LiveCareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Summary
  • Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.
  • Talented Chef with 15 plus years of experience preparing delicious, healthy dishes. Specializing in preparing menus known for attracting and retaining customers. Looking for challenging role in culinary management.
  • Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.
  • I am in love with my craft and always wanting and willing to take it to new heights, i have such a passion for this business and always willing to learn more and challenge myself
Skills
  • High-quality ingredients
  • Motivational team management
  • Dish preparation
  • Positive and professional
  • Foodservice
  • Equipment usage
  • Kitchen equipment and tools
  • Banquets and catering
  • Cleaning and sanitizing methods
  • Grilling and deep frying skills
  • Meal preparation
  • Inventory Management
  • Pantry restocking
  • Cleaning and sanitation
  • Food preparation techniques
Education and Training
Bell Multicultural High School Washington DC, Expected in 06/2003 High School Diploma : - GPA :
Certifications
  • ServSafe
Experience
Senior Living Communities - Sous Chef
Amelia Island, FL, 08/2016 - Current
  • I am the team Chef on a day to day operation, i provide breakfast and lunch for the Washington Capitals, plus coaches and staff, based on the nutrition that the athletes need and require to preform at a higher level at there craft.
  • One of my main objectives is to provide fun exciting and healthy meals for players, also making sure that if a player or anyone on the staff has a allergy that i take the proper precautions when executing there meals.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
The Freehouse - Sous Chef/Executive Chef
Minneapolis, MN, 06/2014 - 05/2016
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • 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.
The Freehouse - Line Cook
Minneapolis, MN, 09/2011 - 03/2013
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Operated all kitchen equipment safely to avoid injuries.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Grilled and deep fried various foods, including Seafood and Chicken.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Star And Shamrock - Line Cook
City, STATE, 04/2010 - 04/2011
  • Marinated food items according to corporate-provided instructions and recipes.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.

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Resume Overview

School Attended

  • Bell Multicultural High School

Job Titles Held:

  • Sous Chef
  • Sous Chef/Executive Chef
  • Line Cook
  • Line Cook

Degrees

  • High School Diploma

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