Banquet Chef Resume Samples

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C Harris

Constantin

Harris

240 Ozzie Locks

Detroit

+1 (555) 159 2438

240 Ozzie Locks

Detroit

Phone

p +1 (555) 159 2438

Experience Experience

Los Angeles, CA

Banquet Chef

Los Angeles, CA

Hayes-Deckow

Los Angeles, CA

Banquet Chef

Assists Management of Banquet Event Order (BEO) process including menu development, pricing, tracking and ordering
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Develops, designs, or creates new menus and recipes based on standards or artistic contributions
Manages BEO process including menu development, pricing, tracking and ordering
Establishes and maintains effective employee relationships. Assists in solving problems that might arise
Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality
Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up

Detroit, MI

Franchised Banquet Chef

Detroit, MI

Hane and Sons

Detroit, MI

Franchised Banquet Chef

Assisting in the recruiting, training, coaching and the development of the culinary team
We are currently searching for a Banquet Chef who has a passion for excellence to lead our culinary team. As a Banquet Chef you will be assisting the Executive Chef in running the Marriott on the Falls banquet operations. Responsibilities include but not limited to
Development, pricing, menu costings and ordering of food products
Managing food costs through waste management, portion control and ordering
Participating in the employee performance appraisal process,
Assisting with the Banquet Event Order process including menu
Providing services that are above and beyond for customer satisfaction and retention

present

San Francisco, CA

Senior Banquet Chef

San Francisco, CA

Hirthe, Donnelly and Becker

present

San Francisco, CA

Senior Banquet Chef

present

Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing
Strives to improve service performance
Assists in determining how food should be presented and creates decorative food displays
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Assist in the development of new banquet offerings and displays
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Provide training for new Colleagues

Education Education

Bachelor’s Degree in Culinary

University of California, Los Angeles

Bachelor’s Degree in Culinary

Skills Skills

Strong organizational skills with attention to detail and quality
Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule
Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language
Good communication skills, ability to read, write and speak in English
Be able to make quick decisions, work in a fast paced and diverse work environment
Strong ability to prioritize, organize, and manage competing priorities
Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Chef(s)
Excellent customer service skills
Working knowledge of kitchen equipment
Ability to effectively prioritize, organize and follow-up with tasks

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Banquet Chef Resume Examples & Samples

Monitors that standards are met, as well as maintains a high level of food quality
Demonstrate new cooking techniques and equipment to staff
Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas; keeps equipment in proper working order
Keeps accurate purchasing and inventory levels while working with vendors to ensure the highest quality product at the best value
Ensures company policies are administered fairly and consistently
Assists with menu research while staying current with food trends
Assist the Executive Chef with ensuring the food cost and payroll goals are met
Must communicate and work closely with front of the house management to ensure a quality employee/guest experience
Provides guidance and direction to employees, including setting performance standards

Banquet Chef Resume Examples & Samples

Culinary degree preferred, plus two years’ sous chef experience
Minimum of five years’ experience in volume food preparation, institutional food service, buffet presentation and carryout/grab and go service
Operate within developed budget and provide accurate data and timely completion of all recording and reporting activities
Effectively coordinate with the Food Service Manager and Assistant Food Service Director to ensure high levels of customer satisfaction and seamless cooperation between front of house and back of house operations
Train, develop, supervise and evaluate employees to ensure maximum productivity is attained and morale is at a high level.Monitor scheduling, time keeping and training for Food Service personnel. Set performance and accountability standards and follow through with evaluation of performance
Direct all aspects of food production, ordering, storage, preparation, portion control, inventory and record keeping while ensuring culinary excellence at all times
Uphold and reflect the YMCA core values of Caring, Honesty, Respect, Responsibility and Faith in all functions
Strong leadership qualities and minimum of two years supervisory experience
Ensure clean FS facilities and maintain required standards in regards to OSHA, Department of Health, USFDA and YMCA
Report to Association Food Service Director on progress of major projects and needs of the department
Promote a cooperative, positive and problem-solving atmosphere at all times
Operational knowledge of a wide variety of F.S. equipment, including, but not limited to, computers, dish machine, broiler, steamer, ovens, slicer, tilt skillet, etc

