Summary
Overview
Work History
Education
Skills
Timeline
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Brian Peckham

Brian Peckham

Davenport

Summary

Experienced with menu planning, event coordination, and culinary techniques for large-scale functions. Utilizes comprehensive knowledge of food safety and hygiene standards to maintain pristine kitchen environment. Track record of fostering teamwork and delivering top-notch banquet services.

Overview

5
5
years of professional experience

Work History

Banquet Chef

Hotel Blackhawk
11.2024 - Current
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • Practiced safe work habits to avoid possible injury to self or other employees.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Ordered food and supplies used to prepare meals for [Number] people.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
  • Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
  • Developed cost-effective meal plans while maintaining high standards of quality and presentation.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
  • Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
  • Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
  • Reduced food waste by implementing efficient portion control practices during plating processes.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.
  • Elevated guest satisfaction levels through personalized service and close attention to detail in all aspects of event planning and menu design.
  • Maintained open communication with clients throughout the planning process, addressing any concerns or special requests promptly.
  • Introduced creative plating techniques that showcased each dish''s unique elements while elevating overall presentation aesthetics.
  • Adapted quickly to last-minute changes in client requests or event specifications, ensuring successful outcomes despite potential challenges.
  • Balanced time-sensitive demands effectively by multitasking and delegating responsibilities as needed during high-pressure situations.
  • Achieved consistent culinary excellence with meticulous attention to quality in food preparation and presentation.

Executive Sous Chef

Ridgecrest Village
04.2024 - 08.2024
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.

Lead Line Cook

The Outing Club
09.2023 - 04.2024
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
  • Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
  • Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
  • Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
  • Trained and assisted new kitchen staff members.
  • Communicated with management on food inventory stock to request order placement.

Sous Chef

Bass Street Chop House
02.2023 - 09.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

Line Cook

Hotel Blackhawk
03.2022 - 02.2023
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

Lead Line Cook

Johnny's Italian Steakhouse
12.2021 - 03.2022
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Handled portion control activities according to specified instructions provided by chef.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.

Kitchen Manager

Applebee's
11.2020 - 10.2021
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.

Education

High School Diploma -

Lincoln Northeast High School
Lincoln, NE
05-2011

Skills

  • Sanitation procedures
  • Food presentation
  • Kitchen management
  • Quality control
  • Staff training
  • Food pairing
  • Menu development
  • Waste reduction
  • Health code compliance
  • Supply management
  • Assignment delegation
  • Menu pricing
  • Large scale events
  • Banquet preparation
  • Food preparing, plating, and presentation

Timeline

Banquet Chef

Hotel Blackhawk
11.2024 - Current

Executive Sous Chef

Ridgecrest Village
04.2024 - 08.2024

Lead Line Cook

The Outing Club
09.2023 - 04.2024

Sous Chef

Bass Street Chop House
02.2023 - 09.2023

Line Cook

Hotel Blackhawk
03.2022 - 02.2023

Lead Line Cook

Johnny's Italian Steakhouse
12.2021 - 03.2022

Kitchen Manager

Applebee's
11.2020 - 10.2021

High School Diploma -

Lincoln Northeast High School

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Brian Peckham