Livecareer-Resume
Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Experienced culinary professional successful at producing high-quality, from-scratch jams, creams, sauces and pastries. Focused on providing customers with delicious, quality desserts. Systematic, resourceful and bringing top skills in communication and work delegation.

im a good cook and pastry whos ready to learn more.

Skills
  • Dessert preparation
  • Recipe creation
  • Restaurant experience
  • Catering understanding
  • Grilling and deep frying skills
  • Food preparation techniques
  • Cleaning and sanitizing methods
  • Banquets and catering
  • Cleaning and sanitation
  • Meal preparation
Experience
Pastry Chef, 04/2020 to Current
Omni HotelsCharlotte, NC,
  • Cake and cookie decoration.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Created allergy-free breads, pastries and cakes according to individual customer requirements.
  • Customized items for seasonal offerings, special events and personal requests.
  • Maintained current knowledge of pricing, ingredients, product availability and current promotion.
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
Merchandising Assistant, 10/2019 to 04/2020
SyscoSan Antonio, TX,
  • Used equipment such as balers, compactors and forklifts in a safe manner.
  • Transported and positioned floor displays with pallet jacks.
  • Put together, corrected and updated product assortment sheets.
  • Unboxed new merchandise and restocked shelves in appealing and organized arrangements to promote items.
Cook, 11/2016 to 07/2019
Extended Stay AmericaBridgeton, MO,
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Garnished and arranged dishes into creative presentations.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • 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.
Cook Trainer, 07/2016 to 11/2016
Pio Pio Latin CuisineCity, STATE,
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
  • Properly garnished and arranged orders on plates and trays.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Properly utilized various cooking utensils to prepare range of food items.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Followed recipes to maintain restaurant standards and satisfy customers.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Executed proper techniques when preparing menu item ingredients.
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder.
  • Set up work stations prior to opening to minimize prep time.
  • Cooked food following specific measurements and recipes.
Education and Training
High School Diploma: , Expected in 12/2009
Liceo Adventista - Colombia,
GPA:
: Psychology, Expected in
UCC - Colombia,
GPA:
Associate of Arts: Professional Cook And Pastry Chef, Expected in 12/2012
ISMM - Argentina,
GPA:
Activities and Honors

actually im working as my own boos doing cakes you can se my job on IG as: art_andflavor.

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Resume Overview

School Attended

  • Liceo Adventista
  • UCC
  • ISMM

Job Titles Held:

  • Pastry Chef
  • Merchandising Assistant
  • Cook
  • Cook Trainer

Degrees

  • High School Diploma
  • Some College (No Degree)
  • Associate of Arts

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