Manager Executive

David J. Peterson

Objective

To obtain an executive chef position that will utilize my culinary

skills and passion, management potential, as well as assist in my

continuing education.

Professional Mission Statement

Be honest, humble, considerate, kind, educating, loving and most of

all wise.

Professional Experience

An experienced and dedicated Chef with extensive experience in

leading the operations of high volume facilities. Recognized for producing

top quality and creative products that contribute to revenue growth.

Committed to creating a memorable dining experience for all guests. Offers

experience in strategic operations planning, innovative team development,

and has a superior understanding of customers' needs.

April 2012 to February 2013

Executive Chef / Food and Beverage Manager - Hotel Bellwether - Bellingham,

WA

I am in charge of all food and pastry production for the Lighthouse

bar and grill room service and in house catering menus for a boutique,

waterfront hotel. I designed rotating seasonal menus, fresh herb and floral

gardens, food cost and menu production schedules as well as implementing a

room service program. I sourced local and sustainable products for the

benefit of our community and our establishment along with importing of

international ingredients to keep our guests entertained. Daily Land,

Ocean and Bar Specials are featured for future menu development and

customer feedback.

May 2006 to March 2012

Executive Chef-Best Western Plus Lakeway Inn and Convention Center-

Bellingham, WA

As Executive Chef I was responsible for all food and pastry

production, including that used for dining outlets, room service, banquet

functions, both on and off site, employee dining and special events.

Supervise production and pastry staff, ensuring all safety and standards

are met or exceeded. Monitor food and labor budgets for the department.

Maintain highest professional food quality and sanitation standards.

Develop annual banquet menus, bi - annual outlet menus, rotating seasonal

and holiday menus, food purchase specifications, recipes and cost

structures. Featured "Chef in the Market" and winning local culinary

competitor.

August 2004 to May 2006

Executive Chef the Royal Inn Bellingham, WA

I designed kitchen layouts, menus, inventory systems, recipe books

and order guides for a multiple unit operation. I assisted in the remodel

/construction / and concept development of The Big Fat Fish Company

with172 seats, as well as overseeing the food operations of The Fairhaven

Martini Bar 250 capacity, and The Main Street Bar and Grill with 85 seats.

This was a working chef position with a lot of travel between locations.

We hosted private parties as well off site catering functions.

March 2002 to December 2003

Operational Manager, Executive Chef Fuego 542 Maple Falls,

WA

I oversaw remodeling procedures and assisted with construction of a

historic house on the Mt. Baker Hwy to open this restaurant. I took care of

daily accounting and reconciling, bi - weekly rotating menus, in house

baking and pastries for a 49 seat restaurant. I handled all ordering,

receiving, pre production as well as maintaining a full time position as

the lead line cook. I created off-site menus for catering and photo shoots

on Mt. Baker

July 1999 to February 2002

Kitchen Manager Casa Que Pasa Bellingham, WA

Managed the food operation for a fast paced, 95 seat restaurant and

bar. I was responsible for daily soup and food specials catering to a

large vegan/vegetarian consumer base. I handled all training, payroll

management, and vendor relations. Helped to supervise multiple expansions

including the addition of a 45 seat cantina "Tequila Research Institute".

May 1998 to June 1999

Chef Boundary Bay Brewery and Bistro Bellingham, WA

A working chef responsible for ordering, inventory management,

scheduling and bonus disbursement as well as daily food specials utilizing

the farmers market and local vendors. I developed seasonal menus as well

as incorporating beer as an ingredient, including by products for baking

breads and desserts.

June 1996 to April 1998

Line Chef, Pastry Maker and Baker The Cowboy Club Sedona, AZ

I was responsible for all baking, pastries and dessert displays in

the morning hours and evening line shifts. Specializing in southwest

cuisine, flavor forward dishes and unique ingredients, for the time,

including Cobra, Rattlesnake, Ostrich, Buffalo and Cacti.

November1993 to May 1996

Apprentice The Enchantment Resort Sedona, AZ

I trained in all line positions including breakfast, lunch and dinner

for a multiple outlet resort and spa. Once trained, I was able to move on

to banquets, prep, garde manger, and the pastry kitchen. I finished my

time there as a full time baker with a role as a pastry assistant. I made

homemade breads, buns, dinner rolls, pizza crusts, seasonal desserts, pies

and pastries.

Education

Orange High School Orange, CA

Graduated June 1985

Soundmaster Audio / Visual Institute N. Hollywood,

CA

Graduated June 1992

Personal Interests

My Family and Pets

Music with a focus on drums and percussion

References

Available upon request

Contact this candidate