Executive Chef Sous
Resume:
Peter L. Frazzano
PO Box ***
Woodstock, Ga. ****8
*******.**@*****.***
Objective
Seeking to join an organization wherein I can maximize my skills, contribute to growth, as well as make a positive contribution to company operations.
Strengths
> First hand experience and training in International Cuisine & Dining Room Services
> Proven ability to adhere to deadlines efficiently and effectively.
> Full understanding of food safety and health guidelines
> Ability to communicate clearly and effectively
> Successful with Menu Costing and Purchasing while maintaining Profit Margin
> Full ability to train staff and control Labor Costs
> Strong negotiating skills and attention to detail
Employment
PLF & Associates 2023-Present
Single owner and operator of culinary and consultation services for private and corporate entities. These contracted services have been provided to Country Clubs, Assisted Living facilities as well as private events.
Executive Chef of Kitchen Operations 2016-2023
Michael Anthony’s Cucina Italiana Hilton Head, SC
> Responsible for 1.5 million dollars in food purchases producing 5M in annual sales
> Taught Cooking Classes which hosted a variety of Cuisines
> Hosted and executed “Chef Tables” which involved custom menus performed on or offsite
> Responsible for procurement of products for the Café, Main Restaurant, Catering, and Special
Event areas of the business
Executive Sous Chef 2015-2016
Elevation Chophouse Kennesaw, Ga
> Oversaw productivity and organization of all BOH staff as it related to food preparation
as well as assuring the highest standards of quality in execution of production and service
> Solely responsible for all preparation and execution of “In House” caterings ranging from 25
to 100 guest
Executive Chef 2013-2015
Café 640 Atlanta, Ga
> Responsible for menu development, training, hiring as well as daily restaurant operations
> Provided caterings to the attached hotel (THE HIGHLAND INN) for 25-100 guests
> Reduced food cost by 14% and payroll by 15% while maintaining profits
> Increased food quality and efficiency raising the Health Department score from 86 to 96
Personal Chef / Caterer/Event Consultant 2009-2012
Renaissance Foods Inc. Canton, Ga.
> Privately owned company which provided culinary services and consultations to private
organizations and clients for events ranging from 25 to 100 guests
Executive Chef 2011-2012
Franco’s Italian Tavern Roswell, Ga.
> Executive Chef and consultant for all restaurant operations including but not limited to
hiring, food purchasing, menu development, as well as monitoring food and payroll costs
> Responsible for training all FOH and BOH staff
> Prepared and cooked all menu items
Sous Chef 2007-2009
Ippolitos Italian Restaurant Alpharetta, Ga.
> Prepared a variety of Italian/American specialties for lunch and dinner
> Responsible for overseeing staff of 12 people as it related to culinary productivity
> Involved with purchasing, menu development, and cost control
Sous Chef 2006-2009
Gasthaus Le Café Cumming, Ga
> Prepared and cooked German and Continental Cuisine
> Prepared German fare for Oktoberfest festivals in various locations 2007-2009
> Organized and serviced Oktoberfest festival at Fort Benning for more than 5000 military
Personnel and their families
Education
Italian Culinary Institute for Foreigners (Asti, Italy)
Graduated with Masters Certificate in Italian Cuisine
Art Institute of Atlanta School of Culinary Arts
Graduated with honors with AOS degree in Culinary Arts
Kennesaw State University
Studied Accounting and Global Finance (Did not graduate)
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