Peter Koenig - Software Engineering Resume Simple
SUMMARY
A highly motivated, energetic, and enthusiastic professional with over 15 years of experience in the culinary industry. I am a chef, sous chef, banquet manager, fine dining, and kitchen management.
SKILLS
  • management, safety, food preparation, safety standards, nutrition, culinary, sanitation, budgets, recruiting, ordering, kitchen
  • quality control, safety, executive chef, coordination, training, kitchen, teamwork, catering, organized, satisfaction, planning, inventory, inventory control, delivery, banquets, cooking, chef, sanitation, supervision
WORK EXPERIENCES
  • 2017-12-272017-12-27

    Executive Chef

    American Building Maintenance

    • Conduct daily inspections, monitor food, labor and other costs, monitor sanitation practices and maintain kitchen equipment and utensils, sanitation and safety standards, inventory management, and budgeting.
    • Provide hands on expertise in areas that include menu development, food cost management, purchasing, and inventory. (currently looking for the success of the year, and has the opportunity to run the culinary operation.
    • Menu development, cost control, food costing, labor management, menu planning, inventory and vendor relations, and cost control.
    • Perform food preparation, menu planning, and inventory counts. Monitor and maintain food and labor costs. Ensure that all food and beverage products are consistently available.
    • Managed budgets, labor cost, purchasing, menu development, and implementation of new menu items. Strictly adhere to state and federal regulations.
    • Assist in menu development, recruiting, hiring, and training of staff. Maintain inventory, control and controlling food costs.
  • 2017-12-272017-12-27

    Kitchen Supervisor

    Columbus Regional Hospital

    • Maintained communication and coordination with kitchen staff, food production and inventory control. Assisted in training of new employees.
    • Provided leadership and direction to ensure that all production and presentation standards were met for sanitation, safety, sanitation, and organization.
    • Managed kitchen staff in daily production, scheduling, and menu planning. I was in charge of all catering and banquet events to ensure quality and timeliness.
    • Provided leadership, direction, and flexibility to ensure smooth operations of banquets, ordering, receiving, and sanitation.
    • Organized and supervised kitchen staff to ensure quality control, effective purchasing, and production of food items. Worked with Chef to ensure that all menu items were prepared properly and in a timely manner.
    • Led shifts while personally preparing food items and executing requests based on required specifications. Assisted with scheduling, production and plating for a variety of customer satisfaction.

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 Genetic Programming at University College London