Howaida Laseke
Neenah,WI
Summary
Energetic Banquet Cook produces hot and cold food items with speed and accuracy to maintain high standards of quality for banquet and catering events. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
3
3
years of professional experience
Work History
Pastry and Banquet Chef
The Marq Supper Club
03.2020 - Current
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Executive Chef and Pastry Chef
Wisota Chop House
10.2022 - 07.2023
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Created unique daily specials to drive business growth.
- Cycled menus to keep offerings fresh and interesting for customers.
Line Cook
Grouhnd Round
11.2021 - 05.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Verified proper portion sizes to consistently attain high food quality standards.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
Education
Associate Degree in Culinary Arts - Culinary Arts /Baking And Patry Production
Fox Valley Technical College
Appleton, WI05.2020
Associate of Arts - Hospitality And Food Service Production
Fox Valley Technical College
Appleton, WI05.2020
Skills
- Banquets and Catering
- Production Standards
- Cleaning and Sanitation
- Proper Storage Procedures
- Staff Recruiting and Hiring
- Rotation Procedures
- Staff Training
- Customer Satisfaction
- Team Goals
- Kitchen Cleaning
- Regulatory Standards
- Special Orders
- Kitchen Staff Management
- Organization and Prioritization
- Company Quality Standards
- Food Allergies
- Safe Work Practices
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Kitchen Preparation
- Servsafe Certified
- Dietary Restrictions
- Cooking and Baking
- Food Stock and Supply Management
- Health Code Compliance
Languages
Arabic
Native or Bilingual
Timeline
Executive Chef and Pastry Chef
Wisota Chop House
10.2022 - 07.2023
Line Cook
Grouhnd Round
11.2021 - 05.2022
Pastry and Banquet Chef
The Marq Supper Club
03.2020 - Current
Associate Degree in Culinary Arts - Culinary Arts /Baking And Patry Production
Fox Valley Technical College
Associate of Arts - Hospitality And Food Service Production
Fox Valley Technical College
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