Assistant Banquet Chef

Margaret E. Mejia

**** ******* ** * Las Vegas, NV.89103

Phone Cell:702-***-***** E mail *************@*****.***

Education

Oct. 2003 January 2004 California School of Culinary Art, Le Cordon

Bleu Program Pasadena, Ca.

• Associates of Arts, Dec. 2004

• Completed comprehensive Degree Program.

• Skilled in International Cuisine and Pastry Arts.

• Coursework in Hotel Management and Restaurant

• Food Service Coursework in Business Administration and Management

• Culinary Arts coursework

• Coursework in Management Information Systems

September 1998 May 2003 Warren High School Downey, Ca.

• Completed Credits towards high school diploma.

SKILLS

• Professional phone etiquette

• Excellent communication skills

• Articulate and well spoken

• Customer service oriented

• Team building

• Social media knowledge

• Skilled in microsoft, excel., outlook.

• Critical thinker

• Accurate and detailed

• Essentials of Management Training

Professional Experience

May’2014 Present

Mirage Hotel & Casino

Assistant Banquet Chef

• Supervised cooks

• Discussed upcoming conventions with cooks.

• Delegated Prep for the day and week

• Created VIP menus and dishes, assured freshness and quality of food.

• Ordered and distributed office supplies while adhering to a fixed office budget.

• Screened applicant resumes and coordinated both phone and in person interviews.

• Greeted numerous visitors, including VIPs, vendors and interview candidates.

June 2013 May’2014 Five50

Mastercook

• Set stations for service

• Prep for stations

• Oversaw cook/ trained

worked hotline as well as pastry

•

• Fire on the line for 50 300 guests nightly.

• Inventory

• Expedited

Dec’09 – June 2013 Aria Resort & Casino Las Vegas, NV.

Banquet Master Cook

• Over see other cooks

• Train new coming employees

• Prep for the week

• Work every station

• Inventory

• Fire on the line from 100 3,000+ guests

• Catered major VIP events.

Aug'08 Oct’09 The Alhambra Assisted Living Community Alhambra, Ca.

Dining Room Manager

• Managed dining room.

• Scheduling for employees, manage 20 employees

• Event Coordinator

• Comprehensive understanding of budgeting.

• Guest Services

Aug 07 June 08 TAO Asian Bistro Las Vegas, NV.

Line Cook

• Work Garde Manger and Hot apps.

• Set up both stations for service.

• Oversaw both stations, made sure that we were well set up for service.

• Trained new coming employees.

• Prep for the night and week.

• Fire on the line for 600 1000+ guests nightly.

May'07 Aug'07 The Pizza Cafe Las Vegas, NV.

Chef

• Supervising employees, Made sure that all health policies were followed.

• Created Menu

• Managed cooks

• Trained fellow employees etc.

Sept.'06 May '07 RM Seafood Restaurant Las Vegas, NV.

Lead Pastry Cook

• Work Pastry Dept.

• Set up the line, Prep for the night and week.

• Mass production pastries, Plated desserts.

• Fire on the line for 50 200 guests nightly.

June 2006 July 2006 Mix in Las Vegas Las Vegas, NV.

Master Cook

• Prep for the night and week.

• Work Garde Manger station.

• Assisted the Chef.

• Fire on the line for 200 500 guests daily.

Aug. 2005 July 2006 Café Giorgio Ristorante Las Vegas, NV.

Hostess

• Greeted customers.

• Make sure that they get great service.

• Assist General Manager and Floor Managers.

• Take reservations.

• Trained New Coming Hostesses.

May 2005 May 2006 Rumjungle Las Vegas, NV.

Pastry Cook & Line Cook

• Started as a pastry cook.

• Prep for the night and week.

• Plated desserts, mass production pastries, assembled cakes.

• Fire online for 100 600 guests daily.

• Promoted to work on the line.

• Worked Pantry and Fryer.

• Then moved up to Sauté.

• Where we fired on line for 100 600 guests daily.

Nov. 2004 Feb. 2005 Le Chef Continental South Gate, Ca.

Pastry Cook Line Cook

• Work on the grill station.

• Work on pantry station.

• Pastry station, plated desserts.

• Fire on the line for 60 150 guests daily.

June 2004 Oct. 2004 CSCA, Le Cordon Bleu Program, Bistro Rotation;

Bistro 561 Pasadena, Ca.

LINE COOK

• Worked one on one with Chef David Edens.

• Prepared mise en place, fire on the line for 30 60 guests daily.

• Worked front of the house: hostess, bus person, server, food runner,

• and expeditor.

Nov. 2003 July 2004 Wolfgang Puck Catering Hollywood, Ca.

Cook

• Worked on the grill, pantry, and plated desserts for 600 guests.

PROFESSIONAL SUMMARY

Quality focused Office Receptionist Assistant committed to approaching administrative tasks

with tenacity and attention to detail.

Contact this candidate