Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Dennis Broderick

Spokane

Summary

Seasoned Hot & Cold Side Senior Catering Lead with a proven track record at Davenport Hotel Collection, adept in culinary techniques and staff leadership. Excelled in menu planning and food presentation, significantly enhancing banquet service quality. Awarded 'Quarterly Employee Award' three times, showcasing exceptional ability to exceed performance goals and master both hard and soft skills.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Hot & Cold Side Senior Catering Lead

Davenport Hotel Collection
Spokane
01.2020 - Current
  • Assist and manage kitchen operations for a multi-outlet banquet facility serving 10 to 1,000 guests.
  • Assist in the development of Sunday brunch menus (four years).
  • Train, manage, and supervise up to ten catering staff.
  • Maintain low staff turnover through effective motivational management.
  • Deep knowledge of cooking, storage, and handling techniques.
  • Sound knowledge of kitchen equipment used in food preparation.
  • Technical knowledge about banquet food production and serving.
  • I am skilled at reading and comprehending banquet-related documents and paperwork.
  • Proficient in food presentation.
  • Ability to comprehend directions provided verbally and in writing.
  • Ability to best use cooking principles, procedures, and equipment for food production and presentation.
  • Demonstrated ability to upsell additional products and services.
  • Received the 'Quarterly Employee Award' (3 times).
  • Skilled in resolving customer service issues and finding 'win-win' solutions.

Hot & Cold Side Senior Catering Lead

Davenport Hotel & Tower
Spokane
08.2011 - 01.2016
  • Assist and manage kitchen operations for a multi-outlet banquet facility serving 10-1,000 guests
  • Assist in the development of Sunday Brunch Menus (4 years)
  • Train, manage, and supervise up to 10 catering staff
  • Maintain low staff turnover through effective motivational management
  • Deep knowledge of cooking, storage, and handling techniques
  • Sound knowledge of kitchen equipment used in food preparation
  • Technical knowledge about banquet food production and serving
  • Skilled at reading and comprehending banquet-related documents and paperwork
  • Proficient in food presentation and menu design
  • Ability to comprehend directions provided verbally and in writing
  • Ability to best use cooking principles, procedures, and equipment for food production and presentation
  • Demonstrated ability to upsell additional products and services
  • Received 'Quarterly Employee Award' (3x)
  • Skilled in resolving customer service issues and finding 'Win-Win' solutions
  • Excellent performance evaluations

Executive Sous Chef

Mukogawa Fort Wright Institute
Spokane
01.2011 - 01.2012
  • Responsible for meal preparation for 200 to 300 students three times daily.
  • Also responsible for all catering events in the Commons Catering Facility.

Assistant Banquet Chef

Black Tie Catering
Spokane
01.2005 - 01.2011
  • Managed catered affairs for intimate and corporate events.
  • Responsible for menu planning, expenditure controls, labor costs, managing kitchen personnel, scheduling, budgeting, sales, and inventory.
  • Assigned catering crews to the appropriate catering trucks.

Market Place Production Supervisor-Cater

Sodexho Gonzaga
Spokane
08.2016 - 01.2020
  • Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines.
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues.
  • Actively involved in cost control, sanitation, menu development, training, and recruitment.
  • Achieved and exceeded performance, budget, and team goals.
  • Comprehensive knowledge of food and catering trends.
  • Assisted the catering chef as required.

Executive Banquet Sous Chef

Ridpath Hotel
Spokane
01.1992 - 01.2000
  • Executed all kitchen operations, including all aspects of the catering department, menu planning, staff coordination, ordering of food, and cost expenditures.
  • Received the 'Employee of the Month' award six times.
  • Received the 'Employee of the Year Award' three times.
  • Responsible for the daily cleanliness and sanitation of the kitchen.
  • Managed and maintained special requests, including special diets.
  • Also responsible for Mother's Day Brunch, Easter Brunch, Thanksgiving Brunch, and Christmas Brunch (average of 1,000 reservations per brunch).

Education

Culinary Arts Certification -

Curlew Job corps
Curlew, WA
01.1985

Culinary Arts Certification -

National Maritime Union Culinary Arts School
San Francisco, California
01.1985

Skills

  • Microsoft Office (Outlook, Word)
  • Culinary techniques
  • Food presentation
  • Nutrition
  • Menu planning
  • Task delegation
  • Sanitation standards
  • Menu tastings
  • Food safety
  • Catering sales orders
  • Staff leadership
  • Portion control
  • Menu supervision
  • Portioning
  • Kitchen staff leadership

Certification

  • Certified Fire Training
  • Certified Water Survival Training
  • 2nd Class Seaman

Timeline

Hot & Cold Side Senior Catering Lead

Davenport Hotel Collection
01.2020 - Current

Market Place Production Supervisor-Cater

Sodexho Gonzaga
08.2016 - 01.2020

Hot & Cold Side Senior Catering Lead

Davenport Hotel & Tower
08.2011 - 01.2016

Executive Sous Chef

Mukogawa Fort Wright Institute
01.2011 - 01.2012

Assistant Banquet Chef

Black Tie Catering
01.2005 - 01.2011

Executive Banquet Sous Chef

Ridpath Hotel
01.1992 - 01.2000

Culinary Arts Certification -

Curlew Job corps

Culinary Arts Certification -

National Maritime Union Culinary Arts School

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Dennis Broderick