Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,

Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Enthusiastic eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with to develop cost-effective specials and menu changes to achieve maximum sales.

Hardworking Plumber's Helper with basic plumbing knowledge. Reliable in completing support tasks and always ready to learn new skills. Helps keep sites clean, tools organized and equipment ready for each job. Creative Screen Printer with 8 years of experience. Knowledgeable about color theory and modern graphic design techniques. Fantastic customer service to create personalized designs.

  • Motivational team management
  • Dish preparation
  • High-quality ingredients
  • Farm to table
  • Vendor relations
  • Foodservice
  • Positive and professional
  • Equipment usage
  • Compliance
  • Food preparation techniques
  • Kitchen equipment and tools
  • Cleaning and sanitation
  • Purchasing
  • Team training
  • Meal preparation
  • Food and beverage pairing
  • Cleaning and sanitizing methods
  • Grilling and deep frying skills
  • Recipe creation
  • Portion and cost control
  • Vendor relationships
  • Banquets and catering
  • Food procurement
  • Pantry restocking
05/2017 to 06/2018 Second Chef Gm Nameplate | Beaverton, OR,

Daily activities are dependent on the needs of the head chef, the size of the brigade duties include managing the kitchen and health & safety requirements, maintaining food safety standards, developing the menu and adhering to high standards of preparation, delivery and presentation of food. It’s also vital that i am good with people, especially because training more junior chefs is a crucial element of the job.

  • Supporting the head chef or executive chef in the general running of the kitchen.
  • Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
  • Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
  • Taking responsibility for more technical elements of cuisine.
  • Training junior chefs.
  • Onboarding new employees.
  • Designing / helping the head chef to create food and drink menus.
  • Working within specified budgets.
  • Ensuring the kitchen meets high standards of quality.
  • Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
  • Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
  • Deputising for the head chef in their absence.
  • Being the voice of the kitchen when communicating with waiters and bar staff.
  • Ordering supplies and negotiating with suppliers.
  • Managing inventory and keeping control of stock.
  • Organising produce and ensuring strict adherence to food hygiene regulations.
  • Supervising all food preparation.
05/2007 to 12/2015 Screen Printer TONY NEWCOMBS SPORTS | City, STATE,
  • Kept track of daily orders and shipments.
  • Inspected and repaired printing and design equipment.
  • Mixed ink for correct color viscosity and tested mixes for temperature.
  • Worked with clients to design custom prints including images and color.
  • Processed orders daily and managed production and shipment systems.
  • Examined printed copy for correct ink density, position on paper and registration.
  • Maintained adequate productivity by setting and enforcing deadlines.
  • Collaborated with technicians to diagnose equipment breakdowns and address quality issues.
  • Properly handled hazardous waste materials to uphold safety regulations.
  • Accurately set-up fold, adjusting roll mechanisms, tension and guide devices.
  • Managed paper, ink and printing supplies, placing orders to replenish inventory with [Number] vendors.
  • Checked work areas to verify that printed sheets, mutts and blanks from each load were accounted for.
  • Supplied clean-up rags by press, skids, trays and straps.
  • Measured paper thickness and adjusted space between blanket and impression cylinders.
  • Jogged and stacked paper by delivering blank or partially printed stock to equipment.
  • Managed project schedules to guarantee client and in-house creative and design needs were met on time and within budget.
05/2011 to 07/2015 Plumber's Assistant PLUMBING SOLUTIOUNS INC | City, STATE,
  • Performed pipe fabrication, installation and fitting according to proper specifications.
  • Identified and located required tools prior to starting each project.
  • Cut and beveled piping using cutting torches, saws and threading machines.
  • Installed and inspected new and existing plumbing lines up to 3 inches in diameter.
  • Worked on all aspects of [Type] systems from start to finish and handled [Task] with efficiency.
  • Repaired dishwashers and kitchen equipment that incorporated gas and water consumption.
  • Prepared cost estimates for clients and answered queries.
  • Operated equipment such as BACKHOE, and aexcavatornd remained focused on safety at all times.
Education and Training
Expected in 05/2003 High School Diploma | Northwest Classen High School, Oklahoma City, OK GPA:
  • Built customer loyalty and increased satisfaction by resolving every concern fully.
  • Consistently maintained high customer satisfaction ratings.
  • Promoted from HAND to ASSISTANT, in less than 12-months

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School Attended

  • Northwest Classen High School

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  • Second Chef
  • Screen Printer
  • Plumber's Assistant


  • High School Diploma

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