Prep Cook, Line Cook, Catering Cook
Resume:
PETER LEIGHTON
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PETER LEIGHTON
*** * ******* **** #*, Los Angeles, CA 90005 323-***-****
***********@*****.***
PETER LEIGHTON
825 S Windsor Blvd, Los Angeles, CA 90005 323-***-****
***********@*****.***
WHY HIRE PETER LEIGHTON
To bring a dedicated professional to the culinary environment. Peter has highly
trained prep skills, delivers artistic presentations, and performs with excellence
under pressure. He has extensive experience as an efficient and effective Prep Cook,
Line Cook, and Buffet Cook. He is also trained in cost and inventory management.
Peter demonstrates cooperation and initiative in the kitchen environment, and
brings a love of food and commitment to service to every dish.
EDUCATION
Los Angeles Trade Tech College (LATTC) Culinary Program
Completed Program 2013
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ServSafe Certified through 2015
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National Restaurant Association Certified in Nutrition
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LATTC Culinary Club Member
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Temple University [1964 1968] B.A.
Bachelor’s Degree in Biology
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EXPERIENCE
StaffworkX & The Party Staff (Los Angeles, CA) Prep, Event and Line
Cook January 2011 – Present
Prep Cook, Line Cook, and Buffet Cook for catered events
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Filled in for vacationing staff at Cafeteria/Restaurants as Prep & Line Cook
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Culinary Staffing Services (Los Angeles, CA) Prep & Event Cook
September 2010 – January 2012
Meat Slicing Service at events and parties
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Garde Manger, Pizza & Omelet Chef for Food Courts
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Member of Temporary cooking brigade for Beverly Hills High School &
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LAUSD Head Start Programs
Wok Station, Fry Cook and Sandwich Station for Children’s Hospital Café
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The Martini Shop Prep Cook April September 2005
Worked as Prep Cook, Line Cook, and Buffet Cook for catering events.
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Team Play Events – Prep Cook April November 2005
Worked as a Prep Cook for catered events. Filled in with serving staff.
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Cooking Resume – Peter Leighton Page 2
Worked with Head Chef Karl Fledderman 512-***-****
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Work Related/Professional Activities
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Peace Awareness Labyrinth & Gardens (PAL&G) (Los Angeles, CA) – Lunch &
Events Chef (Volunteer) 2003 – Present
Head breakfast chef for the three week retreat serving 50 100 people.
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Preparing regular weekly meals for 30 50 people.
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Exp
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erience developing menus, ordering supplies, managing kitchen.
Worked with acclaimed French Chef Guillaume Botte while he was in the
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US. Chef Botte was gourmet vegetarian chef and owner of Between Heaven and
Earth, the only vegetarian restaurant in Paris endorsed by the Michelin Guide.
Ongoing work with PAL&G’s Executive Chef David Funk
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PROFESSIONAL AFFILIATIONS
American Culinary Federation (ACF)
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Interntional Food Service Executives Association (IFSEA)
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REFERENCES
David Funk, Executive Chef, Peace Awareness Labyrinth & Gardens, 323-***-****
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James Kanemaki, Chef Instructor, Los Angeles Trade Tech College (LATTC) (213) 763
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