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0-5 years of experience
Assisted general manager with guest satisfaction, daily operations, staffing, inventory control, and business and marketing plans.
- Oversaw a catering department which executed parties from 15 to 1000 guests.
- Created and implemented all catering menus.
- Increased catering bookings by 25% and increased catering sales by 40% during the 2002-2003 time period.
- Assisted general manager in developing catering marketing plan, which included on-air radio advertising, off-site event advertising and concierge programs.
0-5 years of experience
Responsible for & maintained food cost, vendor relations, ordering food and inventory control. Developed strategies and new ideas to cater a diverse group of clientele”
- Worked with client and local vendors to create a weekly Chef’s Table Feature that stressed” Eating healthy, A Lifestyle Not A Diet “
- Six years straight selected to oversee and manage private catering event that produced over a million dollars and revenue for big name individuals
- Single handily ran and created a “carnival theme “catering function that was a million dollar revenue event
0-5 years of experience
Provided full service catering for top accounts including EJ Gallo, Sutter Heatlh and Modesto Imaging
- Hosted private events such as weddings, cocktail and farm-to-table parties
- Designed, planned and implemented creative executive menus
- Ensured food was properly prepared and transported safely to events
- Choreographed food line set up at locations providing the most effective flow
- Promptly cleared and cleaned food set up areas upon completion of meal service
0-5 years of experience
Created a full-service off-premise and on premise catering department.
- Developed the catering method of operations, catering menus, marketing literature and the catering & sales team.
- Generated $200k/yr. in catering sales via internet marketing, network marketing and “cold-call” marketing initiatives
- Produced, directed and hosted “live” on-premise culinary food shows & events featuring food and wine pairings.
0-5 years of experience
Supervised all prep and line cooks.
- Created daily soups, specials and entrees.
- Developed new items for café menu and catering menu.
- Collaborated with owner in creating “Dinner Club”, a formal plated three course dinner service served out of the café. Created and executed the menus and themes.
- Created, prepared and presented wedding tastings. Created menus according to guests requests and preferences as discussed in consultations.
- Executed on-site and off-site catered events for up to 500 guests.
- Assume the responsibilities of Executive Chef while absent
0-5 years of experience
Created new recipes and updated existing menu to reflect more consistent quality service
- Responsible for ordering and inventory
- Trained new banquet cooks
- Managed a staff of 15 people
- Handled on site and off site catered meetings and events
- Directed catering staff about food production aspects of special events being planned
0-5 years of experience
Trained and managed catering culinary team.
- Planned and executed wide variety of catered events and oversaw production and delivery of drop-off catering.
- Customized menus for high-profile events and worked with sales team on client development.
- Developed standards for executing menus and events (quality, quantity, cost, workflow and service).
- Conducted promotional tastings and culinary classes for private clients.
0-5 years of experience
- Supervised events up to 2,000 guests
- Selected by Executive Chef to be on 4 person 8′ paella pan team
- Trained in molecular gastronomy
- Manned action stations at tastings and events, interacting with and informing guests on items served
- Supervised all facets of on-site kitchens
0-5 years of experience
Total food and beverage responsibility for day to day cafes and intermission bars at this newly renovated high profile, Atlanta area museum and performing arts center.
- Responsible for ordering, food cost, labor cost which included a 4 star ala carte restaurant.
- Designed menus for an array of events, such as, catering showcases, corporate events, annual food and wine pairings. 1st class catering for up to 8,000 guests.
- Handled accounts payable, payroll entry and inventory. Annual revenue $5.5 million.
0-5 years of experience
Monitored food on display regularly for freshness and temperature appropriateness.
- Efficiently maintained the proper stock levels in kitchen and ordered new supplies when required.
- Held discussion with clientele prior to and during catering events to ensure that all their last minute details and requirements were properly addressed.
- Planned menus for a variety of occasions and clients.
- Consistently reconciled purchase orders for cost reduction and proficiency in the kitchen.
0-5 years of experience
Manage, operated full service retail dining hall.
- Created, developed and implemented programs for daily production.
- Instructed staff through hands on training. Including weekly evaluations and assessments
- Cooked food to order, stocked, ordered food, while focusing on food cost and waste management.
