Top Banquet Chef Skills

Below we've compiled a list of the most important skills for a Banquet Chef. We ranked the top skills based on the percentage of Banquet Chef resumes they appeared on. For example, 26.3% of Banquet Chef resumes contained Banquet Facility as a skill. Let's find out what skills a Banquet Chef actually needs in order to be successful in the workplace.

The six most common skills found on Banquet Chef resumes in 2020. Read below to see the full list.

1. Banquet Facility

high Demand
Here's how Banquet Facility is used in Banquet Chef jobs:
  • Maintain food safety protocol as well as the cleaning and maintaining of banquet facility and kitchen.
  • Assisted chef in operation of full service restaurant and banquet facility serving up to 250 people.
  • Managed banquet facility and designed personalized menus for private parties from 10-2000 guests.
  • Managed the daily operations of banquet facility with a staff of 15.
  • Managed 5 cooks for banquet facility for 500 hundred guests.
  • Total execution of all aspects of the banquet facility.
  • Head chef for a 200-person banquet facility.
  • Controlled all aspects of this banquet facility!
  • Fulfilled food production needs for tasting room and banquet facility Management responsibilities of restaurant in absence of chef
  • Consulted staff on menu planning and product consumption for both Restaurant location and Banquet facility
  • Delegated and assisted in the organization, production, presentation and serving of meals for upscale restaurant and banquet facility.
  • Managed 6,500 ft.2 banquet facility including ballroom and beachfront venues Created and engineered banquet menus with seasonal and brand standard updates
  • Managed kitchen operations of banquet facility serving up to four events a day, often exceeding 1,000 people daily.
  • Manage kitchen operations for a multi outlet banquet facility serving 5 - 500 guests.

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2. Food Preparation

high Demand
Here's how Food Preparation is used in Banquet Chef jobs:
  • Conducted food preparation audits monthly food safety meetings, sanitation and facility reviews and managed corrective actions on a timely basis.
  • Supervised all banquet food preparation controlling food and labor costs while maintaining quality and efficiency.
  • Trained, supervised and coordinated responsibilities of cooks and other food preparation workers.
  • Supported training on quality food preparations and aesthetic sense in creativity.
  • Managed kitchen staff of 8 people and ensured proper set-up, food preparation, kitchen clean-up, and proper shut down.
  • Worked closely with the executive chef on menu creation, food preparation and production for both banquets and off-site catering events.
  • Worked under the supervision of Chef Ian Hughes, was responsible for food preparation, planning, and kitchen management.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment/utensils, sanitation, and safety issues.
  • Managed employee cafeteria operations, supervised 7-person kitchen staff, and assured quality food preparation and service for 150 employees.
  • Ordered food and kitchen supplies, maintained quality control, trained kitchen personnel, supervised and inspected food preparation.
  • Manage and oversee all food preparation, set up and serving of food for fine dining or buffet menus.
  • Participated in the food preparation of the Western Open Tournament, serving up to 3,000 meals per day.
  • Provided Quality Control throughout banquets and events, ensuring the highest caliber of food preparation and service.
  • Prepare menu items to order, banquet food preparation, cleaning of kitchen equipment, ordering and receiving
  • Developed prep lists, supervised all food preparation, and presentation for banquets and special events.
  • Plan, direct, and supervise the food preparation or cooking activities of the banquet kitchen.
  • Played a key role in increasing productivity and maintaining a high quality during all food preparation.
  • Facilitated food preparation and production for banquet department with food revenues of $1.9 million annually.
  • Plan, execute and supervise all food preparation for groups ranging from 15 to 500.
  • Ensured that all recipes, food preparation, and presentation met banquet and restaurant specifications.

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3. Food Cost

high Demand
Here's how Food Cost is used in Banquet Chef jobs:
  • Improved facilities reputation for consistency and quality while decreasing food costs.
  • Collaborated with the Executive Chef to create seasonal menus for the dining room, maintaining approved food costs and labor costs.
  • Worked closely with purchasing department to ensure quality products and correct pricing was used to keep food cost within company guidelines.
  • Restructured ordering procedures, developed menus and food quality to meet 4 diamond standards while maintaining a 25% food cost.
  • Sustained an average of $32 million in food sales with 17% food cost and labor control of 106 employees.
  • Developed and implemented key policies to lower food cost of the department by 7% over a 6 month span.
  • Assured profitability of the Banquet and Clubhouse kitchen through guidance in food cost control, staffing, and time management.
  • Maintained good food cost rates and portion control within parameters established while maintaining fresh, high quality food and flavors.
  • Ordered produce, optimized quality compliance, and consistently maintained budgeted labor cost and achieved 25% food cost objective.
  • Developed daily specials, and controlled labor and food costs, while maintaining superior presentation of food being served.
  • Succeeded in maintaining food cost at or below 19%; set banquet department standards, including 100K+ sq.
  • Designed order guides for entire resort and created food cost inventory and control measures while maintaining budgeted food cost.
  • Ordered all food products for function in excess of 800 attendees, while maintaining a 28% food cost.
  • Worked on menu concepts, food cost and labor percents, with infusing local products where ever possible.
  • Perform private and formal dining Operated and supervised all kitchen staff Managed all Banquet Parties Control all food cost
  • Assist with monthly food inventorying; Always in tune with meeting all food cost goals of 32%.
  • Challenged in addressing the issue of food cost control by monitoring portions and plating specifications through the outlets.
  • Worked with purchasing to ensure the lowest food cost - utilizing a bid system for all purchasing.
  • Inventory Control: Maintained 23 percent food cost with revenue of more than $7 million annually.
  • Maintained a 22% food cost through inventory control, portion control and education of the staff.

