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Banquet Chef Resume Samples
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6-10 years of experience
Oversaw and prepared food for banquets for up to 2,000 people
- Ordered food menu planning cost control and labor
- Hired and trained a culinary team consisting of 12 cooks and 8 stewards
- Maintained health and safety sanitation of 95 % or higher
- Produced annual revenue of $ 10 million
6-10 years of experience
Managed all culinary, steward, and front of house staff in/out the absence of the Executive Chef and the General Manager.
- Responsible for the purchasing, receiving, storing, and proper rotation of goods.
- Established and managed food and labor cost controls to ensure a profitable operation.
- Maintained company standards by assuring that employees followed recipes to spec which ensured brand consistency
- Effectively and continuously trained staff on proper food
0-5 years of experience
Reduced food and supply costs by $50,000 a year by waste minimization, loss control and efficient inventory control.
- Managed and supervised staff of 15 cooks in the production of lunch and dinner for 200 residents.
- Purchased food and supplies, scheduled staff, and planned menus.
- Prepared and served banquets for up to 500 residents.
- Created and produced tasting menus for potential banquet clients.
- Improved product quality, reduced waste and increased profitability.
0-5 years of experience
Oversee overall operations for a $33 million banquet food operation.
- Managed staff of two sous chefs, six supervisors, purchaser, administrator and 35 culinary associates.
- Improved Event Satisfaction Survey scores (14 points above brand average).
- Organization and execution of both reception buffet and plated functions up to 8,000 guests.
- Implemented associate relations to improve overall morale and productivity.
- Reduced employee wages by $200,000 with $2 million over budgeted food sales.
- Execution of all site visits and taste panels for perspective clients.
0-5 years of experience
Wrote and monitored production lists
- Delegated projects to large staff
- Thoroughly inspected product among receiving
- Insured highest quality and presentations were being achieved
- Organized the firing and selling of parties
- Managed and organized VIP events
- Directed many 3 course plated meals from 5 people to 2,000 people.
0-5 years of experience
Executive Banquet Chef to a Luxury Resort of 740 rooms, responsible for all aspects of production for affairs ranging from 10 to 2,000 guests daily and a revenue of 30 million dollars per year.
- Responsible of menu planning, ordering, scheduling, training, payroll, budgeting as well as monitoring the entire culinary staff to ensure the highest level of quality.
- Able to maintain food cost within 16 to 18 percent throughout the entire year.
- Designed and developed innovative local and international menus every year.
- Mentored and coached a team of 25 professionals resulting in an increase in productivity and a lower turnover rate.
0-5 years of experience
Managed kitchen operations for a multi outlet banquet facility serving 10- 500 guests.
- Supervised organization and prepared catering menus, while maintaining quality and quantity standards.
- Monitored food presentation in accordance with facility standards and cost control.
- Managed kitchen team of 18 members including utility workers and follow up training for all team members.
0-5 years of experience
- Recruited by Noble House to reorganize and rebuild culinary operations for a 476 room hotel with 45,000 sq ft of banquet and meeting venues
- Rewrote all Catering and Banquet menus to meet market expectations
- Implemented strategies to increase efficiency within a reorganized Catering and Banquet Department
- Managed culinary and banquet service staff to ensure functions were carried out operationally
- Reformatted stewarding department structure to provide consistent and effective coverage for the resort
- Directed and organized corporate buy outs of the resort
6-10 years of experience
Responsible for banquet functions involving parties of fifteen to five hundred people.
- Responsible for scheduling and pay roll for the kitchen.
- Involved in delegating responsibilities to the staff members and ensuring proper food turnout within a designated time frame.
- Responsible for purchasing and receiving, effectively maintaining an annual food cost of 23% and inventory requisition
- Leading a team of ten staff members to execute proper food techniques and proper time management and food sanitation.
- Monitoring adequate performance of my staff members before and during banquet events.
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