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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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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