- Prepared and set up all meals for events, classes, and campus catering on-off site, in addition to daily retail production.
6-10 years of experience
Responsible for the preparation, execution, and presentation of all catering foods.
- Designed and create artistic and original platter layouts.
- Responsible for delivery and setup of off-premises events and oversee delivery staff of five.
- Prepared daily specials and soups for gourmet take away store.
0-5 years of experience
Responsible for the overall supervision and coordination of the catering department and event staff, including the hiring and training of all staff members
- Created and priced customized menus
- Scheduled and coordinated events with clients
- Maintained accounts of nightly profits
- Assisted in catering food prep on and off – site
0-5 years of experience
Responsible for daily kitchen operations of catering department. Managed a crew of 8. Filled customer special orders, created holiday menus and daily specials for an upscale Italian market.
- Averaged $1.5 million annual sales in catering department.
- Improved food quality and presentation.
- Lowered food costs 10% utilizing products from all store departments
0-5 years of experience
Responsible for maintaining strict FMS -HACCP guidelines and forms throughout the department.
- Managed daily cash handling and safe auditing procedures.
- Managed inventory reduction, cost and quality control, and waste minimization program.
- Coordinated regular food production for special functions catering to over 1300 hundred people.
6-10 years of experience
Oversee team of 22 direct reports to manage operations for a quietly sophisticated in-town restaurant that delivers from-scratch cooking with high-quality ingredients, prepared by executive trained chefs, within downtown Athens, Georgia. Act as the key driver in increasing annual sales revenue from $2.3M to $3.9M over the course of 8 years while also spearheading the organizations new business development.
- Promoted from Assistant Kitchen Manager to Manager and Executive Catering Chef during second year of Masters in Business Administration program. Established as a leader in the organization’s new business development by expanding into full service catering operations. Responsible for creating and managing all back-of-house operations as well as ensuring all front and back-of-house catering operations maintain the standards of the organization.
- Responsible for identifying competitive landscape for new business ventures and developing strategies to ensure organizational success. Developed new concepts to capture market share for new pop-up venture as supplementary income for catering operations.
- Promoted from Line Cook to Assistant Kitchen Manager during second year of undergraduate degree. Responsible for managing back-of-house operations and ensuring all direct reports maintain proper cleanliness, pace, and quality of product. Commended for delivering clear direction during service hours in a constantly changing environment.
- Act as representative on the New Menu Development team with upper management and the restaurant owner to drive creative control over new menu options. Provide pricing analyses and customer feedback derived from frequently conducted qualitative assessments.
- Manage task assignment, recruiting, training, coaching, performance feedback, and corrective action for more than 22 staff members during tenure. Personally responsible for conveying company culture to new hires and placing them in positions that build off of their noted strengths. Ensured all staff received appropriate training and delivered regular spot-coaching to proactively address issues.
- Revised inventory management system to address increasing food costs. Analyzed waste logs to identify and categorize high-loss items and secured approval from Manager to restructure inventory. Designed new innovative model for reducing waste, trained staff on stocking procedures, and implemented new profit maximizing menu pricing technique. Model cut cost by over 6.67% beyond company standards immediately following implementation.
- Act as liaison with various distributors and responsible for establishing and maintaining positive business relations throughout the fiscal year. Negotiate with distributors and leverage amiable relationship for profit-maximizing options for all parties involved.
- Responsible for daily management, ordering and forecasting for produce counts in alignment with inventory and food cost goals to ensure proper levels of product remained in supply.
0-5 years of experience
Maintained food, labor, and inventory costs
- Coordinated and managed events
- Increased business
- Prepared food for large events
0-5 years of experience
Operated grill, deli station and all kitchen equipment and assisted with salad bar set-up and prep. Set up Continental breakfast in cafeteria.
- Stocked beverage coolers with Coca-Cola and Pepsi products
- Filled paper product compartments with paper goods
- Checked temperatures on freezer and refrigerator and logged them into HACCP temp sheets on daily basis
- Prepared daily catering orders, ensuring on-time delivery
- Operated cash register and assisted with customers
- Cleaned and sanitized kitchen on daily basis and followed correct procedures for storing chemicals
- Delivered food to satellite kitchen
10+ years of experience
Prepared and ordered all food and supplies.
