Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:

Dedicated cook with 15 years of experience preparing ingredients for fast dish assembly. Expert at making correct quantities of ingredients for expected number of customers. Work well independently with minimal supervision and with teammates.

  • Spoilage prevention
  • Ingredient preparation
  • Kitchen organization
  • Food processing
  • Team building
  • Administrative support
  • Equipment Operation
  • Stocking ingredients
  • Stocking supplies
  • Cleaning and sanitization
  • Food preparation
Pizza Maker, 05/2019 to Current
Domino's PizzaFlint, TX,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques.
  • Created from-scratch pizza dough daily in large quantities following authentic Italian recipe.
  • Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Answered guest questions, delivering most accurate and updated information available.
  • Complied with safety and sanitation guidelines to maintain health and well-being of customers and other staff.
  • Kept stations stocked and ready for use to maximize productivity.
  • Instructed kitchen staff to work on clean surfaces and wipe down counters with company-approved cleaning products.
  • Executed all daily tasks and assisted other team members when needed.
  • Assisted customers, including answering questions and preparing orders.
  • Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
  • Stocked freezers and refrigerators [Number] times per week to maintain adequate supply of ingredients and products.
  • Cleaned and maintained all food preparation stations.
  • Communicated with customer to provide menu offering details and assist with decision-making.
  • Prepared food items such as deli and hot sandwiches to meet customer specifications.
Sous Chef, 06/2016 to 03/2019
First Hospitality Group IncIndianapolis, IN,
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Devised creative food and wine pairings as part of successful cross-marketing strategy.
  • Maintained labor at under 30% to promote long-term business profitability.
Kitchen Manager, 01/2009 to 05/2016
DoordashAlexandria, OH,
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Completed regular line checks to maximize quality assurance.
  • Coordinated preparation of customer meals and monitored food handling for safety purposes.
  • Interviewed, hired, and supervised back of house staff.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in every position, including food preparation, money handling and cleaning roles.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Priced and ordered food products, kitchen equipment and food service supplies.
Education and Training
High School Diploma: , Expected in 06/2007
Windsor High School - Windsor, CT
Emt Certification : , Expected in 05/2013
American Medical Response - Springfield , MA

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School Attended

  • Windsor High School
  • American Medical Response

Job Titles Held:

  • Pizza Maker
  • Sous Chef
  • Kitchen Manager


  • High School Diploma
  • Emt Certification

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