Bennie Couch

• Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
• Improved kitchen efficiency by streamlining the preparation process for large-scale events.
• Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes. I have my SevrSafe Certification
• Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
• Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
• Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
• Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.

• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

• Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
• Developed cost-effective meal plans while maintaining high standards of quality and presentation.
• Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.

• Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
• Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
• Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
• Developed new recipes that enhanced the overall dining experience for guests at various functions and celebrations.
• Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
• Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
• Acted as head chef when required to maintain continuity of service and quality.
• Supervised kitchen staff both in restaurant and for catering work.
• Coordinated with team members to prepare orders on time.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.

Breakfast cook at its best Omelette chef ,Open & Closing cooking large Quantity for Special Events. Soccer teams, Basketball teams, Swimming teams, Football teams, Furniture Market.

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.