Jennifer Borntraeger
Summary
Experienced Banquet Sous Chef with a proven track record in menu development, inventory management, and staff training. Committed to ensuring food safety compliance and delivering exceptional culinary experiences.
Overview
11
11
years of professional experience
Work History
Baker
Self Employed Chef
Glens Falls, New York
03.2015 - Current
- Developed unique recipes for artisan breads and pastries.
- Customized baked goods to meet client preferences and dietary needs.
- Ensured compliance with health and safety regulations in food preparation.
- Baked fresh bread and pastries for cafes and restaurants.
- Decorated cakes with icing, sprinkles and other edible decorations.
- Created attractive dessert trays for catering events.
Banquet Sous Chef
Fort William Henry Hotel & Conference Center
Lake George, NY
04.2016 - 12.2025
- Developed diverse menus and recipes for special banquets to elevate culinary offerings.
- Supervised kitchen staff, ensuring efficient workflow in high-volume service environments.
- Collaborated with event planners to accommodate special dietary requests and fulfill guest needs.
- Managed inventory levels and ordered supplies to maintain adequate stock for operations.
- Trained new team members on kitchen procedures and safety protocols, upholding standards.
- Ensured compliance with health and safety regulations consistently in food preparation areas.
- Directed staff in proper cooking techniques and food presentation according to guidelines.
- Maintained a clean work environment by rigorously adhering to sanitation policies.
Head Butcher
Vermont Butcher Shop
Manchester, Vermont
02.2015 - 04.2017
- Managed meat preparation processes for various cuts and products.
- Trained staff on safe handling techniques and cutting methods.
- Ensured daily compliance with health and safety regulations.
- Maintained cleanliness and organization of work area consistently.
- Collaborated with suppliers to source high-quality meats.
- Oversaw quality control checks on all products received and processed.
- Developed inventory management practices to optimize supply usage.
- Created promotional displays to highlight featured items in shop.
Education
Associate of Applied Science - Architectural Drafting
SUNY, Farmingdale
Farmingdale, NY09-1999
Skills
- Menu development and planning
- Culinary techniques
- Food safety compliance
- Inventory management
- Event coordination
- Staff training and development
- Visual merchandising
- Time management
- Merchandise planning and presentation
- Sales floor resets
- Problem-solving skills
- Organizational abilities
Timeline
Banquet Sous Chef
Fort William Henry Hotel & Conference Center
04.2016 - 12.2025
Baker
Self Employed Chef
03.2015 - Current
Head Butcher
Vermont Butcher Shop
02.2015 - 04.2017
Associate of Applied Science - Architectural Drafting
SUNY, Farmingdale