Elizabeth Weeks
Newcastle,WA
Summary
Innovative Senior Banquet Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, team leadership, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Overview
10
10
years of professional experience
Work History
Senior Banquet Sous Chef
Hyatt
Bellevue, Washington
05.2014 - Current
- Developed menus and recipes for special banquet events.
- Organized food preparation schedules to ensure timely delivery of all dishes.
- Ensured quality standards were met when preparing meals for banquets.
- Oversaw daily operations in the kitchen, including hiring, training, and scheduling staff.
- Directed staff in proper methods of food preparation and cooking techniques.
- Monitored inventory levels of ingredients to maintain adequate supply for banquet events.
- Coordinated with vendors to acquire necessary supplies at competitive prices.
- Assisted executive chef in menu planning and development of new recipes.
- Evaluated employees' performance on a regular basis and provided feedback as needed.
- Conducted weekly meetings with staff members to discuss upcoming banquets or changes in protocol and procedure.
- Supervised waitstaff during setup, service, breakdown, and post-banquet cleaning duties.
- Confirmed that guests' requests are fulfilled accurately according to their specified needs.
- Adjusted staffing levels based on event size, type of cuisine served.
- Ensured compliance with all local health codes and safety regulations.
- Checked food presentation before serving it out for banquets.
- Reviewed customer feedback from previous events to improve future services.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Culinary Supervisor
The Kenney
Seattle, WA
09.2022 - 10.2024
- Developed and implemented culinary standards, recipes, and procedures.
- Monitored kitchen operations to ensure quality control of all food products.
- Assigned tasks to staff members according to their qualifications and experience.
- Provided ongoing training and coaching to employees regarding proper cooking techniques.
- Resolved conflicts among staff members in a professional manner while maintaining high morale levels.
- Enforced sanitation practices such as hand washing, glove use, and safe food handling techniques.
- Monitored stock levels of ingredients used in the preparation of meals.
Education
Associate of Applied Science - Baking And Pastry
Art Institute
Austin04-2014
Skills
- Catering background
- High-quality ingredients
- Vendor Relations
- Culinary techniques
- Safe handling
- Kitchen Operations
- Team Management
- Plating
- Special dietary requirements
- Sanitation Standards
- Food presentation
Timeline
Culinary Supervisor
The Kenney
09.2022 - 10.2024
Senior Banquet Sous Chef
Hyatt
05.2014 - Current
Associate of Applied Science - Baking And Pastry
Art Institute
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