Shantazia Lightner
Wayne,PA
Summary
Accomplished Banquet Chef with a proven track record at Hilton Hotels Corporation, showcasing expertise in kitchen management and food safety. Renowned for elevating banquet preparation through innovative culinary techniques and waste reduction, leading to enhanced guest satisfaction and operational efficiency. Excels in mentoring teams, ensuring quality control, and driving large-scale event success with exceptional food presentation and time management skills.
Overview
6
6
years of professional experience
Work History
Banquet Chef
Hilton Hotels Corporation
01.2024 - Current
- 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.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
- Evaluated food products to verify freshness and quality.
Line Lead
Ports Of Italy
05.2020 - 12.2023
- Assisted in training new employees and implementing procedural changes.
- Trained and monitored line associates to perform proper assembly techniques, apply best practices and comply with safety procedures.
- Reduced downtime for machinery by conducting regular maintenance checks and addressing issues promptly.
- Communicated shift handover information to keep personnel aware of incomplete tasks.
Chef De Partie
Boothbay Harbor Country Club
04.2019 - 10.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Black Powder Tavern
11.2021 - 05.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Education
Associate of Arts - Culinary Science
Culinary Institute of Virginia
Newport News, VA11-2014
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Food pairing
- Waste Reduction
- Recipe creation
- Large scale events
- Banquet preparation
- Culinary techniques
- Time Management
- Food Safety
Timeline
Banquet Chef
Hilton Hotels Corporation
01.2024 - Current
Sous Chef
Black Powder Tavern
11.2021 - 05.2023
Line Lead
Ports Of Italy
05.2020 - 12.2023
Chef De Partie
Boothbay Harbor Country Club
04.2019 - 10.2023
Associate of Arts - Culinary Science
Culinary Institute of Virginia
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