Jonathan Peden
Foley
Summary
Accomplished Executive Chef with a proven track record at Lakeshore Estates, enhancing customer satisfaction through innovative menus and meticulous attention to food safety. Excelled in kitchen management and team collaboration, significantly improving operational efficiency. Skilled in cooking techniques and fostering a positive work environment, consistently delivering high-quality meals.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Laborer
Dumbrovski Meats
06.2023 - 05.2024
- Loaded, unloaded, and moved material to and from storage and production areas.
- Expanded skill set through continuous learning of new techniques, tools, and equipment related to laborer tasks.
- Improved worksite efficiency by maintaining clean and organized work areas.
- Performed general housekeeping and cleaning tasks.
- Contributed to successful completion of projects by following instructions from supervisors and adapting to changing priorities.
- Promoted a positive work environment by demonstrating strong teamwork and communication skills.
- Demonstrated flexibility with shifting responsibilities based on project needs, contributing to overall productivity levels.
Regional Dining Director
Carefree Living
09.2021 - 03.2022
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
Head Line Cook
Manhattan Beach Lodge
05.2021 - 09.2021
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Implemented cost-saving measures through efficient use of raw materials and portion control strategies.
- Sustained excellent communication among kitchen staff for efficient problem-solving and streamlined operations.
Banquet Chef
Grandview Lodge
08.2019 - 03.2020
- 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.
Executive Sous Chef
Bluefin Bay Resort
02.2019 - 08.2019
- 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.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Executive Chef
Lakeshore Estates
08.2018 - 02.2019
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Education
Certificate - Dietary Management
Temple College
Temple, TX02.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu
Austin, TX09.2015
Skills
- Willingness to learn
- Attention to Detail
- Safety awareness
- Heavy Lifting
- Time Management
- Punctual and Reliable
- Customer Service
- Team Collaboration
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
Certification
- [Area of certification] Training - [Timeframe]
Timeline
Laborer
Dumbrovski Meats
06.2023 - 05.2024
Regional Dining Director
Carefree Living
09.2021 - 03.2022
Head Line Cook
Manhattan Beach Lodge
05.2021 - 09.2021
Banquet Chef
Grandview Lodge
08.2019 - 03.2020
Executive Sous Chef
Bluefin Bay Resort
02.2019 - 08.2019
Executive Chef
Lakeshore Estates
08.2018 - 02.2019
Certificate - Dietary Management
Temple College
Associate of Arts - Culinary Arts
Le Cordon Bleu