Jessie Marcuri
Saint Louis,MO
Summary
I am Self-motivated and dependable Restaurant worker capable of achieving high performance with minimal supervision. Proficient in sauté, fryer and grill as well as preparation. Offering 10 years of experience working in the food industry.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sauté Cook
54th Street Bar And Grill
Saint Louis, Mo
04.2024 - Current
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Prepared sauces and garnishes to complement sauteed menu items.
- Set up and maintained saute station to facilitate kitchen operations.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Performed thorough quality checks of food plating and presentation.
- Notified kitchen manager of shortages to maintain inventory.
- 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.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sauté Cook/prep Cook/shucker
Broadway Oyster Bar
Saint Louis, Mo
09.2022 - 03.2023
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Organized server tickets to expedite food orders.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Prepared sauces and garnishes to complement sauteed menu items.
- Set up and maintained saute station to facilitate kitchen operations.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Performed thorough quality checks of food plating and presentation.
- Leveraged scales, dishers and ladles to monitor portion control.
- Notified kitchen manager of shortages to maintain inventory.
- 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.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Verified proper portion sizes to consistently attain high food quality standards.
- Assisted in developing new menu items to reflect restaurant's style and standards.
Pasta Cook
Pasta House Company
Saint Louis, Mo
07.2022 - 09.2022
- Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
- Contributed to overall kitchen success by collaborating with other chefs during busy shifts.
- Increased kitchen efficiency by organizing workstations and streamlining the pasta-making process.
- Enhanced customer satisfaction by ensuring timely preparation and delivery of pasta orders.
- Demonstrated versatility by preparing a wide range of sauce options to complement various pasta dishes.
- Reduced food waste by properly storing ingredients and maintaining optimal inventory levels.
- Adapted quickly to changing priorities when faced with unexpected ingredient shortages or last-minute menu changes.
- Prioritized time management to ensure simultaneous preparation of multiple orders without compromising quality.
- Improved pasta dish quality by consistently following recipes and cooking techniques.
Cook, Server, Dishwasher, Busser
Flight Deck Pub
St Louis, MO
02.2022 - 05.2022
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Server
Sybergs
Saint Louis
07.2020 - 02.2021
- High-volume dining, Menu memorization, Quality control, Table setting, Dish preparation, Food inspection, Customer service, Restock shelves, Food and beverage pairing, Food safety, Team leadership, Document orders, Problem-solving, Verbal communication, Attention to detail, Customer relations, Multitasking, Served beer, wine, and spirits
Server
Bob Evans
St. Louis
02.2020 - 05.2020
- High-volume dining, Menu memorization, Quality control, Table setting, Dish preparation, Food inspection, Customer service, Restock shelves, Food and beverage pairing, Food safety, Team leadership, Document orders, Problem-solving, Verbal communication, Attention to detail, Customer relations, Multitasking
Night Shift supervisor/cook
Waffle House
Maumelle
08.2015 - 01.2020
- Kitchen oversight, Training and development, Customer relationship-building, Manage cash register, Front of house operations, Food safety, Organize supplies, Menu development, Kitchen operations management, Cook consistent dishes, Estimate food needs, Cost control, Verify food quality, Multitasking, Attention to detail
Education
Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, COSkills
- Bussing expertise
- Table setting arrangements
- Menu knowledge
- Effective customer upselling
- Dish preparation
- Menu memorization
- High-volume dining
- Food safety understanding
- Dining customer service
Certification
Servsafe
Languages
Spanish
Limited Working
German
Limited Working
Timeline
Sauté Cook
54th Street Bar And Grill
04.2024 - Current
Sauté Cook/prep Cook/shucker
Broadway Oyster Bar
09.2022 - 03.2023
Pasta Cook
Pasta House Company
07.2022 - 09.2022
Cook, Server, Dishwasher, Busser
Flight Deck Pub
02.2022 - 05.2022
Server
Sybergs
07.2020 - 02.2021
Server
Bob Evans
02.2020 - 05.2020
Night Shift supervisor/cook
Waffle House
08.2015 - 01.2020
Culinary Arts
Auguste Escoffier School of Culinary Arts