Michael Stamatopoulos

Oversee all food purchasing and inventory management, ensuring optimal quality,cost control, and timely delivery for banquet operations

Create customized, seasonal banquet menus tailored to client preferences, event themes, and dietary requirements

Attend BEO and F&B meetings to align culinary execution with event logistics and guest expectations

Collaborate closely with event coordinators and service staff to ensure seamless communication and flawless banquet experiences

Continuously elevate banquet offerings by incorporating refined techniques,creative plating, and high-quality ingredients

Maintain high standards of kitchen organization, sanitation, and team efficiency to deliver consistent and exceptional culinary results

• Kept accurate records of food costs associated with each event or order.
• Supervised food production from start to finish, ensuring excellent taste, presentation, and portion size accuracy.
• Trained staff on proper food handling techniques, knife skills, cooking methods, and portion control.
• Planned menus for special occasions such as weddings and corporate functions.
• Created weekly schedules for banquet kitchen staff based on projected needs.
• Maintained organization of kitchen inventory and supplies to minimize waste.
• Coordinated with front-of-house personnel regarding banquet set up needs.
• Led team of cooks in preparation for large-scale banquets and events.
• Maintained records of inventory levels and ordered additional items as needed.
• Monitored daily operations of banquet kitchen staff to maintain quality standards.
• Ensured compliance with all safety and sanitation regulations in the kitchen.
• Demonstrated creative problem solving abilities when faced with challenging situations during service hours.
• Maximized efficiency by managing labor costs while maintaining high quality standards at all times.
• Developed and implemented new menu ideas to ensure customer satisfaction.
• Performed regular inspections of equipment to ensure safe operation and cleanliness.
• Executed a wide variety of culinary dishes according to established recipes and instructions.
• Analyzed costs associated with each dish served at banquets to remain within budget constraints.
• Utilized culinary skills to ensure timely completion of all dishes served at banquets.
• Created detailed prep lists for upcoming events to ensure efficient production times.
• Reviewed customer feedback from previous banquets to improve service quality.
• Coordinated team efforts between multiple departments throughout the duration of an event.
• Implemented strategies that increased efficiency in the kitchen without sacrificing quality or taste of food served.
• Organized catering equipment efficiently to maximize space utilization.
• Developed recipes that met health and safety standards while ensuring flavor profiles were maintained.
• Supervised food preparation staff during banquet events, providing guidance on presentation techniques and menu items.
• Provided leadership and direction in the kitchen while working collaboratively with other chefs, servers and managers.
• Communicated effectively with waitstaff regarding menu items, dietary restrictions, allergies.
• Resolved any issues or complaints promptly in a professional manner.
• Inspected finished plates before they were sent out from the kitchen.
• Organized and managed catered events, ensuring quality food and service standards were met.
• Created cost-effective recipes that reduced food waste.
• Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.

• Used a wide variety of power and hand tools for carpentry projects.
• Accurately measured, cut, and assembled materials.
• Built wooden structures including walls, floors, decks and roofs according to blueprints or instructions from supervisors.
• Planned and measured out work from blueprints, drawings, or verbal instructions.
• Maintained cleanliness of job sites throughout construction process.
• Installed drywall frames which included measuring, cutting angles correctly and fastening them securely into place.
• Installed cabinetry, trim, and countertops.
• Provided guidance to apprentices on techniques used in carpentry work.
• Inspected job sites regularly for safety hazards before beginning work.
• Completed finished carpentry work such as sanding, staining, and varnishing.
• Performed precise measurements and calculations to fabricate and install cabinetry, trim, doors and other wood products.
• Replaced old siding on houses with new material while ensuring a secure fit.
• Assisted in the installation of windows by framing openings properly.
• Complied with company safety and risk management policies and procedures.

• Excellent communication skills with the capacity to provide clear instructions to staff members regarding their duties.
• Skilled at designing attractive plating presentations that adhere to company standards.
• Able to identify areas where processes can be improved upon for increased efficiency.
• Experienced in developing new recipes that meet customer expectations while staying within budget constraints.
• Competent in controlling food costs by properly forecasting usage levels based on customer demand patterns.
• Demonstrated ability to manage a team of prep cooks and ensure food safety standards are met.
• Extensive knowledge of various culinary techniques such as braising, grilling, roasting, sautéing.
• Proficient in managing the daily operations of a high-volume kitchen environment with multiple stations.
• Proven track record of fostering a positive work environment by motivating staff members through open communication.
• Well-versed in creating schedules that maximize productivity while minimizing labor costs.
• Highly skilled in preparing meals according to customer specifications while adhering to strict health and sanitation guidelines.
• Strong organizational skills with the ability to prioritize tasks and delegate responsibilities effectively.
• Ability to identify potential problems or issues before they arise and take corrective action when needed.
• Scheduled and received deliveries and verified goods received against paperwork.
• Investigated and resolved complaints regarding food quality and service.
• Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.

• Maintained high quality standards for food production and presentation ensuring customer satisfaction.
• Guided kitchen personnel in line cooking, food preparation and dish plating.
• Checked inventory and ordered supplies as needed.
• Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating.
• Assisted head chef in creating new dishes and menu items.
• Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area.
• Assisted executive chef with kitchen operations and preparation.
• Checked quality of raw and cooked food products to meet standards.
• Displayed proficiency in cost control procedures, ordering practices, and inventory systems.
• Operated and maintained equipment and reported malfunctions.
• Assisted in presenting and creating decorative food displays.
• Planned special events catering from 10-200 guests ensuring all dietary requirements were met.
• Monitored and controlled food and labor costs to support profitability.
• Monitored stock levels to ensure adequate supplies were on hand at all times.
• Demonstrated expertise in menu planning, food preparation, and presentation standards.
• Collaborated closely with chefs to create new recipes utilizing seasonal ingredients.
• Established standard operating procedures for efficient workflow within the kitchen area.
• Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes.
• Implemented creative solutions to reduce waste while optimizing labor costs.
• Developed and implemented innovative menus to enhance the customer experience.
• Prepared ingredients and cooked meals according to established recipes.
• Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.

• Mentored and trained new employees on company policies and procedures.
• Provided support for customers by addressing complaints quickly and efficiently, displaying exceptional customer service skills.
• Orientated and trained employees, encouraging confidence and helping individuals adapt faster to job roles.
• Monitored team productivity and performance to support goals.
• Offered constructive feedback to team members, boosting overall job performance.
• Oversaw multiple projects simultaneously and ensured tasks were efficiently completed.
• Enforced work practices and procedures to reduce workplace safety and health hazards.
• Delegated tasks, freeing up time to focus on higher-value activities.
• Collaborated with staff to develop and carry out processes, resulting in improved performance.
• Coordinated with vendors to ensure timely delivery of goods and services, illustrating adept negotiation skills.
• Created innovative strategies for increasing customer satisfaction and loyalty, highlighting an ability to think outside the box.
• Counseled and disciplined employees, driving performance improvement.
• Successfully completed complex projects on time while maintaining high-quality standards, showcasing strong project management abilities.
• Formulated strategic plans that aligned with long-term business objectives while taking budgetary constraints into consideration.
• Conducted research into new products or services that could benefit the organization's bottom line.
• Analyzed market trends regularly in order to develop targeted marketing campaigns that achieved desired results.
• Maintained frequent interaction with senior management to measure goal achievement and determine areas of improvement.
• Oversaw personnel to maintain adequate staffing and minimize overtime.
• Identified operational process inefficiencies to recommend necessary improvements.
• Executed productivity benchmarks across departments to maximize company revenue.