PETER LANG
Marriott
Pawtucket,RI
13
Certifications
20
years of professional experience
Dynamic culinary leader with approximately 20 years of restaurant experience and 12 years of culinary leadership. Experienced in high-volume hotel and restaurant operations, menu development, financial management, team leadership, coordinating 20+ team members weekly, catering, purchasing, and guest satisfaction. Proven ability to maintain food costs below 21% while operating within required labor standards. Experienced in executing large-scale events for up to 700 guests and proficient with Marriott Hotel Effectiveness, Workday, and Salesforce.
Work History
Executive Sous Chef
4 Years 6 Months- Maintain food costs below 21% while balancing labor standards, product quality, guest satisfaction, and kitchen efficiency.
- Execute weddings, corporate events, and large-scale banquets for up to 700 guests while meeting Marriott standards for timing and presentation.
- Lead hiring, training, development, and scheduling to keep culinary staffing levels aligned with daily operation needs.
- Develop seasonal menus and new dishes that strengthen the guest dining experience and encourage repeat business.
- Manage food production, purchasing, and inventory controls to maintain quality while meeting budget targets.
- Use Marriott Hotel Effectiveness, Workday, and Salesforce to support reporting, workforce administration, and operational planning.
- Collaborate with restaurant and hotel leadership to improve dining operations and deliver visually consistent plating aligned with Marriott brand standards.
Executive Sous Chef
1 Year 8 Months- Prepared 250 banquet and catering meals per event while coordinating timing, plating, and service flow.
- Maintained 5 food safety checks per shift across hot and cold holding areas to support kitchen compliance.
- Introduced new cooking techniques and coached staff on execution, consistency, and recipe development.
- Developed daily specials that supported menu engineering and kept offerings aligned with guest expectations.
- Maintained proper cooking and storage temperatures across ovens, broilers, grills, and roasters.
- Inspected food preparation areas, equipment, work surfaces, and service spaces to keep operations clean and organized.
- Applied purchasing and inventory discipline to support kitchen readiness, food quality, and labor-aware operations.
Sous Chef
2 Years 5 Months- Improved 20% service turnaround time during high-demand meal service through tighter kitchen coordination.
- Supported 250 guests per shift during peak meal periods while keeping service moving smoothly.
- Coordinated menu development and menu engineering while maintaining recipe adherence across prep and line cooks.
- Maintained kitchen hygiene, organization, food quality, and efficiency to support consistent daily service.
- Trained prep and line cooks on recipe execution, supporting consistent production and faster service during busy shifts.
- Managed food and labor cost control alongside purchasing and inventory tasks to keep kitchen operations organized.
- Applied culinary operations leadership to coordinate production, staff scheduling, and smooth daily execution.
Manager
1 Year 1 Month- Oversaw food and beverage shipments, verifying quality, quantity, and inventory records for accurate receiving.
- Tracked budgets and payroll records, supporting food and labor cost control for day-to-day restaurant operations.
- Addressed food quality and service issues while upholding operational standards and consistent team execution.
Industrial Sprayer
1 Year 10 Months- Prepared surfaces before spraying to support even application and reliable coating results.
- Mixed coatings and materials according to job requirements and product specifications.
- Inspected finished pieces for coverage, consistency, and visible defects before release.
- Operated spray equipment safely while following established handling and cleanup procedures.
Chef Manager
1 Year 10 Months- Revamped menus to align with guest expectations while strengthening menu appeal and kitchen execution.
- Directed daily restaurant and catering operations, keeping front-of-house and kitchen teams aligned.
- Interviewed, hired, and trained kitchen staff to improve staffing readiness and service consistency.
- Identified productivity gaps and reduced labor costs through tighter scheduling and workflow adjustments.
- Supported purchasing and inventory decisions to keep kitchen operations stocked and responsive to demand.
Sous Chef
1 Year 1 Month- Managed daily kitchen prep and line coordination to keep service moving during busy pub hours.
- Checked food quality and portion consistency before plates left the kitchen.
- Coordinated prep lists with cooks to maintain organized workflow across stations.
- Monitored inventory levels and flagged shortages before service disruptions occurred.
Butcher Assistant
1 Year 5 Months- Processed meats by cutting, trimming, boning, tying, and grinding to store specifications.
- Inspected incoming deliveries for quality and accuracy before moving product into service.
- Prepared custom cuts to match customer requests and department standards.
- Handled raw meat product carefully to support safe, efficient backroom operations.
- Maintained a steady workflow across multiple preparation tasks during busy shifts.
Line Cook
1 Year 9 Months- Prepared and plated cuisine with steady attention to presentation and portion consistency.
- Followed executive chef direction to support accurate execution of daily menu items.
- Kept workstations clean and organized to support efficient kitchen flow throughout service.
Line Cook
2 Years 4 Months- Executed menu items to recipe standards while keeping station output organized and consistent.
- Maintained a clean, sanitary workstation and followed food safety procedures throughout each shift.
- Coordinated with kitchen staff to keep orders moving smoothly during peak dinner rushes.
- Portioned ingredients accurately to support cost control and consistent plate quality.
Education
- Business
High School Diploma
Skills
Food & labor cost control
Menu engineering
Banquets & catering
Purchasing & inventory
Recipe development
Culinary operations leadership
Staff scheduling
Hiring
Training & development
Guest experience
Food and beverage forecasting
Restaurant operations management
Culinary team supervision
Workday
Food safety compliance
Profit and loss management
Certification
ServSafe Certified
ACCOMPLISHMENTS
Marriott Manager of the Quarter – Q1 2024, Marriott Manager of the Year – 2024
Timeline
Executive Sous Chef
Marriott
03.2022 - CurrentRead More
Executive Sous Chef
Boston Tavern / Cranberry Catering
07.2020 - 03.2022Read More
Sous Chef
Lindy’s Tavern
02.2018 - 07.2020Read More
Manager
Cowboys Bar
01.2017 - 02.2018Read More
Industrial Sprayer
Lista International Corporation
02.2015 - 12.2016Read More
Chef Manager
Uncle Ronnie’s Red Tavern
04.2013 - 02.2015Read More
Sous Chef
Gators Pub
02.2012 - 03.2013Read More
Butcher Assistant
Stop and Shop
08.2010 - 01.2012Read More
Line Cook
Angelo’s
11.2008 - 08.2010Read More
Line Cook
The Blue Grotto
07.2006 - 11.2008Read More
North Smithfield High School
High School Diploma
Read More
CCRI
from Business
Read More