Manager Management

PETER MENTEER

**** *. ***** ****** / *******, IL 60660

Email: ************@*****.*** / Cell: 503-***-****

CAREER PROFILE

I am a classically trained chef with many years of experience in fine

dining, catering and banquets with extensive knowledge in different

cuisines. This experience has provided for superior time management

and problem solving skills and the ability to build very constructive and

effective relationships within an organization. I am highly motivated, a

team player and work well under pressure. I am able to quickly and

efficiently make necessary changes in response to marketplace trends and

guests’ needs, both present and anticipated. I work in support of team

goals and measure effectiveness through Food & Beverage profit and

service performance.

PROFESSIONAL EXPERIENCE

THE SHERATON CHICAGO HOTEL AND TOWERS - CHICAGO, ILLINOIS

CHEF DE CUISINE, AUG/10- PRESENT

Directly manage the day-to-day operations of five food outlets in

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one of the largest and busiest Starwood Hotels in the City of

Chicago

Manage over sixty (60) cooks for seven kitchens, including room

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service, supporting the more than 1200 hotel rooms, 40,000

square foot banquet space, a 30,000 square foot exhibition hall,

multiple meeting rooms and five restaraunts

Assist with the selection, interviewing and training of the

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personnel within the department.

Accountable for achieving budgeted F&B profit margins and

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revenue as well as food cost percentage and productivity for

outlet restaurants at a hotel where Food & Beverage profit was

$43.6 million last year

Scheduling and payroll

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Achieved an EcoSure score of 94.28

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Ordering, menu and recipe development, training/development and

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cost control

Designing and executing VIP Chefs Tables

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HALLMARK CHICAGO, BROOKDALE SENIOR LIVING – CHICAGO,

ILLINOIS

EXECUTIVE SOUS CHEF/MANAGER, OCT/09-AUG/10

Weekly menu development, including daily lunch specials

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Manage kitchen staff of 20 and trained associates on all menu

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items

Daily production for breakfast, lunch and dinner for a 250 plus

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resident facility

Actively participate in event operations and private parties to

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assure quality and consistency

Responsible for consistent plate presentation

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Daily production charts for all kitchen employees

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Ordering, scheduling and monthly inventory

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Ensure proper sanitation and storage of food and kitchen

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equipment

Coordinate daily dining room pre-shifts on meal presentation

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POLO CAFÉ AND CATERING – CHICAGO, ILLINOIS

SOUS CHEF/MANAGER, APR/O5 – OCT/09

Menu development and design, included all daily specials

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Managed and executed all food production

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Cost control of all products, including purchasing and inventory

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Managed kitchen staff including hiring, training and scheduling

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Planned and executed all catering and special events, including:

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o Weddings and other private events

o Taste of Chicago

o Annual Boys & Girls Club Thanksgiving charity event

OSWEGO LAKE COUNTRY CLUB - LAKE OSWEGO, OREGON

PM SOUS CHEF/KITCHEN MANAGER, MAY/01 – JAN/05

Developed and executed menu items

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Relayed ticket items and plated food

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Responsible for daily prep and production at broiler, fryer,

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sauté and flat-top stations

Gained extensive knowledge in banquet and plated dinner

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production, including:

o meat and seafood fabrication

o fruit and cheese display

o dining room meat carving

o breakfast, brunch and lunch production at broiler,

fryer, flat-top and egg cookery/omelet stations

o ice carving display

SOUTH PARK SEAFOOD GRILL - PORTLAND, OREGON

INTERNSHIP, MARCH/01 - MAY/01

Dinner prep and production at pantry, wood oven, pasta sauté

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and pastry stations

Acquired knowledge of various varieties of seafood and learned

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to work in a fast-paced/high volume restaurant operation

PORTLAND BREWING COMPANY - PORTLAND, OREGON

LINE COOK, MAY/00 - NOVEMBER/00

Lunch and dinner line production at pantry, fryer, cedar wood

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grill, and sauté

Food prep for all line stations

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KEY SKILLS

Organization

Adaptable/flexible

Works well under pressure

Self-Starter

Motivated

Dependable

Conversational Spanish

Molecular Cooking

EDUCATION

WESTERN CULINARY INSTITUTE - PORTLAND, OR

DIPLOMA IN CULINARY ARTS, LE CORDON BLEU PROGRAM –

MARCH/01

Twelve-month, intensive, hands-on ACF accredited Culinary Arts

Program with emphasis on skill development in both the culinary

arts and professional hospitality management

Curriculum included courses in:

o A la Carte Fine Dining o Soup, Stocks and

Sauces

o Wine Studies o Purchasing/Cost

Controls

o Management o International Cuisine

o Garde Manger o Store Room Procedures

o Nutrition o Dining Room Service

o Menu/Recipe Planning o Bake Shop and

Pastries

REFERENCES:

Available upon request

Contact this candidate