Lisa Wilborn
Memphis,TN
Summary
Adept at elevating banquet experiences, I honed my culinary creativity and leadership at Bon Appetit Management, mastering food safety and kitchen sanitation. My proactive approach in mentoring teams and streamlining operations significantly enhanced kitchen efficiency and food presentation, showcasing my ability to innovate and lead under pressure.
Overview
24
24
years of professional experience
Work History
Banquet Cook
Bon Appetit Management
10.2022 - Current
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Ordered food and supplies used to prepare meals for [Number] people.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
- Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
Banquet Sous Chef
Transformation Hospitality
04.2020 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Supervised kitchen staff both in restaurant and for catering work.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
Banquet Cook/Banquet Prep Cook
Sheraton Hotels/Schultz Hospitality
09.2017 - 04.2021
- Suggested actionable improvements to streamline training procedures.
- Trained and supervised cooking staff to expertly meet daily needs.
- Monitored food quality and presentation to maintain high standards.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Managed opening and closing shift kitchen tasks.
- Created new recipes and updated existing ones to reflect changing trends and customer preferences.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Collaborated with the culinary team to create innovative menu options for special events and functions.
- Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
Lead Kitchen Supervisor
Inspiration Cafe
01.2001 - 02.2013
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs during busy service periods.
- Managed food deliveries to ensure timely receipt of ingredients while maintaining appropriate storage conditions for optimal freshness.
- Developed efficient scheduling strategies that maximized staff coverage during peak service hours while minimizing labor costs.
- Upheld high standards of food presentation by guiding staff on proper plating techniques and visual aesthetics, positively impacting customer experience.
- Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
Education
Associate of Arts - Personal And Culinary Services
Inspiration Cafe
Chicago, IL01.2000
Skills
- Food safety knowledge
- Kitchen Sanitation
- Safe Food Handling
- Knife Skills
- Pasta cooking
- Sanitation protocols
- Food presentation
- Appetizer Creation
- Ingredient Preparation
- Grilling Techniques
- Culinary creativity
- Ingredient Sourcing
- Garnishing Techniques
- Recipe Development
Timeline
Banquet Cook
Bon Appetit Management
10.2022 - Current
Banquet Sous Chef
Transformation Hospitality
04.2020 - Current
Banquet Cook/Banquet Prep Cook
Sheraton Hotels/Schultz Hospitality
09.2017 - 04.2021
Lead Kitchen Supervisor
Inspiration Cafe
01.2001 - 02.2013
Associate of Arts - Personal And Culinary Services
Inspiration Cafe