Brian P. Peters Jr.

* *** *** *****

Egg Harbor Township, NJ 08234

609-***-****

acoy0q@r.postjobfree.com

OBJECTIVE:

To obtain a Sous Chef position that will allow me to utilize my

culinary, communication, and leadership skills to enhance the

organizations culinary operation.

KEY QUALIFICATIONS:

. Proficient in assisting the executive chef in meeting and

exceeding expectations

. First-hand experience of offering professional and friendly

guest services

. Knowledge and experience of supervising culinary staff

. Actively interact with guests

SPECIAL SKILLS:

. Proven ability to work well under pressure in a fast paced

environment

. Outstanding guest service skills

. Exceptional time management qualities and teamwork acumen

EXPERIENCE:

Head Line Cook, DoubleTree by Hilton, Philadelphia Airport,

Philadelphia, Pa

September, 2014 - Present

. Work directly with Executive Chef and Sous Chef

. Responsibilities include but are not limited to:

o Prepares a variety of food items for cooking in

variety of kitchen equipment.

o Insure quality of products served.

o Knows and complies with kitchen rules, policies and

procedures.

o Stocks and maintains sufficient levels of food

products at line stations

o Portions food products prior to cooking according to

standard portion sizes and recipe specifications.

o Maintains a clean and sanitary work station area.

o Tracks and reports any food waste

Head Line Cook, Emily's Ocean Room Caf , Flanders Hotel, Ocean

City, NJ

May, 2014 - September, 2014

. Responsible for working directly with Executive Chef with

the direction and oversight of all culinary operations

including interviewing potential candidates for employment,

developing weekly shift schedules for culinary staff, and

providing input to culinary employees performance.

. Responsible for updating menu at start of Summer Season and

establishing daily specials. This included establishing

menu pricing to insure cost controls and overall

profitability.

. Responsible for oversight of culinary operations 6 nights a

week. This included but was not limited to:

o food preparation, quality and presentation

o maintaining inventory, with daily and weekly food,

produce, and dry storage orders

o insuring compliance with all safety and sanitation

standards and regulations

o provide training, development and oversight to line

cooks on schedule

. Responsible for working closely with front of house staff

to insure efficient operation and customer satisfaction.

Line Cook/Prep Cook/ Head Line Cook, Flanders Hotel, Ocean City,

NJ

April, 2013 - May 2014

. Experienced in restaurant and banquet operations, hot and

cold food preparation, and customer service

. Restaurant Experience: Emily's Ocean Room Caf at Flanders

o Line cook/Head Lind Cook responsible for cooking

dinners and managing culinary operations

o Responsible for developing Daily Menu Specials for

shifts that I was Head Line Cook, while insuring cost

controls.

o I am responsible for doing the weekly ordering for

the dinner shifts

o Responsible for taking inventory and ordering for

restaurant

. Responsible for managing restaurants New Year's

Eve event December 2013.

. My responsibilities for this event include but

were not limited to:

. Developing event menu

. Coordinating Menu approval Executive Chef

and Hotel General Manager

. Ordering food while maintaining cost

controls

. Directing all culinary operations during

event.

. The event was successfully profitable for the

hotel with the attendance of 125 patrons.

. Banquet Experience

o Experienced working numerous types of events, from

large Weddings and parties to smaller Club

gatherings.

o Experienced working omelet station during large scale

holiday brunches at the hotel that require preparing

made to order omelets in front of customers.

o Experienced working carving stations and serving

stations that require Chef Oversight during banquet

events.

o Worked banquet kitchen responsible for preparation of

hot and cold foods for hotel events.

o Events range for 25 to 500 people

o Responsible for conducting tasting for potential

banquet/event clients.

Cook, Chili's Restaurant, Mays Landing, NJ

Jan. 2013 - April 2013

. Responsible for making grilled and fried food.

. Experienced in restaurant operations, food preparation, and

customer service

Cook, Uncle Bill's Pancake House, Strathmere, NJ

May 2011 to September 2013 (Seasonal Employment)

. Short order cook responsible for preparing breakfast and

lunch item

. Primarily menu includes: eggs made to order, omelets,

pancakes, waffles, burgers, hot and cold sandwiches

. Primary responsibility was running egg grill and preparing

all egg related orders

. Experienced in restaurant operations, food preparation, and

customer service

EDUCATION:

College:

September 2012 - May 2014

. Graduated with Associate Applied Science Degree in Culinary

Arts

. Cumulative GPA 3.036

September 2012 - December 2013 - Certification in Culinary Arts

Academy of Culinary Arts - Atlantic Cape Community College, Mays

Landing,

. ServSafe Certified, Fall 2012

. Competed in schools Culinary Competitions

o Member of Winning Team for 2013 Atlantic City

Restaurant Week Pre-Chef Gran Prix Competition

. Completed Summer Internship in France, Spring 2013

o Experienced French Culture and worked in two

different styles of French kitchens.

. Supported two Savor Borgata Events (Fall 2012, Fall 2013)

o Worked in the Garde Manger kitchen at the Borgota

with two Sous chefs and the executive chef

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