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

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. 15 -year background in the industry.

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. Basic English abilities.

Skills
  • Motivational team management
  • Dish preparation
  • High-quality ingredients
  • Equipment usage
Education and Training
Trident Technical College Charleston, SC Expected in 06/1990 High School Diploma : - GPA :
Clemson University Clemson, SC Expected in : Engineering (Pre-Engineering) - GPA :
University Is South Carolina Columbia, SC Expected in : - GPA :
Experience
Doordash - Sous Chef
Fair Lawn, NJ, 06/2016 - 12/2019

Supervised all kitchen food preparation while operating in demanding, high-volume environment.Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over 50+ breakfast covers on a slow day culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].Maintained labor at under [Number]% to promote long-term business profitability.Purchased ingredients from local farms.Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation.Worked closely with executive chef of the resort and Sous chef of the resort to create dynamic entrees for large banquets, including weddings and Private events for up to 1500+ people.Streamlined recipes and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].vironment.Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over meals per morning trained new hires s on culinary techniques, increasing productivity and boosting workflows within ticket times of no more then 15 per minute..Maintained labor at the standers of the Company policy to promote long-term business profitability.Purchased ingredients from local farms, including produce and seafood, which helped reduced grocery costs And help put the local small business. Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation.Worked closely with executive chef of the resort and Sous Chef of the resort to create dynamic entrees for large banquets, including weddings and private Mingo events for up to 1000+ people.Streamlined recipes and quicker processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve quality and quickness. Prepared mise en place every day to promote efficient preparation of signature dishes.Plated food according to restaurant artistic guidelines for attractive presentation.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created diverse cuisines, including full restaurant, special event, catering and tasting menus.Worked with vendors to locate optimal recipe ingredients at cost-effective rates.Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Created exciting dishes to draw in clientele and increase revenues.Performed as head chef as needed to maintain team productivity and restaurant quality.Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over 50+ breakfast covers on a slo [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].Maintained labor at under [Number]% to promote long-term business profitability.Purchased ingredients from local farms, including produce and seafood, which reduced grocery costs and helps the local business. Built strong vendor relationships to bring in top ingredients for optimal prices.Helped staff adhere to tough restaurant requirements through effective discipline and motivation

  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
  • Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Assessed inventory levels every once a month and placed orders to replenish goods before supplies depletedMonitored and improved work of up to 9 team members producing over meals per mornin
  • Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number] [Timeframe].
  • Maintained labor at under [Number]% to promote long-term business profitability.
  • Purchased ingredients from local farms, including [Type] and [Type], which reduced grocery costs by [Number]%.
  • Built strong vendor relationships to bring in top ingredients for optimal prices.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
  • Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
Terracon - Cook/Pastry Chef
Ridgeland, MS, 09/2014 - 06/2016

Maintained consistent quality and high accuracy when preparing identical dishes every day.

  • Set up and cooked breakfast and lunch for 200 assistance living patients.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Operated all kitchen equipment safely to avoid injuries.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Waffle House - Cook/Waitress
City, STATE, 01/2012 - 09/2014
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Operated all kitchen equipment safely to avoid injuries.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
Mead And Hunt Engineering - Senior Construction Inspector
City, STATE, 12/2007 - 06/2012
  • Maintained up-to-date knowledge of inspection techniques, codes, ordinances and regulations.
  • Re-evaluated commercial and residential constructions with previous failed inspections.
  • Evaluated whether work was in accordance with all applicable city, state and federal guidelines, as well as applicable discipline-specific codes.
  • Gave information about methods and materials to correct problems and bring construction in compliance with ordinances and codes.
  • Conducted inspections of buildings, equipment and grounds for deficiencies, including potential health, safety and code violations.
  • Read and interpreted drawings and assessed construction against plans.
  • Noted recurrent issues and worked with contractors to prevent re-occurrence.
  • Documented violations and issued documentation such as stop work orders to contractors or owners.
  • Performed inspections of current construction, refurbishment and repair projects.
  • Trained internal staff members on administrative processes, work instructions and procedures to facilitate consistent and seamless company operations.

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Resume Overview

School Attended

  • Trident Technical College
  • Clemson University
  • University Is South Carolina

Job Titles Held:

  • Sous Chef
  • Cook/Pastry Chef
  • Cook/Waitress
  • Senior Construction Inspector

Degrees

  • High School Diploma
  • Some College (No Degree)

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