PETER B MAIERS
Henderson,NV
Summary
High-performing Chef offering 32 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
24
24
years of professional experience
Work History
Private Chef
Paula Yakubik
03.2021 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Light breakfast prep , lunch and dinner daily 5 days a week
- Cleaning kitchen
- Shopped for ingredients.
kitchen staff, Chef de Partie fish
Restaurant Bouchon
03.2019 - 06.2020
- PROFILE
- Natural leader and team motivator competent in keeping, on task and efficient to handle high-volume work
- Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction
- Daily execution of menu and dinner service, let go do to Covid-19
Executive sous chef
03.2008 - 04.2019
- Planned and prepared food products orders to maintain appropriate stock levels
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates
- Reduced food costs by 50% by expertly estimating purchasing needs and buying through approved suppliers
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Continually aware of dramatic changes to kitchens, including Health Department
- Standards and customer requests for healthier food options
Chef de tournant Gilt Restaurant
09.2005 - 05.2007
- Daily execution of menu and dinner service , butcher of all fish, meat and sauce bases organizer of walk-ins and maintaining inventory
Banquet Chef
Bay Harbor Yacht Club
06.2004 - 08.2005
- Prepared schedules, work assignments and constructed employee compensation packages
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Developed innovative Banquet menus with over 40 offerings
Chef de Partie
Jean George Restaurants
01.1998 - 06.2004
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Managed food usage with proper stock rotation to prevent spoilage Abided by company standards in terms of portion and serving sizes
Education
Stage Chef Rostang Restaurant Michel Rostan
Professional Pastry And Baking Course The - Baking And Pastry Arts
French PastrySchool,
Chicago, ILpatisserie/boulangerie Stage -
Patisserie/boulangerie Stage Yves Desgranges - Par
Skills
- Large-Scale Events Planning
- Fine Dining Expertise
- Preparing Guest Meals
- Time Management
Timeline
Private Chef
Paula Yakubik
03.2021 - Current
kitchen staff, Chef de Partie fish
Restaurant Bouchon
03.2019 - 06.2020
Executive sous chef
03.2008 - 04.2019
Chef de tournant Gilt Restaurant
09.2005 - 05.2007
Banquet Chef
Bay Harbor Yacht Club
06.2004 - 08.2005
Chef de Partie
Jean George Restaurants
01.1998 - 06.2004
Stage Chef Rostang Restaurant Michel Rostan
Professional Pastry And Baking Course The - Baking And Pastry Arts
French PastrySchool,
patisserie/boulangerie Stage -
Patisserie/boulangerie Stage Yves Desgranges - Par
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