Tom Smith
Lynchburg,VA
Summary
Dynamic banquet sous chef with expertise in menu planning, food safety, and kitchen supervision. Proven track record in inventory management and event coordination, ensuring high-quality meal presentation and seamless culinary operations.
Overview
6
6
years of professional experience
Work History
Banquet Sous chef
Marriot International
Vail, Colorado
03.2026 - 08.2026
- Assisted in preparing and presenting high-quality banquet meals.
- Coordinated kitchen staff to ensure smooth operation during events.
- Supported culinary team in executing large-scale banquet services efficiently.
- Collaborated with event planners to create customized menu options.
- Implemented food safety standards throughout food preparation processes.
- Trained new kitchen staff on operational procedures and safety protocols.
- Maintained cleanliness and organization of kitchen equipment and tools.
- Monitored inventory levels and assisted with ordering supplies.
Banquet Chef
Oakwood Country Club
Lynchburg, Virginia
08.2023 - 08.2026
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Collaborated with front-of-house staff to coordinate timely meal delivery.
- Maintained cleanliness and organization of kitchen equipment and workspace.
- Assisted in menu planning based on customer preferences and ingredient availability.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Improved employee performance by providing constructive suggestions and encouragement.
- Followed proper food handling methods and maintained correct temperature of food products.
Chef de Partie
Marriot Hotel
Lynchburg, Virginia
02.2020 - 07.2026
- Prepared high-quality dishes following Marriott's culinary standards and recipes.
- Managed kitchen inventory to ensure fresh ingredients and minimize waste.
- Collaborated with head chef to develop seasonal menus and special promotions.
- Trained junior kitchen staff on cooking techniques and food safety practices.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Assisted in overseeing food presentation to enhance guest dining experiences.
- Coordinated with front-of-house teams for timely meal service and guest satisfaction.
Education
Bachelor of Arts - Apprenticeship in Culinary
WACS Chefs International
DOL ,VA03-2023
Skills
- Menu planning and food safety
- Inventory management
- Meal presentation and event coordination
- Kitchen supervision
- Staff training
- Time management
- Quality control
- Problem solving
- Effective communication
- Conflict resolution
- Team building
- Adaptability
Timeline
Banquet Sous chef
Marriot International
03.2026 - 08.2026
Banquet Chef
Oakwood Country Club
08.2023 - 08.2026
Chef de Partie
Marriot Hotel
02.2020 - 07.2026
Bachelor of Arts - Apprenticeship in Culinary
WACS Chefs International