Summary
Overview
Work History
Education
Skills
Timeline
Generic

Stephan Lescault

Rochester,MN

Summary

Professionally-trained banquet chef with 10 years of progressive experience in banquet operations. Coordinates, plans and supervises food production, plating and presentation to meet or exceed guest expectations and attract future business. Maintains thorough knowledge of catering and food profession to implement greater efficiencies and work habits of kitchen staff.

Overview

20
20
years of professional experience

Work History

Banquet Chef

Sommerby
Byron, MN
03.2019 - Current
  • Ordered food and supplies used to prepare meals for 300 people.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Monitored business volume forecast and planned manpower, productivity and costs accordingly.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Dated and rotated food containers, safely stored perishables while recognizing quality and maintained sanitary work environment to maximize food safety.

Sous Chef

Sommerby
Byron, MN
06.2018 - Current
  • Managed others to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training and mentoring for team members on culinary techniques to improve productivity and increase kitchen workflow.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for people who suffer from allergies.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Obtained fresh, local ingredients to lower grocery costs.

Line Cook

Summerby
Byron, MN
05.2012 - Current

Lead Line Cook

Glynners Pub
Rochester, Minnesota
2007.02 - 2012.05

Education

GED -

Adult Education At Hawthorne Education Center
Rochester, MN
05.2000

Skills

  • Coordinating Schedules
  • Instruction and Delegation
  • Current in Culinary Trends
  • Cleaning and Sanitation
  • Food Allergies
  • Vendor Relationships
  • Customer Needs Assessments
  • Chef Consultations
  • Disciplinary Action
  • Critical Thinking
  • Food Preparing, Plating and Presentation
  • Waste Control
  • Quality Control and Oversight
  • Staff Recruiting, Hiring, and Supervision
  • Recipe Development
  • Proper Food Storage
  • Profit Target Achievement
  • Temperature Control
  • High-Volume Environments
  • Special Orders
  • Restaurant Operation
  • Kitchen Preparation
  • Complex Problem-Solving
  • Resolving Complaints

Timeline

Banquet Chef

Sommerby
03.2019 - Current

Sous Chef

Sommerby
06.2018 - Current

Line Cook

Summerby
05.2012 - Current

Lead Line Cook

Glynners Pub
2007.02 - 2012.05

GED -

Adult Education At Hawthorne Education Center

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Stephan Lescault