Howaida Laseke
Menasha,USA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Professionally-trained chef with 5 plus years of progressive experience in banquet operations. Coordinates, plans and supervises food production, plating and presentation to meet or exceed guest expectations and attract future business. Maintains thorough knowledge of catering and food profession to implement greater efficiencies and work habits of kitchen staff.
Overview
5
5
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
- -Modified recipes to accommodate dietary restrictions and allergies
- -Utilized culinary techniques to create visually appealing dishes
- -Developed new recipes and flavor combinations to enhance customer dining experience
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
Line Cook
Waverly Beach
07.2023 - 09.2024
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
Sous Chef
SALT
07.2023 - 06.2024
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Executive Chef and Pastry Chef
Wisota Chop House
10.2020 - 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
- -Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards
- -Maintained well-organized mise en place to keep work consistent
- -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
Line Cook
Ground Round
11.2021 - 05.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Education
Associate of Arts - Culinary Arts/Baking And Pastry Production
Fox Valley Technical College
Appleton, WI05-2020
Associate of Arts - Hospitality And Food Service Production
Fox Valley Technical College
Appleton, WI05-2020
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Allergen awareness
- Waste Reduction
- Supply Management
- Large scale events
- Teamwork and Collaboration
- Attention to Detail
- Food Prep Planning
- Knife Skills
- Professionalism
- Equipment Inspection and Maintenance
- Purchasing
Languages
Arabic
Native or Bilingual
Timeline
Line Cook
Waverly Beach
07.2023 - 09.2024
Sous Chef
SALT
07.2023 - 06.2024
Line Cook
Ground Round
11.2021 - 05.2022
Executive Chef and Pastry Chef
Wisota Chop House
10.2020 - 07.2023
Pastry and Banquet Chef
The Marq Supper Club
03.2020 - Current
Associate of Arts - Culinary Arts/Baking And Pastry Production
Fox Valley Technical College
Associate of Arts - Hospitality And Food Service Production
Fox Valley Technical College
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