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

Quality-driven chef knowledgeable about pastry and recipe development. Well-developed baking and sauce abilities. Seeking to leverage training and expertise to build long-term career in field.

Skills

Cooking

  • Food Preparation
  • Staff Management
  • Performance Appraisals
  • Cost Control
  • Budgeting
  • Food Sanitation
  • Food Service Experience
  • Kitchen and Restaurant Management
  • Recipe creation
Education
Illinois State University Normal, IL Expected in 1996 Bachelor of Science : Premedicine, Biology - GPA :
Milford Township High School Milford IL, Expected in 1992 High School Diploma : - GPA :
Certifications

Illinois Food Sanitation Manager's license

Work History
Atlantic Health System - Pastry Chef & Saucier
Maplewood, NJ, 11/2016 - 12/2019
  • Prepared mise en place every day to promote efficient preparation of signature dishes
  • Trained numerous kitchen personnel from ground up to take on challenging stations
  • Worked closely with Executive to create dynamic entrees for large banquets, including intimate chef's tables and wine dinners for up to 300 people
  • Developed special menu items to improve business offerings
  • Oversaw pastry production for catering, pick-up orders and in-store customers
  • Measured, mixed and prepped raw materials according to company specifications and recipes
  • Customized items for seasonal offerings, special events and personal requests
  • Coached new staff on policies, procedures and performance strategies
  • Created allergy-free breads, pastries and cakes according to individual customer requirements
  • Created exciting dishes to draw in clientele and increase revenues
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
  • Supervised preparation and presentation of desserts for all catered events
Atlantic Health System - Lead Cook
New Brunswick, NJ, 12/2016 - 05/2017
  • 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, sliced, peeled and cut various foods to prepare for cooking or serving
  • Double-checked plated meals for any last minute changes before sending to dining room
  • Kept stations stocked and ready for use to maximize productivity
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
  • Inventoried kitchen sections and refilled supplies
  • Trained new chefs on menu items and kitchen procedures
  • Stood in for other members of kitchen staff
  • Directed 2-5 cooks and food service workers in daily routines,
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes
  • Cooked food following specific measurements and recipes
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs
  • Properly garnished and arranged orders on plates and trays while expediting
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder
  • Batch cooked food items during peak service hours to minimize wait time
  • Followed recipes to maintain restaurant standards and satisfy customers
Denny's Inc - Lead Cook
San Fernando, CA, 05/2017 - 09/2017
  • Stood in for other members of kitchen staff
  • Safely operated ovens, fryers and grills to prevent injuries and accidents
  • Set up work stations prior to opening to minimize prep time
  • Monitored and reported food and labor costs and waste
  • Followed recipes to maintain restaurant standards and satisfy customers
  • Collaborated with team to deliver timely service of items
  • Executed proper techniques when preparing menu item ingredients
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items
  • Inventoried kitchen sections and refilled supplies
  • Observed and tested food to determine whether food was cooked sufficiently and according to recipes
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs
  • Properly garnished and arranged orders on plates and trays
  • Kept stations stocked and ready for use to maximize productivity
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder
  • Operated all kitchen equipment safely to avoid injuries
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
  • Double-checked plated meals for any last minute changes before sending to dining room
  • Sanitized workstation at end of shift to prevent foodborne illnesses
  • Rotated stock items and ingredients to maintain efficiency and freshness
  • Maintained consistent quality and high accuracy when preparing identical dishes every day
  • Cooked food following specific measurements and recipes
  • Filled specialized menu orders
  • Maintained clean and orderly appearance throughout kitchen and dining area
  • Trained new chefs on menu items and kitchen procedures
Dairy Queen - Restaurant Manager
City, STATE, 03/2011 - 10/2016
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games
  • Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands
  • Trained workers in every position, including food preparation, money handling and cleaning roles
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue
  • Scheduled and directed staff in daily work assignments to maximize productivity
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction
  • Optimized profits by controlling food, beverage and labor costs daily
  • Maintained cleanliness and sanitation across all food service, storage, and preparation stations
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions
  • Regularly updated computer systems with new pricing and daily food specials
  • Efficiently resolved problems or concerns to satisfaction of all involved parties
  • Counseled and disciplined staff, addressing issues promptly and providing constructive feedback
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards
  • Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives
  • Obtained highest rating from county health department

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Resume Overview

School Attended

  • Illinois State University
  • Milford Township High School

Job Titles Held:

  • Pastry Chef & Saucier
  • Lead Cook
  • Lead Cook
  • Restaurant Manager

Degrees

  • Bachelor of Science
  • High School Diploma

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