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5. Dinner Service

high Demand
Here's how Dinner Service is used in Banquet Chef jobs:
  • Work dinner service night line on stations including saute, pantry, and broiler when needed.
  • Influenced chef to start smoking prime rib for dinner service specials every Friday.
  • Assisted in daily food specials preparation for restaurant and its dinner service production.
  • Assisted at hotel restaurant with breakfast, lunch and dinner service.
  • Prepped and cooked for breakfast, lunch and dinner service.
  • Prepare and stock food for lunch and dinner services.
  • Line Lead during dinner service - Normandy Farm Hotel.

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6. Special Events

high Demand
Here's how Special Events is used in Banquet Chef jobs:
  • Catered special events ensuring high customer satisfaction and quality
  • Gained extensive experience with production, preparation of food for all stations of service, banquets, and offside special events.
  • Worked several special events including cooking lessons for club members, sushi night, Sunday brunch and also several grilling events.
  • Prepare and oversee all special events, holidays and banquet functions which have included party's that exceeded 1000 people.
  • Communicated with customers to establish wants and needs in menu options for special events, lunches and weddings.
  • Handled clients when setting up custom banquets for special events, including food demonstrations and Banquet schedules.
  • Specialized in catering for weddings, conferences and special events such as banquets for mayors and senators.
  • Developed the baking and pastry program including all menus for various outlets as well as special events.
  • Coordinated with sales department for special events, tastings, allergies, cakes, displays etc.
  • Planned lunch and dinner menus as well as special menus for in house special events and catering
  • Prepared entrees for special events and manage off-site catering, overseeing service through finish of event.
  • Prepared themed menus for special events that have been given to foreign heads of state.
  • General duties include preparation, set up and service for special events held at club.
  • Worked as banquet chef, prepared all types of food for weddings and special events.
  • Assisted Chef in menu concept and development for restaurants, room service and special events.
  • Supervised overall production of men's special events such as cigar dinners and poker tournaments.
  • Prepared food for banquets, themed buffets and special events up to 450 people.
  • Created catering plans and transformed banquets and special events into a memorable dining experience.
  • Prepare all foods and desserts for special events ranging from 20 to 1000 guests.
  • Set up and preparation of large scale parties, special events and designing weekly menus

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8. Labor Costs

high Demand
Here's how Labor Costs is used in Banquet Chef jobs:
  • Learned to schedule according to business levels as well as adhere to strict labor costs during the down time.
  • Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction scores.
  • Monitored food and labor costs, and continually updated menu items in order to exceed client expectations.
  • Labor Control: Significantly reduced hourly employee overtime, bringing labor costs in 14.3 percent under budget.
  • Created and implemented new menus, managed food and labor costs, and food and equipment requisitioning.
  • Managed and schedule kitchen personal, monitored, controlled, and where possible reduced labor costs.
  • Maintained the food and labor costs as budgeted with the highest quality and consistent results.
  • Helped control food and labor costs based on occupancy levels and anticipated business.
  • Maximized ROI by aligning productivity and labor costs with established staffing guides.
  • Maintain all budgeted food and labor costs while exceeding 13 Mil.
  • Scheduled kitchen employees, controlled labor costs and assigned tasks.
  • Maintain the food and labor costs incurred by banquet business.
  • Controlled food and labor costs while maximizing guest satisfaction.
  • Demonstrate continuous commitment to reduce food and labor costs.
  • Manage over 75 associates while maintaining labor costs.
  • Assist in maintaining adequate Food and Labor Costs.
  • Maintained proper food and labor costs.
  • Maintained/controlled food and labor costs.
  • Effectivelymaintained food and labor costs.
  • Managed schedule and labor costs Planned creative and healthy menus while insuring quality control and minimizing waste of food products.

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9. Sous

high Demand
Here's how Sous is used in Banquet Chef jobs:
  • Assisted Executive Sous on Banquet production
  • Assisted Executive and Sous Chef's in preparation of lunches, fine dining and banquet facilities for up to 300 people.
  • Assisted both the Head Banquet Chef (Sous Chef William James Price) and Banquet Servers for large high profile parties.
  • Assisted the Executive Chef and Executive Sous Chef with event and menu planning for functions of up to 3,000 people.
  • Worked closely with the Sous Chef to oversee production of high-volume establishment for all Memphis Grizzles season ticket holders.
  • Worked closely with the Sous chef to produce fresh, eclectic, rich, and delicious banquet items.
  • Managed staff of two sous chefs, six supervisors, purchaser, administrator and 35 culinary associates.
  • Assisted the Executive Chef and Sous Chefs in all production of food for the Restaurants and Banquets.
  • Coordinate with sous chef, prep cooks, & banquet staff to ensure guest expectations are met.
  • Relieved PM Sous Chef on days off and replaced any area Sous Chef as needed.
  • Worked mostly the fryers, but would back up Sous or grill Chefs when needed.
  • Collaborate with the Executive Chef and Other Sous chef to create weekly feature menus.
  • Hired into Ocean Properties as Executive Sous Chef for 360-room harbor front resort.
  • Hired as banquet sous chef and promoted to banquet chef within two weeks.
  • Reported directly to Executive and Sous chefs, assisted them at all times.
  • Direct supervision of 3 Sous Chefs, and 50 employees including kitchen sanitation.
  • Support the Executive Chef and Sous Chef with training of kitchen personnel.
  • Progressed from line cook to banquet chef to Sous Chef.
  • Supervised all banquet culinary staff including 2 sous chefs.
  • Assisted Sous/Exec in performing on stations for banquets.

