Rebecca Peters

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Managed time efficiently in order to complete all tasks within deadlines.
• Organized and detail-oriented with a strong work ethic.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Learned and adapted quickly to new technology and software applications.
• Proved successful working within tight deadlines and a fast-paced environment.

Led classrooms as instructor , giving lectures, demonstrations and one-on-one instruction.

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Taught classes at various levels including the School's restaurant L'Ecole.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Graded students on exams , classroom work and assignments. Tutored students when extra assistance was needed. Mentored and advised students as they prepared for jobs & internships.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety .
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Maintained stringent health and safety standards, passing all inspections with high marks.
• Led kitchen operations, ensuring seamless service during high-volume periods.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

• All hiring & training , taught each individual with respect, friendliness and lent support whenever needed.
• Responsible for all day-to-day operations, working efficiently and productively with all team members.
• Responsible for inventory control, ordering, pricing, labor costs & scheduling.
• Passionate about learning and committed to continual improvement including classes in new techniques, technologies & nutitional seminars.
• Fostered a positive and inclusive enviroment that all could learn and thrive in.

• Was one of the chefs at the original L'Etoile with Odessa Piper , restaurant was recipient of James Beard Award while I worked as a chef there.
• Developed custom menus for clients with specific dietary restrictions or preferences.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Created menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
• Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.