Food Production Banquet Chef
Resume:
GREGORY J. CEASAR
DALLAS, TEXAS 75231
OBJECTIVE
Seeking a change to develop a culinary crew actively executing continuous improvement. Will maintain both month-to-date and year-to-date food and labor costs within optimal range.
EXPERIENCE
2021-2023
Dietary Supervisor/Assistant Manager, Methodist Transitional Care Desoto, TX
Entered new residents into the census. Took food preferences to ensure residents’ dietary needs met. Initiated all recipe production. Labeled and dated all items in refrigerator and freezer. Coordinated employee schedules.
2017-2021
Methodist Charleton Dallas, TX
Assist in patient services, retail, and catering. Advise on all plate presentations and food production.
2013-2016
Lead, University of Texas at Dallas Dining Services Richardson, TX
Prepared and displayed catering menu food items. Head of west side dinng hall food preduction.
2011-2013
Sous Chef, Marriott Hotel and Golf Club Fort Worth, TX
Managed food flow of restaurant, created lunch and dinner specials daily. Ensured proper produce and beverage levels for banquets, restaurant, and room service..
2003-2009
Executive Chef, Hilton Arlington Arlington, TX
Head of Banquet and Restaurant Production. Coordinated scheduling and special occasion menus. Attended B.E.O. meetings. Directed cleaning and organization of walk-ins and overall kitchen area. Managed Restaurant food production. Implemented all corporate theme menu items. Ensured proper inventory stocking, rotating, and dating of all food items.
2001-2003
Banquet Chef, Westin Stonebriar Resort Frisco,TX
Managed food flow to ensure appropriate inventory of banquet kitchen. Coordinated hot and cold food production.
2000-2001
Banquet Chef, Omni Mandalay Hotel Irving, TX
Prepared and displayed banquet menu food items. Head of hot food production. Managed hot food production only. Coordinated schedules, menus and wrote recipe cards. Attended all B.E.O. meetings and teamed with Garde Manager and Pastry Shop to ensure all events operated efficiently and accurately. Also responsible for walk-in organization and kitchen sanitation.
1998-2000
Sous Chef - Five Star Dining, The Mansion on Turtle Creek Dallas, TX
Organized prep list and managed hot line during lunch during the A.M. shift. Created the lunch specials daily. Prepared weekly dinner specials during the P.M. shift. Expedited front line during dinner and helped behind the line when needed.
1984-1998
Banquet Chef, Doubletree Hotel Dallas, TX
Began tenure as Lead Supervisor of restaurants then advanced to Banquet Chef and Chef Garde Manager duties. Coordinated employee schedules to ensure appropriate staff levels. Worked hot food banquets and employee cafeteria; and created daily specials. Planned entrees for two buffets and helped in banquet function setup. Prepared banquet menus, completed market sheet, par levels of stock inventory and cleaning checklist to maintain quality and consistency of food sanitation.
EDUCATION
1978-1981
Mountain View College Dallas, TX
Associates of Applied Arts & Sciences in Drafting
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