Peter Pringle
Panama City,FL
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
34
34
years of professional experience
Work History
Executive Sous Chef
Compass Group USA
Pensacola, FL
03.2020 - Current
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Food Service Manager
Aramark
Jackson , Mississippi
01.2013 - 09.2019
- Developed and implemented course materials, including syllabi, lectures, assignments, tests and quizzes.
- Provided guidance to students in understanding course material and offering feedback on their work.
- Conducted research related to the subject matter of courses taught.
- Developed and implemented standard operating procedures for food service staff.
- Maintained records of food inventory, supplies, and equipment.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Ensured proper portioning and serving of meals according to established standards.
- Assigned tasks and monitored progress of all kitchen personnel.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Tracked costs associated with food production to maintain profit margins.
- Conducted weekly employee meetings to discuss performance issues and training opportunities.
- Created menus that incorporated seasonal ingredients while adhering to budgetary constraints.
- Monitored quality of dishes served by tasting them periodically throughout the day.
Mess Specialist
US Navy Seabees
Virginia Beach, VA
09.1989 - 01.1994
- Maintained and operated mess hall equipment; ensured proper functioning.
- Prepared and served meals to personnel in accordance with established standards of quality control, portion control, and presentation.
- Ensured that all food items were prepared according to recipes and menus.
- Cleaned kitchen areas including counters, floors, appliances, utensils, dishes, and pots and pans.
- Managed the inventory of food supplies; ordered necessary items as needed.
- Organized storage areas to ensure efficient use of space; rotated stock as necessary.
- Adhered to safety procedures when handling hazardous materials such as cleaning chemicals or knives.
- Assisted in menu planning based on nutritional requirements and budget considerations.
- Monitored temperature of freezers, refrigerators for compliance with health codes, regulations.
- Tracked usage of ingredients to minimize waste; reported any discrepancies or problems immediately.
- Conducted periodic inspections of food preparation areas to maintain a high level of hygiene.
- Ensured work area was stocked with necessary supplies at all times.
- Operated cash registers accurately during meal periods.
- Transported large quantities of food safely between kitchen and dining room.
- Disposed of garbage properly in accordance with local regulations.
- Followed proper sanitation guidelines while preparing meals.
- Recorded daily production information; compiled reports for management review.
- Provided excellent customer service by greeting guests courteously and responding promptly to requests.
Education
High School Diploma -
Hinds Agriculture High School Agriculture High Sch
Utica Miss 09.1989
Skills
- Banquets and Catering
- Customer Service Oriented
- Order Management
- Customer Service
- Team Leadership
- Hiring, Training, and Development
- Forecasting and Planning
Timeline
Executive Sous Chef
Compass Group USA
03.2020 - Current
Food Service Manager
Aramark
01.2013 - 09.2019
Mess Specialist
US Navy Seabees
09.1989 - 01.1994
High School Diploma -
Hinds Agriculture High School Agriculture High Sch
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