1. Jackie Shaffer
831 Gordon Ave, Belmont, CA 94002
(510) 305-1867
jacquelinearlina@yahoo.com
To obtain a position that will offer a variety of challenges and responsibilities where my abilities, experience,
skills, love of learning and attributes are fully utilized.
 Documented success during 3 years of progressive culinary experience and responsibility
 Highly skilled in preparation of diverse food items
 Knowledge of safety, cleanliness and safe food handling measures
 Well-versed in using and maintaining all equipment in station correctly
 Focused, dependable, multi-task oriented, flexible, positive, and able to adapt effectively in
challenging situations
 Highly developed skills in prioritizing, organization, decision-making, negotiating and time
management
 Excellent communication skills
 Special talent for taking direction
 Able to work efficiently in a team environment
 Proven ability to work peacefully and efficiently under pressure
 Capable of speaking, reading and understanding basic cooking procedures
Work Experience
Taj Campton Place, San Francisco, CA November 2014 – September 2015
Line Cook
Worked banquets ranging from twelve to forty guests. Ran the morning garde manger station. Ran the
evening garde manger station and I am now currently the station lead in the evenings. Work includes
making a variety of sauces, dehydrating some ingredients and doing some molecular gastronomy in a
highly demanding and fast-paced environment.
Bellanico Restaurant, Oakland, CA
Line Cook April 2014 – September 2014
Worked cold station, which included all appetizers and desserts. Desserts included chocolate terrine,
cheesecake, doughnuts and black rice pudding along with accompaniments. Made simple and complex
sauces and dressings. Made all fried items: arancini, cauliflower fritters, mondeghili. During rotation, I
also the worked pasta station. Making fresh pasta daily, ranging from raviolis, gnocchi, tag, to stocks,
sauces, and pasta fillings.
District & Sister Sandwich Shop, “The Carriage House”, Oakland, CA
Pantry Chef, Line Cook & Prep Cook October 2012 – October 2013
While working for this company, I held the three above referenced titles while also helping cater private
events in both Oakland and San Francisco. By day, I was in charge of the Carriage House, which
exclusively served lunch. In the evenings I went back and forth between the District in Oakland and San
Francisco. I was adept at working both cold and hot stations during extremely busy shifts. Juggling the
shifts at the three busy locations called for quick adaptation and even quicker hands.