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

Team-oriented professional highly skilled in steady food flows to ensure consistency and quality. Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Fast learner of new menus, and able to learn new things on the fly. Able to maintain cleanliness of all equipment and create cleaning lists for all equipment.

Skills
  • Forecasting and planning
  • Signature dish creation
  • Food plating and presentation
  • Recipes and menu planning
  • Performance assessments
  • Workflow optimization
  • Sanitation guidelines
  • Kitchen equipment operation and maintenance
  • Team leadership
  • Operations management
  • Problem-solving
  • Food inventories
  • Utensils and equipment
  • Order delivery practices
  • Performance improvement
  • Food preparation and safety
  • Employee training and development
  • Steady food flows
  • Food spoilage prevention
  • Company quality standards
  • Equipment maintenance
  • New hire training
  • Process improvements
  • Menu planning
  • Vendor relations
  • Made-to-order meals
  • Food preparation
  • Effective communications
  • Proper knife skills
Work History
Line Cook, 05/2020 to Current
Upward ProjectsPhoenix, AZ,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Placed products in correct storage locations to keep stock areas organized and inventory counts accurate.
  • Maintained effective team member communication.
Line Cook, 02/2020 to 03/2020
Upward ProjectsGilbert, AZ,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Grilled meats and seafood to customer specifications.
Sous-Chef, 03/2015 to 02/2020
Healthcare Services GroupGoodyear, AZ,
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed recipes and menus by applying understanding of market demand and culinary trends,
  • Kept labor at proper percentage to support business profit targets.
  • Evaluated inventory levels on monthly basis and placed orders to restock and resupply front of house and kitchen items before supplies ran out.
  • Maintained well-organized mise en place to keep work efficient and consistent.
  • Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Verified compliance in preparation of menu items and customer special requests.
  • Initiated training for new hires on various culinary techniques to improve productivity and increase kitchen workflows.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Collaborated with head chef to create delicious meals for large banquets, including catered events for up to 500 people.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
Head Line Cook, 10/2012 to 03/2015
University Of Colorado BoulderBoulder, CO,
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Verified compliance in preparation of menu items and customer special requests.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • In charge of prepping and stocking line for lunch and dinner
  • Ran lunch service by myself
  • Was in charge of expo on very busy brunch Sundays
Shift Leader, 06/2009 to 10/2012
Jbs UsaGuntersville, AL,
  • Performed root cause analysis to determine quality issues and develop long-term solutions.
  • Recognized and rewarded outstanding work performance to cultivate positive and collaborative customer service culture.
  • Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Executed lean manufacturing initiatives to support continuous improvement and facilitate on-time performance.
  • Inventoried materials on weekly basis to identify and resolve discrepancies, maintaining highly accurate and current records.
  • Delivered superior training and leadership to teams to boost performance and help team members achieve performance targets.
  • Analyzed equipment breakdowns using various troubleshooting methods.
  • Conducted routine inspections of incoming materials to check quality and compliance with established product specifications.
  • Prepared, calibrated and monitored production machinery to maintain optimal production levels and consistently achieve daily targets.
  • Evaluated employee skills and knowledge regularly, providing hands-on training and mentoring to individuals with lagging skills.
  • Assigned daily employee tasks and monitored activity and completion.
  • Completed logs and reports to document detailed information, including information on production, spoilage and departmental maintenance needs.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Maintained safe working environment by observing safety procedures, policies and regulations.
  • Regulated pricing, inventory count and supply during shift hours.
  • Coached team members in techniques necessary to complete job tasks.
  • Alerted customers to upcoming sales events and promotions.
  • Stayed calm, collected and logical during stressful moments to identify and implement optimal solutions.
  • Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
  • Trained new employees and delegated daily tasks and responsibilities.
  • Monitored employee actions for effective safety, sanitation and general housekeeping compliance, proactively protecting staff and customers from safety hazards and infection risk.
  • Enforced company policies and regulations with employees.
  • Counted out registers at end of nights to make sure money was handled properly
Education
High School Diploma: , Expected in 12/2004
Memorial High School - Victoria, TX,
GPA:
Certifications
  • SafeServ certification: Food Handling

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Disclaimer

Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.

How this resume score
could be improved?

Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:

87Good

resume Strength

  • Formatting
  • Personalization
  • Strong Summary
  • Target Job
  • Typos
  • Word Choice

Resume Overview

School Attended

  • Memorial High School

Job Titles Held:

  • Line Cook
  • Line Cook
  • Sous-Chef
  • Head Line Cook
  • Shift Leader

Degrees

  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in: