Banquet Chef resume examples

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Skillful Banquet Chef resume

Ray Adams
Skills
  • Food production
  • Basic math skills
  • Highly organized
  • Excellent customer service skills
  • Self motivated
  • Time Management
  • Adaptive and creative
  • Management
Work History
  • Kitchen Manager
  • Bistro 20
  • Sudbury, MA
  • January 2014 to July 2014
  • Coordinated and organized all restaurant inventory.
  • Maximized quality assurance by completing frequent checks of the line.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • General Manager
  • Cowlicks Deli
  • Needham, MA
  • October 2004 to November 2012
  • Greeted customers and provided excellent customer service.
  • Maintained high standards of customer service during high-volume, fast-paced operations.
  • Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
  • Banquet Chef
  • Billerica C.C
  • Billerica, MA
  • March 2002 to February 2004
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Sous Chef
  • J J Boomers
  • Lowell, MA
  • March 1999 to March 2002
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Kitchen Manager
  • Old Oaken Bucket
  • Westford, MA
  • July 1996 to February 1999
  • Coordinated and organized all restaurant inventory.
  • Maximized quality assurance by completing frequent checks of the line.
  • Oversaw food preparation and monitored safety protocols.
  • Self Employed Catering
  • Anything Goes Catering
  • Hudson, MA
  • 1988 to 2004
  • Handled phone calls regarding inquiries, cancelled orders and ordering conflicts.
  • Worked with customers to come up with their cake vision based on color, theme, size and price.
  • Used a variety of baking and decorating tools such as mixers, carving tools and confectionery products.
Education
  • Business Administration
  • Middlesex Community College
  • Bedford, MA
  • 1982
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Job-winning Banquet Chef resume

Ron Letwinski
Professional Summary
13 years of experience cooking in country club environments with an energetic blend of creativity, passion for food and exceptional cooking skills. Dynamic leader in high-pressure settings that not only can lead a staff of many, but can mentor and embrace the talents of my chefs as well. Expertly manage kitchen staff, customers and front-of-the-house talent while preparing foods at reduced cost without compromising quality and taste.
Skills
  • Strong attention to minute details
  • American Regional cuisine expert
  • Superior presentation and plating skills
  • World class customer service
  • Quick problem solver
  • Effective time management 
  • Effective and efficient planner
  • Menu development and implementation
  • Thrives in fast-paced environment
  • Proficient in MS-Office and Windows platform
  • Courteous, professional demeanor
  • Sanitation and safe food handling procedures implementation


Certifications
Servsafe Manager Certified - valid through July 2020
ServSafe Allergen Certified - valid through July 2022
Work History
Chef de Cuisine 05/2008 to Current
Orchard Lake Country Club Orchard Lake, MI
  • Back of the House Team leader in preparation of banquet and ala carte meals for members and staff.
  • Assist in banquet preparation and implementing superb customer service for affairs for up to 750 customers in line with high-end establishment standards.
  • Assure quality control, and minimize waste.
  • Assist Executive Chef with inventory control and management.
  • Demonstrate continuous commitment to reduce food and labor costs.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff of 30 by properly coaching, counseling and disciplining employees.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
Banquet Chef 09/2005 to 12/2007
Dearborn Country Club Dearborn, MI
  • Assisted in back house operations with banquet and ala carte production.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Manager / Automotive Trimmer 01/1987 to 01/2014
Suburban Auto Trim & Glass Co., Inc Farmington Hills, MI
  • Oversaw all operations of automotive trim shop.
  • Maintained all accounting and financial information for business operations.
  • Repaired automotive interiors to restore to factory condition.
  • Liaison for all local dealership accounts maintaining 100% customer satisfaction at all times.
Education
AAS: Culinary Arts May 2014 Oakland Community College - Farmington Hills, MI
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Experienced Banquet Chef resume

Jeffrey Dixon
Summary

Line Cook with 10 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. 

Highlights
  • Contemporary sauce work
  • Focused and disciplined
  • High volume production capability

  • Focus on portion and cost control
  • Inventory management familiarity

Accomplishments

Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night. 

Experience
sunset restuarant January 2006 to January 2013 line cook/ banquet chef
Auburn, NY

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Followed proper food handling methods and maintained correct temperature of all food products. 

Education
Port Byron senior high 1991 High School Diploma: regents diploma Port Byron, NY, cayuga
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