Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

KENDRA LESLIE

Nashville,TN

Summary

Banquet Chef with extensive experience at Conrad Hotel, specializing in menu development and catering management. Demonstrated success in creating custom event packages and optimizing kitchen operations to maintain high food quality and safety standards. Skilled in team collaboration to improve service efficiency and enhance guest satisfaction.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Banquet Chef

Conrad Hotel @Nashville
Nashville, TN
09.2022 - Current
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Managed production of food for catered corporate and private events.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
  • Prepared banquet meals according to standard recipes and customer preferences.

Chef De Partie

Bourbon Steak @JWMarriot Nashville
Nashville, TN
08.2021 - 09.2022
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.

Lead Chef

Westin Nashville
Nashville, TN
02.2017 - 01.2020
  • Managed kitchen operations, including scheduling of staff, ordering supplies, and ensuring food safety standards were met.
  • Maintained inventory of all ingredients and cooking supplies, as well as monitored quality control of all dishes served in the restaurant.
  • Supervised a team of chefs to ensure efficient and effective preparation of meals.
  • Designed specialized menus for special events such as weddings or conferences held at the venue.
  • Ensured adherence to health code regulations by monitoring sanitation practices in the kitchen area.
  • Coordinated with front-of-house staff to ensure timely delivery of food orders.
  • Monitored stock levels throughout shifts to ensure that adequate amounts of ingredients are available for meal preparation.
  • Trained new employees on proper food handling techniques and general kitchen safety procedures.
  • Collaborated with other departments within the organization to provide optimal service levels during peak times.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Education

Associate of Applied Science - Culinary Arts

Art Institute of Atlanta
GA
05-2008

Some College (No Degree) -

Georgia State University
Atlanta, GA

Skills

  • Food preparation
  • Menu development
  • Catering management
  • Food safety
  • Inventory management
  • Event planning
  • Recipe development
  • Food presentation
  • Recipe creation
  • Culinary techniques
  • Kitchen management

Certification

  • Serve Safe Certification
  • Food Handlers Certification

Timeline

Banquet Chef

Conrad Hotel @Nashville
09.2022 - Current

Chef De Partie

Bourbon Steak @JWMarriot Nashville
08.2021 - 09.2022

Lead Chef

Westin Nashville
02.2017 - 01.2020

Associate of Applied Science - Culinary Arts

Art Institute of Atlanta

Some College (No Degree) -

Georgia State University

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