A corporate client added 30 extra guests two days before the event, requiring a new appetizer and dessert.

I needed to redesign the menu, source additional ingredients, and coordinate the kitchen staff without delaying prep.

I quickly consulted the client on preferences, identified existing inventory that could be repurposed, placed expedited orders with local suppliers, and re‑assigned prep stations to accommodate the new dishes.

The revised menu was delivered on time, received positive feedback, and the client extended our contract for future events.

During a wedding reception, the bride complained that the plated salads were not fresh enough.

I needed to address her concerns immediately and ensure the rest of the service proceeded smoothly.

I apologized, offered a fresh batch of salads prepared on the spot, reassigned a senior chef to oversee the replacement, and kept the bride informed of progress.

The bride was satisfied with the quick resolution, praised our responsiveness, and left a positive review that helped secure future bookings.

In my previous role, we prepared meals for corporate luncheons serving up to 200 people daily.

Maintain strict food safety standards to pass health inspections and protect guests.

Implemented a HACCP plan, conducted daily temperature logs, ensured proper hand‑washing stations, provided regular staff training, and performed pre‑service audits of storage and preparation areas.

We achieved a 100% pass rate on health inspections for two consecutive years and reduced food‑borne incident reports to zero.

We were hired to cater a corporate conference with a $15,000 food budget for 250 attendees.

Create a menu that met client expectations while keeping food cost at or below 30% of the total budget.

Calculated projected portion sizes, sourced bulk ingredients, negotiated discounts with vendors, used seasonal produce to lower costs, and built a detailed cost sheet tracking each ingredient’s expense versus revenue.

The final menu stayed at 28% food cost, delivered high client satisfaction, and increased our profit margin by 5% compared to previous events.

At a banquet hall, the convection ovens failed an hour before service for a 300‑guest dinner.

Ensure all dishes are prepared and served on time despite the equipment outage.

Immediately gathered the kitchen team, identified dishes that could be prepared on stovetop or in portable ovens, re‑routed prep to a nearby satellite kitchen, communicated the issue and revised timeline to the event manager, and delegated staff to monitor cooking times closely.

All meals were completed within the original service window, guests were unaware of the issue, and the client praised our adaptability.

A corporate client switched to a 100% vegan menu three weeks before the event, and our standard produce vendor could only supply limited varieties.

Create a diverse, safe, and appealing vegan menu while securing reliable ingredients on short notice.

Researched alternative local vegan suppliers, negotiated sample deliveries, designed a menu featuring seasonal vegetables, plant‑based proteins, and gluten‑free grains, ensured all items met cross‑contamination protocols, and updated the prep schedule to accommodate new ingredients.

The event received rave reviews for creativity and taste; the client extended a multi‑year vegan catering contract.