April Peterson

832-***-****

acwoi8@r.postjobfree.com

EXPERIENCE:

**/****-*******. ******* ********** Aramark

Business Dining

Houston, Texas

Catering and entree production. Line support when necessary. Assisting the Executive chef with managing the kitchen. Ordering eSysco and produce, while maintaining par levels. Controlling production, by monitoring production sheets and cook production. Ensuring all HACCP guidlines are being followed. Interacting with customers to facilitate all needs and requests habe been met.

08/2012- 06/2015 Sous Chef Sodexo

Educational Dining Houston, Texas

Assisted in the daily operation and food preparation, by ensuring employees have appropriate equipment, inventory and resources to perform their jobs to meet goals and deadlines. Led by providing positive and constructive feedback. Ensured compliance with all federal, state and local regulations as well as Sodexo policies and procedures. Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. Ensure cleanliness, proper disposal/removal of food and proper sorting and labeling. Understanding and knowledge of safety, sanitation and food handling procedures. Skills/Aptitudes Perform any other job duties as requested .Responsible for any and all catering, retail locations and preparing food for the faculty and the President's Lounge. Recording and tracking production to allow forecasting

01/2012- 06/2012 Consulting Chef Just Baked Eatery

Los Angeles, California

Revamped sandwich menu added new breakfast items. Set-up opening and closing procedures. Put a sanitation program in place with new daily and weekly cleaning schedules. Menu costing and inventory controls with par-levels for production. Reduced 40% food cost down to 27%. Put labor controls in place when business is slow. Revised catering menu with more options and better pricing.

03/2010 - 01/2011 Sous Chef Lifeworks Restaurant Group

ARAMARK Services

Culver City, California

Start-up for new business dining account that was a from scratch kitchen with dedication to sustainability and locally sourced products. Business dining feeding 440 breakfast, lunch, dinner and any catering for special functions. Established delivery routes due to client being off-site, also responsible for purchasing, inventory, and scheduling. Acting Executive Chef for five months.

11/2007 - 03/2010 Sous Chef STAPLES Center

Levy Restaurants

Los Angeles, California

Oversaw General and Premium Concessions which had a sales volume of $45-50 million. Various concepts of 50 stands and managed 80-100 union employees directly, with an additional 50 cooks through staffing for any culinary training issues. Nokia Theatre at L.A Live utilized about 10 additional staff with 6 stands and its sales volume of $20 million. Implemented a requisition form with built in par levels to aid in cutting back on having too much product and waste. Established a spoilage tracking system in which all spoilage was accounted for and track with a dollar value against the daily sales. These two systems aided in reducing food cost from 35% down to 27%.

EDUCATION:

The Art Institute of Houston

Associate of Applied Science Degree in Culinary Arts, 12/2006

National Dean's List, Dean's List, AIH Culinary Scholarship, EDMC Scholarship, Merit Award

AFFILATIONS:

National Technical Honor Society, February 2005 - December 2006, President March 2005 - December 2005, Habitat for Humanity June 2005, Project Target Hunger November 2005, AIDS Walk March 2006, Great Chef's Club, July 2004 - March 2005, Slowfood.org benefit with Scott Tycer November 2004, Latino Culinary Awards September 2004

CERTIFICATIONS:

Serve-Safe Expiration: 12/2017

OTHER:

Backstage, Green Room and Dressing Room Catering for 52nd Grammys

Assisting with 2009 Emmy's backstage "Architectural Digest" Room

AEG Pre and Post Parties for the 50th and 51st Grammy's

NBA Playoffs 2008, 2009

NBA Finals 2008, 2009

NBA All-Star 2006

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