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banquet chef resume example with 2+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Professional Summary

Energetic Banquet Cook produces hot and cold food items with speed and accuracy to maintain high standards of quality for banquet and catering events. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Skills
  • Special Events and Catering
  • Cleaning and Sanitation
  • Banquets and Catering
  • Food Preparing, Plating and Presentation
  • Standards Compliance
  • Reading Comprehension
  • Waste Control
  • Portion Sizes
  • Quality Assessments
  • Customer Satisfaction
  • Critical Thinking
  • Food Allergies
  • Customer Needs Assessments
Work History
08/2013 to 05/2014
Banquet Chef Hyatt Hotels Corp. Sunnyvale, CA,
  • Ordered food and supplies used to prepare meals for 20-1,200 people.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
07/2011 to 08/2013
Pastry Chef American Dining Creations Paterson, NJ,
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Maintained well-organized mise en place to keep work consistent.
  • Personalized creations for holidays, weddings, graduations and personal events.
  • Oversaw purchasing, storage and use of kitchen supplies.
  • Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
  • Created unique daily specials to drive business growth.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Iced and airbrushed cakes and other pastries for customized orders.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
  • Cycled menus to keep offerings fresh and interesting for customers.
  • Cleaned and maintained kitchen equipment and oven.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
  • Developed new products based on seasonal ingredients, holidays and dessert trends.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
08/2012 to 05/2013
Cook Shift Leader Spectrum Health Hesperia, MI,
  • 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.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained well-organized mise en place to keep work consistent.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Expected in to to
Associate of Arts: Pastry Arts
Cincinnati State Technical And Community College - Cincinnati, OH
GPA:
Expected in 05/2026 to to
Master of Science: Food And Nutrition
The University of Alabama - Tuscaloosa, AL
GPA:

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Resume Overview

School Attended

  • Cincinnati State Technical And Community College
  • The University of Alabama

Job Titles Held:

  • Banquet Chef
  • Pastry Chef
  • Cook Shift Leader

Degrees

  • Associate of Arts
  • Master of Science

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