Food Customer Service
Resume:
Peter Sullivan
**** *. **** **., **********, VA *2980
*.*********@*****.***
Professional Summary:
Organized, professional culinarian with experience in corporate a la carte dining, private dining,and banquet settings. Skilled in motivating employees. Focused on food cost, quality control, and customer service. Always willing to go the extra mile for the guest. Experience:
Executive Chef at Alamo Drafthouse Cinema
Nov. 2019- Present
● Write and budget schedule
● Ensuring Food Quality
● Rolled out a new Menu, the biggest change in the corporations history
● Maintaining kitchen maintenance
● All ordering and inventory
● Keeping purchasing and labor in line with budgets Head Chef
Oct. 2016 - Nov. 2019 at Wintergreen Resort
● Create, cost, and implement seasonal menus.
● Hire and train culinary staff.
● Train international interns with the J1 program.
● Ensure sanitation and quality control in the kitchen
● Manage labor and purchasing within monthly budgets,take monthly inventory, interpret P&L statements, and interpret quarterly sales analysis, and make necessary adjustments when necessary
● Created menus to maximise PPA and limit waste exposure
● Read guest surveys and respond appropriately
● Create all recipes and Kitchen S.O.P.'s
● Casual, Fine Dining, and Banquets
Sous Chef
June 2013-Oct. 2016 at Kinloch Golf Club - Goochland, V A
● Introduced several original dishes to the menu that later became top-selling items.
● Identified and resolved customer complaints regarding food preparation standards and menu options.
● Directed back of house operations managing cooks, and kitchen utility staff
● Adhered to kitchen sanitation and food quality standards at all times.
● Catered corporate meetings, parties, holiday meals, and weddings year-round.
● Modified menus to optimize the use of seasonal local ingredients and delicacies.
● Guided and mentored cooks in improving food preparation, garnishing, and presentation standards for both simple and complex dishes.
● Invented daily specials with personally sourced ingredients. Sous Chef
June 13, 2009 - June 2013 at The Country Club of VA
● Ordering product both weekly and daily
● Working Expo and running the kitchen during daily operation
● Managing Employees
● Deciding on, creating, and executing daily specials
● Maintaining food quality and sanitation in the work area
● Working in a made from scratch kitchen
● Preparing food with recipes or on the fly without a recipe
● Taking monthly inventory
● Cleaning and portioning all meat and fish
● Daily kitchen preparation
● Menu creation and recipe creation and implementation Line Cook / Key Hourly
Nov. 20, 2001 - July 30, 2008 at Tripps’ Restaurant, Midlothian, VA
● Made from scratch kitchen
● Worked grill, middle, sauté, pantry, expo, and SA
● Hired as a dishwasher, worked up to Key Hourly
● Key hourly duties included supervising employees, following HACCP procedures for cooling and storing leftover food at closing, completing cooling logs, completing all closing paperwork including labor and usage, running expo, and final closing walk through
Education:
Longwood University
Farmville, VA
Bachelors of Business and Economics
Professional:
Member of American Culinary Federation. Treasurer of Shenandoah Chapter of the ACF. Certified in sanitation and nutrition by ACF. Serve Safe Certified. References: References are available on request.
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