Dirk Wengefeld
Denver
Summary
Organized and skilled Banquet Cook competent at handling food preparation for corporate, charitable, and private events. Highly trained in different stations and courses with good knowledge of food handling and preparation techniques. I’m a Navy Veteran I’ve been in the business for 40 + years worked for the CCA corporation (Country Clubs of America ) for 10 yrs left as a Sous Chef I’ve held various positions in that time such as Sous Chef , kitchen Manager , Banquet Chef , and every station up to that . I think that I would be a valuable asset to your team .
Overview
21
21
years of professional experience
Work History
Banquet Chef
Dave & Buster's
Denver
08.2009 - Current
- Prepared diverse menu items for large banquet events at a premier entertainment venue.
- Collaborated with event managers to create customized dining experiences for guests.
- Ensured food safety and sanitation standards were consistently maintained in the kitchen.
- Prepared diverse banquet menus based on event themes and guest preferences.
- Coordinated with service staff to ensure timely food delivery during events.
- Implemented health and safety regulations in food handling and storage practices.
- Assisted in creating seasonal menu items for special events and promotions.
- Maintained cleanliness and organization of the kitchen throughout service hours.
- Prepared banquet meals according to standard recipes and customer preferences.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Managed production of food for catered corporate and private events.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
- Collaborated with other departments to coordinate banquet services for large groups or functions.
- Assisted in training new employees in the proper methods of food preparation, presentation and sanitation protocols.
Line Cook Supervisor
Challanger’s sports bar
Aurora
06.2004 - 07.2009
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels and ordered supplies for daily operations.
- Trained new cooks on menu items and kitchen safety procedures.
Skills
- Menu development / preparation
- Food safety
- Catering management
- Kitchen organization / cleanliness
- Inventory maintain / ordering
- Scheduling
- Proper labeling and storage of all food items
Development of new employees
Timeline
Banquet Chef
Dave & Buster's
08.2009 - Current
Line Cook Supervisor
Challanger’s sports bar
06.2004 - 07.2009