Phillip Tielke
Pittsburgh,PA
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.
Overview
10
10
years of professional experience
Work History
Banquet Chef
Grand Concourse
11.2013 - Current
- 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.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
Education
Associate of Applied Science - Le Cordon Blue Patisserie & Baking
Pennsylvania Culinary Institute
Pittsburgh12.2006
Skills
- Quality Control
- Supply Management
- Health Code Compliance
- Staff Training
- Inventory Control
- Multitasking
- Kitchen Management
- Vendor Relations
Timeline
Banquet Chef
Grand Concourse
11.2013 - Current
Associate of Applied Science - Le Cordon Blue Patisserie & Baking
Pennsylvania Culinary Institute
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