Geoffrey Peck

• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated with team members to prepare orders on time.
• Interacted with guests to obtain feedback on product quality and service levels.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Responsible for all aspects of operation
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.

• Responsible for all on-site and off site catering
• Responsible for assigning personnel for morning duties within the park

• Acted as head chef when required to maintain continuity of service and quality.
• Responsible for all kitchen duties for on-site meals and for all off-site catering

• Responsible for preparing the meals under supervision of executive head chef Rick

Duties - Warehouse

During Highschool Years