Years of professional exp
Patricia Harris
Virginia Beach,VA
Summary
Detail-oriented Banquet Chef focused on balancing creativity and taste against budget and scheduling requirements. Manages teams skillfully to consistently execute exceptional events for private and corporate customers. Excels at overseeing teams, inventory and quality control.
Overview
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Work History
Lead Cook
Founders Inn and Spa
Va Beach , VA
01.2015 - Current
- Managed inventory and ordering of food supplies to ensure efficient operations.
- Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
- Developed menus for special events and catering services according to customer specifications.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
- Stood in for other members of kitchen staff.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
Kitchen Supervisor
Grumpy' Bar and Grill
Virginia Beach, VA
12.2013 - 11.2014
- Monitored inventory levels of ingredients, supplies and equipment.
- Resolved customer complaints regarding food quality or service issues.
- Developed menus for special occasions and events as requested by management.
- Reviewed invoices from vendors to ensure accuracy of orders placed.
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Established standards for portion sizes and plating presentation.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Banquet Chef
Sheraton Norfolk Waterside Hotel
Norfolk, VA
12.2006 - 11.2013
- Developed menus and recipes for special events according to client specifications.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Ordered ingredients and supplies as needed to ensure adequate stock levels.
- Supervised a team of cooks, providing guidance and direction on preparation techniques.
- Monitored food costs and maintained an accurate inventory system for ordering purposes.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Ensured quality control by tasting dishes before they were served to guests.
- Determined appropriate plate presentations based on event type and theme.
- Reviewed guest feedback surveys regarding meal quality, presentation and overall experience.
- Provided assistance with planning and organizing catering services for corporate meetings and conferences.
- Directed presentation and portioning of food for banquet functions.
Education
High School Diploma -
Booker T Washington High School
Norfolk, VA06-1978
Skills
- Supervision and Leadership
- Menu Planning
- Dependable and Responsible
- Communication
- Self-Directed
- Flexible and Adaptable
- Critical Thinking
- Menu Preparation
- Special Events
- Kitchen equipment operation and maintenance
- Verbal and written communication
- Food preparation and safety
- Institutional kitchen settings
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There’s no shortage of remarkable ideas, what’s missing is the will to execute them.
Seth Godin
Timeline
Lead Cook
Founders Inn and Spa
01.2015 - Current
Kitchen Supervisor
Grumpy' Bar and Grill
12.2013 - 11.2014
Banquet Chef
Sheraton Norfolk Waterside Hotel
12.2006 - 11.2013
High School Diploma -
Booker T Washington High School