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Banquet Chef Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Talented Executive Sous Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in the work place. Exceptional communication skills with ability to give clear instructions to staff. Organized and reliable with outstanding menu creation capabilities. Very efficient in ordering and maintaining inventory levels

Skills
  • Menu planning
  • Food inventories
  • Critical Thinking
  • Food plating and presentation
  • Microsoft Excel
  • Product stocking
  • Team leadership
  • Problem-solving
  • Food preparation
  • Order accuracy
  • Employee training
  • Time management
  • Inventory control
  • Multitasking
  • Management
  • Menu planning
  • Strong work ethic
  • Safe food handling
  • Payroll and scheduling
  • Staff Management
Work History
Executive Sous Chef, 12/2020 to Current
Tommy Bahama Tampa, FL,
  • Servsafe management certified & servsafe allergen certified
  • Inspect kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Maintain high food quality standards by checking delivery contents to verify product quality and quantity
  • Monitor line processes to maintain consistency in quality, quantity and presentation
  • Maintain well-organized mise en place to keep work efficient and consistent
  • Inventory food, ingredient and supply stock to prepare and plan vendor orders
  • Order food and supplies used to prepare meals for guest
  • Maintain labor cost to support business profit targets
  • Create delicious meals for large banquets in timely manor
  • Respond to dietary concerns and food allergies, creating dishes that met customer needs and palates
  • Generated employee schedules and work assignments
  • Scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Maintain inventory levels and placed orders to restock all items before supplies ran out
  • Maintain food costs by setting standards for portion size and minimizing waste
  • Hired, trained and managed kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Banquet Chef, 04/2017 to 12/2020
Hyatt Key West, FL,
  • Servsafe management certified & servsafe allergen certified
  • Inspect kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Maintain high food quality standards by checking delivery contents to verify product quality and quantity
  • Monitor line processes to maintain consistency in quality, quantity and presentation
  • Maintain well-organized mise en place to keep work efficient and consistent
  • Inventory food, ingredient and supply stock to prepare and plan vendor orders
  • Order food and supplies used to prepare meals for guest
  • Maintain labor cost to support business profit targets
  • Create delicious meals for large banquets in timely manor
  • Respond to dietary concerns and food allergies, creating dishes that met customer needs and palates
  • Generated employee schedules and work assignments
  • Scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Maintain inventory levels and placed orders to restock all items before supplies ran out
  • Maintain food costs by setting standards for portion size and minimizing waste
  • Hired, trained and managed kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Sous Chef, 06/2015 to 04/2017
Dominion Senior Living Paperville, TN,
  • Servsafe management certified & servsafe allergen certified
  • Inspect kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
    Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Monitored line processes to maintain consistency in quality, quantity and presentation
  • Maintained well-organized mise en place to keep work efficient and consistent
    Inventory food, ingredient and supply stock to prepare and plan vendor orders
  • Order food and supplies used to prepare meals for guest
  • Maintain labor cost to support business profit targets
  • Create delicious meals for large banquets in timely manor
  • Respond to dietary concerns and food allergies, creating dishes that met customer needs and palates
  • Properly handled and stored food to eliminate illness and prevent cross-contamination
  • Maintain inventory levels and placed orders to restock all items before supplies ran out
  • Maintain food costs by setting standards for portion size and minimizing waste
  • Trained and managed kitchen staff
Kitchen Supervisor, 07/2014 to 06/2015
Buzzfeed Washington, D.C,
  • Help control food costs and managed inventory
  • Help train and managed kitchen staff
  • Ordered and maintained inventory levels
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Prepared food items to meet recipes, portioning, and cooking guidelines
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Cook, 09/2008 to 07/2014
Bridge Senior Living Mechanicsburg, PA,
  • Ordered and received products and supplies to stock kitchen areas
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Prepared food items to meet recipes, portioning, and cooking guidelines
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Education
High school diploma: General, Expected in 05/2007
to
Cadillac Senior High School - Cadillac, MI
GPA:

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Resume Strength

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  • Personalization
  • Strong Summary
  • Target Job
  • Typos
  • Word Choice

Resume Overview

School Attended
  • Cadillac Senior High School
Job Titles Held:
  • Executive Sous Chef
  • Banquet Chef
  • Sous Chef
  • Kitchen Supervisor
  • Cook
Degrees
  • High school diploma

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