Banquet Chef
Writing a great banquet chef resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.
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If you're looking for inspiration when it comes to drafting your own banquet chef resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the banquet chef job you're after.
Resume samples
Taleah Cancienne
taleah.cancienne@gmail.com | (950) 751-9987 | Hartford, CT
Summary
A highly experienced and certified Banquet Chef with over 5 years of experience in the food and beverage industry. I have gained a strong reputation for being able to cook under high pressure situations while maintaining top quality standards. My ability to manage large teams has resulted in successful catering events for up to 500 guests. I thrive when working with others, but can also work independently if need be. Having a keen eye for detail ensures that every dish is plated perfectly before it leaves the kitchen. My passion lies in creating memorable experiences through great food and service – this is what drives me day-in and day-out as a professional chef
Experience
Banquet Chef at The Chef and I, CTMay 2022 - Present
- Streamlined banquet menu offerings, resulting in a 15% increase in profitability.
- Increased guest satisfaction scores by 10% through implementation of new plating techniques.
- Decreased food costs by 5% through improved vendor relations and portion control measures.
- Trained and developed 4 new line cooks, 2 of which were promoted to sous chef positions within 6 months.
- Successfully executed 300+ events with up to 1000 guests.
Sous Chef at A Dash of Salt, CTJul 2017 - Apr 2022
- Led a team of 5 cooks in preparing meals for 200 customers daily.
- Trained 2 new cooks on the line.
- Cut food costs by 20% through effective menu planning and portion control.
- Developed 3 new recipes that were well received by customers.
- Implemented a new system for tracking inventory which reduced waste by 10%.
- Received positive feedback from customers on the quality of food and service.
Education
Culinary Arts Degree at Central Connecticut State UniversityAug 2013 - May 2017
The skills I've learned while studying Culinary Arts include knife skills, cooking techniques, food safety and sanitation, and menu planning.
Skills
- Culinary arts
- Food preparation
- Knife skills
- Menu planning
- Cost control
- Sanitation and safety procedures
- Interpersonal and communication skills
Mozella Slanker
mozella.slanker@gmail.com | (350) 088-3716 | Phoenix, AZ
Summary
As a highly experienced and certified Banquet Chef, I have over 5 years of experience in crafting exquisite menus and preparing sumptuous meals for large groups. My passion for food and strong commitment to customer satisfaction has resulted in rave reviews from guests at weddings, corporate functions, and other events. I am well-versed in all aspects of banquet operations, from menu planning to kitchen management, and my team-oriented approach ensures that every event is a success.
Experience
Banquet Chef at The Boulders Resort and Spa, AZMar 2022 - Present
- Successfully organized and managed banquets for up to 500 guests.
- Created innovative and flavorful menu items that received rave reviews.
- Worked within budget constraints to create cost-effective menus.
- Trained and supervised a team of 15 banquet staff members.
- Ensured that all food was prepared according to health and safety regulations.
- Maintained a high level of customer satisfaction by exceeding guest expectations.
Sous Chef at The Ritz-Carlton, Dove Mountain, AZJul 2017 - Jan 2022
- Led a team of 5 cooks in preparing meals for up to 100 people per shift.
- Created new menus and recipes that were well-received by customers.
- Trained new employees in cooking techniques and kitchen procedures.
- Cut food costs by 10% through improved portion control and waste reduction methods.
- Increased customer satisfaction ratings by 15% due to improvements in the quality of food served.
- Received positive feedback from the Executive Chef on a regular basis.
Education
Culinary Arts Degree at Le Cordon Bleu College of Culinary Arts in ScottsdaleSep 2012 - May 2017
Some skills I've learned are knife skills, food safety, sanitation, and cooking methods.
Skills
- Culinary arts
- Food preparation
- Knife skills
- Menu planning
- Cost control
- Sanitation and safety procedures
- Interpersonal and customer service skills