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Professional Summary
Seeking a position in the culinary/ warehouse industry where I can utilize my 10+ years of professional skills, education and expertise.
Skills
     
  • Committed team player
  • Lifts and carries up to 60 lbs.
  • Top-tier, full-service dining background
  • Quick problem solver
  • Thrives in fast-paced environment
  • High energy
  • Organized and efficient server
  • Courteous, professional demeanor
  • Committed team player
  • Flexible schedule capability
  • Cash handling expert
  • ServSafe certification exp. 3/26/2019
Work History
Mcleod Hospital/Aramark Cook/Nutrition | Florence, SC | August 2016 - March 2017


  • Reduced food costs by 10% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Decorated and merchandised quality bakery goods.
  • Ordered and received bakery products and supplies.
  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
All Team Staffing Banquet Cook | Madison Heights, MI | September 2014 - September 2015


  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
  • Properly wrapped, boxed, and weighed bakery department products.
  • Practiced safe food handling procedures at all times.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • 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.
MGM Grand Detroit Casino/Hotel Culunary Utility/Cook | Detroit, MI | May 2005 - March 2010


  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Greenfield Village Server | Dearborn, MI | June 2002 - September 2002
  • Demonstrated genuine hospitality while greeting and establishing rapport with guests.
  • Developed and maintained positive working relationships with others to reach business goals.
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Provided friendly and attentive service.
  • Inventoried and restocked items throughout day.
  • Immediately reported accidents, injuries or unsafe work conditions to manager.
  • Routinely cleaned work areas, glassware and silverware throughout each shift.
  • Addressed diner complaints with kitchen staff and served replacement menu items promptly.
  • Displayed enthusiasm and knowledge about the restaurant's menu and products.
Education
Associates of Applied Science Culinary Arts The Art Institute of Michigan Novi, MI | June 2015
Associate of Arts Macomb Community College Warren, MI | December 2005 Generals Studies
Associate of Arts Ferris State University Big Rapids, MI | December 2003 Pre-Science
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Professional Summary
Objective is to gain experience and knowledge in a professional kitchen while studying for my Red Seal.

Motivated Cook offering over 8 years experience in the food industry. Focused on high standards for taste and quality.
Skills
  • Food presentation talent
  • Effective planner
  • Extensive catering background
Work History
Restaurant Cook/Catering Cook, 2015
Dalvay By The Sea - DPM Murphy Inc. Dalvay By The Sea, Prince Edward Island
  • Accurately and efficiently prepared up-scale fish, meat and vegetable-based dishes in a 25 room Heritage Building in Prince Edward Island National Park
  • Comprehensive knowledge of food and catering trends
  • Verified freshness of products upon delivery.
  • Met production requirements for all aspects of banquet and outlet dinners.
Restaurant Cook/Catering Cook, 06/2014 to 06/2015
Icon Legacy Hospitality Story's Building, Byblos, Patria - Toronto, Ontario
  • 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.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • 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.
  • Verified freshness of products upon delivery.
  • Comprehensive knowledge of food and catering trends
Banquet Cook, 2014
Four Seasons Yorkville Toronto, Ontario
  • 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.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
2nd Cook, 2011 to 2014
One King West Hotel & Suites Toronto, Ontario
  • Experienced every aspect of working in a high production 550 room 4-star Hotel, Suite and Conference Center in the heart of the financial district in downtown Toronto
  • 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.
3rd Cook, 2010 to 2011
Hampton Inn by Hilton Conference Centre Ottawa, Ontario
  • Experienced every aspect of working in a high production Conference style facility.
  • 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.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
  • Practiced safe food handling procedures at all times.
Commis, 2009 to 2010
Fairmont Le Chateau Montebello Montebello, Quebec
  • Experienced every aspect of working in a 211 room Four Diamond Hotel and Resort facility.
  • 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.
  • Practiced safe food handling procedures at all times.


Catering Cook, 10/2015 to 12/2015
Art Gallery of Ontario Toronto, Ontario, Canada
  • Comprehensive knowledge of food and catering trends
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
First Cook, 01/2016 to Current
Gladstone Hotel Toronto, Ontario, Canada
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Catering Cook, 10/2015 to 12/2015
Art Gallery of Ontario Toronto, Ontario, Canada
  • Comprehensive knowledge of food and catering trends
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
First Cook, 01/2016 to Current
Gladstone Hotel Toronto, Ontario, Canada
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Education
ADVANCED COOK Apprentice program: 2010
Algonquin College - Ottawa, Ontario
    • Advanced FST Food Handler's Certificate
    • Toronto Food Handler's Certificate
    • Ontario Cook Apprentice Certificate 2015
    • Smart Serve
    • Culinary Arts Certificate
    • Coursework in Professional Cooking and Baking
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Professional Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Work well as a dynamic leader in high-pressure settings with over 10 years of performance within the food and beverage industry. I've worked in a plethora of different settings and have became well versed in all aspects of the kitchen.
Skills
  • Strong attention to safe food handling procedures
  • Food presentation talent
  • Hospitality and service industry background