- Butchered all meats and fish, prepared all entrees, sauces, soups and desserts.
- Supervised all kitchen staff both on premise and off premise.
- Dealt directly with vendors and executed all the purchasing for events, handled the ordering of all rental equipment, met directly with customers to plan their menus and events.
- Created all menus for all corporate and catered events.
- Set up all events.
- Supervised all waiters and kitchen staff.
- Ensured events ran smoothly and the customers were satisfied with our services.
6-10 years of experience
Prepared and executed all front of the house displays for cocktail parties, weddings and all entertainment events.
- Driven to produce the best for all clients with great eye appeal on presentation of food.
- Catered many house parties and corporate events with attention to detail.
- Created all platters for client pickup or delivery of cheeses from around the world.
- Created artistic platters for other events that to tenderloin with roasted veggies etc.
- Maintained a high standard of presentation.
0-5 years of experience
Responsibility in Preparing and cooking for breakfast, lunch, dinner, breaks and special event
- Responsible for creating menus for varies events along with costing and production.
- Excellent multi-tasking; I perform under high stress without compromising on quality of food.
- Execution of small, medium or large scale catering events 10- 500 people.
- Work on prep list for staff, checking on portion control, weight and counts prior to the event.
- Creating dishes for clients with special dietary or cultural needs
- Enforcing strict health and hygiene standards in the cooking & food preparation area.
- Familiar with CaterTrax
0-5 years of experience
Set up stations and collected all necessary supplies to prepare menu for service
- Assisted head chef in daily duties
- Performed cleanliness and hygiene duties
- Assisted Catering Chef with all areas of food production
- Ability to promote a welcoming environment where customers feel comfortable and receive a great service
0-5 years of experience
Supervised 3 cooks and 5 wait staff
- Managed back house operations.
- Performed purchasing function for this million dollar upscale establishment specializing in Italian, French and American cuisine.
- Catering for small and large catering functions 50 to 1500 persons events
0-5 years of experience
Responsible for food preparation, organization, and execution of catering events for the Corning Inc. Customer Service Department
- Member of the team responsible for training new employees and guiding other members of the team to achieve and maintain standards set by Corning Inc.
- Oversaw safety and food handling guidelines and ensured compliance
- Member of the Safety in Communications team
0-5 years of experience
Led a team of individuals to create specialty orders catered by [company name]
- Ensured that food was received in a timely and professional way and that customers were satisfied with food display at their events
- Created a comfortable work environment for employees and dedicated time to ensure production levels were kept at an all time high
- Created new menu food items to be offered by Ninfa’s Catering to customers seeking specialty menu for events
0-5 years of experience
Responsible for all hot food catering production
- Trained co-workers on proper HACCP procedures
- Maintained temperature logs for hot food and refrigeration equipment
- Taught incoming cooks on proper food preparation
- Worked in four different locations at the Embry Riddle Campus
0-5 years of experience
Catering Cook
- Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practice.
- Prepare assigned items selected for event.
- Plate entrées according to the guest selections.
- Plate and serve food items at required stations.
0-5 years of experience
Applied effective cost control for prepared food and catering departments.
- Maintained high level production and service quality with fresh, seasonal product.
- Led a consistent line during AM and PM shifts, and during special events.
- Trained new staff members on clean restaurant operation and cooking technique.
- Responsible for the planning, preparation, and execution of catering orders, on and off site.
- Developed creative items for prepared foods case.
0-5 years of experience
Responsible for all production records, ordering, kitchen staff, Invoice logs, kitchen
equipment logs, temperature logs and Discipline actions, Plan menus.
- Produce all menus for high-end.
- Catering.
- Correctly calculated inventory and ordered appropriate supplies.
- Prepared for and executed new menu implementations.
0-5 years of experience
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Follows recipes, portion controls, and presentation specifications as set by the restaurant.
- Restocks all items as needed throughout the shift.
- Assists in food prep assignments during off-peak periods as needed.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
- Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen Manager at any time.
0-5 years of experience
Responsible for menu planning and food preparation for doctor’s dining room on a daily basis. Making sure doctor’s dietary requests were met. Also ensuring that the doctor’s dining room was completely stocked with items such as beverages, snacks, and condiments.