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10. Cuisine

high Demand
Here's how Cuisine is used in Banquet Chef jobs:
  • Managed 25+ people and oversaw production of high-volume establishment for this million dollar restaurant specializing in all cuisine.
  • Work in conjunction with the Chef de Cuisine to ensure the exemplary culinary standards of the restaurants.
  • Performed purchasing function for this $3.9 million upscale establishment specializing in Latina Grill cuisine.
  • Worked with the Chef de Cuisine to fix menu and look for new direction.
  • Cooked French, German, American and Asian Cuisines for various sized parties.
  • Worked directly with the executive chef in planning and preparing cuisine.
  • Redesigned menu to mesh Old World and New World cuisine.
  • Specialized in the highest quality of cuisine and banquet service.
  • Line Cook: High volume Contemporary Americana style cuisine.
  • Produced fine cuisine for restaurant and bar patrons.
  • Promoted to chef de cuisine.
  • Prepared Broad Range of Cuisine.
  • Prepared multi-ethnic, savory cuisine featuring locally-sourced ingredients with from-scratch baked goods.
  • Managed kitchen and wait staff to ensure productivity Prepared and served both plated and buffet style cuisine for large parties
  • Created and executed an elegant wedding menu that included four course offerings for varied cuisines.
  • Honeycomb Grill is a high end a' la carte restaurant featuring American Contemporary Cuisine.
  • Work closely under Chef de Cuisine Banquet Parties Prep Catering Parties Furniture Market

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11. Customer Service

high Demand
Here's how Customer Service is used in Banquet Chef jobs:
  • Maintained ten year reputation within company for top-notch customer service.
  • Directed overall attention to total Quality Customer Service Standards.
  • Provided exceptional customer service in a high stress environment.
  • Write menu and recipes, quality control, waste minimization, customer service, cost analysis, write business plan
  • Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety.
  • Have experience, with cooking, display, serving, set up and customer service.
  • Executed banquet needs in conjunction with the company needs while providing exceptional customer service.
  • Learned the importance of building member relationships and how to provide outstanding customer service.
  • Provided courteous and outstanding customer service to all guests and conference attendees.
  • Maintained strong customer service with employees and customers at all times.
  • Performed front-of-house customer service and received feedback from customers about their experiences at the Nittany Lion Inn
  • Interacted with clients to ensure highest level of customer service.
  • Assist in the development of new menu items Prepare food for corporate dining Customer service Banquet Chef for Holiday parties

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12. High Volume

high Demand
Here's how High Volume is used in Banquet Chef jobs:
  • Acquired purchasing (food, chemical, and equip) and inventory experience on a high volume level.
  • Set up and execution of food carts and pop up kitchens for high volume days.
  • Prepared breakfast lunch and dinners for banquets in a high volume work environment
  • Directed a high volume banquet kitchen that catered to a full-service hotel.
  • Apprentice to Chefs at a high volume catering and convention center.
  • Handled high volume catering, with some events over 1,500 people.
  • Worked all stations as needed and expedited for high volume restaurant.
  • Specialized in high volume, top end weddings and events.
  • Prepared and assisted in presentation of high volume banquet functions.
  • Line Cook: High volume upscale resort style dinning.
  • Managed a team of 10 during high volume parties
  • Executed the production of high volume banquet functions.
  • Produced quality food for high volume upscale events.
  • Prepped and plated high volume meals serving 4000+ daily.Rotated through various on- site restaurants, Fundamentals of Baking and Pastry.
  • Well rounded in high volume production cooking, and fine dining al a carte service.
  • Worked in a High Volume Banquet Department at a upscale Hotel.
  • managed high volume banquet kitchen.

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13. Banquet Food

high Demand
Here's how Banquet Food is used in Banquet Chef jobs:
  • Prepared banquet food to meet and exceed the clients expectations for parties of up to 2,000 people.
  • Achieved 90% year-to-date overall satisfaction for Banquet Food Quality, as measured by Gallup Survey.
  • Handle all aspects of banquet food items and food stations preparation in the banquet kitchen.
  • Managed banquet food hall and coordinated employee safety and skills training programs.
  • Coordinate the ordering and purchasing of all banquet food and related supplies.
  • Power score of number one in Banquet Food Quality and Food Presentation
  • Oversee overall operations for a $33 million banquet food operation.
  • Prepared all buffet and banquet food for all guests and occasions.
  • Assisted Chef with all banquet food production
  • Prepared and served all banquet foods, organized offsite catering functions for groups of 10 -1200.
  • Communicate with banquet staff on set up, prep all banquet food, execute banquets.
  • Key Accomplishments Direct all banquet food operations serving up to 650 plates per event.
  • Assist chef in preparation of many banquet foods, hors d' overs, special prep and assembly.
  • Served all food for banquets and assisted line for a la carte Monitored all banquet food presentation
  • Served on the opening team for the The Ritz-Carlton, Reynolds Plantation * Active member of Banquet Food Quality Improvement Team
  • Plan menus for groups up 500 Supervision preparation of banquet Maintain and improved banquet food quality Employee training Scheduling

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14. Kitchen Areas

high Demand
Here's how Kitchen Areas is used in Banquet Chef jobs:
  • Monitored all phases of loss prevention in kitchen areas.
  • Conduct walkthrough of Banquet and Kitchen areas.
  • Uphold safety & sanitation of kitchen areas * Ensure kitchen meets OSHA standards * Train new employees on line and prep.
  • Supervised regular maintenance and cleaning of grills and other kitchen areas
  • Clean and organize walk in coolers, food production areas, equipment and general kitchen areas.
  • Ensured that the highest standards of sanitation, cleanliness, and safety were maintained throughout all kitchen areas at all times.

