BANQUET COOK RESUME EXAMPLE
The Banquet Cook is responsible for setting up stations with essential supplies, preparing food items according to standard recipes for various events, and ensuring adherence to all sanitation and safety standards. This position organizes and reads Banquet Event Orders (BEOs), assists in catering events, and manages inventory while maintaining high-quality food presentation and delivery. The role requires a professional approach to collaborating with team members and engaging with guests, maintaining a clean work environment, and complying with nutrition regulations.
Tips for Banquet Cook Skills and Responsibilities on a Resume
1. Banquet Cook, Renaissance Hotels, Phoenix, AZ
Job Summary:
- Prepare food for kitchens (chopping vegetables, preparing sauces ect..)
- Cook menu items in cooperation with the rest of the kitchen staff.
- Prepare basic components of each dish on the menu using the company’s recipes.
- Ensure that the station meets hotel cleaning standards and practices.
- Work with a team of cooks to do portion prep work for other shifts when needed.
- Monitor product freshness and rotate out old products based on a schedule created by the chef and or hotel.
- Utilize serving portion sizes and all basic meal prep procedures used in the banquet kitchen.
- Answer, report and follow instructions from the Banquet Chef and Executive Chef.
- Ensure that food comes out simultaneously, in extremely high quality and in a timely fashion.
- Comply with nutrition and sanitation regulations and safety standards.
- Maintain a positive and professional attitude with coworkers, chefs and customers at all times.
Skills on Resume:
- Culinary Expertise (Hard Skills)
- Time Management (Soft Skills)
- Team Collaboration (Soft Skills)
- Inventory and Product Freshness Monitoring (Hard Skills)
- Recipe and Portion Control (Hard Skills)
- Communication Skills (Soft Skills)
- Adaptability and Problem-Solving (Soft Skills)
2. Banquet Cook, InterContinental Hotels, Houston, TX
Job Summary:
- Set up and stock stations with all necessary supplies
- Read and organize BEOs according to event dates
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Prepare all hot and cold food items for buffet, banquet and restaurant use according to standard recipes.
- Assist with plate ups for Banquet and Catering events on and off-site.
- Answer, report and follow the Banquet and Executive chef's instructions
- Adhere to all sanitation practices
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and guests
Skills on Resume:
- Organizational Skills (Soft Skills)
- Culinary Skills (Hard Skills)
- Time Management (Soft Skills)
- Communication Skills (Soft Skills)
- Safety Standards (Hard Skills)
- Teamwork and Professionalism (Soft Skills)
- Inventory Management (Hard Skills)
- Adaptability (Soft Skills)
3. Banquet Cook, Sheraton Hotels, San Diego, CA
Job Summary:
- Complete opening and closing checklists.
- Refer to a daily prep list at the start of each shift for assigned duties.
- Prepares a variety of food utilizing equipment assigned, including setup and proper breakdown.
- Understands and complies consistently with our standard portion sizes,
- Cooking methods, quality standards and kitchen rules, policies and procedures.
- Portion food products prior to use according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary workstation area including tables, shelves, walls, and refrigeration equipment.
- Closes the kitchen properly and follows the closing checklist.
- Properly reports equipment and food quality to the chef.
- Inform the chef immediately of product shortages.
Skills on Resume:
- Organization and Planning (Soft Skills)
- Food Preparation Skills (Hard Skills)
- Adherence to Standards (Hard Skills)
- Portion Control (Hard Skills)
- Sanitation and Cleanliness (Hard Skills)
- Equipment Maintenance (Hard Skills)
- Communication (Soft Skills)
- Problem-Solving (Soft Skills)