Peter L. Frazzano

*** **** ******* *****

Woodstock, Ga. 30188

470-***-****

adzpe9@r.postjobfree.com

Objective

Seeking to join an organization to grow profits as well as contribute to continued success with the opportunity to expand my professional growth as well as the growth of the organization.

Strengths

- Advanced mastery of cooking philosophy and techniques

- First- hand experience and training in International Cuisine & Dining Room Services

- Proven ability to adhere to deadlines effectively

- Ability to work under pressure while maintaining a positive mental and physical demeanor

- Full understanding of food safety and health guidelines

- Ability to communicate clearly and effectively to staff and management while addressing guest needs

And concerns

- Have been extremely successful with Menu Costing, and Purchasing while maintaining Profit Margin

- Full ability to train staff and control Labor Costs

Employment

Michael Anthony’s 09/26/2016 – Present

Executive Chef of Kitchen Operations: Currently responsible for 1.5million in food purchases to supply restaurant, Café, Catering,and Cooking Classes with 5 million dollars in sales last year. I am very well versed in Italian and Eastern European cooking as well as my open mindedness to learn different things.. I also teach cooking classes which host a variety of Global cuisines. I also host Chef Tables which include a specialized menu as to what the guest requests depending on the occasion. The cooking classes and Chef Tables generate over $350,000 in revenue annually on its own.

Executive Sous Chef 07/30/15-01/15/16

Elevation Chophouse Kennesaw, Ga: Responsibilities included but were not limited to overseeing daily productivity of all BOH staff as well as organizing, supervising and maintaining all food preparation to the highest quality standards. Also solely responsible for all preparation and execution of “In House Caterings” which occur on a very regular basis ranging from 25 people to 400 people. Overall cuisine is Global/Modern American. Sales of restaurant are over 1.8M annually. Left due to professional reasons and lack of personal advancement of my talents.

Executive Chef 09/17/2013 – 07/30/15

Café 640 Atlanta, Ga: Since 2013, reduced food cost by 14% and payroll by 15% while maintaining a profit for the restaurant. Food quality and efficiency increased as well as raising the restaurant’s Health Department score from an 86 to a 96. I was also responsible for menu development, training, hiring, firing, as well as the daily restaurant operations when the Owner and General Manager are absent. I have provided Caterings to the attached hotel (THE HIGHLAND INN) for 25-100 plus guests. Food concept of this restaurant is Modern American / European. Restaurant closed due to personal and professional problems of the owner.

Personal Chef / Caterer/ Event Consultant 2009- 2012

Providing personal cooking services and event consultations to private organizations and clients for parties ranging between 25 and 100 people. Cuisines: American, Italian, Italian American, Eastern European, Mediterranean.

Executive Chef 4/11 – 10/12

Franco’s Italian Tavern Roswell, Ga Executive Chef and consultant for all restaurant operations, including training of all front and back of the house operations ranging up to 20 people as well as preparation and cooking of all food items, hiring, ordering, menu development and maintenance of food & payroll costs. Cuisine was authentic Italian with Wood Fired Pizza. Restaurant closed due to lack of advertising and personal problems of owner. Sales rose from opening to 1.M annually.

Sous Chef 2007 - 2009

Ippolito‘s Italian Restaurant, Alpharetta, Ga. -Prepared a variety of Italian- American specialties for lunch and dinner. Responsible for overseeing a staff of 12 people as it related to the culinary productivity of the restaurant. Other responsibilities included purchasing, cost control, menu development as well as making decisions in the absence of the Chef. Due to poor economic conditions, I was laid off due to the fact that the company could not afford to support my position any longer.

Sous Chef 2006 – 2009

Gasthaus Le Café, Cumming, Ga. –Prepared and cooked German and Continental cuisine. Other responsibilities included menu development, purchasing and supervision of front and back of the house operations when the Chef / Owner was not present. Prepared, served & cooked German fare for Oktoberfest festivals 2007 – 2009 in various locations mostly at the Big Canoe area. Organized and serviced Oktoberfest festival at Ft. Benning GA for more than 5000 military personnel and their families. Served a wide variety of German specialty foods with great success. Owner could not afford to pay me anymore.

Commis Chef 2005 - 2006

Pragelato Village Resort, Torino, Italy. - Prepared and cooked a menu of international foods for the attendees of the 2006 Winter Olympic Games. Kitchen provided service to 3 restaurants simultaneously; Pan Beni, La Taverna, and La Tuccia. Areas of responsibility included the stations of Antipasti, Primi, Secondi, Garde Manger, and La Pasticceria. We cooked and served for 500-1000 guests daily. Offered position to stay permanently but was unable to get my work permit from the Italian government.

Food Consultant 2000 - 2008

Renaissance Foods Inc. Canton, Ga. - Chef /Consultant for Banquets, Weddings, Menu development, Costing for large gatherings and events.

Baker 1998 - 2003

The Cake Shoppe, Roswell, Ga. - Responsible for the daily preparation, production and decoration of various Birthday and Wedding cakes as well as other confectionaries. Occasionally delivered these products as well as aided in caterings for weddings and social events ranging from 50 - 250 guests. Worked under Chef Reinhold Weger, Austrian Born Chef who taught me the European ways of Pastry Work. Products produced were second to none.

Management & Supervisor 1990 – 2005

Sam’s Membership Warehouse, Alpharetta, Ga. – Manager of the Grocery Department. Responsible for merchandising, inventory control, scheduling of employees, and management of labor ranging between 10 – 25 people. Other positions held within the facility included: Bakery Supervisor, Lead Baker, Cake Decorator,, Claims and Inventory Auditor, Receiving Supervisor.

Education

2005 - 2006 Italian Culinary Institute for Foreigners (Asti, Italy)

Graduated Masters Course in Italian Cuisine

Trained intensively in a Castle built in 1787 Very rewarding and burnished a respect for the proper way to approach my craft in the Culinary Arts

1998 - 1999 Art Institute of Atlanta School of Culinary Arts

AOS Degree in Culinary Arts (Graduated with Honors)

1993 - 1994 Kennesaw State University

Studied Accounting and Global Finance

Languages: English/Italian/ some Spanish

** Serve Safe Certified

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