Open To Work
Peter Remey
Oak Harbor,WA
Work Preference
Summary
Dynamic culinary professional with extensive experience at Prima Bistro, specializing in menu development and staff supervision. Proven track record in enhancing customer satisfaction through innovative dishes and effective team leadership. Skilled in food safety compliance and inventory management, ensuring high-quality offerings and seamless operations in fast-paced environments.
Overview
1
1
Certification
21
21
years of professional experience
Work History
Sous Chef
Prima Bistro
Langley, WA
04.2019 - 06.2020
- Specialized in fine dining and PNW cuisine, including charcuterie, dry-aging, and cheese preparation to enhance menu offerings.
- Managed production and preparation of all service items, ordering and inventory.
- Supervised BOH staff and managed daily operations in absence of Chef de Cuisine.
Kitchen Manager
Front Street Grill
Coupeville, WA
03.2017 - 04.2019
- Managed team of 9 cooks in high-volume fast casual steak and seafood restaurant.
- Oversaw daily operations and maintenance to ensure smooth service.
- Created menu options to enhance customer attraction.
Catering Chef
Front Street Catering
Coupeville, WA
03.2017 - 04.2019
- Served as catering chef for growing catering business emphasizing seasonal, local, and farm-to-table philosophy.
- Created custom menus and managed event execution from planning through conclusion.
- Collaborated with event planners to coordinate catering logistics and timelines.
- Created diverse menus for various events and client preferences.
- Supervised kitchen staff to ensure food quality and safety standards.
Line and batch cook
Regency on Whidbey
Oak Harbor, WA
06.2011 - 08.2013
- Prepared large quantities of meals for residents and events.
- Oversaw dietary needs of 110 residents, coordinating three meals daily to ensure nutritional standards.
- Executed kitchen maintenance tasks to uphold functionality and cleanliness while assisting dietary manager with ordering, inventory, supervision of dietary staff, and meal preparation.
- Managed food inventory and ensured proper storage of ingredients.
- Followed safety and sanitation guidelines in food preparation areas.
Online sales, and dealer
Lazy Chair Antiques
08.2010 - 01.2012
Line Cook
Red Sky Steak House and Martini Lounge
02.2009 - 09.2009
- Managed line prep, protein breakdown, and portioning to ensure timely service during peak hours.
- Prepared high-quality steaks and seafood according to established recipes.
- Prepared various baked goods and pastries, contributing to menu variety and customer satisfaction in a fast-paced kitchen environment.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with chefs to develop seasonal menu items and specials.
Line Cook, Buffet Cook
Swinomish Northern Lights Casino
Anacortes, WA
05.2008 - 01.2009
- Led Buffet production and maintenance tasks, ensuring quality and presentation of dishes.
- Managed daily line production and maintenance operations to ensure smooth kitchen workflow.
- Completed externship program at Western Culinary Institute, gaining practical culinary skills and techniques.
Cook/Manager
Frank’s Place
Oak Harbor, WA
03.2005 - 03.2006
- Developed and implemented menus based on seasonal ingredients and customer preferences.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed daily operations, including maintenance, purchasing, and cooking to ensure seamless service.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Coordinated catering logistics and execution, enhancing event experiences and client satisfaction.
Cook/Baker
Ristorante Valentino
Catania, IT
12.2002 - 01.2005
- Prepared authentic Italian dishes using traditional recipes and fresh ingredients.
- Prepared yeast dough, produce, pasta, and meat products to ensure high-quality offerings.
- Operated wood fire ovens in professional kitchen to enhance flavor and cooking efficiency.
- Managed kitchen inventory, ensuring quality and freshness of all supplies.
- Collaborated with team members to maintain a clean and organized kitchen space.
Caterer/Co-owner
Prowell Entertainment
Catania, IT
08.1999 - 09.2004
- Coordinated catering services for events, ensuring timely food preparation and delivery.
- Coordinated small parties and BBQs, planning menus and managing logistics to ensure successful events.
- Developed menus tailored to client preferences and event themes.
- Managed inventory of supplies, maintaining stock levels for seamless operations.
- Delivered seasonal catering services for military and local communities in Sigonella, Sicily.
Deli Worker
Navy Commissary Deli
Sigonella, Italy
06.1999 - 06.2000
- Prepared deli meats and cheeses to meet customer specifications.
- Operated slicing machines and scales for precise portioning.
- Maintained cleanliness and organization of the deli counter area.
- Sliced meats, baked and decorated cakes, prepared chicken for rotisserie to ensure high-quality food offerings.
Education
Associate of Occupational Studies - Le Cordon Bleu Culinary Arts
Western Culinary Institute
Portland, OR08-2008
Some College (No Degree) - Philosophy/Literature
University of Maryland University College European Division
Catania, ITSome College (No Degree) - Philosophy/Literature
American University of Paris
Skills
- Menu development
- Menu planning
- Recipe creation
- Culinary techniques
- Food preparation
- Seafood preparation
- Plating
- Cooking techniques
- Food safety oversight
- Food safety standards
- Food safety
- Sanitation procedures
- Inventory management
- Vendor relationship management
- Catering coordination
- Event planning
- Event execution
- Staff supervision
- Staff training
- Team building
- Quality management
- Quality assessment
- Line inspections
- Station oversight
- Workflow optimization
- Time management
- Effective communication
- Conflict resolution
- Problem solving
- Customer service
- Dietary accommodations
- Special diets
- Knife skills
- Kitchen management
- Cooking techniques
Certification
- SERV Safe Certified
- Washington state LCB, Class 12 permit
- Washington State food handlers permit
- Member, American Culinary Federation
Professional References
- Marsha Parmer, Dir. Career Services LCB, 1-503-414-8361
- Tony Ransford, 360-929-4640
- Carol McMahon, 360-675-4715
Timeline
Sous Chef
Prima Bistro
04.2019 - 06.2020
Kitchen Manager
Front Street Grill
03.2017 - 04.2019
Catering Chef
Front Street Catering
03.2017 - 04.2019
Line and batch cook
Regency on Whidbey
06.2011 - 08.2013
Online sales, and dealer
Lazy Chair Antiques
08.2010 - 01.2012
Line Cook
Red Sky Steak House and Martini Lounge
02.2009 - 09.2009
Line Cook, Buffet Cook
Swinomish Northern Lights Casino
05.2008 - 01.2009
Cook/Manager
Frank’s Place
03.2005 - 03.2006
Cook/Baker
Ristorante Valentino
12.2002 - 01.2005
Caterer/Co-owner
Prowell Entertainment
08.1999 - 09.2004
Deli Worker
Navy Commissary Deli
06.1999 - 06.2000
Associate of Occupational Studies - Le Cordon Bleu Culinary Arts
Western Culinary Institute
Some College (No Degree) - Philosophy/Literature
University of Maryland University College European Division
Some College (No Degree) - Philosophy/Literature
American University of Paris