Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Competent, well-organized and dedicated Line cook & Saucier Assistant Chef bringing years of experience in food preparation & expertise in culinary field. Effectively organize ingredient and work with little oversight to optimize performance. Versatile flexible individual in contribution and proficiencies accross line operations, Deli and buffets style Restaurants, Cafeterias, sauces preparations, marinades making, Pastry and Baking expertise.

A cordial Kitchen Hand team player willing to pitch in and enthusiastically help Department Superiors, Chefs, Managers and others with tasks. Eager employee known for cleaning workstations, monitoring inventory and well-trained to keep kitchen well-stocked and ready for busy mealtimes. Considered motivated employee with positive attitude and years of experience in foodservice. Detail-oriented and adept at food preparation and plating. Enthusiastic, eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel. Effectively trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues.

  • Food preparation
  • Operations support
  • Efficient multitasking
  • Recipe Creation
  • Stocking and replenishing
  • Pantry restocking
  • High-volume dining
  • Inventory oversight
  • Order delivery practices
  • Dependable and reliable
  • Kitchen organization
  • Food inspection
  • Menu planning
  • Meal Preparation
  • Sauce preparation
  • Food preservation and storage methods
Work History
Saucier Assistant Chef, 12/2010 - Current
Erickson Living Warminster, PA,
  • Culinary proficiency with overseeing recipe ingredients, food preparations and recipes for various kitchen and Food departments. Interaction and input with Banquets, Conventions, Buffet style and Fine Dining Restaurant, Employees cafeteria, Deli Market, Garde-Manger, Baker.
  • Work and assist daily Chefs, Restaurants, Convention Services and Banquets Departments with menus, prepare sauces, salads, recipes for high volume conventions, events or regular clientele.
  • Oversee pantry, coolers in Saucier Department, verify daily supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
  • Strategically plate hot meals and salads in aesthetically pleasing arrangements. Follow proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods. Properly store food items and assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
Line Cook, 01/2006 - 12/2010
Hyatt Hotels Corp. Sedona, AZ,
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines. Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Received food orders from servers and cooked items quickly to complete entire order together and serve hot. Produced over various dishes per day and maintained near-perfect customer satisfaction scores.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination. Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Collaborated with floor staff to collect information about specific customer desires and dietary needs. Prepared salad bar buffet items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
  • Used downtimes to prepare ingredients and restock supplies for expected busy periods .Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
Line Cook, 01/2004 - 12/2009
Houlihans Restaurant City, STATE,
  • Baked food, fried, grilled meats, seafood, various dishes, menus to customer specifications. Confirmed speed of service for all food orders while minimizing errors and complaints. Executed and supervised plate preparation according to temperature and condiment specifications.
  • Safely used kitchen equipment to effectively reduce injuries and burns. Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.
  • Performed routine cleaning procedures across kitchen. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items such as meats, poultry and fish for frying purpose. Set cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Learner of various work tasks in order to provide skilled backup for diverse roles. Motivated employee who is keen at multitasking, upbeat teamplayer
Associate of Arts: , Expected in 01/1988
School of Culinary - Atlanta, GA,
High School Diploma: , Expected in 01/1988
Southwest High School - Atlanta, GA,

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School Attended

  • School of Culinary
  • Southwest High School

Job Titles Held:

  • Saucier Assistant Chef
  • Line Cook
  • Line Cook


  • Associate of Arts
  • High School Diploma

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