Banquet Sous Chef Resume Samples

A Banquet Sous Chef job description includes serving as an assistant to the executive chef and to take charge of the kitchen typically in a commercial establishment. Work activities listed on the Banquet Sous Chef Resume include the following – taking orders from the executive chef, helps in maintaining a safe and sanitary kitchen cleaning spills and other potential hazards immediately; assisting with the training of newly hired kitchen staff, making sure adequate numbers of the kitchen staff are scheduled to properly handle each banquet, participating in employee evaluations and necessary disciplinary actions, meeting with potential banquet clients, developing menus based on client specifications and contracts; and placing orders for recipe ingredients including meals, fresh fruits and produce, and other supplies; and evaluating client satisfaction.

The most sought-after skills for the post include the following – the ability to multitask, excellent verbal and written communication skills, the ability to express creativity through food selections, preparation, and presentation; the ability to remain calm in high-stress situations; and several years of experience in the food industry, food production and supervision of kitchen staff. A degree from an accredited culinary school is preferred.

Banquet Sous Chef Resume example

Banquet Sous Chef Resume

Objective : Collaborating with Banquet Manager and Banquet Captains to plan fire times and expediting procedures, and also Maintaining daily purchasing, weekly scheduling, monthly inventory, food, and labor costs.

Skills : MS Office, Planning Skills, Supervising Skills.

Description :

    1. In charged of the day to day operations of AM banquets.
    2. Inspected the quality of all fresh produce, meat, and seafood that is delivered to ensure it meets expectations.
    3. Supervised and scheduled seven team members.
    4. Wrote production sheets for banquets.
    5. Taught cooking classes for guests when requested.
    6. Executed tastings for potential and future business.
    7. Attended BEO meetings.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Junior
Education
Education
Associate In Technology


Banquet Sous Chef Resume

Summary : More than fifteen years of Banquet Sous Chef professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism. Extensive background in customer-oriented service operations and business development, including sales, marketing, promotions, and cost control. Excellent communication skills; maintain positive relations with staff and customers in high-volume, fast-paced operations.

Skills : Catering Management, Event Design, Menu Development.

Description :

    1. Supervised/Managed the Banquet Kitchen team to include efficient staffing, employee development and training, performance management and policy enforcement Participates in food preparation during meal periods.
    2. Maintained clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes.
    3. Made purchasing decisions (food, paper goods, supplies) for the restaurant, ensuring budgetary considerations.
    4. Developed strategies for increasing sales and profitability within management scope.
    5. Prepared the weekly kitchen work schedules.
    6. Provided for the timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
    7. Developed and implemented new kitchen policies as required.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
GED


Banquet Sous Chef Resume

Summary : An experienced Banquet Sous Chef with over 11 years in the food industry that has the ability to adapt and move comfortably in different kitchens and situations while offering excellent skills in communication, work ethics, teamwork, leadership and self motivation. Proven ability to multi task and manage staff while ensuring quality standards and guest satisfaction.

Skills : Staff Management, Food Safety.

Description :

    1. Developed seasonal menus that are cost effective for team dining.
    2. In charged of the Kosher Dairy kitchen during Passover.
    3. Managed my team, kitchen and understanding BEO breakdowns.
    4. Delivered and delegated vision and logistics with a daily plan of execution to a team ranging between 5-25 cooks and three different main meal periods each day.
    5. Organized and executed of buffets, plated meals, action stations, cooking classes, demonstrations and off site events ranging between 2-4000 people.
    6. Developed and executed of tastings and site visits.
    7. Promoted and maintained the highest level of customer service to all guests while staying alert to their needs.
Years of Experience
Experience
10+ Years
Experience Level
Level
Senior
Education
Education
GED

Banquet Sous Chef Resume

Headline : Enhancing the overall knowledge and team spirit of the kitchen staff, Hiring, training, supervise, and/or terminate employees when needed, and also Caring out the sanitation needs of the kitchen, utilizing the standards set up by the Executive Chef.

Skills : Inventory Control, Food Service Management, Purchasing, Menu Creation, Banquet Management, Catering, Food Preparation, Cost Control.

Description :

    1. Responded effectively to guest inquiries related to the downtown area providing excellent guest service.
    2. Conceptualized, priced, and published Loews Miami Beach Banquet Menus.
    3. Responsible for all operations of the banquet kitchen including assisting in the interviewing, hiring, and training of staff, ordering, inventory, and organize staff members for plated and buffet dinners for up to 1000 guests.
    4. Checked the quality of raw or cooked food products to ensure that standards are met.
    5. Checked the quantity and quality of received products.
    6. Supervised or coordinated activities of cooks or workers engaged in food preparation.
    7. Monitored sanitation practices to ensure that employees follow standards and regulations.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
G.E.D

Banquet Sous Chef Resume

Headline : To obtain a challenging Banquet Sous Chef Position within a quality-oriented corporation, where I can utilize all of my talents and look forward to career growth, based upon exceptional performance.

Skills : Cooking, Executive Management.

