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PETER CHINNOCK

Résumé

CULINARY ARTS and RESTAURANT MANAGEMENT

Peter Chinnock

**** *. ******* *** *****, NV 89103

725-***-**** ad475p@r.postjobfree.com

CULINARY ARTS and RESTAURANT MANAGEMENT

Coordinate activities among various departments such as catering, banquet, bar, kitchen and special event operations. Plan ahead in depth, organize well, keep cool in a fast-paced stressful environment and bring all elements of the meal together quickly and elegantly. Manage the service and financial performance at each establishment through market metrics, feedback, monthly financial statements, manpower reports, sales and service reports. Develop and implement company endorsed operating standards/procedures. Expertise in creating and launching promotional programs to increase patronage, market growth and overall profitability. Oversee the recruiting and training of key employees. Overcome complex situations in a timely manner. Estimate food, liquor, labor needs and costs, prepare and execute budgets, negotiate prices, place orders with distributors and schedule the delivery of fresh food, liquor, supplies and equipment. Motivate personnel to establish explicit goals and achieve greater performance.

CORE COMPETENCIES

Operations Management

VIP Guest Relations

New Business Launch

Logistics/Scheduling

Brand Awareness

QC/Inventory Control

Large Scale Venues

Talent Management

Special Event Catering

P&L Management

Vendor Negotiations

HR/Best Practices

Cultural Diversity

Safety/Sanitation

Corporate Training

CAREER EXPERIENCE

MNT HOSPITALITY; Harbor Springs, MI 2020 to Present

Executive Chef

Direct all culinary services operations for an upscale restaurant including daily scheduling, assignment direction, performance reviews, hiring and corrective action for 3 locations.

Supervise/motivate up to 10 personnel per venue as assigned daily including hosts, servers, bartenders, and kitchen staff – upscale fine dining, craft burgers, and BBQ outlets.

Create an appealing overall dining atmosphere, restaurant ambiance, and themed meals.

Sustain optimal level of food quality; and returning customer retention rate at 63%.

Drove overall revenue 13%, $4M, saved an average 4.2% on food costs monthly, and cut labor costs by 3% despite some overtime during a labor shortage market.

Establish relationships with local businesses and organizations; 97% guest service rating.

Plan special menus, serving arrangements, and related details.

Maintain Grade A sanitation rating, 100% OSHA safety compliance – zero accidents or claims.

LITTLE TRAVERSE GOLF CLUB; Harbor Springs, MI 2018 to 2019

Sous Chef

Managed all Back of House operations for an exclusive 125-seat establishment.

Ensured all food recipes/menu items were prepared according to corporate standards meeting all health regulations.

Helped increase bottom line revenue per week while preparing all dishes to perfection.

Ensured all department policies, procedures and regulations are in compliance.

Peter Chinnock Résumé Page 2

3625 S. Decatur, Las Vegas, NV 89103 725-***-**** ad475p@r.postjobfree.com

POUR KITCHEN and BAR; Petoskey, MI 2017 to 2018

Sous Chef

Executed all food preparation for this very popular, provincial, unique restaurant.

Developed new standard operating procedures; and trained new hires in all company polices and job functions.

Prepared gourmet meals along with wine pairing with meats, poultry, fish, and pastries.

Controlled labor/food costs; and ensured complete safety and sanitation compliance.

SEVENTEEN RESTAURANT; Bay Harbor, MI 2014 to 2016

Executive Chef

Planed ahead in depth, organized well, kept cool in a fast-paced stressful environment, and brought all elements of the meal together quickly and elegantly.

Supervised 12 employees; and managed all kitchen operations including negotiating with vendors, menu development, equipment procurement, and customer price setting.

Prepared/served up to 300 covers daily generating over $1 million annually.

Developed menus with weekly enticing promotional changes.

Monitored all inventory weekly; minimized waste and operating cost.

SIMON RESTAURANT; Las Vegas, NV 2011 to 2013

Lead Grill and Line Cook

Involved with all back-of-house functions including food preparation and inventory control.

Served American/Asian fusion cuisine for special brunch buffets, and hotel room service.

Built a loyal customer base of all ages, incomes, and ethnic backgrounds.

BOUCHON BISTRO; Las Vegas, NV 2010 to 2011

Chef Garde Manger

Involved with all back-of-house functions including food preparation and inventory control.

Served French, Italian, steaks, and seafood entrees in an exclusive Venetian resort.

Ensured adherence to all corporate philosophies, policies, practices, and procedures.

NEW YORK RESTAURANT; Harbor Springs, MI 2004 to 2010

Sauté Cook

Specialized in stir-fry food preparation of eclectic cuisine in a comfortable setting, overlooking Little Traverse Bay's waterfront.

Prepared/served over 250 covers daily including steaks and seafood entrees.

FORMAL EDUCATION and SPECIAL TRAINING

UNIVERSITY of NEVADA-LAS VEGAS Las Vegas, Nevada

Bachelor of arts Degree in Hotel and Restaurant Management

KENDELL COLLEGE Evanston, Illinois

Associate of Applied Science Degree in Culinary Arts

HARBOR SPRINGS ACADEMY Harbor Springs, Michigan

Commercial Foods Program Certificate

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