Brian Peckham
Davenport,IA
Summary
Developed expertise in high-pressure kitchen environments, focusing on creativity, leadership, and operational efficiency. Gained skills in team management, menu development, and cost control, looking to transition into new field where these abilities can be applied. Seeks to leverage culinary experience to drive success in dynamic and innovative role.
Overview
4
4
years of professional experience
Work History
Executive Chef
Doubletree By Hilton
05.2025 - Current
- Oversaw restaurant launch and curated innovative menu offerings. Led selection of dinnerware to elevate presentation and customer satisfaction.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored junior chefs, fostering a collaborative team environment.
- Developed innovative seasonal menus to enhance guest experience and promote local ingredients.
- Implemented cost-control measures, optimizing resource allocation without compromising quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Banquet Chef
Hotel Blackhawk
11.2024 - 05.2025
- Developed and executed diverse banquet menus tailored to client specifications.
- Managed kitchen operations during high-volume events, ensuring timely food preparation and service.
- Implemented inventory control procedures to minimize waste and optimize ingredient usage.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top quality food.
- Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
- Led pre-event tastings with clients, providing personalized attention and building trust in the culinary experience provided for their guests.
Executive Sous Chef
Ridgecrest Village
04.2024 - 08.2024
- Supervised kitchen operations, ensuring high-quality food preparation and presentation.
- Collaborated with culinary team to develop innovative menu items aligned with resident preferences.
- Streamlined inventory management processes, reducing waste through effective stock rotation practices.
- Coordinated special events, preparing customized meals for various dietary needs and preferences.
- 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.
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 optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Supervised kitchen staff to ensure efficient workflow and high-quality food preparation.
Line Cook
Hotel Blackhawk
03.2022 - 02.2023
- Prepared high-quality ingredients and dishes following established recipes and presentation standards.
- Operated kitchen equipment safely and efficiently, ensuring compliance with health regulations.
- Assisted in inventory management by tracking ingredient usage and minimizing waste effectively.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
High School Diploma -
Lincoln Northeast High School
Lincoln, NE05-2011
Skills
- Menu development
- Cost control
- Fine dining
- Food safety
- Hospitality service expertise
- Hiring, training, and development
- Inventory control
- Banquets and catering
Timeline
Executive Chef
Doubletree By Hilton
05.2025 - Current
Banquet Chef
Hotel Blackhawk
11.2024 - 05.2025
Executive Sous Chef
Ridgecrest Village
04.2024 - 08.2024
Lead Line Cook
The Outing Club
09.2023 - 04.2024
Line Cook
Hotel Blackhawk
03.2022 - 02.2023
High School Diploma -
Lincoln Northeast High School