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15. Cost Control

average Demand
Here's how Cost Control is used in Banquet Chef jobs:
  • Monitored food presentation in accordance with facility standards and cost control.
  • Implemented accounting and cost control operation and attended weekly meeting.
  • Managed all aspects of banquet kitchen including the purchasing, timing of function, and cost control.
  • Performed ordering, union employee supervision (10-15 people), cost control, and plate presentation.
  • Plan and develop banquet menus, assure quality and cost control, and maintain HAACP standards.
  • Communicate and work closely with F&B Report Clerks regarding Profit/Lost Reports and Cost Control.
  • Organized and wrote cost control methods for all departments of food and beverage.
  • Cost control, inventory, scheduling, and ordering all done daily.
  • Manage food and labor cost controls to ensure a profitable operation.
  • Organize setup and Breakdown of various daily banquet orders and events, Monitor cost control on supplies and organize employee schedules.
  • Do Employees Work Schedule every week Watch Cost Control on ordering food and other supplies.

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16. Garde Manger

average Demand
Here's how Garde Manger is used in Banquet Chef jobs:
  • Manage the complete Banquet operation including Garde Manger, Pastry, Employee Dinning Room and the Hot Food production.
  • Hire, train, and organize kitchen chefs including garde manger, hot food preparation, and pastry.
  • Worked the cold line and garde manger positions making salads, cheese and fruit plates, and sandwiches.
  • Experienced in creating, preparing, and serving banquet and weddings with a strong command of Garde Manger.
  • Supervised Garde Manger, Pastry Kitchen and Hot Kitchen, trained a staff of 15 and three supervisors.
  • Coordinate with main kitchen, bakers, garde manger, purchasing and Front of House banquet personnel.
  • Interfaced with banquet managers/captains, sales managers, Executive, Pastry and Garde Manger chefs.
  • Provide lateral service for Pastry, Garde Manger and Main Kitchen when assistance was needed.
  • Prepare Gourmet Sunday brunch buffet, including setup of a'la'minute stations and garde manger displays.
  • Created mirror and platter displays using levels and other props in the Garde Manger Dept.
  • Supervised a staff of 8 in food prep and 4 in garde manger room.
  • Serve duties as Garde Manger & food preparation chef for gourmet restaurant.
  • Supervised the garde manger, hot and pastry kitchens.
  • Generated new Pastry and Garde Manger recipes.
  • Head of Garde Manger preparing personalized wedding cakes, Gross pieces, Ice carvings, Canap s and Hord' oeuvre.

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17. Private Parties

average Demand
Here's how Private Parties is used in Banquet Chef jobs:
  • Coordinate and expedite various sized banquets (weddings, private parties, company events, local city events, etc.)
  • Supervised the preparation and service of food and beverage for weddings, and private parties of up to 800 people.
  • Oversee banquet kitchen, prep, and cooking for private parties, catering and banquets from 10-200 people.
  • Introduced new menus for conventions, sporting events, and private parties.
  • Managed staff and production of food for private parties and banquets.
  • Prepared and cooked food for private parties and caterings.
  • Cooked for all hotel private parties and employees.
  • Set up and act as head chef for private parties' 35-50 people.
  • Prepped and prepared hot and cold side food for regular dining services, banquets, and private parties.
  • catered private parties and banquets, prepped, cooked and served meals according to menu and recipes,

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18. Beos

average Demand
Here's how Beos is used in Banquet Chef jobs:
  • Followed and instructed BEOS to staff with the ability to quickly meet time guidelines.
  • Worked side by side with Executive Chef and the Director of banquet sales reviewing BEOs and planning banquet functions.
  • Worked side by side with Executive Chef reviewing BEOs.
  • Create production sheets for supervisors and cooks to ensure production is completed and on schedule for daily BEOs.

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19. Inventory Control

average Demand
Here's how Inventory Control is used in Banquet Chef jobs:
  • Reduced food and supply costs by $50,000 a year by waste minimization, loss control and efficient inventory control.
  • Maintained inventory control and worked to maintain a clean and well organized kitchen.
  • Collaborate with Executive Chef on inventory control, employee concerns and operations.
  • Assisted Executive Chef with all summer golf outings and yearly inventory control.
  • Assist with purchasing, scheduling, and inventory control.
  • Assist Executive Chef with inventory control and management.
  • Inventory control, rotation and analysis.
  • Inventory control, ordering and purchasing.
  • Provided catering for various types of affairs at a 300 seat facility - Performed various inventory control functions

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20. Room Service

average Demand
Here's how Room Service is used in Banquet Chef jobs:
  • Developed skills and worked as a lead overnight chef serving up to 600 - 1500 for breakfast and room service.
  • Fill room service, bar, and staff dinning orders, as well as daily soups and specials.
  • Assisted in providing prepared salads, appetizers and desserts to both the restaurant and room service departments.
  • Worked directly with Corporate Chef on Banquet/Catering operations as well as Dining Room service.
  • Maintain a clean kitchen and cook food to order, also room service orders.
  • Plan and order for banquet functions, room service and restaurant.
  • Prepared soups, sauces, and salads for dining room service.
  • Created and designed menus for restaurant, room service and banquet.
  • Prepare food for service in hotels restaurant and room services.
  • Worked all phases of restaurant, banquets and room service
  • Managed restaurant, room service and employee cafeteria.
  • Assisted purchasing agent and vendors for product selection and product development for room service line and satellite caf s.
  • Prepped, cooked and fed up to 450 people nightly on buffet line as well as room service orders.
  • Supervised restaurant service for Gabbie's Lounge, San Marco's Restaurant and room service for 170 rooms.
  • Ensured timely and consistent service, resulting in satisfied guests Prepared room service orders
  • Included Room Service and Catch a Rising Star nightclub)
  • Monitored and ordered food for events, and room service Supervised culinary departments in production and quality Published staff schedules

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21. Square Feet

average Demand
Here's how Square Feet is used in Banquet Chef jobs:
  • Prepared and managed functions in over 170,000 square feet of meeting space.
  • Accommodated up to 400 guests in a 15,000 square feet meeting space including weddings, corporate events and local fundraising.
  • Oversee and operation of 651 Rooms, 8 Restaurants and the largest Ballroom of the Caribbean 48,000 square feet activity area.
  • Oversee and production of the banquet kitchen for the resort and conference center with 75,000 square feet of event space.
  • Managed all food and Beverage outlets and Convention Center with 1.5 million s square feet of meeting space for Mandalay Bay
  • Assist in production and ordering for 50,000 square feet of meeting space with an annual banquet operation of 15 Million.

