Zach Crowder
Denver,CO
Summary
Dynamic Banquet Chef with a proven track record at Four Seasons Hotel, excelling in menu development and innovative culinary techniques. Recognized for enhancing guest satisfaction through creative presentations and efficient waste reduction. Strong team builder with exceptional attention to detail, ensuring high-quality food production and compliance with cleaning standards.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Banquet Chef
Four Seasons Hotel
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.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
Saucier
Rocky Mountain Catering
01.2020 - 10.2023
- Maintained high-quality sauce production through consistent adherence to established recipes and guidelines.
- Boosted kitchen efficiency by streamlining the sauce preparation process for multiple dishes.
- Increased customer satisfaction by quickly addressing any concerns or feedback regarding sauces served in the restaurant.
- Enhanced sauce quality by implementing innovative cooking techniques and ingredient combinations.
- Assisted in training new team members on proper sauce-making techniques and best practices within the kitchen environment.
- Conducted regular taste tests to guarantee consistency in flavor profiles across all sauces produced.
- Ensured food safety by strictly adhering to sanitation standards during sauce preparation and storage.
- Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
- Kept detailed records of recipes, ingredient inventories, and cooking processes for future reference and continuous improvement efforts.
- Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
- Streamlined recipe development process by collaborating with fellow cooks to test and refine new ideas before finalizing them for use.
- Worked closely with purchasing department to source highest-quality ingredients at competitive prices, improving overall product quality.
- Collaborated with chefs on creating new, flavorful sauces that complemented various menu offerings.
Education
01-2029
Skills
- Cleaning Standards Compliance
- Plate Design Skills
- Food Service Management
- Quality Assurance
- Culinary techniques
- Assignment delegation
- Recipe creation
- Waste reduction
- Menu development
- Food pairing
- Allergen awareness
- Problem-solving abilities
- Attention to detail
- Team building and development
- Multitasking Abilities
- Food prep planning
- Food preparing, plating, and presentation
Certification
- ServSafe Food Handler's Certification
Timeline
Banquet Chef - Four Seasons Hotel
11.2023 - Current
Saucier - Rocky Mountain Catering
01.2020 - 10.2023
East Robertson High - ,
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