Manuel Campos
Banquet Chef
Manchester,VT
Summary
Knowledgeable Banquet chef with strong background in managing high-volume banquet operations and crafting diverse, customized menus. Proven ability to deliver exceptional culinary experiences while maintaining high standards of quality and efficiency. Demonstrated expertise in team leadership and inventory management, ensuring seamless and cost-effective service.
Overview
18
18
years of professional experience
Work History
Banquet Chef at Equinox Resort
Benchmark
Manchester VT, Manchester
03.2022 - 01.2026
- Led banquet kitchen operations, ensuring timely meal preparation and presentation.
- Maintained high standards of food safety and sanitation in compliance with health regulations.
- Trained staff on cooking methods, plating techniques, and service expectations for large events.
- Implemented inventory management practices, optimizing ingredient usage while minimizing costs.
- Streamlined food preparation processes, enhancing efficiency and reducing waste in banquet service.
- Practiced safe work habits to avoid possible injury to self or other employees.
Sous Chef at The Silver Fork Restaurant
Mark French
Manchester VT, Manchester
04.2021 - 02.2022
- Supervised kitchen operations, ensuring adherence to food safety and sanitation standards.
- Collaborated with head chef to streamline workflow, improving kitchen efficiency and service speed.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Pastry and Cook Line at Mercury Alameda Hotel
Acoor
Quito-Ecuador, Quito
01.2008 - 09.2018
- Designed intricate cake decorations using fondant, buttercream, and edible embellishments.
- Conducted quality checks on finished products to maintain high aesthetic standards.
- Maintained a clean and sanitary workspace, adhering to strict food safety guidelines and ensuring overall quality control.
- Kept work area safe and sanitized by washing utensils, tools, and countertops.
- Verified accuracy of orders while meeting strict deadlines on producing completed products.
Education
Bachelor of Science - Gastronomia
Barnet College
United Kingdom05.2002
Gestión Culinaria en Cocina Profecional - Gastronomía
Ennas
Quito-Ecuador06.2006
Certificate of Technical Studies - Pastry And Bake
Ennas
Quito-Ecuador09.2007
Skills
- Staff training
- Food presentation
- Kitchen management
- Quality control
- Allergen awareness
- Menu development
- Waste reduction
- Recipe creation
- Special diets
- Culinary techniques
- Banquet preparation
Idiomas
Inglés
Professional Working
Español
Native or Bilingual
Personal Information
Timeline
Banquet Chef at Equinox Resort
Benchmark
03.2022 - 01.2026
Sous Chef at The Silver Fork Restaurant
Mark French
04.2021 - 02.2022
Pastry and Cook Line at Mercury Alameda Hotel
Acoor
01.2008 - 09.2018
Bachelor of Science - Gastronomia
Barnet College
Gestión Culinaria en Cocina Profecional - Gastronomía
Ennas
Certificate of Technical Studies - Pastry And Bake
Ennas