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22. Food Safety

average Demand
Here's how Food Safety is used in Banquet Chef jobs:
  • Train staff in proper cooking, cooling, and storage of various food items with a commitment to FOOD SAFETY.
  • Cooked, cleaned and completed set and strike activity while maintaining high standards of food safety and protocol.
  • Follow all food safety standards including, preparation, handling, serving and sanitizing.
  • Ensured food safety standards are met throughout the kitchen.
  • Maintain customer satisfaction and food safety to our guest.
  • Maintained proper food safety and procedures.
  • Coordinated with management and designed the restaurants food safety and controls systems.

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23. Action Stations

average Demand
Here's how Action Stations is used in Banquet Chef jobs:
  • Prepped and produced banquets of up to 1500 people including plated events as well as buffets with multiple action stations.
  • Attended action stations at events performing carving of meats such as turkey breast, pork loin, and prime rib.
  • Trained new hires and cross trained new staff on food presentation techniques and buffet set up for action stations.
  • Cooked for, and interacted with, members and guests at Chef-Action Stations for Sunday Brunch and banquets.
  • Set up and entertainment of guests at Buffet action stations including: craving stations and pasta bar.
  • Interacted with guests and members while leading omelet, carving, and live action stations.
  • Assisted Sous Chef and other kitchen staff in carving stations and other action stations.
  • Worked action stations such as meat carving and omelet stations while on the boat.
  • Prepare tables, action stations, buffets, service carts, and cordial carts.
  • Work action stations at events such as slicing proteins and grilling them.
  • Performed action stations cooking in front of guests.
  • Cooked for various action stations during hotel functions.
  • Work action stations for guests in parties.
  • Action stations, table side service.
  • Line Cook, able to work breakfast, lunch, dinner menus Preforms action stations and directly serves customers
  • Worked action stations such as omelette and carving stations during events.
  • Worked action stations such as flamb and carving.

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24. Staff Members

average Demand
Here's how Staff Members is used in Banquet Chef jobs:
  • Maintain proper food handling procedure for all staff members at all times including personnel assisting on all production lines.
  • Lead a team of 7 staff members to execute proper cooking techniques, time management, and kitchen sanitation.
  • Provided coaching and mentoring to key staff members to ensure client's vision was made.
  • Trained and mentored new staff members on proper sanitation and food handling practices.
  • Supervised banquets and staff as many as 30 staff members at times.
  • Key staff members in the kitchen did not leave during tenure.
  • Directed a team of 10+ staff members.
  • Mentored and trained 4 junior staff members.

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25. VIP

average Demand
Here's how VIP is used in Banquet Chef jobs:
  • Plan custom menus for VIP groups and site visits to help sale our property and to show people our new menus.
  • Handled hot and cold food, used grills and conventional ovens, and served VIP parties.
  • Prepared banquets up to 6,000 pp and handled all VIP functions for the casino.
  • Prepare dishes for VIP members and special fine dining.
  • Assisted Executive Chef with all VIP Chef Tables.
  • Served as Dinner VIP for fine dining.
  • Attended and assist private functions/parties for VIP guests * Assisted with the opening of the resort.
  • Prepared meals for large VIP groups,business functions and meetings.

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26. Line Cooks

average Demand
Here's how Line Cooks is used in Banquet Chef jobs:
  • Assisted line cooks on all food service lines; specialized in daily banquets for 10 to 500 persons.
  • Completed and placed order for food requisition and supervised 8 prep cooks and 2 line cooks.
  • Cooked foods for banquet functions and supervised line cooks at hotel restaurant.
  • Supervised line cooks and servers to maintain proper plating and safety regulations.
  • Filled in and assisted line cooks whenever necessary.
  • Supported line cooks for the Roaring Elk Restaurant
  • Prepared for line cooks Banquet cooking for groups up to 150
  • Assisted line cooks in creating daily specials using menupro software.

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27. Kitchen Equipment

average Demand
Here's how Kitchen Equipment is used in Banquet Chef jobs:
  • Performed preventative maintenance and minor repairs of kitchen equipment.
  • Arranged and organized kitchen equipment and ingredients each day for use during service.
  • Facilitated stock & inventory procedures for all stored food and kitchen equipment.
  • Order all necessary meats, produce, and kitchen equipment.
  • Utilize kitchen equipment and utensils.
  • Maintained a budget of $3million, control including: food, supplies, kitchen equipment, maintenance, and labor

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28. Guest Satisfaction

average Demand
Here's how Guest Satisfaction is used in Banquet Chef jobs:
  • Developed incentives and programs to motivate the associates, thus improving the associate opinion and guest satisfaction.
  • Increased guest satisfaction surveys from an average of 4.4/5 to 4.9/5 for all catering and banquets.
  • Contributed to achieve high Guest Satisfaction scores and Quality Assurances scores of 95 or higher
  • Established a high level of excellence in quality of food and guest satisfaction.
  • Exceeded safety goals, guest satisfaction indexes, and employee opinion surveys.
  • Increased guest satisfaction scores to highest in club history.
  • Maintained a high level of guest satisfaction.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Educate and train associates * Exceed goals for Associate Satisfaction and Guest Satisfaction surveys.

