William Gerstmayr
Lighthouse Point,FL
Summary
Accomplished Banquet Chef with a proven track record at Galuppi's, enhancing guest satisfaction through innovative menu development and exceptional kitchen management. Skilled in sanitation procedures and time management, I significantly reduced food waste and mentored junior chefs, demonstrating reliability and a commitment to quality control. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
5
5
years of professional experience
Work History
Banquet Chef
Galuppi's
11.2023 - 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.
- Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
Supervisor
Pentair Water
03.2022 - 01.2023
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Oversaw compliance with industry regulations and company policies, ensuring safe and legal operational environment.
- Frequently inspected production area to verify proper equipment operation.
- Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.
- Achieved significant improvements in operational efficiency, introducing and enforcing quality control measures.
- Observed packing operations to verify conformance to specifications.
Line Cook
Mars Resort
01.2020 - 03.2022
- 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Checked food temperature regularly to verify proper cooking and safety.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Education
GED -
Roosavelt
Chicago, IL01.2006
Skills
- Sanitation Procedures
- Food presentation
- Kitchen Management
- Quality Control
- Menu development
- Time Management
Timeline
Banquet Chef
Galuppi's
11.2023 - Current
Supervisor
Pentair Water
03.2022 - 01.2023
Line Cook
Mars Resort
01.2020 - 03.2022
GED -
Roosavelt
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