Summary
Overview
Work History
Education
Skills
Awards, certificates, accomplishments and recommendations
Timeline
Generic

Robert McPeek

Rancho Cordova,CA

Summary

Adept at transforming challenges into opportunities, I leveraged my culinary expertise and compassionate caregiving at Nugget Market Inc. to enhance client satisfaction and operational efficiency. My knack for meticulous event planning and kitchen management, coupled with a profound commitment to patient care, significantly boosted team morale and productivity.

Overview

11
11
years of professional experience

Work History

In-Home Care Giver

Care Giver
01.2014 - Current
  • Ensured a safe and clean home environment by performing light housekeeping tasks such as laundry, vacuuming, and dusting.
  • Provided patients with assistance in completing daily tasks, reducing daily burden on family members.
  • Contributed to an overall positive caregiving experience by offering emotional support during challenging or difficult times.
  • Assisted patients with handling daily chores and errands by transporting to appointments, cleaning personal spaces, and purchasing supplies.
  • Enhanced quality of life for clients through attentive assistance with daily activities, including bathing, dressing, and grooming.
  • Assisted with meal planning and preparation while considering dietary restrictions and nutritional requirements for each client.
  • Improved client well-being by providing personalized and compassionate in-home care services.
  • Cooked tasty, nourishing meals for patients to promote better nutrition.
  • Provided effective companionship for clients who experienced loneliness or struggled with cognitive decline due to aging-related conditions like Alzheimer''s disease or dementia.
  • Assisted disabled clients to support independence and well-being.
  • Monitored progress and documented patient health status changes to keep care team updated.
  • Assisted patients with dressing, grooming and feeding needs, helping to overcome, and adapt to mobility restrictions.

Catering Manager and Chef

Marin Catering, Randy Peters, The Key Room, Etc.
01.2014 - Current
  • Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
  • Hired and trained both permanent and temporary staff members.
  • Handled catering scheduling, ordered food and planned events.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
  • Developed comprehensive event proposals that clearly outlined deliverables, timelines, budget requirements based on client input.
  • Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
  • Designed catering packages to increase sales and customer experience.
  • Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
  • Participated in industry conferences and networking events to stay current on trends within the catering sector continually.
  • Worked with chefs to plan menus according to client needs and budgets.
  • Collaborated with clients to create customized menus tailored to their specific preferences and needs.
  • Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution.
  • Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
  • Conducted post-event evaluations with clients, identifying areas for improvement and implementing changes accordingly.
  • Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
  • Enhanced customer satisfaction by efficiently managing catering schedules and promptly addressing any concerns.
  • Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
  • Adapted to changing market trends, keeping service offerings fresh and competitive.
  • Ensured compliance with all health and safety regulations, maintaining impeccable record.
  • Collaborated with clients to understand their vision, translating it into memorable events that exceeded expectations.
  • Provided detailed event reports to clients, demonstrating transparency and fostering trust.
  • Developed and conducted staff training programs, enhancing team skills and service levels.
  • Customized catering packages to meet specific client needs, ensuring high levels of customer satisfaction.
  • Boosted event success with meticulously planned menus tailored to diverse client preferences.
  • Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.

Chef

Nugget Market Inc.
01.2022 - 01.2024
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Education

Culinary Degree - Cooking/ Catering/ Fine Dining Service

Fresh Start Culinary Academy
Marin

High School Diploma -

Marin School of Art & Technology
Marin

Skills

  • Cooking
  • Cleaning and sanitizing
  • Compassionate caregiving
  • Meal planning
  • Client confidentiality
  • Patient care
  • Care plan management
  • Meal preparation
  • Nutrition monitoring
  • Behavior redirection
  • Medication administration
  • Food safety and sanitation
  • Customer service
  • Cooking techniques
  • Knife skills
  • Kitchen management
  • Attention to detail
  • Kitchen equipment operation and maintenance
  • Event planning proficiency
  • Staff leadership
  • Food safety
  • File management

Awards, certificates, accomplishments and recommendations

Available upon request

Timeline

Chef

Nugget Market Inc.
01.2022 - 01.2024

In-Home Care Giver

Care Giver
01.2014 - Current

Catering Manager and Chef

Marin Catering, Randy Peters, The Key Room, Etc.
01.2014 - Current

Culinary Degree - Cooking/ Catering/ Fine Dining Service

Fresh Start Culinary Academy

High School Diploma -

Marin School of Art & Technology

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Robert McPeek