Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - - -
Professional Summary

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine. Professional Chef adept at expertly managing and guiding team of kitchen personnel in production of 1cuisine. Well-versed in overs17eeing construction, quality and deliverance of each plate. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

  • Promoted to sous chef in only 8 months.
  • Increased productivity by revamping workflow and restructuring line.
  • Recipes and menu planning
  • Stocking and Replenishing
  • Conflict Resolution
  • Food Preparation and Safety
  • Menu Development
  • Workflow Optimization
  • Order Delivery Practices
Work History
03/2018 to Current
Sous Chef Chica Las Vegas, NV,
  • Collaborated with staff members to create meals for large banquets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
10/2015 to 07/2019
Grill Cook Nms Usa Kobuk, AK,
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Oversaw care and maintenance of kitchen equipment.
  • Monitored line efficiency and implemented improvements for increased productivity.
  • Planned and delegated all facets of ingredient preparation.
  • Distributed food to team members with efficiency in high-volume environment.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Cleaned and maintained kitchen equipment regularly.
  • Prepared average of 50 orders each shift.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Grilled meats and seafood to customer specifications.
  • Handled portion control activities according to specified instructions provided by chef.
  • Restocked stations and supplies during slower periods between rushes.
  • Prepared ingredients and cooked food using standardized recipes and food preparation checklists.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
03/2006 to 07/2008
Line Cook Fs Food Group Huntersville, NC,
  • 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 orders each shift.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Transitioned between breakfast and lunch service.
  • Grilled meats and seafood to customer specifications.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • 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.
  • Led shifts while preparing food items and executing requests based on required specifications.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Expected in 05/2008
Culinary Art:
Georgia Gwinnett College - Lawrenceville, GA
Expected in 05/2005
High School Diploma:
John F Kennedy High School New Orleans - 5700 Wisner Blvd,

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School Attended

  • Georgia Gwinnett College
  • John F Kennedy High School New Orleans

Job Titles Held:

  • Sous Chef
  • Grill Cook
  • Line Cook


  • Culinary Art
  • High School Diploma

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