Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Matthew Harris

Davenport,FL

Summary

Accomplished Banquet Cook specializing in catering and event management. Demonstrated ability to improve kitchen operations while ensuring high hygiene standards. Proficient in leading teams to achieve outstanding food presentation and guest satisfaction. Expertise in menu planning that effectively balances innovation and budget considerations.

Overview

18
18
years of professional experience

Work History

Banquet Cook 1

Omni Orlando Resort
Champions Gate, FL
12.2024 - 08.2025
  • Achieved consistency in taste and presentation by executing standardized recipes for all dishes.
  • Modified menu items to address customer allergy restrictions and dietary requirements.
  • Supervised food presentation and portioning for banquet functions, ensuring high standards were met.
  • Instructed international J-1/H-2B students in kitchen operations and essential best practices.
  • Ensured cleanliness of kitchen workstations, utensils, and equipment during peak times.
  • Adjusted to changing demands during busy banquet services, completing dishes on time.
  • Efficiently stocked supplies and placed orders to maintain optimal inventory levels.
  • Collaborated with team members for effective meal service during events.

Banquet Cook

Universal Studios Orlando
Orlando, Florida
01.2018 - 01.2021
  • Responsible for Preparing, cooking food for Corporate events.
  • Prepared diverse menus for large-scale events and catered functions.
  • Ensured compliance with health and safety regulations in food handling practices.
  • Maintained cleanliness and organization of the kitchen environment at all times.
  • Prepared high-quality meals for large banquet events at a renowned entertainment destination.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Received and stored food and supplies.
  • Set up work stations prior to opening to minimize prep time.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Adhered to established time frames for preparing dishes before they are served during banquets or events.
  • Inspected supplies received from vendors prior to storage or use in order to verify quality assurance standards.
  • Assisted in the development of new menu items, as well as modifications to existing dishes.

Banquet Cook

Walt Disney World
Orlando, Florida
01.2015 - 01.2018
  • Executed high-quality meal preparation for large banquets at a renowned entertainment venue.
  • Collaborated with kitchen team to ensure seamless service during peak dining hours.
  • Maintained cleanliness and organization of kitchen stations throughout event preparations.
  • Followed food safety guidelines for safe handling and storage of ingredients.
  • Assisted in menu planning and development for special events and themed occasions.
  • Trained new staff on kitchen procedures and safety protocols in fast-paced environment.
  • Monitored inventory levels to support timely ordering of food supplies.
  • Prepared and cooked diverse banquet dishes for large events.
  • Collaborated with team members to ensure timely meal presentation.
  • Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
  • Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Executed set menus for banquets with cuisine from diverse regions.

Banquet Garde Manger Sous Chef

Borgata Casino & Hotel
Atlantic City, New Jersey
12.2011 - 12.2014
  • Ensured cleanliness and organization of workstations during service periods.
  • Operated kitchen equipment safely to support efficient food preparation.
  • Trained new cooks on safety protocols and kitchen procedures in fast-paced environment.
  • Maintained strict adherence to food safety regulations while preparing daily meals.
  • Directed food presentation and portioning for banquet functions to meet high standards.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Organized prep list to streamline workflow for fast-paced banquet cooking operations.
  • Tracked inventory levels and placed orders to meet operational needs.
  • Trained junior staff on proper food handling and safety protocols.
  • Assisted in creating visually appealing food displays for events.
  • Monitored food storage procedures to comply with health regulations.
  • Followed written recipes to prepare sauces and dressings from scratch.
  • Prepared salads, sandwiches, and other cold dishes according to recipes and menu specifications.
  • Garnished hors d'oeuvres with edible decorations before service.
  • Organized buffet tables with attractive displays of prepared foods.
  • Sliced meats for sandwiches and salads using electric slicer or knife.
  • Responsible for setting up cold stations at breakfast buffets and banquets.

Banquet Cook

Molly Pitcher Inn
Red Bank, NJ
12.2007 - 12.2010
  • In my position, I was responsible for training new employees in the correct methods of food preparation and recipe execution.
  • I prioritized maintaining a clean and organized environment for the kitchen staff, effectively managing personnel to uphold high standards of quality and food safety.
  • I enforced proper workflows and quality controls to ensure food quality and temperature were consistently met.
  • I supervised the activities of cooks and food preparation workers, managing stock levels to ensure adequate supplies were available during service without overstocking.
  • I executed the daily operations of the kitchen, including scheduling staff shifts and overseeing meal preparation.
  • I cooked meals according to the establishment's recipes, labeled and dated food items, and kept the refrigerators and freezers orderly.
  • I prepared large quantities of food based on recipes or specific customer orders, ensuring proper storage and rotation of food products to maintain freshness.
  • I also assisted with food prep tasks during off-peak times to maximize productivity.
  • I portioned food before cooking, following standard portion sizes and recipe specifications.

Education

A.S. - Culinary Arts

Brookdale Community College
06-2009

Skills

  • Food preparation
  • Food safety practices
  • Kitchen inventory management
  • Culinary presentation
  • Special diet accommodation
  • Time management
  • Menu development
  • Sanitation standards
  • Food presentation
  • Large-scale meal preparation
  • Food allergy safety
  • Portion control
  • Meat fabrication
  • Sauce preparation
  • Sushi rolling
  • Knife skills
  • Recipe customization
  • Cold food preparation
  • Menu planning
  • Culinary creativity
  • Dependable and responsible

References

References available upon request.

Timeline

Banquet Cook 1

Omni Orlando Resort
12.2024 - 08.2025

Banquet Cook

Universal Studios Orlando
01.2018 - 01.2021

Banquet Cook

Walt Disney World
01.2015 - 01.2018

Banquet Garde Manger Sous Chef

Borgata Casino & Hotel
12.2011 - 12.2014

Banquet Cook

Molly Pitcher Inn
12.2007 - 12.2010

A.S. - Culinary Arts

Brookdale Community College

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