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29. Daily Operations

average Demand
Here's how Daily Operations is used in Banquet Chef jobs:
  • Organized daily operations and ordering.
  • Managed daily operations for hot and cold kitchens for banquet space of 22,000 feet with up to 750 seated.
  • Supervised daily operations of kitchen staff and ensured all operations were run at the highest standards.
  • Managed the daily operations and conformed to the wishes of all guests and respective parties.
  • Help on the daily operations of the Stewarding department and Banquet operations.
  • Managed daily operations of dining room and banquet service in dining areas.
  • Overlook daily operations of banquet functions and cover in outlets when needed.
  • Managed daily operations of the kitchen with a staff of 30.
  • Oversee and assist back of the house employees in daily operations.
  • Assist in the daily operations of all back of house duties at Cafe Allegro, featuring farm fresh local ingredients.
  • Executed daily operations of the kitchen Seasoned and cooked food according to recipes and personal judgment and experience.
  • Executed and supervised banquet events Organized and executed weekly brunch Trained and supervised new employees Maintained daily operations

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30. Monthly Inventory

low Demand
Here's how Monthly Inventory is used in Banquet Chef jobs:
  • Conducted monthly inventory and rotation of food products to maximize company profitability.
  • Worked with-in operations budgets and helped with monthly inventory.
  • Managed crew of 4, performed daily ordering, monthly inventory and maintained standards set by Executive Chef in his absence.
  • fry station broiler cook and saut cook Help place food orders Assist with monthly inventory Food quality control inspection
  • Controlled spoilage by generating turn movement and maintaining monthly inventory.
  • Maintained monthly inventory when executive pastry chef was unavailable.

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31. Quality Standards

low Demand
Here's how Quality Standards is used in Banquet Chef jobs:
  • Complied consistently with company standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Returned to assist the chef in managing the kitchen in maintaining food quality standards among various other things.
  • Coached and managed personnel to adhere to quality standards in compliance with food, health and safety regulations.
  • Manage all staff in the pastry program as well as maintaining all quality standards for our product.
  • Managed and trained kitchen staff, while adhering to sanitation and quality standards.
  • Ensured proper ordering for all functions that maintained high quality standards.
  • Established presentation technique and quality standards Client interaction and relations.
  • Oversee the associates caf , established new menus, presentation and quality standards to match the expectations of clientele.

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32. Culinary Operations

low Demand
Here's how Culinary Operations is used in Banquet Chef jobs:
  • Contribute vision and creativity developing and directing culinary operations supporting a wide range of art shows and gallery events.
  • Planned and oversaw all day-to-day banquet culinary operations and giving direction to employees.
  • Streamlined production to improve efficiency and elevated quality/presentation of culinary operations.
  • Managed all banquet culinary operations.
  • Managed and executed the banquet's culinary operations with the kitchen staff and wait staff for the events.
  • Catered banquets of up to 700 people, overseeing all aspects relating to culinary operations.
  • Worked as Banquet Chef and assisted in all other culinary operations.

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33. ALA

low Demand
Here's how ALA is used in Banquet Chef jobs:
  • Prepared several types of salads, dressings, fruit platters, and breads to be served with the main courses.
  • Planned and prepared menus, purchased food and supplies for Palace Cafe serving more than 600 guests daily.
  • Prepared cold sauces, dressings, and composed various types of salads and sandwiches to order.
  • Provide assistance and guidance for 1 salary and 25 hourly employees in a union environment.
  • Prepped and prepared salads, entrees, and desserts for events in the banquet hall.
  • Perform prep work for salad station, as well as making homemade soups.
  • Created salads, cold appetizers and cold sandwiches that come of the line.
  • Managed Carving, Salad, Omelet, and Dessert Stations.
  • Provide assistance during peak hours on Ala restaurant line.
  • Prepare meats, salads, soups, stocks, desserts.
  • Introduced new innovative dressing and condiments as well as new creative soup and salad combinations.
  • Worked in close conjunction with cold salads department to provided the highest quality banquet daily.
  • Prepared daily soups and special items for the ala-carte kitchen.
  • Created and executed menus both in banquet and ala cart.
  • Prepared salads, cheese, fruit and vegatable trays.
  • Executed daily operations of banquets and ala cart.
  • Established par levels for Ala Carte line stations.
  • Managed and Supervised Banquets and Ala Carte Line
  • Work food stains from anything to sliders to falafel Sear or roast proteins, blanch pastas, veggies, and potatoes.
  • Back of the House Team leader in preparation of banquet and ala carte meals for members and staff.

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34. Sanitation Standards

low Demand
Here's how Sanitation Standards is used in Banquet Chef jobs:
  • Educated staff on safety, sanitation standards, practices, and applicable laws.
  • Train and maintain high sanitation standards and practices on a daily basis.
  • Teach, train and maintain safely and sanitation standards.
  • Complete temperature logs and teaches sanitation standards.
  • Managed team of 20 Associates; directed strategic initiatives to achieve organizational and department objectives, including high sanitation standards.
  • Prepared recipe ingredients for station (s) Executed recipes to corporate standards Demonstrated portion control Maintained sanitation standards

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35. Marriott

low Demand
Here's how Marriott is used in Banquet Chef jobs:
  • Ranked 7th out of over 320 Marriott properties in overall food and beverage quality for 2004.
  • Reason for leaving: Relocated to Miami to work with Marriott international
  • Rated #1 of 332 Marriott's in North America.

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36. Portion Control

low Demand
Here's how Portion Control is used in Banquet Chef jobs:
  • Exercised skills in plate design and presentation, portion control, and menu creativity.
  • Observe methods of food perparation, cooking, portion control and garnishing.
  • Provided recipe standardization and portion control guidelines to optimize food cost.
  • Provided innovative menu development by standardizing recipes and establishing portion control.
  • Operated institutional appliances and utilized portion control to maintain food budget.
  • Elicited professionalism at all catering events and maintained portion control.

