Fine Dining Executive Chef
Resume:
Peter T. Harrison
**** ********* **. ~ Mesquite, TX 75150 ~ (972) 978 – 7595 ~ **********@*****.***
Objective A leadership position in which I may utilize my extensive background in food service.
CULINARY
2/18 – 6/20 Dakotas Steakhouse – Dallas, Texas
Executive Chef
Fine Dining
Responsible for developing and maintaining higher fine dining standard
Purchasing Hiring scheduling
Menu development
Catering on and off site
2/16 - 2/18 lakewood country club dallas
Texas
Executive sous chef
Fine Dining and Catering
Responsible for all faucets of food production main kitchen Catering snack bar
Hiring and developing staff
Maintaining the food and labor cost
10/14 – 1/16 WOLFGANG PUCK CATERING – Dallas, Texas
Regional Chef
Fine Dining Catering
Responsible for developing and maintaining higher fine dining standard
Multiple accounts in five cities
Corporate safety trainer
Maintaining the purchase program through out the region
1/11 – 10/14 DAKOTA’S STEAKHOUSE – Dallas, Texas
Executive Chef
Fine Dining Steakhouse
Responsible for developing FOH/BOH staff to a higher fine dining standard
Reorganization and implementation of all BOH systems and menus
Increased revenue three million dollars over 4 year, redesigned kitchen
Changed beef and seafood purchasing programs
7/09 – 12/10 BAILEY’S PRIME PLUS – Dallas, Texas
Executive Chef
Fine Dining Steakhouse
Opened up three Bailey’s and retrained a fourth.
Created all special event menus (catering, wine dinners, holiday menus, etc.) for all four restaurants.
Responsible for developing the menu and setting up all systems for kitchen operations to unify the brand.
12/04 - 7/09 CAPITAL GRILLE – Dallas, Texas
Chef de Cuisine
Fine Dining Steakhouse
Responsible for a staff of 30.
Maintaining food costs, labor costs and preparing the P and L statement.
Maintaining food quality.
Development of staff.
Ordering, scheduling staff, scheduling catered events and maintaining dry aging of the beef
10/02 – 12/04 HOTEL ZAZA/DRAGONFLY – Dallas, Texas
Banquet Chef
Asian and Mediterranean
Organizing and executing of all banquet events.
Banquet menu development and food consistency.
Labor cost and food cost.
Scheduling of staff.
Peter T. Harrison
03/02 – 10/02 LOBSTER RANCH – Dallas, Texas
Executive Sous Chef
Casual New England Seafood Restaurant
· Responsible for a staff of 20.
· Maintaining food cost and labor cost.
· Training of staff
· Responsible for ordering food and non food and beverage inventory.
· Menu development and execution of food.
03/99 – 03/02 NICK & SAM’S – Dallas, Texas
Executive Sous Chef
Fine Dining Seafood Steakhouse
· Responsible for a kitchen staff of 25.
· Training and motivating kitchen staff and servers.
· Menu development
· Maintaining food and labor cost.
· Responsible for ordering produce.
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6/98 – 3/99 CIRCO AND LECIRQUE – Las Vegas, Nevada
Sous Chef
Italian Bistro and French Fine Dining
· Responsible for co-ordering food.
· Execution of prep and food quality for both French and Italian restaurants.
2/96 – 6/98 SFUZZI – Las Vegas, Nevada
Sous Chef
Italian Bistro
· Responsible for all food production.
· Execution of daily specials.
· Maintaining proper inventory to maximize food consisteDallas1
1/95 – 3/97 WOLFGANG PUCKS – Las Vegas, Nevada
Line cook
· Responsible for setting up the line.
· Station maintance
· Expediting the line
References:
Jeff Moschetti
**********@*********.***
Samir Dhurandhar
*****@****-****.***
Tommy Simpson
*********@*********.***
Mike Smith
*********@*****.***
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