Hi, I’m
Shawn Peterson
Ga,United States
Summary
Professionally-trained Sous Chef with 20+ years of progressive experience in a high volume and fast paced kitchen. Proficient in coordinating, planning, time management and supervising food production, plating and presentation to meet or exceed guest expectations and attract future business. Energetic leadership and culinary skills that produces hot and cold food items with speed and accuracy to maintain high standards of quality for restaurant, banquets, and catering events. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations.
Overview
18
years of professional experience
Work History
People Ready Staffing CulinaryAtlanta, GA, GA
Task Force Chef
08.2023 - Current
Job overview
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Proved successful working within tight deadlines and a fast-paced environment.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Paid attention to detail while completing assignments.
Qwick ProfessionalsAtlanta, Ga
Freelance Contractor/Assistant Banquet Chef
05.2020 - 08.2023
Job overview
- Analyzed banquet event orders and coordinated the kitchen team to execute food items with functions
- Recognized quality standards in vegetables, fish, dairy and meat products and selected various freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed food production preparation, plating, presentation standards and following safety regulations to deliver top quality food.
- Monitored and maintained cleaning cycle of kitchen equipment.
- Solved problems that aroused and seized control of issues in the kitchen.
Hilton Garden Inn
Executive Sous Chef
09.2017 - 03.2020
Job overview
- Assisted Executive Chef managing day to day operations
- Collaborated with kitchen staff to ensure quality preparation of menu items, specials and proper handling and storage of all food items in accordance with procedures of serve safe
- Maintained complete knowledge of and ensured associate compliance with all department/hotel policies and procedures
- Interviewed, hired, trained, recommended performance evaluations, resolved problems, provided open communication, recommended discipline and termination
- Observed guest reactions and confer with kitchen staff to ensure guest satisfaction
- Requisition day to day supplies to ensured quality received, free from damage or spoilage and stored correctly
- Communicated effectively with sales team with banquet events to ensure proper time management, assurance of quality service to guests and overall service satisfaction
Perkins Management Service
Kitchen Manager
06.2012 - 08.2017
Job overview
- Assisted GM in BOH day to day operations to ensure quality control, implementation and managing of kitchen and restaurant policies and procedures
- Purchased, received, prepared and completed duties of line cooks when needed
- Ensured food and non food items are stored at correct temperatures and recipe books are up to date with current menu items, portions and ingredients
- Monitored labor cost, identified and corrected issues with inventory, sanitation, health codes, fire prevention, theft prevention, kitchen equipment, employee insubordinate and staffing
- Organized and planned catering events, develop budgets, new menu ideas, scheduled in house staff and hired temporary staff from hospitality staffing agencies.
Taj Mahal Trump Casino
Executive Sous Chef
02.2006 - 05.2012
Job overview
- Managed day to day morning kitchen operations, including breakfast banquets, special buffets, stewarding, purchasing and receiving
- Responsible for ensuring culinary staff execute all menu items to highest casino standards
- Assisted Head Chef to create menu items, recipes and develop dishes
- Directed food preparation processes and delegating tasks
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Education
Johnson & Wales University - Charlotte, Charlotte, NC
Bachelor of Science from Culinary Arts &
Restaurant Management
07.1991
Skills
- Restaurant Management
- Policies & Procedures
- Kitchen Equipment
- Budgeting & Purchasing
- Scheduling & Labor
- P&L Systems
- MS Operations
- Chef Tec Software
- Health Codes & Safety
- Interpersonal Skills
- Inventory & Receiving
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Task Force Chef
People Ready Staffing Culinary
08.2023 - Current
Freelance Contractor/Assistant Banquet Chef
Qwick Professionals
05.2020 - 08.2023
Executive Sous Chef
Hilton Garden Inn
09.2017 - 03.2020
Kitchen Manager
Perkins Management Service
06.2012 - 08.2017
Executive Sous Chef
Taj Mahal Trump Casino
02.2006 - 05.2012
Johnson & Wales University - Charlotte
Bachelor of Science from Culinary Arts &
Restaurant Management
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