Catering Coordinator Resume
LOG IN OR REGISTER TO CONTACT ME
This button will open the login/register page in a new tab. After logging in, come back to this page and refresh your browser.
Resume:
\\r\\n\\r\\n\\r\\nObjective: To obtain a challenging position with a reputable company that utilizes my experience in the culinary, restaurant and sales industries. I desire a position with career growth potential. \\r\\n\\r\\nSummary: My expertise is in effectively growing the profit potential of restaurants and growing my \\r\\n bottom line in sales. I am a proactive leader and a self starter with exemplary people skills.\\r\\n\\r\\nSkills: Proficient in word, excel, outlook, QuickBooks and power point and exclusive sales software. Excellent communication skills and the ability to interact effectively with all levels of an organization. Positive attitude and calm under pressure. Demonstrate strong organizational skills and attention to detail. Food cost and budget awareness and Inventory management. \\r\\n\\r\\nProfessional Experience: \\r\\nReel Club Oakbrook, IL\\r\\nCurrently I am line cook at night. I am working my way up to management level. I have basic line cook responsibilities. I have already received the award for best station of the night three times and I am learning each line position for management training. \\r\\nCaterBiz Chicago Chicago, IL\\r\\nCurrently I am an account executive/ sales manager for CaterBiz Chicago, a Corporate Catering Company in Chicago. I maintain and attain new business for this company. I manage accounts and I make sure that all of my customers are satisfied and give us return business. I manage all major catering and event contracts. My sales and new business growth are trending up.\\r\\n\\r\\nSysco Foodservice Des Plaines, IL \\r\\n/- / A marketing associate/sales rep for Sysco Chicago. I was expected to grow my sales, penetrate my accounts and take on new business. I successfully grow my sales, penetrated my existing accounts and take on new business. My numbers were always trending up.\\r\\nVenuti’s Addison, IL\\r\\n/ – / I worked here on the weekends. I worked Fri. and Sat. nights as there Banquet Kitchen Manager. I prepare appetizers, salads, entrees and desserts for the banquets. We did an average of people each night. \\r\\nTivoli Ristorante West Chicago, IL \\r\\n/ –/ I held the Executive Chef Position. I had many different tasks in a day; from all of the hiring and terminations, to all of the ordering, costing, menu planning and menu pricing. I created all of the menu items and specials. I did all of the training and organizing of the kitchen and its staff. I was written up in the Chicago Tribune, Sun Times and many other publications for my food and my menu design.\\r\\nWyndham Hotel Itasca, IL\\r\\nShula’s Steakhouse\\r\\n/-/ I started as the breakfast chef. I was in charge of the buffet and room service. I then set up the line and worked lunch. I then became the night Kitchen Manager. I was in charge of making sure the line was set up on time, the staff is appropriately using there time, making prep lists, making orders and working the expo station and the hot line. I was awarded the MVP of the year after only three months of work.\\r\\nTRU Chicago, IL\\r\\n I had the opportunity to work at TRU. It was a great experience. I was a line cook on my days off from my other job at Shula’s, but I would love to do it again any day. I learned more than I did anywhere else and made amazing things. What an amazing experience.\\r\\nHotel Baker St. Charles, IL\\r\\n/-/ Started as pantry chef, promoted to line cook, promoted to lead line cook, quickly promoted to Sous Chef. I worked as the Sous Chef two years. Duties included managing staff, daily food orders, menu planning, cost analysis, inventory and planning and preparing daily specials. I controlled the line and the staff for the restaurant and stepped in as acting Chef when the chef was gone.\\r\\nWild Fire Oakbrook, IL\\r\\n/-/ Server. Responsibilities included customer service, menu awareness, and experiences from the front of the house perspective. This was a part time second job for me until I was promoted at my full time job and could no longer hold down two jobs.\\r\\n\\r\\nFeatured Events:\\r\\nWomen’s Expo Lisle, IL\\r\\n Invited to be a guest Chef with “Cooking with the Best Chefs”. Duties included the planning and preparation of three appetizers and demonstration of preparation at the event. There was live coverage of the event and many write ups in the local papers.\\r\\nCooking with the Best Chefs Roselle, IL\\r\\n – I travel with this corporation to various restaurants and taught cooking classes. I have done various classes such as appetizers, entrees, and desserts. I have done classes for singles, children and couples. \\r\\n\\r\\nCooking and Hospitality Institute of Chicago Chicago, IL\\r\\n Invited to be Executive Chef’s assistant at a demonstration for incoming students. Duties included preparation for Chef, helped Chef with demonstration and interviews about school experiences.\\r\\nCooking and Hospitality Institute of Chicago Chicago, IL\\r\\n Student Teacher for Executive Chef of School for entry level classes. Duties included helping students perfect their techniques and insure proper execution in the preparation of food.\\r\\nEducation: \\r\\nCooking and Hospitality Institute of Chicago Chicago, IL\\r\\n – This is a Le Cordon Bleu techniques and training. Basic knife skills, soups and sauces, garde manager, Baking skills, meats, fish and shellfish, custards, menu planning, sanitation, cost analysis, nutrition, and restaurant management.\\r\\n\\r\\n
