Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Donald Peterson

Colorado Springs CO,CO

Summary

Dynamic culinary professional with extensive experience as a Sous Chef at Pinery at the Hill, excelling in seasonal menu development and collaborative team management. Proven track record in enhancing food quality and reducing waste through effective inventory oversight and innovative cooking techniques, fostering a high-performing kitchen environment.

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Sous Chef

Pinery at the Hill
07.2021 - Current
  • Supervised kitchen staff to ensure efficient food preparation and adherence to safety standards.
  • Developed new menu items, enhancing culinary offerings and responding to seasonal ingredients.
  • Collaborated with executive chef to manage inventory and minimize food waste through effective portion control.
  • Ensured compliance with health regulations and sanitation practices, maintaining high standards in food quality.
  • Trained junior chefs in cooking techniques and presentation styles, fostering skill development and team cohesion.
  • Streamlined kitchen operations by implementing standardized recipes, improving consistency across all dishes.
  • Coordinated special event catering, creating tailored menus that exceeded client expectations for service and taste.
  • 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.
  • 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.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Lead Line Cook

Triple Crown Casino
03.2015 - 05.2021
  • Supervised kitchen staff to ensure efficient meal preparation and service delivery.
  • Developed and implemented standardized recipes to maintain consistency in food quality.
  • Trained new cooks on culinary techniques and safety protocols, enhancing team performance.
  • Managed inventory levels and ordered supplies to reduce waste and control costs.
  • Collaborated with front-of-house staff to coordinate timely service during peak hours.
  • Monitored kitchen operations, ensuring compliance with health and safety regulations.
  • 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.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.

Lead Cook

Century Casino
02.2008 - 05.2015
  • Supervised kitchen staff to ensure efficient meal preparation and service delivery.
  • Developed and implemented standardized recipes to maintain food quality and consistency.
  • Coordinated inventory management to optimize stock levels and reduce waste.
  • Trained new team members on culinary techniques and safety protocols.
  • Monitored food safety practices to comply with health regulations and standards.
  • Led kitchen operations during peak hours, ensuring timely service and customer satisfaction.
  • Evaluated performance of kitchen staff, providing feedback to drive improvement and morale.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.

Education

GED -

Colorado State Ged
Online
03-2008

Skills

  • Collaborative team management
  • Kitchen operations oversight
  • Food safety protocols
  • Inventory oversight
  • Proper food handling techniques
  • Seasonal menu development
  • Culinary presentation
  • Streamlined kitchen management
  • Food preparation methods

Certification

Food Manager ServSafe

Timeline

Sous Chef

Pinery at the Hill
07.2021 - Current

Lead Line Cook

Triple Crown Casino
03.2015 - 05.2021

Lead Cook

Century Casino
02.2008 - 05.2015

GED -

Colorado State Ged

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