 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
09/2012 to 06/2015 FOH/BOH Manager Pete & Shorty's | City, STATE,
  • Directed team to expertly handle customer order requests and service issues, directly contributing to restaurant's success.
  • Managed and coached, superved cooks and support staff across different shifts.
  • Led, trained and developed culinary team members to meet and exceed restaurant standards.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
  • Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
Education and Training
Expected in 06/2003 High School Diploma | St. Petersburg High School, Saint Petersburg, FL GPA:

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  • St. Petersburg High School

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  • Music Producer/Engineering Project Manager
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  • High School Diploma

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