Keith Wayne

• Prepared ingredients and maintained cleanliness in food preparation areas.
• Assisted in cooking and plating dishes according to menu specifications.
• Operated kitchen equipment safely, following health and safety regulations.
• Collaborated with team members to ensure timely service during peak hours.
• Supported senior chefs by learning new cooking techniques and methods.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Led R&D and launch of a new resort banquet menu, creating standardized recipes, production guides, and plating standards for large-scale events.

• Collaborated with outlet chefs across the resort to align menus, cross-train staff, and maintain brand standards.
  • Built and led a high-performing banquet culinary team through hiring, training, scheduling, and performance management.
  • Partnered with sales, events, and culinary leadership in BEO meetings to ensure flawless execution for corporate functions, weddings, and conferences.
  • Developed detailed production plans and prep systems that improved execution consistency and reduced service failures.
  • Conducted tastings and culinary demonstrations for clients.
• Maintained inventory levels, ensuring timely procurement of quality ingredients for banquet preparations.

• Collaborated with front-of-house staff to optimize food presentation and service flow.
• Ensured compliance with health regulations through regular kitchen inspections and staff training sessions.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
• Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.

• Delivered high-quality, farm-to-table cuisine in a fast-paced environment while supporting events and catering production.
• Managed prep systems and inventory to support daily service and special functions.

• Followed recipes accurately to maintain consistency in food quality.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
• Trained new hires, fostering a positive team environment and contributing to overall staff development.
• Reduced food waste through proper storage techniques and timely utilization of ingredients.
• Demonstrated versatility in cooking styles, adapting quickly to different menu offerings or specials as required.

• Executed large-scale banquets for corporate and social events in a luxury hotel environment.
• Prepared and executed BEO-driven production with strict adherence to food safety and quality standards.
• Coordinated firing and plating to ensure on-time service and consistent presentation for high-profile clients.

• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.

• Oversaw kitchen operations supporting dining service, events, and private functions.
• Acted as Head Chef when required, ensuring continuity of standards and guest experience.
• Led inventory, ordering, and production planning to ensure readiness for high-volume service and events.
• Developed and coached culinary staff to build a strong internal talent pipeline.

• Collaborated with management to streamline kitchen operations and reduce waste.
• Trained new chefs on techniques and standards to maintain quality across all dishes.
• Implemented inventory control systems to optimize ingredient usage and minimize costs.
• Coordinated with front-of-house staff to ensure seamless guest experiences during peak hours.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.