Jasmine Rake

Hampton, VA, 23669 757-XXX-XXXX rakejc@outlook.com

OBJECTIVE

To obtain an entry-level production position within a professional food service company where my skills
and efforts can be used towards the overall productivity and profitability in the organization

SUMMARY OF QUALIFICATIONS

Proven abilities in High-Volume food Production

Certified in safe food handling and sanitation protocols
Experienced in Entry-Level Staff Training and Management
Capable of Multi-tasking in stressful Fast-pace Environments
Able to provide Exceptional Customer Service and Customer Satisfaction

EDUCATION
ECPI Culinary Institute of Virginia, Newport News, Va
Anticipated Graduation Date: May 2018
Associate of Applied Science in Culinary Arts
Bellevue West High, Bellevue, NE
High School Graduate

SKILLS AND EXPERIENCE

Proven Outstanding Problem Solving and Active listening skills

Presented Exceptional assistance to Customers in need of Service

Dispersed difficult Customer situations with Tact and Ease

Possessed Extraordinary ability to build productive relationships, resolve complex issues and win
customer loyalty

Proven Leadership skills while dealing with extremely stressful situations

Demonstrated a sense of urgency and perfection while leading a team during daily rushes

Won Army Reserve Culinary Competition and moved onto Regional round

LEADERSHIP QUALITIES
 Experienced in delegating work, Enforcing policies, ensuring assigned tasks are completed
correctly and in a timely manner, and motivated co-workers.

Assisted other shifts in meal prep in less than two hours before opening

Accounting/ Inventory

Accountable for cash and credit transactions. Also, skilled in receiving deliveries and verifying
orders; noted discrepancies, damages, and missing items.

EMPLOYMENT HISTORY

US ARMY RESERVES Food Service Specialist (E4) Feb '15-Present

Answer all questions about cooking methods and menu items

Prepare nutritional meals for over 500 military personnel every drill

Maintain cleanliness and sanitary conditions of all equipment, utensils, spaces and storerooms

Help in food stocking and ordering.

Handle fund transfers

Train new military personnel

Compete in culinary competitions

AEROPINES GOLF CLUB Food Service May'16-Feb'17

Greeted customers with a smile

Helped with inventory

Maintained cleanliness and sanitary conditions of all equipment, utensils, spaces and storerooms

Trained new employees

Lend a hand when needed in other areas such as the bowling alley

Studied up on any new rules or regulations

NASA LANGELY RESEARCH CENTER Food Service and Catering Sept '16-Jan'17
 Managed Functions and Banquets
Assisted in the increase of the Catering profit Margin by $20,000
Helped Maintain and Establish a Cost Control Analysis that was done on a monthly basis
Assisted in Maintaining a 30% Food Cost
Maintained an Effective Level of HACCP approved Cleanliness and Sanitation levels within the
Kitchen at all times
Boosted the Morale of over 5,000 NASA personnel and Military members by helping to create
Innovative and Desirable Menus for consumption
Assisted in placing delivery orders with purveyors
Built Teambuilding Exercises by supporting the Cafeteria staff in their daily efforts to feed the
facility
Assisted Head chefs in Training and overseeing of New Employees