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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - 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
  • Creative Thinking
  • Decision Making
  • Equipment Inspection and Maintenance
  • Coordinating Kitchen Staff
  • Quality Control and Oversight
  • Team Collaboration
  • Customer Service
  • Team Leadership
  • Staff Supervision and Coordination
  • Recordkeeping and Documentation
  • Production Scheduling
  • Staff Scheduling
  • Menu Planning
  • Food Preparing, Plating and Presentation
  • Sanitation and Cleaning
  • Supply Ordering
  • Cost Control and Budgeting
  • Special Events and Catering
  • Staff Performance Assessments
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
GPA:
Certifications

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Resume Overview

School Attended

  • Hocking College

Job Titles Held:

  • Sous Chef
  • Cook
  • Cook

Degrees

  • Associate of Arts

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