Imad Karim

• Lead banquet kitchen operations for events of 50 to 800 guests including weddings, corporate galas, and conferences while
maintaining HACCP and Canadian Food Safety standards
• Manage a team of 8-15 cooks, stewards, Schedule, train, and evaluate staff to ensure consistent execution and service speed
• Develop and cost seasonal banquet menus in collaboration with Executive Chef and F&B Manager.
• Maintain food cost within 28-32% by controlling waste, portioning, and inventory. Conduct weekly inventory and ordering using
Micros / Oracle / Chef Tec.
• Coordinate closely with Banquet Managers and Event Sales to review BEOs, ensure timelines, staffing levels, and special dietary
requirements are met
• Oversee high-volume production, live cooking stations, and action stations during peak events with focus on quality, timing.
• Ensure full compliance with provincial health regulations, WSIB safety, and hotel SOPs

• Verified compliance with preparation standards for menu items and special customer requests.
• Oversaw restaurant operations, including inventory control, staffing, and customer service, ensuring smooth daily
performance.
• Coordinated resort-wide special events and parties serving 2K+ guests, delivering exceptional service and execution.
• Managed inventory of food, ingredients, and supplies, efficiently planning and executing vendor orders.
• Developed menus, controlled food costs, and maintained strict quality, sanitation, and safety standards.
• Plated dishes with precision and creativity, meeting high restaurant standards and enhancing brand reputation.
• Trained new team members in culinary techniques, improving kitchen efficiency and productivity.
• Collaborated with staff, preparing, and executing meals for large-scale banquets and special events.