  • Institutional and batch cooking
  • Quality assurance
  • Staff training
  • Effective leader
  • Fluent in French, and Spanish
  • Fast and efficient service worker
  • Good with numbers and math
  • Restaurant operations
  • Dedicated team player
  • Organized multi-tasker
  • Quick learner
Work History
09/2015 to 01/2016
Lead Banquet Cook JHM Marriott Hotel 1 Parkway E, Greenville, SC 29615
  • Assisted with the BBQ station, banquet setup and service, patio area service, dishwashing and packaging food for take-out.
  • Answered telephone calls and responded to inquiries.
  • Assisted diners with obtaining food from buffet/serving table as needed.
  • Assisted in maintaining preparation and service areas in a sanitary condition
  • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
  • Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning
  • Cleaned and inspected galley equipment, kitchen appliances, and work areas
  • Cleaned and sterilized equipment and facilities
  • Trained kitchen staff on proper use of equipment, food handling, and portion sizing.
  • Worked stations including pizza, omelet, soup, salad, sandwich, and dessert at a busy cafeteria.
  • 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.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
01/2014 to 09/2015
Lead Line Cook/In Store Training Coordinator Bonefish Grill 1515 Woodruff Road, Greenville, SC 29617
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • 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.
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
10/2013 to 12/2013
Line Cook Bonefish Grill 1260 Bower Pkwy, Columbia, SC 29212
  • Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
  • Verified freshness of products upon delivery.
  • Practiced safe food handling procedures at all times.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
12/2012 to 08/2013
Lead Cook/ Assistant Kitchen Manager The Local Taco of Greenville 15 Conestee Ave, Greenville, SC 29605
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Reduced food cost by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained a skilled kitchen staff 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.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
01/2009 to 04/2012
Dietary Cook/ Aide Magnolia Manor of Greenville 411 Ansel Street, Greenville, SC 29601
    During my tenure with Magnolia Manor, I thoroughly enjoyed working with a great kitchen staff, management staff, and most importantly our residents. My job duties included
09/2016 to Current
Broiler Cook Ruth's Chris Steak House Greenville, South Carolina

  • 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.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
  • Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
  • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
  • Practiced safe food handling procedures at all times.

Education
2007
High School Diploma:
Easley High School - Easley, SC
Certifications
ServSafe Certified (2011)
This resume is created in 7 minutes.
Summary
A creative managerial professional with a record of increased responsibility. Proficient in prioritizing and completing tasks in a timely manner, yet flexible to multitask when necessary. Customer focused with diverse industry experience including insurance, publishing, non-profit and retail. Enjoys learning new programs and processes. A team player who is attentive to detail and able to work in a fast paced environment. Excellent oral and written communication skills.
Highlights
  • Strong Managerial/Supervisor Skills
  • Excellent Oral and Written Communication Skills
  • Exceptional Phone Etiquette
  • Strong Interpersonal Skills
  • Proficient in the Microsoft Office Suite
  • Type 50 WPM
  • Organizational Skills 
  • Strong Financial Analytical Skills
  • Detailed Oriented
  • Data Entry
  • Exceptional Time Management Skills
  • Cash Management
  • Customer Service Skills
Experience
Eurest Dining Stratford, CT Supervisor 06/2013 to Current
  • Manages a staff of 10 junior culinary employees.
  • Resolves and corrects all issues with staff and customers.
  • Input all financial data and recorded all sales transactions.
  • Processes an average of 15 invoices per month for a large-scale organization.
  • Apportions and serves food to facility residents, employees, or patrons.
  • Manages food and produce receiving process with 100% accuracy.
Panera Bread Shelton, CT Catering Coordinator 02/2012 to 06/2013
  • Maintained relationship with current clients as well as pursue new clients.
  • Coordinated the setup, execution, and delivery of all catering orders Actively market for Panera Bread catering to all possible markets in area.
  • Communicated with assistants, managers, and employees to make sure execution of orders are accurate and done in a timely manner.
  • Trained new hires in all areas of the café.
  • Increased work production by 25% by effectively implementing new work strategies.
DoubleTree Hotel Norwalk, CT Banquet Cook 12/2011 to 02/2012
  • Communicated with executive chef concerning daily banquet orders.
  • Prepped and executed all banquet orders for the day in a timely manner.
  • Communicated with banquet manager and servers concerning their needs for the dining room.
  • Prepped for the next day orders according to execution chef instructions.
Education
Associate of Science: Culinary Arts 2009 Science, Culinary Art Institute
Bachelor of Science: Food Service Management 2011 Johnson and Wales University, Providence, RI 3.53 GPA