Peter Appelt Email & Phone Number

Harrison, New York

White Plains, NY

- Running the culinary program- Inventory and Ordering- Staying within a strict budget- Coming up with recipes for classes and testing them to run in allotted time and for skill level- Teaching wide variety of recipes and techniques to people ages 8-90- Managed a team of 20- Hiring, firing, discipline, coaching, scheduling, forecasting and culinary trends

Tarrytown, NY

• Meeting production needs through teamwork
• Making, testing, scaling, and adjusting recipes
• Using knife skills and pacing to make sure food is prepared on time and to specifications
• Worked butchery, prep, sauté, amuse, garde manger, meat, and fryer stations

C. W. Post

• Taking inventory, forecasting production needs, and ordering needed supplies
• Oversee a team of cooks to meet production demands
• Preparing a wide variety of cuisine to meet customer specifications

Islip, NY

• Assisting in the basic preparation of food under the supervision of the Head Chef
• Worked Pastry, Garde Manger, and Sauté stations
• Following strict health and hygiene standards in the cooking & food preparation area

New Rochelle, NY

• Following strict health and hygiene standards in the cooking & food preparation area
• Assisting in the basic preparation of food under the supervision of the Head Chef
• Maintaining the correct level of fresh, frozen and dried foods in the store room

Copiague, NY

• Developed, instituted, and trained employees in best practices for customer service
• Spearheaded inventory catalog to boost efficiency and sales
• Maximized profits through prioritizing and up-selling

• Help solve problems for a broad spectrum of policy holders
• Apply industry-leading customer service to a high call volume
• Organize large amounts of confidential information daily

Carle Place, NY

• Implemented strategies to lower product loss
• Presented products to maximize sales and meet company standards
• Prioritized tasks to accommodate a high volume of customers

New Paltz, NY

• Assisted in the attraction, selection and training of employees
• Managed and motivated a team of employees to exceed corporate standards
• Served as a liaison between branch employees and corporate management
• Ensured compliance with employment labor laws

• Developed inventory catalog to organize products and improve national sales
• Maximized profits through prioritizing and up-selling

Certificate In Culinary Arts, Culinary Arts/Chef Training, 3.8

Recipient of ICE Leadership Award

Bs, Management

Activities and Societies: T.B.A Improv Comedy Troupe

Aa, Theater Arts