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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Professional Summary

Experienced Trainer with over 12 years of experience with training in various areas. Excellent reputation for resolving problems, teamwork , and consistency.

Skills
  • Training Specialist
  • Work Well with others
  • Great memory
  • Able to adapt Training to individual
  • Able to Lead by example
  • Knowledgeable in all sop's and wids
Work History
Technician Specialist 3, 02/2019 to Current
RhTampa, FL,

I have always Worked hard to get everything done in a timely manner, i have also always tried to be as punctual as possible. I am always watching and listening for learning opportunities, for opportunities to teach, and am always trying to stay up to date on the current way of doing things. I help train new people as i see the opportunity to do so.

LIne Cook, 08/2016 to 10/2019
RhChicago, IL,
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Grilled meats and seafood to customer specifications.
  • Handled portion control activities according to specified instructions provided by chef.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Distributed food to team members with efficiency in high-volume environment.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Line Cook, 07/2016 to 07/2017
RhLeawood, KS,
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Distributed food to team members with efficiency in high-volume environment.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Trained all new employees on all stations.
  • Responsible for running the entire kitchen when needed.
Line Cook, 04/2012 to 07/2016
Texas RoadhouseCity, STATE,
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Distributed food to team members with efficiency in high-volume environment.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Created an entire training program for a new position including all the paperwork, training proficiency charts, keep up to date on current recipes, and train all new employees on the position.
Education
High School Diploma: , Expected in 05/2018
Fast Forward Charter High School - Logan, UT,
GPA:

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Resume Overview

School Attended

  • Fast Forward Charter High School

Job Titles Held:

  • Technician Specialist 3
  • LIne Cook
  • Line Cook
  • Line Cook

Degrees

  • High School Diploma

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