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37. Large Parties

low Demand
Here's how Large Parties is used in Banquet Chef jobs:
  • Prepare and serve food for large parties
  • Cook for large parties and events at the club.
  • Assisted master chef in preparing and setting up all meals for banquets, large parties, and golf tournaments.
  • Followed specific menu requests for large business meetings, weddings and other large parties.
  • Assisted with making sure the planned menu is ready to serve for large parties.
  • Ordered and requisitioned food on a daily basis for banquets and large parties.

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38. Large Events

low Demand
Here's how Large Events is used in Banquet Chef jobs:
  • Position responsibilities were consistent with activities of catering large events.
  • Prepared food and organized dinner parties for large events such as weddings, retirements, birthday celebrations, and corporate business parties
  • Work in the banquet kitchen as a chef helping to prepare dishes for large events.
  • Worked, Chef Attending Station, in the dining room during large events.
  • Assist in menu creation, purchasing, and inventory management for large events.
  • Created menus for large events with complete control over ingredients.
  • Prepped and cooked food for weddings,any type of large events
  • Communicated with guests and representatives directly Organized and prepared large events (300+ people) Created recipes and made daily menu

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39. Haccp

low Demand
Here's how Haccp is used in Banquet Chef jobs:
  • Cooked for banquets of up to 800 people while maintaining HACCP guidelines for food safety and food-borne illness prevention.
  • Maintained all HACCP charts and provided regular food safety training to all kitchen staff.
  • Maintained sanitation procedures and organization of work area adhering to all HACCP regulations.
  • Operated equipment safely as determined by Serve Safe Certification procedures and HACCP regulations.
  • Developed receiving practices, procedures and vendor specifications according to HACCP guidelines.
  • Complied with all Walt Disney World HACCP initiatives and accurately completing all required documentation.

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40. Banquet Preparation

low Demand
Here's how Banquet Preparation is used in Banquet Chef jobs:
  • Maintained and managed an efficient and organized environment for catering and banquet preparation.
  • Participated in dinner and banquet preparations.
  • Executed daily operations of banquet preparations.
  • Lead Banquet preparation, display and execution, and worked as a line cook.

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41. BOH

low Demand
Here's how BOH is used in Banquet Chef jobs:
  • Conferred and planned with chef in all BOH operations, payroll, scheduling, and menu viability.
  • Handled all FOH and BOH biweekly ordering as well as weekly and monthly inventory.
  • Worked all BOH, providing upscale, fresh, quality product consistently.
  • Coordinate all events with FOH and BOH staff.
  • Create a BOH system thatincreased restaurant performance and profitability.
  • supervised the BOH staff and made sure everyday was a successful day.

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42. AAA

low Demand
Here's how AAA is used in Banquet Chef jobs:
  • Maintained Mobil 4 star rating and AAA 4 diamond status.
  • Achieved a AAA five diamond rating and to uphold those standards
  • Maintain Forbes 5-star and AAA 5- Diamond standards.
  • Assisted in maintaining the Mobil Five Star and AAA Five Diamond ratings.
  • Recognized by Forbes Magazine as a AAA Four Star Five Diamond Resort Managed off-site catering events of 150+ guests
  • French influenced American fine dining restaurant Communicated ordering of product with Executive Chef AAA Four Diamond hotel and restaurant

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43. Special Functions

low Demand
Here's how Special Functions is used in Banquet Chef jobs:
  • Recruited as key member of grand opening staff; designed and implemented all operations of banquet department and special functions.
  • Consulted with Banquet Coordinator in preparation of food for all parties and special functions.
  • Meet daily with Dining Room managers to discuss daily services and special functions.
  • Prepared meals for banquets, conventions and all special functions.
  • Prepared seasonal menu items and catered special functions.
  • Provided creative pastries for special functions; hotel catered primarily to high-profile celebrities in the movie and sports industries and politics.

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44. Minimize Waste

low Demand
Here's how Minimize Waste is used in Banquet Chef jobs:
  • Rotated food products to minimize waste and maximize company profitability.
  • Maximize productivity, minimize waste, and improve staff performance.
  • Assure quality control, and minimize waste.

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45. FOH

low Demand
Here's how FOH is used in Banquet Chef jobs:
  • Insure the FOH is set up per standards, having the proper equipment for service.
  • Worked closely with FOH Management to develop menu planning and product presentation.
  • Hired, trained, supervised, and scheduled 10 kitchen employees with a total of 18 including FOH.
  • Implemented FOH & BOH associate meetings focusing on inter-departmental teamwork and communication.
  • Bottom Line responsibility for FOH operations including Bar.
  • Managed entire restaurant including all FOH operations.

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46. Room Hotel

low Demand
Here's how Room Hotel is used in Banquet Chef jobs:
  • Managed all aspects of 400+ room Hotel banquet kitchen operations (3000 person capacity).
  • Managed all banquets for a 4 diamond, 163-room hotel.
  • Headed banquet catering operations for 608-room hotel.
  • Managed restaurant operations for 300-room hotel.
  • Managed a culinary staff of 20, while keeping the highest standards of food quality in a 300 room hotel.
  • Managed kitchen operations for 380-room hotel, including restaurant, private club, and banquet facilities up to 500 people.

