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banquet chef

  • Responsible for banquet functions for parties of fifteen to five hundred people.
  • Responsible for kitchen staff scheduling and payroll.
  • Worked with kitchen union representative to ensure labor efficiencies and protocols were met 
  • Delegated responsibilities to staff members to ensure proper execution of meals within a designated time frame.
  • Responsible for purchasing and receiving, effectively maintaining an annual food cost of 21%; also responsible for inventory requisition.
  • Led a team of twenty-five staff members to execute proper food techniques, proper time management, and food sanitation.
  • Ran entire banqueting operation while cross managing in the hotels 3 outlets