Banquet Chef Resume Examples & Samples

Supports the Executive Chef in the day to day operation in a high volume high pace signature Banquet experience
Supports and proactively contributes to the alignment with the F&B concept in banquets and catering, continuously enhancing the creative process
Needs to be strong administrator and have a proven track record of creating recipes ( birchstreet)

Banquet Chef Resume Examples & Samples

Responsible for banquet kitchen organization, leading the brigade of chefs on daily basis and maintaining costs and quality control within the kitchen department
Understand the ordering system ( birchstreet) and should be proficient in computer skills
Nneeds to be strong administrator and have a proven track record of creating recipes ( birchstreet)
Directs the cooking process, monitor the line and create a strong team relationship

Banquet Chef Resume Examples & Samples

Ensures the highest standard of quality control and menu development in the banquets kitchen
Continually enhances the culinary experience of banquet guests
Prepares operating and capital budgets and operate banquet kitchen within those guidelines
Communicates openly and professionally with guests and meeting planners

Banquet Chef Resume Examples & Samples

He is responsible that all dishes are uniform and that established portion sizes are adhered to
Is responsible of the proper handling of food requisitions and transfers
Is responsible of the cleanliness and sanitary condition of the kitchen area, fridges, storerooms, equipment and utensils at all times
Attends the daily operation briefing with the Executive Chef, after he briefs his subordinates according the information necessary
Assist the Executive Chef in developing new menus and promotion ideas
He is responsible that HACCP is implemented and strictly followed at all times
To supervise the orientation of new members of staff
Checks the daily menu, function sheets, par stock to determine the type and quality of food items to be prepared
To attend to emergency requisitions
To ensure cleanliness of all utensils and working area
To perform other duties and responsibilities that may be assigned by the Executive Pastry Chef from time to time
To deal with customer complaints in a courteous and sympathetic fashion and inform Management of every complaint or important observation
To be fully familiar with all hotel banquet menu’s
Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner
Supervising, co-ordinating and participating in the preparation
Ensures all the refilling is well presented on the Buffet and maintains the quality
Records all recipes in your own recipe book
To carry out any other reasonable tasks requested by your Supervisor or Management, full mobility in all areas of the kitchen will apply
3 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience

Banquet Chef Resume Examples & Samples

Oversees all food production operation and ensures consistently high quality food for all banquets and private events
Maintains/evaluates existing food concepts, develops fresh and creative ones to ensure guest satisfaction and profitability
Inspects, selects and uses freshest ingredients/products in order to maintain highest standard in preparation of all menus
Trains and supervises kitchen staff in preparation of menu, equipment operations and safety measures
Minimum 3 years Banquet Chef work experience with high volume banquets and fine dining operations
Country Club work experience and Spanish speaking a plus
Good knowledge of FB financial, budgetary goals and operational controls

Franchised Executive Banquet Chef Resume Examples & Samples

Schedule employees and monitor staffing levels for efficiency in scheduling
Able to understand financial goals and accomplish them
Previous management experience
Understand or able to work with a computer, particularly MS Office and internet for purchasing
Conform to all established standards
Interview, schedule and train employees

Banquet Chef Resume Examples & Samples

Maintains a friendly and caring demeanor at all times in a fast pace environment
Able to find guest centric solutions
Professionally deals with situations and people, having conflict solution skills
Maintains a professional stylish image at all times within the company appearance standards an as per OSHA requirements
Inspects work area, supervises workers to ensure compliance with occupational, health and safety standards
Devises special dishes and develops recipes and special menus. Works with Sales and Catering to create custom menus if necessary
Writes and costs out Banquet menus
Involved in forecasting and budgeting for banquets and catering
Assists in food preparation for team member events
Able to work flexible, sometimes long hours in a fast paced frequently changing environment
Able to exert up to 50 lbs of force occasionally and 10 lbs of force frequently
Ability to calculate figures and amounts such as discounts, and percentages
Five years of culinary experience with related Banquet experience and/or training; or equivalent combination of education and experience
Must have fine dining service experience
Culinary school graduation is a plus
Previous experience as manager or department head