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47. Ice Carvings

low Demand
Here's how Ice Carvings is used in Banquet Chef jobs:
  • Created holiday and wedding food presentations including ice carvings and gingerbread houses
  • Created menus, food service stations, elaborate food displays and ice carvings for weddings and large parties.
  • Developed many crucial skills as far as ice carvings, danger zones, garnish techniques, etc.
  • Designed and created ice carvings, wedding cakes, fine pastries and desserts.
  • Produced ice carvings for events.
  • Carved meat for buffet, cook out for golf events, and ice carvings.Highland Country ClubWestview, Pa.
  • Created beautiful hot and cold displays including ice carvings and several gard manger items.

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48. Sanitation Practices

low Demand
Here's how Sanitation Practices is used in Banquet Chef jobs:
  • Put out banquet orders in a timely manner.Account for food quality and sanitation practices.Clean and maintain the equipment for banquets.
  • Implemented new sanitation practices as well as plating/presentation procedures.
  • Practiced proper food safety and sanitation practices.
  • Monitor sanitation practices and ensure that kitchen safety standards are followed.
  • Monitor sanitation practices and ensure that kitchen safety standards are followed.
  • Implemented standardized daily, weekly and monthly sanitation practices6.

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49. Large Banquets

low Demand
Here's how Large Banquets is used in Banquet Chef jobs:
  • Assist Chef Jon Lamb with culinary preparations for large banquets and events in state's largest sports and entertainment venue.
  • Cook and prep for large banquets and wedding receptions.
  • Experience in production techniques of large banquets.
  • Prepared and served frequent large banquets, golf outings, plated meal functions, and wedding events.
  • Supervised small Banquet and Breakfast Team Conducted multiple large banquets up to 900 Guests
  • Prepared high quality cusine for large banquets for owners of industry

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50. Prep Food

low Demand
Here's how Prep Food is used in Banquet Chef jobs:
  • Prepared and prep food for parties ranging from 30-500 guests.
  • Serve food, interact with customers with a cheerful demeanor, prep food, assist with set up and breakdown
  • Cook appetizers, entrees and desserts * Prep food items from scratch * Manage menu items and staff
  • Helped prep food at a fast pace and while also maintaining good time management.
  • Create all specials of the day prep food items.
  • End of service clean and prep food for next day.

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20 Most Common Skill for a Banquet Chef

Banquet Facility31.7%
Food Preparation17.5%
Food Cost6.7%
Menu Development6.7%
Dinner Service4.2%
Special Events4.2%
Menu Items3.3%
Labor Costs3.3%

Typical Skill-Sets Required For A Banquet Chef

RankSkillPercentage of ResumesPercentage
1
1
Banquet Facility
Banquet Facility
26.3%
26.3%
2
2
Food Preparation
Food Preparation
14.5%
14.5%
3
3
Food Cost
Food Cost
5.6%
5.6%
4
4
Menu Development
Menu Development
5.5%
5.5%
5
5
Dinner Service
Dinner Service
3.5%
3.5%
6
6
Special Events
Special Events
3.4%
3.4%
7
7
Menu Items
Menu Items
2.7%
2.7%
8
8
Labor Costs
Labor Costs
2.7%
2.7%
9
9
Sous
Sous
2.4%
2.4%
10
10
Cuisine
Cuisine
2.1%
2.1%
11
11
Customer Service
Customer Service
1.9%
1.9%
12
12
High Volume
High Volume
1.9%
1.9%
13
13
Banquet Food
Banquet Food
1.6%
1.6%
14
14
Kitchen Areas
Kitchen Areas
1.4%
1.4%
15
15
Cost Control
Cost Control
1.4%
1.4%
16
16
Garde Manger
Garde Manger
1.2%
1.2%
17
17
Private Parties
Private Parties
1.2%
1.2%
18
18
Beos
Beos
1.2%
1.2%
19
19
Inventory Control
Inventory Control
1.2%
1.2%
20
20
Room Service
Room Service
1.1%
1.1%
21
21
Square Feet
Square Feet
0.9%
0.9%
22
22
Food Safety
Food Safety
0.9%
0.9%
23
23
Action Stations
Action Stations
0.9%
0.9%
24
24
Staff Members
Staff Members
0.9%
0.9%
25
25
VIP
VIP
0.8%
0.8%
26
26
Line Cooks
Line Cooks
0.8%
0.8%
27
27
Kitchen Equipment
Kitchen Equipment
0.8%
0.8%
28
28
Guest Satisfaction
Guest Satisfaction
0.8%
0.8%
29
29
Daily Operations
Daily Operations
0.7%
0.7%
30
30
Monthly Inventory
Monthly Inventory
0.7%
0.7%
31
31
Quality Standards
Quality Standards
0.7%
0.7%
32
32
Culinary Operations
Culinary Operations
0.7%
0.7%
33
33
ALA
ALA
0.6%
0.6%
34
34
Sanitation Standards
Sanitation Standards
0.6%
0.6%
35
35
Marriott
Marriott
0.6%
0.6%
36
36
Portion Control
Portion Control
0.5%
0.5%
37
37
Large Parties
Large Parties
0.5%
0.5%
38
38
Large Events
Large Events
0.4%
0.4%
39
39
Haccp
Haccp
0.4%
0.4%
40
40
Banquet Preparation
Banquet Preparation
0.4%
0.4%
41
41
BOH
BOH
0.4%
0.4%
42
42
AAA
AAA
0.4%
0.4%
43
43
Special Functions
Special Functions
0.4%
0.4%
44
44
Minimize Waste
Minimize Waste
0.4%
0.4%
45
45
FOH
FOH
0.3%
0.3%
46
46
Room Hotel
Room Hotel
0.3%
0.3%
47
47
Ice Carvings
Ice Carvings
0.3%
0.3%
48
48
Sanitation Practices
Sanitation Practices
0.3%
0.3%
49
49
Large Banquets
Large Banquets
0.3%
0.3%
50
50
Prep Food
Prep Food
0.3%
0.3%

3,727 Banquet Chef Jobs

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