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sues chef chef assistant resume example with 5+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Proactive professional with 2+ years of experience and a proven knowledge of cost management, plating and food presentation, and quality control. Aiming to leverage my skills to successfully fill the Kitchen manager role at your company.

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Motivated Sues Chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Results-focused Sues Chef with 6 years of experience in fast-paced kitchen settings. Skilled in cooking, cost controls, management, crew training and development. Maintains accurate paperwork for scheduling.

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.

Skills
  • ADDITIONAL
  • SKILLS
  • Multitask
  • Be a leader
  • Prep food
  • Work in a team
  • Strong work ethic
  • Improve skills.
  • Problem solving
  • Handling pressure
  • Stamina potential
  • Time management
  • Critical thinking
  • Leadership
  • LICENSES AND
  • CERTIFICATIONS
  • Qualifying certificate in food
  • Protection
  • Jessica Claire magdaleno 19-
  • 09963
  • Friendly, positive attitude
  • Consistent presentations
  • Customer service
Education and Training
LONG ISLAND CITY HIGH Queens, NY Expected in 05/2006 High School Diploma : - GPA :
Experience
Chick-Fil-A - Sues Chef/Chef Assistant
Euless, TX, 05/2020 - 02/2022
  • Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
  • Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
  • Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
  • Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
  • Weighed, measured and mixed ingredients according to recipes or personal judgment.
  • Used manual or electric appliances to clean, peel, slice and trim food.
  • Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Adhered to food safety and sanitation protocols to reduce germ spread.
  • Checked inventory levels and recorded supply usage on log sheets or in company software.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
Thyme Bar Jeremy Blench - Sues Chef/Sues Chef/Chef De Cuisine
City, STATE, 04/2018 - 11/2020
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Managed budget, labor and direct operating expenses for kitchen operation.
  • Tasted and modified recipes for dining menu at thyme bar establishment.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Managed all kitchen employees, including bussers, dishwashers and waitstaff.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
CHANSON Rory Macdonald - Sues Chef/Chef De Cuisine
City, STATE, 01/2018 - 11/2020
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
Parm Chris Leahy Executive Chef MAJOR FOOD GROUP - KITCHEN MANAGER
City, STATE, 11/2015 - 05/2017
  • Train workers in food preparation, and in service, sanitation, and safety procedures
  • Supervise and participate in kitchen and dining area cleaning activities
  • Estimate ingredients and supplies required to prepare a recipe
  • Resolve customer complaints regarding food service
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.

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Resume Overview

School Attended

  • LONG ISLAND CITY HIGH

Job Titles Held:

  • Sues Chef/Chef Assistant
  • Sues Chef/Sues Chef/Chef De Cuisine
  • Sues Chef/Chef De Cuisine
  • KITCHEN MANAGER

Degrees

  • High School Diploma

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