Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Have extensive experience as a Preparation Claire (Production) and Dietary Aide in industries Including: Restaurants, Fast Food and Health Services. KEY SKILLS Claireing Shell Scripting Recruiting Speed Fast Food Quality Safety Negotiations Production Knowledge of food safety procedure Customer service Hot and cold food preparation Cleaning Skills Training employees Assigning tasks and work stations EDUCATION / COMMENDATIONS Commendation Olive Garden most productive prep worker Commendation Wendy's work well individually / wants more employees like me 2 Employee of the Month Awards Wendy's Plaque for Outstanding Service Wendy's Diploma Phillipsburg High Liberal Arts
  • Guest services
  • Inventory control procedures
  • Merchandising expertise
  • Loss prevention
  • Cash register operations
  • Product promotions
Prep Claire Preparation Claire, Current - 07/2012
Cox Enterprises Providence, RI,
Crew Leader, Current - Current
Wendy's City, STATE,
  • Greeted customers, resolved customer complaints, regarding food or service.
  • Supervised food preparation and serving workers.
  • Assigned duties, tasks, and work stations to workers.
  • Observed and evaluated food preparation and serving workers.
  • Opened store.
  • Responsible for training workers in food preparation, safety and sanitation procedures.
  • Trained workers in food service to ensure quick, efficient service.
  • Ensured that federal regulations, regarding cleanliness and food preparation were met.
  • Upheld company standards for food quality and service.
  • Calculated ingredients and supplies required by a single recipe.
  • Salad/sandwich assembly, salad prep, set up line, salad bar, run grill, fries, drinks, salad bar & clean.
Presented foods attractively, 1/1/1753 12:00:00 AM - 1/1/1753 12:00:00 AM
, ,
  • Prepared shell fish, seafood, chicken, beef, pasta, vegetables and appetizers.
  • Cleaned work areas, kitchen tools and equipment up to State requirements.
  • Prepared food according to recipe, in a lexan filled with ice/water ratio, of 75%/25%, maintaining product, at 40 degrees or less.
  • Informed supervisors of low supplies and broken equipment.
  • Weighed and measured ingredients.
  • Washed and peeled/cut foods, to prepare for Claireing and serving, also used slicers, dicers, and peelers.
  • Maintained a safe work area.
  • Trained workers.
  • Knowledge of sets include Point of service work stations Prep product in bags/seasonings, bring prep to line, prebake some items, temp, record and bring to line, prepare expired product for harvest, clean, assisted other employees, who were looking for much needed items, trained backup workers and managers in training and help other prep workers.
Bachelor of Arts: Business Administration, Expected in 2013
San Francisco State University - San Francisco, CA
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