Jesse Marcelle
Sullivan,IN
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious [Job Title] with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Director of Food and Nutrition Services
OPAA! Food Management
06.2021 - 03.2023
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Motivated staff to perform at peak efficiency and quality.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
Line Cook
OPAA! Food Management
10.2020 - 08.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed innovative, creative menu items and recipes.
Line Cook
Rosati's Authentic Chicago Pizza
01.2020 - 06.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Monitored food quality and presentation to maintain high standards.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Education
High School Diploma -
Daytona State College
Daytona Beach, FL04.2006
Skills
- Lifestyle Counseling
- Portion Control
- Food Service Team Development
- Cooking Procedures
- Nutrition Services
- Customer Relations
- Nutritional Health
- Preventive Maintenance
- Product Use
- Customer Satisfaction
- Equipment Preparation
- Performance Strategies
- Staff Scheduling
- Control Inventory Costs
- Customer Needs Assessments
- Service Delivery Management
- Developing Special Dishes and Recipes
- Employee Performance Evaluations
- Cost Efficiency
- Supply Ordering and Management
- Delegating Assignments and Tasks
- Individualized Care Plans
- Cook Foods
- POS Terminal Operation
- Special Orders
- Catering Services
- Clinical Observations
- Cost Optimization
- Machinery Upkeep
- Labor and Overhead Cost Estimation
- Maintain Food Safety
- Implementing Policies
- Serve Customers
- Portion Standards
- Service Quality
- Waste Control
- Task Prioritization
Certification
- [Area of expertise] License - [Timeframe]Sure Safe Management Certified
Musician, High computer usage skill level, Computer gamer, Pokémon card tournament player.
I play all kinds of instruments, Write my own music. I online game on my downtime. I collect and take art in card games and teach new players how to play. Teck level on computers is very well. Im a chef on my down time at home and scratch cook for my family.
Timeline
Director of Food and Nutrition Services
OPAA! Food Management
06.2021 - 03.2023
Line Cook
OPAA! Food Management
10.2020 - 08.2021
Line Cook
Rosati's Authentic Chicago Pizza
01.2020 - 06.2020
High School Diploma -
Daytona State College
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