Banquet Chef Resume Examples & Samples

Some college or technical training preferred
Culinary degree preferred but not required
Minimum of 5+ years’ experience in a high volume fine dining restaurant,
Food Service Handlers Certification through Texas Department of Health
Completion of a Culinary Arts/Chef Apprenticeship program from an
Math, reasoning and organizational skills
Good communication skills, ability to read, write and speak in English
Multi-task oriented
Advanced culinary skills

Executive Banquet Chef Resume Examples & Samples

High school diploma or GED; 2 years experience in the culinary, food and beverage, or related professional area
Develops and implement guidelines and control procedures for purchasing and receiving areas
Communicates the importance of safety procedures, detailing procedure codes, verifying employee understanding of safety codes, monitoring processes and procedures related to safety
Sets presentation standards for plated and buffet items
Developes recipe cards and menu engineering strategies for hot and cold dishes
Monitors the quality of raw and cooked food products to promote that standards are met
Promotes compliance with food handling and sanitation standards
Maintains consistent knowledge of current food trends and techniques

Banquet Chef Resume Examples & Samples

Maintains quality of food product and ensures consistency in banquet food delivery and standards
Writes, maintains and updates all banquet menu specifications, recipes and pictures, and production forecasts
Manages dept. members that may include, but is not limited to: Cooks and Stewards
Supports and assists the Executive Chef in achieving financial objectives for the F&B dept
Culinary Certificate from college or technical school; or 1 to 3 years related experience and/or training; or equivalent combination of education and experience
Prior experience in private club setting preferred
Food Safety and Applicable Sanitation Training

Executive Banquet Chef-hilton Hawaiian Village Resume Examples & Samples

Supervises and trains all kitchen staff in the proper preparation of menu and prep items according to established recipes, prep sheet guidelines and processes
Actively involved in the set-up of banquet presentations as well as ensuring that proper cooking techniques, plating, presentation and garnishment of all menu items are followed, from Kitchen to table methodology
Enforces standards of Eco-sure and Quality Assurance programs
Inspects kitchen equipment ensuring that it is clean and in proper working condition. Write work tickets for any equipment in need of repair
Ensures all Corporate Guidelines of menus, standards, etc. are in place and being maintained
Organizes all BEO contracts according to dates, priorities, and timeline meal periods
Place all food orders into hotel Birch Street system and maintain accurate par levels
Creates accurate & calculated daily, weekly prep sheets for culinary staff duties
Maintain/in-puts and adhere to all established recipe guidelines in Birchstreet
Assist in menu planning activities as required by the Executive Chef, Executive Sous Chef or Banquet Chef
Attends and actively participates in BEO and related planning meetings/briefings
Communicates any up-dated information to Banquet Chef and Pastry Chef
Conducts daily briefing with Banquet Chef/Stewarding department leaders to discuss pertinent matters and any changes/up-dates of the events and department
Conducts daily briefing with culinary staff to communicate expectations and other hotel matters
Knowledgeable of work schedules and ensures that proper coverage is maintained while keeping payroll costs in line
Ensures all hotel related training materials are administered to new hires and culinary staff as required
Basic computer skill knowledge, excel, word, ordering computer guides
Ability to communicate effectively in English with employees and customers, understand reports and related correspondence and accurately perform all essential job functions
Ability to left, bend, stoop, walk, push/pull heavy equipment and stand for extended periods of time

Banquet Chef Resume Examples & Samples

Managing kitchen brigade effectively to ensure a well-organised and motivated team
Previous banqueting chef experience
Committed to delivering a high level of customer service

Banquet Chef Resume Examples & Samples

Responsible for overseeing banquet culinary operations; ensuring quality and consistency of all food preparation; maximizing and maintaining operations resources and inventory
Accurately forecasting food costs, food consumption and the purchasing of food
Must be able to create menus by selecting and developing recipes. Must be able to create and follow standards set for the kitchen
Would coordinate, plan, participate and supervise the production, preparation and presentation of food for the restaurants, banquets and lounge
Ensure kitchen is clean, sanitary and in compliance with all federal, state, local, OSHA and health laws
Follow company policies and procedures and is able to effectively communicate them to staff
At least 5 years cooking experience
Able to adjust to seasonal staffing

