culinary arts
Resume:
Brian P. Peters Jr.
Egg Harbor Township, NJ 08234
*************@*****.***
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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