Description :

    1. Directed all aspects of food production, quality, and presentation in the Banquet kitchen and dining areas with a capacity of 1,700 guests.
    2. Generated $18M in annual banquet revenue with 80,000 sq. feet of meeting space.
    3. Focused on the development of people, sales, and profits, vendor relations, purchasing, staff recruitment, and training.
    4. Prepared profit plans, forecasts, and financial analysis for all culinary functions.
    5. Administered performance-to-plan initiatives to increase profits and service levels.
    6. Transformed high-potential staff into outstanding leaders to ensure flawless dining experience, while adhering to applicable national, state, and local health and safety codes.
    7. Planned & prepared meals for George Bush, Dwayne Wade, LeBron James, Tony Robbins, & other celebrities.
Years of Experience
Experience
5-7 Years
Experience Level
Level
Executive
Education
Education
GED

Banquet Sous Chef Resume

Summary : Obtain a Banquet Sous Chef position where I may utilize my skills, knowledge, education, experience, and passion for gastronomy to the success of myself and the company.

Skills : Certified Sous Chef through ACF, NRA ServSafe Sanitation, NRA Cost Control, ACFEI approved courses in Supervision and Nutrition.

Description :

    1. Coordinated, planned, and supervised the production, plating, and presentation of the food of all banquet events in a cost-effective, safe manner to exceed guest expectations and attract future business.
    2. Responsible for supervising the daily production of all banquet food and associate cafeteria.
    3. Responsible for creating and implementing production sheets.
    4. Assisted in the creation and recommends menu changes.
    5. Recommended and implemented procedural/production changes.
    6. Ability to communicate on various levels to include management, customers, client, and associates.
    7. Oversaw key inventory i.e. dry storage, produce, proteins, etc.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Associate In Applied Science

Banquet Sous Chef Resume

Objective : Produce high-quality food efficiently Enforce food safety guidelines, rules, and regulations Contribute new creative ideas Implement logical and sustainable systems Maintain kitchen organization Attract, develop, and retain high-quality productive employees Increase sales and participation Exceed financial goals.

Skills : MS Office, Collaborative Skills, Sales.

Description :

    1. Oversaw proper product usage and food preparations.
    2. Prepared high-cost products and recipes.
    3. Ensured food safety guidelines are followed.
    4. Implemented systems for food replenishment, product rotation, and equipment usage and storage.
    5. Organized daily banquet event order sheets and timelines.
    6. Briefed supervisor and kitchen staff about daily events, tasks, and timelines.
    7. Collaborated with Catering Director, Sales Team, and Banquet Manager to organize and plan for future event set-ups and special requests.
Years of Experience
Experience
2-5 Years
Experience Level
Level
Executive
Education
Education
MS

Banquet Sous Chef Resume

Summary : To be associated with an organization in the position of Chef, which will allow me to display my knowledge and expertise in culinary skills where there is an opportunity for growth and advancement.

Skills : Planning Skills, Sous Chef.

Description :

    1. Conducted preliminary food preparation.
    2. Executed different events.
    3. Responsible for ordering and keep an inventory of the kitchen.
    4. Controlled the Food Cost for each event.
    5. Created innovative and authentic dishes.
    6. Conducted Tastings for Event selling.
    7. Scheduled and Labor Cost Control.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Bachelor Of Arts

Banquet Sous Chef Resume

Summary : Maintaining a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish, and also Assisting the Executive Chef in developing banquet menus, recipes cards, and specifications according to the Kessler SOPs.

Skills : Inventory Management, Cooking Class Instruction, Labor Cost Control, Safety Classes, Ordering Systems, Training With Up To Date Techniques, Communications To As Many As 50 Employees, Menu Development, Microsoft Office Applications.

Description :

    1. Responsible for all food production, ordering, scheduling, menu implementation, and banquet events.
    2. Effectively communicated and trained all kitchen staff.
    3. Delegated duties to staff to run a smooth, efficient, and profitable kitchen.
    4. Created daily specials and creative menu items.
    5. Significantly improved the overall ranking of the restaurant.
    6. Managed banquet kitchen, ensuring that all daily functions and activities ran properly and smoothly.
    7. Prepared food for parties in excess of 1,000 people.
Years of Experience
Experience
7-10 Years
Experience Level
Level
Management
Education
Education
Certificate In Culinary Arts

Banquet Sous Chef Resume

Headline : To excel in the hospitality industry as an Executive Chef developing concepts that will allow me to exercise my expertise and creativity preparing quality service and cuisine with professionalism, good communication skills, self-motivation, good leadership, and an eagerness to excel through participation.

Skills : Management, All Kitchen Stations, Inventory Control, Food Ordering.

Description :

    1. Transferred with Starwood Properties from Westin) Chef George Laudun Responsible for all kitchen production, kitchen sanitation, and recycling programs.
    2. Responsible for all kitchen production (over 350 meals daily), kitchen sanitation, and recycling programs.
    3. Relieved/ aided the chef in menu development, inventory controls, development of new cutting edge concepts, and higher levels of quality standards.
    4. Followed HAACP guidelines for food displays and food safety and sanitation.
    5. Assisted with ordering and inventory as well as delegating tasks to other employees.
    6. Moderated comprehension and literacy to read use records and all special requests.
    7. Required excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.
      Years of Experience
      Experience
      5-7 Years
      Experience Level
      Level
      Executive
      Education
      Education
      GED