Jessica Claire
, , 100 Montgomery St. 10th Floor
(555) 432-1000 - - resumesample@example.com - -
(555) 432-1000 - - resumesample@example.com - -
Summary
Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference.
Skills
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Experience
12/2003 to Current
Sous Chef Boyne Resorts – Gatlinburg, TN,
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
09/1998 to 08/2003
Cook Wesley Enhanced Living – Plumsteadville, PA,
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
08/1996 to 07/1998
Cook Wesley Enhanced Living – Point Pleasant, PA,
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Precooked garnishes for later use to top off fresh dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Education and Training
Expected in 1996
Associate of Arts: Culinary
Hocking College - Nelsonville, OH
Hocking College - Nelsonville, OH
Certifications
ServSafe
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School Attended
- Hocking College
Job Titles Held:
- Sous Chef
- Cook
- Cook
Degrees
- Associate of Arts
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