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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Seasoned Sous Chef specializing in many cuisines. Successful 10 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Enthusiastic sous chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top quality food.

Skills
  • Menu Planning
  • Recipe Development
  • Decision Making
  • Equipment Inspection and Maintenance
  • Quality Control and Oversight
  • Food Preparing, Plating and Presentation
  • Food and Beverage Service
  • Food Production Timing
Work History
Sous Chef, 05/2020 - Current
Hornblower Galveston, TX,
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
Line Cook, 11/2016 - Current
Stan Clark Companies Oklahoma City, OK,
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Grilled meats and seafood to customer specifications.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • 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.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Handled portion control activities according to specified instructions provided by chef.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Led shifts while preparing food items and executing requests based on required specifications.
Cook, 07/2015 - 09/2016
Council For Economic Opportunities In Greater Cleveland , ,
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Line Cook, 08/2011 - 06/2015
Stan Clark Companies Tulsa, OK,
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
GED: , Expected in 06/2009
-
North Hagerstown High School - Hagerstown, MD
GPA:

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Resume Overview

School Attended

  • North Hagerstown High School

Job Titles Held:

  • Sous Chef
  • Line Cook
  • Cook
  • Line Cook

Degrees

  • GED

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