Catering Manager/Lead Prep Cook Resume Example
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CATERING MANAGER/LEAD PREP COOK
Summary
Punctual Catering/Prep Cook experienced in following menus and recipes to prepare small plate and catered meals. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for efficiently directing kitchen operations. Goal-oriented Cook skilled at preparing southern and vegetarian cuisines. Adept at grilling, sauteing and frying in busy, high production kitchens. Reliable employee with great collaboration and communication skills.
Skills
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Experience
Catering Manager/Lead Prep Cook06/2013 to 04/2020Taco BellLawrenceville , GA
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Kept stations stocked and ready for use to maximize productivity.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Oversaw food product inventory, making recommendations to Chef Reed to streamline kitchen operations.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Collaborated with Chef Reed to plan new menus using fresh, local and seasonal ingredients.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Instructed trainees in preparation of garnishes, dressings and side dishes.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Established details of sold catering events with clients, including price, party size, setup, menu and schedule by following up closely and personally, resulting in satisfied clients.
- Contacted customers via phone and email to explore connections, offer services and cement relationships.
Banquet Cook/Lead Prep Cook09/2010 to 06/2013Mansion At Judges Hill ( Currently Hotel Ella)City , STATE
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Prepared meals with up to 5 courses for events with 220+ guests.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Directed presentation and portioning of food for banquet functions.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Managed production of food for catered corporate and private events.
- Handled guest complaints effectively using six-step procedures to maximize satisfaction.
- Prepared banquet meals according to standard recipes and customer preferences.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
- Worked with chef to complete all dishes on schedule and in line with exacting presentation and taste standards.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
- Coordinated food orders between stations and food servers to reduce wait times.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Garnished and arranged dishes into creative presentations.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Prepared more than 300+ dishes per day in fast-paced fine dining/ high end catering environment while maintaining high customer satisfaction rate.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Collaborated with several chefs and guest chefs to plan new menus using fresh, local and seasonal ingredients.
Shift Manager01/2008 to 12/2008QuiznosCity , STATE
- Managed schedules, accepted time off requests and found coverage for shifts.
- Enhanced operations and boosted efficiency through employee training, coaching and creating work schedules and assignments.
- Documented receipts, employee hours and inventory movements.
- Upheld company standards and compliance requirements for operations and cleanliness of all areas.
- Cross-trained in every store role to maximize operational knowledge.
- Addressed internal and customer-related issues each day and affected strategic resolutions.
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Improved productivity initiatives, coordinating itinerary and scheduling appointments.
- Spearheaded training initiatives to improve employee performance and bottom-line business results.
- Recruited, hired and trained new employees, including monitoring and review of individual performance.
Education and Training
High School Diploma05/2004Tascosa High SchoolCity, State
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Resume Strength
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- Formatting
- Word choice
- Length
- Measurable results
- Strong summary
- Target job
- Clear contact info
- Typos
Resume Overview
School Attended
- Tascosa High School
Job Titles Held:
- Catering Manager/Lead Prep Cook
- Banquet Cook/Lead Prep Cook
- Shift Manager
Degrees
- High School Diploma 05/2004
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