Sean Peek **** Duke Drive * Cumming, Georgia * ***40 404-***-**** * adx7nj@r.postjobfree.com CAREER OBJECTIVE: • Knowledgeable and reliable professional with close to twenty-five years experience seeking the role of head chef to uphold the high standards through culinary and leadership skills. PROFESSIONAL OBJECTIVE: My past work experience from opening restaurants right out of culinary school to being a Culinary Supervisor has shaped me into an amazing chef, with skills in menu preparation, catering, and staff training and development. I am confident that my ability to manage daily operations, combined with strong communication and organizational skills, will produce the best results for your establishment. EDUCATION: Art Institute of Atlanta Bachelors in Culinary - 1999 ACCOMPLISHMENTS: • Having a kitchen staff of twenty. Keeping the food cost down to 29.5% and labor at 13%. Reaching weekly sales of $50,000 to $60,000. • Developing a strong knowledge of all buffet, banquet, room service, and restaurant operations focusing on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations. • Catering large events/weddings, managing inventory/stock oversight, procurement, all food preparation as well as having sous expertise for major hospitality organizations and restaurants. • Recruiting and retaining top-tier talent and effectively managing all kitchen and service staff thus facilitating a “customer dining experience.” • Setting a World Book of Records (2016) for a sit-down plated meal for 45,000. Immediately afterwards, successfully completing catering a wedding for more than 200 people. • Cooking for more than 25,000 people as a Head Chef for Hosea Feed the Hungry for the past twenty-four years CREDENTIALS and LICENSES: Self-Serve License REFERENCES: Levy Brown - Head Chef Mann House - 678-***-**** Kirk Eulsake - Chef Mann House - 404-***-**** Nick Johnson - Head Chef Hosea Feed the Hungry - 404-***-****

Sean Peek

4945 Duke Drive * Cumming, Georgia * 30040

404-***-**** * adx7nj@r.postjobfree.com

CAREER OBJECTIVE:

Knowledgeable and reliable professional with close to twenty-five years experience seeking the role of head chef to uphold the high standards through culinary and leadership skills.

PROFESSIONAL OBJECTIVE:

My past work experience from opening restaurants right out of culinary school to being a Culinary Supervisor has shaped me into an amazing chef, with skills in menu preparation, catering, and staff training and development. I am confident that my ability to manage daily operations, combined with strong communication and organizational skills, will produce the best results for your establishment.

EDUCATION:

Art Institute of Atlanta

Bachelors in Culinary - 1999

ACCOMPLISHMENTS:

Having a kitchen staff of twenty. Keeping the food cost down to 29.5% and labor at 13%. Reaching weekly sales of $50,000 to $60,000.

Developing a strong knowledge of all buffet, banquet, room service, and restaurant operations focusing on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations.

Catering large events/weddings, managing inventory/stock oversight, procurement, all food preparation as well as having sous expertise for major hospitality organizations and restaurants.

Recruiting and retaining top-tier talent and effectively managing all kitchen and service staff thus facilitating a “customer dining experience.”

Setting a World Book of Records (2016) for a sit-down plated meal for 45,000. Immediately afterwards, successfully completing catering a wedding for more than 200 people.

Cooking for more than 25,000 people as a Head Chef for Hosea Feed the Hungry for the past twenty-four years

CREDENTIALS and LICENSES:

Self-Serve License

REFERENCES:

Levy Brown - Head Chef Mann House - 678-***-****

Kirk Eulsake - Chef Mann House - 404-***-****

Nick Johnson - Head Chef Hosea Feed the Hungry - 404-***-****

Work experience

Cook

Cook

The Villas at Canterfield - Cumming, GA

January 2021 to Present

Prep and cook fresh food

Assistant owner

Assistant owner

Auntie Pastos Organic Restaurant - Atlanta, GA

2006 to Present

Broad Street, Atlanta 2006 to 2008

Opened the Buckhead Whole Foods facility in Atlanta serving as Assistant Kitchen Coordinator, planning

Cook

Cook

Camp wannaclot

1999 to Present

Camp Wannaclot Counselor for 150 children who have a bleeding disorder 1997 to present

Chef

Chef

Hosea Williams Feed the Hungry

1995 to Present

Kitchen Manager

Kitchen Manager

Stars and strikes - Cumming, GA

March 2020 to December 2020

over see workers and cook food to order

Chef

Chef

Kroger Stores - Cumming, GA

March 2020 to May 2020

Help during the virus epidemic. Now it's over I'm ready to get back to work

Chef

Chef

Maverick cantina - Jihns creek

February 2019 to January 2020

Prepare the food and prep the food to spec

Culinary Supervisor

Culinary Supervisor

Levy - Atlanta, GA

April 2012 to August 2018

Prepare and have the food ready for the suites in the old dome for every event

Kitchen Manager

Kitchen Manager

Mccrays - Vinings, GA

March 2008 to May 2010

Order and over sees employees

Cook

Cook

The Avenue - Roswell, GA

2009 to 2010

Catering company where I prepared large amounts of food for events

Chef at the Masters

Chef at the Masters

2009 to 2010

2011

Professional and Volunteer Associations

Customer assistance for "Motivating Crowds and Continents" at NCAA Final Four Basketball Tournament

Supervised 250 teenagers at Holy Trinity's youth group for 1999-2005

Sous Chef

Sous Chef

Kroger

2008 to 2009

Manager/Operator/Chef

Manager/Operator/Chef

Auntie Pastos Organic Rest

2006 to 2008

Counselor

Counselor

Holy Trinity Young Adult Ministry - Atlanta, GA

2005 to 2006

Organized, planned and facilitated the St. Andrews Catholic Ch. Christmas Party for 600+ guests in 2005

Organized, planned and provided meals for 30 attendees at the Regnum Christi Men's Retreat weekend in 2005

Arranged and coordinated group meetings and banquets for 200 people at Holy Trinity Young Adult Ministry

Buffet Supervisor

Buffet Supervisor

Whole Foods

2005 to 2006

Chef/Owner

Chef/Owner

Sean Patrick's - Atlanta, GA

2004 to 2006

Own and ran the bar according to professism

Cook

Cook

AT&T

1999 to 2005

Organized and prioritized fundraising dinner for the Culinary Team of Atlanta for 100 guests in 1999

Provided and planned meals for tennis pros for the AT&T Corporate Tennis Challenge in 1997

Banquet Manager

Banquet Manager

Pudding - Atlanta, GA

June 2004 to August 2004

Chef/Owner

Chef/Owner

Corner Pocket - Atlanta, GA

1999 to 2004

Education

Bachelor's degree in Culinary Arts

Bachelor's degree in Culinary Arts

BS in Culinary Arts and Hospitality

BS in Culinary Arts and Hospitality

The Art Institute of Atlanta

1999

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