- Making sure a HACCP plan was always in placed that ensured the safe handling of food from the preparation phase, holding phase, to the service phase for daily tasks as well as all catering events.
- I planned the menu, ordered food and prepared the food for events such as Doctor’s quarterly meeting,
- Menu planning for catering events for various departments. Met with client to discuss menu ideas and choices, and calculated costs for event
- Directing staff at catering functions making sure staff set up venue exactly to plans.
- That the food was served on time and cleans up after the event was accomplished.
- Ability to handle sensitive patient information within HIPPA guidelines.
0-5 years of experience
Conducted preliminary food preparation
- Prepared and cooked menu items
- Responsible for setting up catering parties and applying food protection and sanitation measures.
- Responsible for Catering 8-10 parties a week, anywhere from 10 – 2000 guest
6-10 years of experience
Prepare and cook food according to instructions and recipes given for specific events
- Maintain inventory
- Oversee portion size and quality of food in accordance with recipes and company guidelines
- On-site service including, but not limited to, set up of food service stations and waiting tables
- Clean up preparation and serving areas after banquet and properly store equipment according to guidelines
0-5 years of experience
Responsible for handling food orders for upcoming scheduled events.
- Met with potential clients to discuss menu options.
- Placed orders for recipe ingredients including meat, produce, herbs, spices and other supplies.
- Responsible for maintain all health and safety standards.
- Ensured that all food is prepared fresh and is of highest quality.
- Good knife skills, basic cuts all cooking methods.
- Common knowledge of sauces, stocks, and garnishment.
- Coordinated with head chef for upcoming menu changes for seasons or events.
0-5 years of experience
Prepare classical french and Japanese cuisine for large fine dining catering accounts
- Support Executive Chef in creating food to standards
- Show initiative and developed skills in creating cuisine from scratch
- Worked under Chef Marcus Samuelsson at special event hosted by restaurant associates
0-5 years of experience
Integral part in helping to set up and break down mobile kitchen for different events set up through [company name]
- Work by following recipes for items requested by guests for menus needed for their event
- Utilize various resources to resolve on the spot issues including creating all new recipes or tweaking recipes to suit guests tastes
- Leader within the kitchen by staying organized, on schedule, and delegating work when necessary
0-5 years of experience
Chef Manager for a premeire Philadelphia catering company.
- Responsible for quality of culinary production and on-site staff management for off-premise events ranging in size from 20 to 9,000 guests.
- Daily instruction and management of 35 kitchen employees in production kitchen.
- Maintained sanitary conditions of production kitchen, pack-out walk-in refrigerators, and freezers in accordance with health code regulations.
- Oversaw the daily pack-out and coordination for multiple simultaneous off-premise events.
- Competent with Synergy Catering Software for recipe consistency and daily work assignments.
0-5 years of experience
Head Chef for two of our four restaurants
- Hiring, training & staff development
- Responsible for purchasing for front and back of the house
- Work closely with local and national vendors to obtain the highest quality, most cost effective products
- Weekly P&L meetings using sales forecasting to properly staff the establishment
- Menu development and execution using up to date techniques such as Theoretical Food Costing Models with the most relevant market information.
- Lead and worked many VIP events for our clients that range from professional sports athletes to prominent government officials and much more. Fine Dining for 15 to 500 guests
0-5 years of experience
Ensure efficient and flawless operations, including oversight of catered functions and upscale receptions from 15 to 1000 people for buffet and plated meals.
- Control labor cost 30% and food cost 29% below company standards.
- Creating menus for all V.I.P events, weddings and tastings.
- Supervise catering staff in food preparation, production and service of all catered events such as receptions, dinners, and private Chancellor Parties.
0-5 years of experience
Perform a myriad of culinary duties to work in prep kitchen and the line.
- Prepare, co-ordinate, serve, and carve for inside and outside events.
- Follow recipes efficiently and accurately for all stations.
- Demonstrate excellent communication skills with management and co-workers.
- Practice safety and sanitation procedures according to company standards.
- Exercise excellent profit and loss.
