770b9547-d49d-4aca-8845-ba87f6045104

Andrew Smith


287 Custer Street, Hopewell, PA 00000

(000) 000-0000

Professional Summary

Positive, hardworking, hands-on leader with 5 years’ experience managing catering operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of management, food, and food safety policies and guidelines.

Employment history

Banquet Chef, Jacobson-Heaney. East Winifredview, New Mexico
Nov. 2017 – Mar. 2019
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Maintain food and equipment inventories, and keep inventory records.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
  • Conduct post-event evaluations to determine how future events could be improved.

Kitchen Staff, Hayes, Ledner and Becker. Shanahanfurt, Nebraska
Aug. 2013 – Sep. 2013
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Turn or stir foods to ensure even cooking.

On the Job Trainee, Dare LLC. Lake Antoine, Arizona
Jun. 2012 – Jul. 2012
  • Greet guests and seat them at tables or in waiting areas.
  • Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.
  • Answer telephone calls and respond to inquiries or transfer calls.
  • Inform patrons of establishment specialties and features.
  • Receive and record patrons’ dining reservations.
  • Inspect restrooms for cleanliness and availability of supplies and clean restrooms when necessary.
  • Assist with preparing and serving food and beverages.
  • Collect payments from customers.
  • Take orders from patrons for food or beverages.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request.
  • Garnish and decorate dishes in preparation for serving.

Education

West Rippin, Lake Rodolfoville, Kansas
Bachelor of Science, Hotel and Restaurant Management, May. 2013

Skills

Public Relations

Leadership

Quality Control

Team Player

Food Safety Adherence

Multi – Tasking

Forecasting

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