Head Chef Banquet
Resume:
Maria chambers*
* ********* ** *** * Cockeysville MD 21030
Career Objective: To secure a management position where my culinary skills and experience can be utilized.
Education:
Baltimore International Culinary College,Baltimore Maryland:Spring 97
● Aos Degree in Professional Cooking and Baking.
The Park Hotel. Ireland: Summer 96
● Diploma in French Cuisine
Employment:
Aramark: August 2007- present
● Banquet Chef
● Responsible for all catering events.
● Managing and training employees in HACCP.
● Ordering SYSCO.
● Putting in inventory.
● Cashiering.
Baltimore country club: April 2001 to Present
● Banquet Chef
● Responsible for coordinating all hot and cold foods.
● Worked alongside Garde-manger to ensure food quality meets specifications.
● Ensured that the production of all hot main entrées, and vegetables were of the highest quality standards.
● Responsible for the overall banquet food operation and ensured quality and quantity.
● Communicated with the Head Chef to ensure proper food counts.
● Assisted the Head Chef in the lowering of food cost and waste.
● Managed and trained kitchen personnel.
● Ensured compliance standards of State and Federal laws, and HACCP Standards. Sutton Place Gourmet – Reisterstown, MD: March 2000 to 2001 .
● Sous Chef
● Prepared or directly supervised the preparation of a wide variety of soup, sauces, salads, and entrées according to prescribed recipes.
● Ensured compliance standards of company Executive Chef with menu planning, sanitation and safety, and the supervision of employees.
● Prepared State and Federal Laws, and HACCP standards.
● managed catering orders.
NSA – Wood Co. –Ft. Meade, MD: Nov 99 – Feb 2000
● Sous Chef
● Responsible for preparing meals for a high volume workplace.
● Consistently maintain standards of quality, cost, presentation, and flavor.
● Responsible for redesigning the menu.
● Monitored and Maintained quality control standards. Maria chambers2
2 snowdrift ct Apt k Cockeysville MD 21030
● Effectively trained kitchen Team Members.
Michael’s Eight Avenue – Glen Burnie. MD: Aug 98 – Sep 99
● Head Chef
● Responsible for preparing meals for high volume
● Ensured that adequate inventory levels were maintained that optimized cost and quality.
● Developed and tested new recipes.
● Managed kitchen personnel, including hiring and discharging of employees.
● Coordinate assignments to ensure economical and timely food preparation.
● Maintain effective communication with the entire team and upper management.
● Effectively managed production, portioning and timing of food, while taking into account the number of guests and popularity of dishes.
● Ensured the requirements of HACCP were always enforced. G.R.S. Food Services – Abingdon, MD: Jan 96 – Jan 98
● Specialty Chef
● Prepared and directly supervised the preparation of a wide variety of soup, sauces, salads, and entrées according to prescribed recipes.
● Monitored and maintained quality control standards.
● Provided input into food preparation techniques.
● Responsible for preparing meals for high volume workplace. Santoni Catering and market place: May 2016-present. Valley Mansion: May 2022-present
Career Accomplishments
• Olympics
• Ben Carson
• Queen of Sweden
• White House
Other Accomplishments
I worked with various service providers as a Specialty Chef, for example, the Inauguration Ball of President Bill Clinton, Charity Dinners for President Clinton. I also worked on Fund Raising Dinners for President George Bush. I have worked as a head chef for the Maryland Preakness for many years. I have also provided services at the Turf Valley Country Club, B&B Caters, Baltimore Country Club, Chief Expressions, La Fontaine Blue, The Belvedere Hotel, and the Sheraton Inner Harbor.
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