0-5 years of experience
Prepares restaurant items such as sandwiches, salads, culinary platters
- Operates stoves, food processors, slicer and grill
- Cleans and sanitizes equipment used
- Cooks and prepares food according to recipes and garnishing methods
- Responsible for A.M. bake off and finishing of pastries’ as well as set up of display case
- Stocks food, rotates supplies and ensures safe raw food storage and handling
- Maintains sanitation, health and safety standards in work areas
0-5 years of experience
Team lead for all corporate events and logistics
- Maintained client base with a 100% satisfaction rate
- Responsible for meeting sales demands with a 98% achievement rate
- Specialized in client relationships and placed a premium on customer satisfaction
0-5 years of experience
Produce more than 25 made-to-order salads daily
- Prep and sell desserts
- Cater meals for clients in their homes
- Provide support for 10-500 customer sized events
- Executed prep of food items for 20 -40 deliveries daily
- Received and stored food and supplies
- Assisted in all general cleaning duties
0-5 years of experience
Preparing and executing banquet menus for up to 2000 people with very limited labor and standardized food
- Meet with Events Manager and Catering Coordinator to ensure the event is executed according to the high standards of the resort and to make sure any peculiarity of the event is fulfilled
- Develop a preparation list for e very single event and function
- Present a cooking time line to the Event Manager to make sure Front and Back of the house were working synchronized
- Assigned the labor efficiently and with efficacy
- Train all kitchen help for the execution of specific tasks
- Review orders and prepared all the food needed for functions
- Supervised kitchen employees and help up to 25 people to make sure all food items had the required quality and make sure that the buffet lines were always full and never out of food
- Made sure kitchen stayed clean and sanitize as well as food was being handle within the health parameters
- Help in the preparation and execution of high end menus for weddings of up to 200 guests
- Delivered high end catered events at The Lodge at Sunspot to the Resort President’s wife
0-5 years of experience
Maintains inventory of food items and assists in ordering of goods.
- Assist Executive Chef overseeing the purchase and delivery of grocery and catering items, as assigned.
- Receives and processes catering orders and ensures delivery of requested items.
- Initiates food service preparation and catering for special events.
- Assists in the development, planning, and implementation of catering operations.
- Leads kitchen staff in the absence of a supervisor.
0-5 years of experience
Responsible for ordering produce and nonperishable food and wares for [company name] Catering
- Production of weekly and daily prep sheets and delegation of responsibilities
- Menu writing, recipe development and costing of new faire
- Organization and timing of events in a multifunctional kitchen
- Scheduling
- Sourcing specialty ingredients
- Creating diverse menus and entrees based on dietary restrictions
- Responsible for financial viability and budgeting
0-5 years of experience
- Create and develop menu’s for clients, for in house events and off site events
- Plan, prep, and execute caterings for as little as two clients to one thousand
- Total control of kitchen day to day operations and assist operations for a USDA kitchen producing BBQ pork for harris teeter
- Total control of VIP tents outside bank of America stadium. Plan, prep and execute event for 200 to 1800 customers.
0-5 years of experience
Menu development, cost control, ordering and maintaining proper operation of whole restaurant BOH & FOH.
- Strong computer skills.
- Multi tasking various parties and event in restaurant & catering.
- Strong managerial skills in labor control, hiring and staffing.
- Catering parties, weddings and special functions on-site and off-site, menu development tailored to customer needs, hiring and maintain up to and beyond industry standards.
0-5 years of experience
Executive catering chef serving Italian, French, and Continental cuisine
- Catering for small private dinner for President or Dean
- Catering for large banquets, breakfast, lunch, and dinner up to 1,200
- Hire, train, and direct six cooks/chefs.
- Plan menu, assure quality control, and minimize waste.
0-5 years of experience
A comprehensive catering company servicing all size events and exclusive locations including The BSO and Tanglewood
- Worked independently and with a team to prepare food according to the client specifications on a strict timeline.
- Utilized my ability to improvise and quickly resolve problems on remote locations.
- Responsible for finishing and decorating all food items, with creative presentation and attention to detail.
- Maintained strict food safe practices and dietary restriction requirements
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Catering Chef
Last edited by: Gabriela Barcenas, CONTENT STRATEGIST -
Gabriela Barcenas
CONTENT STRATEGISTGabriela 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.
