Manuel Matias
Perth Amboy,United States
Summary
Energetic Banquet Cook produces hot and cold food items with speed and accuracy to maintain high standards of quality for banquet and catering events. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations. Professionally-trained Chef with 15 years of progressive experience in banquet operations. Coordinates, plans and supervises food production, plating and presentation to meet or exceed guest expectations and attract future business. Maintains thorough knowledge of catering and food profession to implement greater efficiencies and work habits of kitchen staff.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Banquet Chef
Spooky Nook Sports Complex
04.2022 - 04.2024
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
- Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Banquet Chef
Addison Park
08.2023 - 11.2023
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Reduced food waste by implementing efficient portion control practices during plating processes.
Sous Chef
B2 Bistro Waters Edge
05.2023 - 08.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef
El Toro Barbacoa
02.2022 - 03.2023
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
B Cook
Rutgers, The State University Of New Jersey
02.2005 - 03.2016
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
Education
High School Diploma -
Johnson & Wales University - North Miami
Miami, FLSkills
- Menu development
- Special diets
- Sanitation Procedures
- Hot table management
- Quality Control
- Staff Training
- Food presentation
- Waste Reduction
- Recipe creation
- Assignment Delegation
- Kitchen Management
- Purchasing
- Safe Food Handling
- Kitchen Equipment Operation
- Meal Preparation
- Food Safety
- Vendor Management
- Customer Service
- Performance Improvement
Certification
- serv-safe mangement certified, [Company Name] - 2023
Languages
Spanish
Native or Bilingual
Timeline
Banquet Chef
Addison Park
08.2023 - 11.2023
Sous Chef
B2 Bistro Waters Edge
05.2023 - 08.2023
Banquet Chef
Spooky Nook Sports Complex
04.2022 - 04.2024
Chef
El Toro Barbacoa
02.2022 - 03.2023
B Cook
Rutgers, The State University Of New Jersey
02.2005 - 03.2016
High School Diploma -
Johnson & Wales University - North Miami
- serv-safe mangement certified, [Company Name] - 2023
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