Teresa Fowler
Lafayette,LA
Summary
Proven leader in the culinary and event management industry, adept at team management and staff training, significantly enhancing banquet operations at Cajundome. Expert in menu development and food safety, consistently achieving high guest satisfaction and reducing food waste. Skilled in leveraging computer skills for efficient schedule coordination and inventory management.
Overview
6
6
years of professional experience
Work History
Banquet Manager
Cajundome and Event Convention Center
05.2021 - Current
- Delegated tasks to staff members to maximize production under tight deadlines.
- Enhanced banquet operations by streamlining communication between kitchen and service staff.
- Directed and managed banquet functions for up to 1500 guests.
- Increased guest satisfaction by anticipating needs and providing exceptional service during events.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Supervised and mentored kitchen and serving staff.
- Oversaw timeliness and quality of food delivery at high-volume events.
- Collaborated with clients to create customized menus, meeting dietary and budgetary requirements.
- Trained new hires on company policies, procedures, and service standards, fostering a cohesive team environment.
Cook
Masonic Pathways
03.2018 - 06.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared high quality modified and puree' diets for residents without sacrificing flavor or apperiance.
Sous Chef
Vincent Senior Living Center
06.2020 - 05.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- 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 food allergy sufferers.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Alma High School
Alma MI06.1994
Skills
- Team Management
- Staff Training
- Corporate event management
- Menu development
- Schedule Coordination
- Food procurement
- Food safety and sanitation
- Dietary restriction planning
- Food safety knowledge
- Sanitation Standards
- Inventory Management
- Portion Control
- Menu Planning
- Banquet Setup
- Excellent Communication
- Computer Skills
Timeline
Banquet Manager
Cajundome and Event Convention Center
05.2021 - Current
Sous Chef
Vincent Senior Living Center
06.2020 - 05.2021
Cook
Masonic Pathways
03.2018 - 06.2021
Alma High School
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