Barbara Peterman
Dunn,NC
Summary
My choice for a career in culinary arts is largely based on my love for both cooking and creativity. Having the opportunity to serve others in a way that expresses the true beauty behind each ingredient. I choose to keep my dishes simple in a way that will showcase my creativity without confusing the palate.
Overview
12
12
years of professional experience
Work History
Chef Manager
Canteen
07.2023 - Current
- Placing food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Pitched in to work line during busy periods or in place of sick employees.
- Working with the client to provide both cafe and catering menu that suits the facility.
- Oversee the daily operations of the kitchen and staff.
- Keeping the finances within line of the budget.
Dining Service Director
Harmony Senior Services
01.2021 - Current
- I oversaw the daily operations of the kitchen and dining room serving 100 residents three hot meals and snacks per day
- My duties included hiring, scheduling, managing a budget, maintaining inventory, ordering and receiving, menu planning, cooking, catering and planning special events
- I made sure the residents are being served according to their specific diet requirements and follow a menu and recipes as set by our corporate dietician
- I worked closely with the other department heads on keeping the facility running smoothly while following state and company guidelines
Food Service Director
Summit Food Service (CBM Managed Services)
01.2018 - 01.2021
- I coordinate kitchen operations for the facility, serving 420-1300 residents three meals per day
- My duties include interviewing, hiring and training new employees, Managing employees, making schedules, maintaining inventory, ordering and receiving
- I collaborate with the client to make sure that all of their needs are being met and that my staff and I are following the agreed upon contract
- I supervise the special dietary meals with the collaboration of the corporate dietitian to ensure that all of the residents receive the proper nutrition for their meals
Baker / Catering Cook
Chartwells Dining Services: New York Chiropractic College
01.2015 - 01.2018
- I worked with the chef on ordering and inventory, and assisted with large catering events of up to 800 guests
- I prepared baked goods and desserts for the campus dining hall, executed entree dishes, and provided excellent customer service to both students and faculty and staff members
Head Cook
O'Malley's Cabin on the Lake
01.2014 - 01.2015
- I assisted the owner with inventory and ordering and collaborated with the chef on menu planning and dinner specials
- I oversaw the other line cooks in their duties
- I likewise managed the kitchen, worked on prep work, and executed dishes for breakfast, lunch and dinner service
Pastry Department & Grill
Eleven Forty Nine
01.2014 - 12.2014
- I prepared baked goods and desserts for both dining service and catered events
- I assisted in creating new dessert items for the menu and I prepared special dessert items to be paired with specific wines for wine dinner events
- I cooked and plated many dishes for the grill station and prepared appetizers and entrees for parties and banquets
- I also assisted with the weekly brunch buffet, which served up to 600 people at each event
Line Cook
Framingham Country Club
01.2013 - 01.2014
- I prepared desserts for dinner service and catered events
- I executed dishes on the grill and saute stations during dinner service, and completed the prep before nightly service
- I expedited and plated dishes on a nightly basis for dinner service
- In the absence of the chef, I helped with inventory and ordering, and also executing catering events of up to 300 guests
- I likewise collaborated with the chef on planning menus for each season
Education
B.S. - Culinary Arts, Food Service Management
Johnson & Wales University
01.2014
Skills
- Management
- Customer Service
- Communication
- Knife Skills
- Baking / Pastry
- Cooking
Keywords
- Baking
- Banquets
- Bartending
- Catering
- Communication
- Customer Service
- Expediting
- Grill
- Hiring
- Interviewing
- Inventory
- Knife Skills
- Leading
- Managing
- Menu Planning
- Ordering
- Plating
- Saute
- Safety & Sanitation
- Scheduling
- Training
- Wine Service
Timeline
Chef Manager
Canteen
07.2023 - Current
Dining Service Director
Harmony Senior Services
01.2021 - Current
Food Service Director
Summit Food Service (CBM Managed Services)
01.2018 - 01.2021
Baker / Catering Cook
Chartwells Dining Services: New York Chiropractic College
01.2015 - 01.2018
Head Cook
O'Malley's Cabin on the Lake
01.2014 - 01.2015
Pastry Department & Grill
Eleven Forty Nine
01.2014 - 12.2014
Line Cook
Framingham Country Club
01.2013 - 01.2014
B.S. - Culinary Arts, Food Service Management
Johnson & Wales University
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