Banquet Chef Resume

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Michael Carlson
2970 Mcwhorter Road
Jackson, MS 39201
(222)-482-3527
[email]

Job Objective To work as a Banquet Chef with your organization where I can employ my excellent culinary services.

Highlights of Qualifications:

  • Strong experience working in F & B and cookery industry
  • Deep knowledge of cooking, storage and handling techniques
  • Sound knowledge of kitchen equipments used in food preparation
  • Immense technical knowledge about food production and serving in banquet
  • Skilled at reading and comprehending banquet related documents plus paper work
  • Proficient in food presentation and menu design
  • Familiarity with culinary principles, standards, techniques and equipment
  • Good understanding of grilling, sautéing, broiling and baking
  • Ability to construe directions provided in verbal and writing
  • Ability to make best use of cooking principles, procedures and equipments for food production and presentation

Professional Experience:

Banquet Chef
Destination Hotels & Resorts, Jackson, MS
August 2007 – Present

  • Planned, aligned and administered food production and presentation in banquets.
  • Performed follow up activities meeting highest laid benchmarks.
  • Supervised and contributed in all cooking operations in routine banquet.
  • Adhered to all rules and regulations related to banquet safety and cleanliness.
  • Overlooked productivity and performance of team members.
  • Inspected visually, opted and used quality dishes and beverages exclusively.
  • Provided assistance in conceptualizing and developing menus.
  • Implemented new-fangled menus and provided required training .

Banquet Chef
Kimpton Hotels and Restaurants, Jackson, MS
May 2004 – July 2007

  • Prevented wastage, spoilage and contamination of food.
  • Enforced apt sanitations schedules and practices.
  • Planned and cooked all food items as ordered on routine as well as for special occasions and guests.
  • Organized duties of cooks and helpers involved in food production.
  • Provided directions on food presentations in various styles.
  • Developed attractive and creative displays of food items.
  • Provided assistance in enrollment, training and obedience of entire kitchen personnel.

Education

Bachelor’s Degree in Culinary Arts Management
Rose State College, Midwest City, OK


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