jessica claire 9 resumesampleexamplecom 555 4321000 montgomery street san francisco ca 94105 professional summary management motivated high potential individual interacts greatest degree integrity professionalism actively seeking position executive chef organization looking grow industry focus career summary qualifications innovative award winning high potential chef exceptional record food preparation presentation noted establishments frontera grill topolobampo ixcapuzalco chilpancingo among restaurants charge tasks related kitchen usually includes menu creation management kitchen staff ordering purchasing inventory plating design 20 years experience developing authentic mexican cuisine abundant bounty locally grown produce artisan cheeses grassfed meats sustainably harvested fish significant prior chef experience fastpaced highvolume casual fine dining restaurant environments focused seasonal ingredients including mana quality control labor scratch cooking restaurant startups extensive knowledge rustic woodfired traditional mexican cooking culture 32 states mexico sales training techniques desire creat soulful unpr unpretentious everevolving menus mexican cuisine often said devil details simply put succeed mind details first priority deliver experience consistently exceeds patrons expectations knowledge skills oversee direct perform daily execution kitchen duties establishing maintaining high standards areas menu development hiringtraining inventory kitchen safety cleanliness ingredient sourcing staff culture food service professional adept foh boh operations demonstrated team leader excellent staff management skills restaurantgeneral manager eight years restaurants catering strong career progression casual dining highly dedicated career growth labor control cost control budgeting ordering menu planning specialize skills passion customer satisfaction natural leader staff scheduling food service background business operations expertise education le cordon bleu college culinary arts pasadena ca current associate arts culinary arts everest college medical assistant certificate top 100 class emphasis phlebotomy injections escorting patients rooms weighing patients taking blood pressure taking medical histories ignated ambasador academic achievement award certificate nutrition science basic vocational certificate medical assistant coursework rcp help graduated summa cum laude kendall college chicago illinois food science food sanitation certificate certificate sanitation lakeview learning center chicago illinois 1987 certificate achievement english second language st augustine college chicago illinois certificate professional chef training program spanishenglish harry truman college chicago illinois concentration food preparation presentation developing presenting culinary lectures bilingual language development work history university wisconsin system student culinary arts milwaukee wi 092013 current associates occupational studies culinary arts penn state university ex cutive chef university park pa 2011 current carefully interviewed selected trained supervised staff organized special events restaurant including receptions promotions corporate luncheons correctly calculated inventory ordered appropriate supplies promoted positive atmosphere went beyond guarantee customer received exceptional food service led directed team members effective methods operations procedures oversaw front house personnel maintain adequate staffing minimize overtime person maintained safe working guest environment reduce risk injury accidents conducted timely performance evaluations front house staff met greeted encouraged feedback customers used feedback implement positive changes within restaurant achieved highest employee retention rate region received recognition city best chef america contributions community dos diablos restaurant consulting chef chef dos diablos city state 20092010 manage startup new restaurant downtown chicago cuisine texmex medium price point developed mixed texmex menu complete accompaniments including appetizers special house drinks desserts responsible aspects food production including menu planning high quality products vegetables sides maintaining medium price point acquiring generous portions oversee kitchen staff 20 people responsible kitchen staff hiring training evaluating insure kitchens provide nutritious safe eye appealing properly flavor food menu planning budget preparation payroll maintenance controlling food cost maintaining financial inventory records knowledge food safety sanitation culinary nutrition supervisory management manage operational aspects including negotiating managing vendors items expenses mastered fusion southern american mexican cuisine los moles restaurant rest startup executive chef consultant city state 2008 2009 startup new restaurant north side chicago cuisine authentic mexican wide variety recipes focused rich mole sauces throughout mexico responsible executing aspects restaurant startup skillfully interacted external vendors obtain best quality pricing product effectively managed payroll timekeeping including completion proper paperwork new hires terminations real tenochtitlan restaurant rest start executive chef restaurant startup city state 2007 2008 real tenochtitlan restaurant charge developing upscale cuisine focused around regional mexican recipes emphases made developing menus specific regions utilize unique ingredients offer healthy organic well balanced menu offerings responsible executing aspects restaurant startup ixcapuzalco chilpancingo restaurants exechef chef city state 2006 2009 owner chilpancingo restaurant turn responsible managerial operational culinary decisions created true authentic mexican restaurant focus moles changing menu every two weeks oversee menu planning development dish creation presentation manage operational aspects including negotiating managing vendors payroll expenses direct staff 30 people responsible hiring training evaluating firing established reputation one premier mole restaurants world cook presidents w buss white house president mexico vicente fox teach cooking classes consults tutors young aspiring chefs tutors carefully interviewed selected trained supervised staff oversaw front house personnel maintain adequate staffing minimize overtime maintained safe working guest environment reduce risk injury accidents skillfully interacted external vendors obtain best quality pricing product conducted timely performance evaluations front house staff effectively managed payroll timekeeping including completion proper paperwork new hires terminations purchased adequate quantities necessary restaurant items including food beverages equipment supplies topolobampo restaurant executive managing chef city state 1991 1999 worked alongside world renowned chef rick bayless creation one first fine dining mexican restaurants united states cuisine created centered around regional mexican fare special focus mole write ups reviews topolobamo appeared nearly culinary media outlets topolobampo numerous awards including outstanding restaurant award given james beard foundation 2002 directed activities 30 employees including hiring training evaluating firing developed planned menus recipes award winning establishment responsible aspects food production including recipe planning purchasing costing responsible choosing vendors procuring free range organic meats produce promoted positive atmosphere went beyond guarantee customer received exceptional food service frontera grill restaurant managing chef city state 1987 1999 began entry level line cook frontera grill within 8 months promoted sous chef working two years sous chef rick bayless named managing chef managing chef played critical role developing restaurants recipes reputation managing chef responsibilities included nearly operational activities restaurant well development cuisine work long side side renown chef rick bayless charge actual production cuisine minute minute supervision staff 30 people worked stations including garde manger rotisseur entremetier poissonier saucier quickly promoted managing chef charge nearly operational culinary managerial duties skillfully interacted external vendors obtain best quality pricing product purchased adequate quantities necessary restaurant items including food beverages equipment supplies reduced labor costs 3 percent maintaining excellent service profit levels