Banquet Chef Resume Examples & Samples

Works with Executive Chef and Executive Sous Chef on the management and analysis of operations, finances/budgeting and member satisfaction
Prepares requisitions for supplies and food items for production
Observes production flow and makes adjustments to adhere to control procedures for cost and quality
Ensures proper receiving, storage and rotation of food products in compliance with health department regulations
Monitors that all equipment in the kitchen is clean and in proper working condition and requests maintenance for any needed repairs
Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal and member satisfaction
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding and disciplining associates; addressing complaints and resolving problems
Manages department associates that may include, but not be limited to: cooks and stewards
Assures that effective orientation and training are provided to each new associate, develops ongoing training programs and provides ongoing communication relative to operations, policies and procedures and conducts staff meetings with subordinates
Monitors business forecasts and plans accordingly in areas of manpower, productivity, costs and other expenses
Incorporates safe work practices in job performance and maintains a safe environment for associates and members at all times
Culinary certificate from college or technical school; minimum 1-3 years of related experience and/or training; or equivalent combination and experience
Strong experience in managing events and leading and directing personnel
Similar country club experience is helpful as well as the ability to thrive in a fast-paced environment
Ability to read and speak English is required in order to perform the duties of this position
Must be able to lift up to 50 lbs and occasionally more than 100 lbs

Banquet Chef Resume Examples & Samples

Interview, hire, train, supervise, schedule, and participate in activities of banquet cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with recipe notation, productivity standards, cost controls, and forecast needs
Schedules appropriate number of staff according to daily needs of banquet functions and weekly forecasts
Oversee counseling of associates ensuring fairness and a timely delivery to include verbal communications, preparation of written documentation for administration with associate(s) along and issuance of performance appraisals
Ensure that all standards of cleanliness and maintenance are consistently met throughout the department by all associates per Marcus Hotels and Resorts, Marriott and Lancaster County Health Department standards
Create, strengthen, and maintain internal relations with purchasing and receiving, food / beverage, stewarding and banquet teams
Prepares all food items for banquet functions according to recipe specifications
Create year-over-year improvement in associate satisfaction scores throughout the department
Thorough knowledge of food products, standard recipes, and proper preparation
Knowledge of food and labor cost controls and the calculation of these controls
Ability to perform duties in confined spaces within extreme temperature ranges
Must be able to represent the company in a professional, well-groomed and courteous manner
Ability to develop subordinates to enhance advancement in the hotel and corporation

Banquet Chef Resume Examples & Samples

Minimum of 5+ years’ experience in a high volume fine dining restaurant, hotel or country club
Food Service Handlers Certification through Texas Department of Health required within 1 year of hire
Completion of a Culinary Arts/Chef Apprenticeship program from an accredited institution; preferred

Assistant Banquet Chef Resume Examples & Samples

Assist in the analysis of Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with Catering and/or Event Services
Assist in monitoring and ensuring compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
>Assist in monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward

Banquet Chef Resume Examples & Samples

Works with Executive Chef on the analysis of financial results and budgeting
Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality
Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service
Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair
Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal
Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience
Food Safety and Food Sanitation Training

Franchised Banquet Chef Resume Examples & Samples

Minimum of three years previous hospitality culinary experience with experience in banquet operations
Minimum of two years supervising multiple team members and functions
Branded Hotel Food and Beverage experience is preferred

