Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • Sous chef specializing in Fine dining cuisine. Successful 10+ years record in high-paced kitchens. Adaptable professional able to handle any challenge. Having 7+ years in fast food environments, Also 5 years in Fine dining cooking establishments. Supervisor training classes,completed de-escalation training. Serve-safe certified as well as Tips certified.
  • Managerial experience
  • Skilled manager
  • Manager coaching and training
  • ServSafe Manager Certified
  • Effective time manager
  • High-quality ingredients
  • Dish preparation
  • Motivational team management
  • Time management
  • Positive and professional
  • Workflow Optimization
  • Equipment usage
  • Foodservice
  • Food preparation techniques
  • Pantry restocking
  • Grilling and deep frying skills
  • Cleaning and sanitation
  • Recipe creation
  • Menu development
  • Kitchen equipment and tools
  • Inventory management
  • Portion and cost control
  • Meal preparation
  • Team training
  • Cleaning and sanitizing methods
  • Cutting and slicing techniques
  • Food presentation
  • High volume production capability
  • Well-tuned palette
  • Strong butchery skills
  • Focused and disciplined
  • Plating dishes
  • Preparing ingredients
Sous Chef/General Manager, 05/2015 to 07/2020
Meskwaki Bingo Casino HotelCity, STATE,
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
  • Created diverse cuisines, including full restaurant, special events and tasting menus.
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Plated food according to restaurant artistic guidelines for attractive presentation.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
  • Streamlined menu and cooking processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve more guests during business hours.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Monitored and improved work of 7 team members producing up to 200 meals depending on the night.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Swing Shift Cook, 08/2010 to 05/2011
Tremont On MainCity, STATE,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Mixed and weighed ingredients to match exact recipe formula.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Backline Cook, 07/2007 to 06/2009
ArbysCity, STATE,
  • Carefully maintained proper sanitation, health and safety standards in all work areas by applying industry best practices and company requirements.
  • Took orders, prepared foods and processed payments in full-service fast food establishment.
  • Assisted management with monthly inventory control and weekly stock ordering.
  • Kept customer and food preparation areas clean and well-organized for maximum efficiency.
  • Cleaned food preparation areas, cooking surfaces and utensils.
  • Followed all established restaurant practices and procedures by delivering food which met quality standards.
  • Took necessary steps to meet customer needs and effectively resolve food or service issues promptly.
  • Accurately measured ingredients required for specific food items to reduce waste.
  • Prepared and served beverages such as coffee, tea and fountain drinks, assuring freshness and availability.
  • Maintained neat, well-groomed appearance including impeccable personal hygiene, hair restraint and minimal jewelry to meet company standards.
  • Monitored and counted food stock and supplies to reorder on time.
  • Correctly received orders, processed payments and responded appropriately to guest concerns.
  • Safely prepared, assembled and presented food to satisfy customers and fill orders.
  • Operated large-volume cooking equipment such as ovens, deep-fat fryers and slicers with caution and according to manufacturer directions.
  • Verified orders and bagged items for easy transport.
  • Accepted transaction payments, making change for cash payments and processing credit cards, debit cards and gift cards.
  • Organized food items on serving trays and in carry-out packages.
  • Completed opening, closing and shift change tasks to promote store efficiency.
  • Packaged menu items into bags or trays and placed drink orders into carriers for easy transport.
  • Entered requested menu items into POS terminal, modifying with substitutions and add-ons to customize orders.
  • Built brand loyalty and accomplished customer satisfaction by working well with other food service team members.
  • Quickly and efficiently processed payments and made accurate change.
  • Followed all company safety standards, including food quality and sanitation procedures.
  • Answered customer questions regarding food preparation, responding to concerns regarding potential allergens.
  • Portioned and packaged take-out foods for customers.
  • Maximized customer satisfaction by quickly addressing and resolving complaints with food or service.
  • Completed side work tasks, including restocking condiments and cleaning refrigerators.
  • Reviewed contents on food trays to check receiving complete order.
  • Recorded customer orders and communicated clearly to confirm each order.
Education and Training
High School Diploma: , Expected in 06/2007
Ottumwa High School - Ottumwa, IA

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Resume Overview

School Attended

  • Ottumwa High School

Job Titles Held:

  • Sous Chef/General Manager
  • Swing Shift Cook
  • Backline Cook


  • High School Diploma

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