organizer chef estate manager resume example with 17 years of experience

Jessica Claire
Montgomery Street, San Francisco, CA 94105 (555) 432-1000,
Websites, Portfolios, Profiles
Professional Summary

Gifted professional with undeniable talents in teaching and baking. Passionate individual creating healthy dishes made with locally grown,organic ingredients. Ready for new challenge creating tasty meals for successful individuals or establishments.

High-performing prep Chef and baker offering 15 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.

Talented baker with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

  • Workflow Optimization
  • Signature Dish Creation
  • Forecasting and Planning
  • Food Plating and Presentation
  • Team Leadership
  • Food Preparation and Safety
  • Food Spoilage Prevention
  • Performance assessments
  • Campaign organization
  • Recipes and menu planning
  • Community engagement
  • Sanitation guidelines
  • Kitchen equipment operation and maintenance
  • Food inventories
  • Budgeting
  • Company quality standards
  • Effective communications
  • Baking and broiling skills
  • Menu planning
  • Fine-dining expertise
  • Utensils and equipment
  • Process improvements
  • Mobilization
  • Employee training and development
  • Contract Negotiation
  • New hire training
  • Food preparation
  • Vendor relations
  • Grievance management
  • Specialty cuisine
  • Hospitality service expertise
  • Problem-solving
  • Made-to-order meals
  • Performance improvement
  • Steady food flows
Work History
08/2019 to 03/2020 Organizer, Chef, Estate Manager Fedex Cross Border | Peru, IL,
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Initiated training for Job titles on Type culinary techniques to improve productivity and increase kitchen workflows.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Mentored more than Number kitchen staff at all levels to prepare each for demanding roles.
  • Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $Amount.
  • Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Oversaw kitchen operations for Type and Type locations.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Supervised and enhanced work of Number-person team producing more than Number plates per day.
  • Hired and managed groundskeepers and custodial staff ensuring professional and welcoming atmosphere.
01/2004 to 11/2019 Owner Erica Carr Global Educator | City, STATE,
  • Enhanced client satisfaction ratings by scheduling on-site service requests, managing show logistics and booth functionality needs to meet demands.
  • Generated Number leads per special events, resulting in $Number new revenues.
  • Managed administrative logistics of events planning, including contract signing, fee collection, event booking and event promotions.
  • Coordinated florists, photographers, videographers, musicians, officiants and ceremony participants during rehearsals and pre-ceremony, ceremony and reception events.
  • Generated client retention by accurately organizing and executing Type trade shows and events.
  • Supervised onsite team of Number, including caterers, audio-visual technicians, and facility management team.
  • Evaluated existing plans, processes and events planning services to identify opportunities for improvement.
  • Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events.
  • Fostered relationships with local and national wedding suppliers to obtain best price, quality, and delivery of products.
  • Fulfilled contractual obligations, including communications, vendor coordination, schedule creation, budget administration and rehearsal and day of event coordination.
  • Interviewed clients to understand event scopes of work, establish budgets and determine timelines for venue selection, guest list finalization, and rehearsal, ceremonies, and receptions.
  • Ensured smooth training execution by coordinating seminar functions, including site selection, scheduling, marketing, reservations, materials, event management and follow-up.
  • Attended bridal industry events to promote services and build relationships with prospective vendors.
  • Worked with Type customers to understand needs and provide Type service.
  • Resolved conflicts and negotiated mutually beneficial agreements between parties.
  • Handled Number calls per Timeframe to address customer inquiries and concerns.
  • Maintained excellent attendance record, consistently arriving to work on time.
03/2003 to 10/2009 Server Trainer Bartender Baker TKRG | City, STATE,
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
  • Orchestrated positive customer experiences at all stages by overseeing every area of Type operations.
  • Investigated and integrated enhanced service and team management strategies to boost business profits.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Set schedules for Number staff by planning and designating shifts and hours.
  • Managed employees throughout preparation and service of Number meals per day.
  • Assigned work tasks and coordinated activities of dining room personnel to provide prompt and effective service to patrons.
  • Trained new team members on restaurant procedures, menu items and performance strategies.
  • Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
  • Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.
  • Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
  • Checked identification to enforce age regulations for alcoholic beverages.
  • Taught servers to memorize menu ingredients and provide information on preparation methods.
  • Applied comprehensive knowledge of wine, cider and beer as well as appropriate entree pairings- increasing daily beverage sales by Amount % on average.
Expected in to to Business | Art And Music The Art Institute of Seattle, Seattle, WA GPA:

I worked in radio and distribution of record labels including managing a band that traveled across the country.

Expected in to to | Business University of Arizona, Tucson, AZ GPA:
  • Oversaw foodservice operations for 5-star Establishment type.
  • Awarded Award name in Date for Reason for award.
  • Prepared Number meals, including appetizers and desserts, for high-volume catering event.
  • Supervised team of Number staff members.
  • First Aid/CPR Certified
  • ServSafe

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Resume Overview

School Attended

  • The Art Institute of Seattle
  • University of Arizona

Job Titles Held:

  • Organizer, Chef, Estate Manager
  • Owner
  • Server Trainer Bartender Baker


  • Business

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