Banquet Cook
The Club at Lac La Belle
- 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.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Continuously refined culinary skills through ongoing professional development, incorporating new techniques and trends into banquet offerings.
- Reduced food waste through proper portion control and strategic use of leftover ingredients in creative dishes.
- Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
- Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
- Contributed to menu development for special events, incorporating client preferences and dietary restrictions as needed.
- Ensured adherence to safety protocols during high-volume events by closely monitoring staff performance under pressure.
- Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
