Samantha Bosak
Enola
Summary
Culinary professional with proven track record in event planning and menu development. Known for strong focus on team collaboration and achieving exceptional results. Reliable and adaptable, with expertise in culinary techniques and kitchen management.
Experienced with managing large-scale banquet operations and crafting exquisite dishes. Utilizes team leadership effectively to ensure seamless event execution. Knowledge of menu innovation and kitchen efficiency.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Banquet Chef Executive
Penn Harris Hotel
05.2016 - 11.2024
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Adapted quickly to last-minute changes in client requests or event specifications, ensuring successful outcomes despite potential challenges.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Directed and managed banquet functions for 20-900 person event.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
Chef's Assistant
Best Western Hotel
04.2017 - 09.2018
- Limited portion sizes and used garnishes to control food costs.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Received, inspected and verified food and kitchen inventory delivery before storage.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Followed recipes and instructions to achieve quality and presentation standards.
- Replenished food and ingredients supplies to meet service demand.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Cook
Pinnacle Health
02.2014 - 02.2015
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared and served various food items in fast-paced hospital environment.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Line Cook
Applebee's
12.2013 - 02.2015
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
Line Cook
TGI Fridays
02.2013 - 02.2015
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
ServSafe Food Protection Manager Certification -
National Restaurant Association Educational Foundation
Chicago, IL02.2029
Skills
- Sanitation standards
- Waste reduction
- Allergy awareness
- Garnishing techniques
- Recipe creation
- Quality control
- Banquet preparation
- Menu pricing
- Food presentation
- Kitchen management
Certification
25241467, 5650, 02/19/24, 02/19/29, ANSI National Accreditation Board and the Conference for Food Protection, #0655, ServSafe Food Protection Manager Certification Examination, National Restaurant Association Educational Foundation (NRAEF)
Issuer
Sherman Brown, Executive Vice President, Business Services
Timeline
Chef's Assistant
Best Western Hotel
04.2017 - 09.2018
Banquet Chef Executive
Penn Harris Hotel
05.2016 - 11.2024
Cook
Pinnacle Health
02.2014 - 02.2015
Line Cook
Applebee's
12.2013 - 02.2015
Line Cook
TGI Fridays
02.2013 - 02.2015
25241467, 5650, 02/19/24, 02/19/29, ANSI National Accreditation Board and the Conference for Food Protection, #0655, ServSafe Food Protection Manager Certification Examination, National Restaurant Association Educational Foundation (NRAEF)
ServSafe Food Protection Manager Certification -
National Restaurant Association Educational Foundation
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