Banquet Chef Resume Examples & Samples

Oversee all kitchen-related activities pertaining to the normal operation of the Banquets, Menu & Staff
Continuously create new menu items and specialty dishes for banquets; conduct tastings as needed to test new menu items. Includes creating special menu items for special events and groups/guests
Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
Continuously evaluate staffing levels in accordance with business demand, forecasts, and budgetary guidelines; ensuring necessary adjustments are made as needed
Monitor and enforce Company and Departmental safety policies, Health Department Standards and all other applicable
Responsible for all direct purchases and buying duties for the Banquet Kitchen including monitoring food cost
Monitor waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control
Oversee service of menu – Supervise and assists in plate up, coordinate the buffet and reception setup. Delegate station assignments. Checks food items
Monitor training of new employees to help them achieve higher status
Oversee for all banquet events production duties list and scheduling
Attend and review all banquet event and pre-convention meetings when required
Collaborate all menus and specs with Banquet Director
Banquet Sous Chef
Minimum four (4) years of experience in related culinary position. Assistant Sous Chef experience required
Minimum one (1) year of Assistant Sous Chef experience
Minimum six (6) years of experience in management/supervision of employees
Ability to work/perform in front of a live audience
Strong organizational skills with attention to detail and quality
Ability to effectively prioritize, organize and follow-up with tasks

Franchised Banquet Chef Resume Examples & Samples

Achieve both revenue and profit budgets
The ideal candidate has a track record of successful in a high-volume catering/banquet environment, strong business and financial acumen, positive attitude, and ideally delivered successful results in an upscale independent restaurant environment
Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills
Must have moderate hearing -to hear equipment timers and communicate with other staff
Must have excellent vision to see that product is prepared appropriately
Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's

Banquet Chef Resume Examples & Samples

Assume the role of liaison between all banquet Culinary staff
Develop and implement creative menu items within Banquets
May manage other key culinary leadership roles
Participate in marketing events directly related to their specific banquets

Franchised Banquet Chef Resume Examples & Samples

We are currently searching for a Banquet Chef who has a passion for excellence to lead our culinary team. As a Banquet Chef you will be assisting the Executive Chef in running the Marriott on the Falls banquet operations. Responsibilities include but not limited to
Supervising the production, operational and sanitation aspects of all culinary and stewarding operations for all Marriott food outlets and banquet facilities
Assisting with the Banquet Event Order process including menu
Development, pricing, menu costings and ordering of food products
Attending daily Banquet Event meetings, review culinary requirements
For upcoming parties and special functions
Communicating daily with the Executive Chef for an update regarding
Planning, staffing, and internal procedures for upcoming special events
Assisting in the recruiting, training, coaching and the development of the culinary team
Participating in the employee performance appraisal process,
Providing feedback as needed
Providing services that are above and beyond for customer satisfaction and retention
Interacting with guests to obtain feedback on product quality and service levels
Ensuring culinary standards and responsibilities are met
Maintaining, implementing policies and procedures
Purchasing, receiving and storage of all food items
Managing food costs through waste management, portion control and ordering
Ensuring high level of food quality and consistency through training
And direction to kitchen associates
Maintaining exceptional levels of guest service
Working within budgeted guidelines in relation to Food and Payroll
Conducting daily pre-shift meetings according to Marriott brand
Comply with hotel security, fire regulations and all health and safety
Legislation

Banquet Chef-miss Coast Coliseum Resume Examples & Samples

Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Leadership Management to ensure that a consistent quality product is produced which conforms to all established standards
Create, design and cost menus using scratch cooking techniques
Maintain sanitation standards
Maintain food and labor costs for department
Ability to lift 50lbs
Flexible schedule (ability to work both days, nights and weekends)
Organized, details and motivated for success
Menu development and being able to design special custom menus
Understanding inventory procedures
Overseeing daily operations of kitchen

Banquet Chef Resume Examples & Samples

Daily activities and operational planning
Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Check and coordinate details of each banquet function according to banquet event order
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance, as well as the cleanliness and organization of the kitchen
Monitor food shipments to ensure they meet established purchasing specifications, as well and foster an awareness of the importance of food preparation and quality
Creative skills in draft three tier menu
Creative skills in Hi tea buffet set up
Creative Skills in coffee break and banqueting buffet set up
Previous Banquet Kitchen experience required
Culinary degree preferred
Must have minimum of three (3) years of cooking experience in a five star hotel or fine dining restaurant
Must be able to work a flexible schedule
Strong ability to prioritize, organize, and manage competing priorities
Be able to make quick decisions, work in a fast paced and diverse work environment