Banquet Chef Resume

Exceptional Banquet Chef

Results-driven and seasoned professional with extensive experience directing food, beverage, and banquet operations. Proven track record of consistently increasing sales and slashing costs. Demonstrated strengths in improving banquet selections, training staff, and realizing profits. Full knowledge of hospitality industry honed through a successful career at all management levels for a variety of hotels, restaurants, conference centers, and catering operations.

Banquet Leadership

EXECUTIVE BANQUET CHEF
ABC BROTHERS, INC., Miami, FL, 20xx to 20xx

Opened new restaurant with full banquet capabilities; designed highly successful menus for the high volume restaurant and the Banquet Department.

* Developed highly effective standard operating procedures for two kitchens and trained opening kitchen team of over 50 employees on best practices.

SENIOR BANQUET CHEF
BCD RANCH RESORT, Miami, FL, 20xx to 20xx

Directed a high volume banquet kitchen that catered to a full service resort. Involved in all aspects of the 24-hour Banquet Department used for top-tier clientele through corporate conventions, weddings, and private affairs. Carefully monitored guest count, special requests, and timing of food functions to attain highest guest satisfaction.

* Successfully oversaw banquets for elite events serving up to 2000 people.

BANQUET CHEF, CDE CLUB
Miami, FL, 20xx to 20xx

Developed high-end banquets for luncheon and evening dining. Worked closely with the sous chef to produce fresh, eclectic, rich, and delicious banquet items for a menu that changed daily. Prepared savory southern, Creole, and French cuisine.

* Played an instrumental role in developing efficient kitchen operations.

BANQUET CHEF, EFG HOTEL
Miami, FL, 20xx to 20xx

Oversaw banquets for a Mobil four-star hotel, restaurant, and meeting space with over $10 million in food and beverage sales annually. Supervised staff, ordered food products, and conducted line-up meetings for entire banquet services operation.

* Designed and implemented new banquet menu; lowered food costs for budget guidelines, allowing for increased savings.

BANQUET CHEF, GHI HOTEL
Miami, FL, 20xx to 20xx

Managed banquets for a AAA four-diamond hotel, restaurant, and meeting space with over $22 million in food and beverage sales annually. Scheduled, supervised, and trained a staff of 22, ordered food products, and consulted with clients on event execution. Implemented a new spring/fall seasonal banquet menu.

* Ensured timely and consistent service, resulting in satisfied guests and referrals of new events.

* Fueled streamlined internal operating procedures to ensure standard protocols were met and maintained.

Culinary Education

Certificate of Diploma Awarded in the Culinary Arts
XYZ College, Miami, FL

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