Mike Wojcik
Coon Rapids
Summary
Experienced Banquet Chef skilled in kitchen management, quality control, and waste reduction. Committed to delivering exceptional dining experiences that exceed client expectations.
Overview
14
14
years of professional experience
Work History
Banquet Chef
The Marquette Hotel (Evolution Hospitality)
Minneapolis, MN
06.2012 - Current
- Developed and executed banquet menus tailored to client specifications and seasonal ingredients.
- Trained and mentored kitchen staff on food preparation techniques and safety protocols.
- Oversaw kitchen operations during large-scale events, ensuring timely service delivery.
- Collaborated with event planners to create customized dining experiences for diverse clientele.
- Implemented inventory control measures to minimize waste and optimize ingredient usage.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
- Reduced food waste by implementing efficient portion control practices during plating processes.
Education
Culinary Arts
Hennepin Technical College
Minneapolis, MNSkills
- Sanitation procedures
- Food presentation
- Kitchen management
- Quality control
- Allergen awareness
- Waste reduction
- Recipe creation
- Health code compliance
- Banquet preparation
- Teamwork and collaboration
- Time management
- Food preparing, plating, and presentation
Timeline
Banquet Chef
The Marquette Hotel (Evolution Hospitality)
06.2012 - Current
Culinary Arts
Hennepin Technical College