Peter Bilodeau Email & Phone Number

Watch Hill R.I.

• Performed duties as Front of the House manager making sure the restaurant was running smoothly and shutdown properly• Completed task as a breakfast line cook using proper HACCP sanitation regulations• Produced inventory list at the end of each night and was held responsible for placing produce and product orders• Prepared Italian/seafood menu using proper HACCP sanitation regulations

Maintain a well organized and clean line during serviceEnsuring that every dish is made to resort standardsMaking sure that all stocks and sauces are made and rotated properly ensuring the highest quality and freshness of ingredients are served to our guest

Ensuring that every dish was perfectly made and garnished correctly before being sent out to the guest.Cleaning and rotating produce at the end of the night making sure that nothing but the best quality produce was being used.Performing as a Gardmanger cook to the standards of a triple 5 start resort and Relais & Chateaux.

Rockland Maine

. Executed kitchen service as a Rounds cook for over three hundred people.. Carried out task as a prep cook ensuring that soups, stocks, and sauces were fresh, properly rotated, and made to the resort standards.. Checked the temperatures of all food storage equipment in the kitchen ensuring they were up to H.A.C.C.P and ECOLab standards.

Chatham, Massachusetts

• Prepared food for high volume functions and wedding parties that consist of over one hundred people• Executed kitchen service as a Pizza cook for over one hundred fifty covers in a night• Completed task as a Garde Manger assistant preparing cheese plates and cold hors d’oeuvres for high volume functions• Carried out duties as a Catering Assistant by properly transporting hot and cold food using HACCP regulations to the catering site along with performing action station buffet services

Dallas/Fort Worth Area

. Executed kitchen service as a Hot Appetizer cook for over two hundred covers in a night. Checked the temperatures and organized the walk in refrigerator and freezer using proper H.A.C.C.P sanitation regulations. Produced prep list to make sure back ups for the station were available and that there was fresh and new product for the upcoming service. Performed end of the night duties of breaking down the hot appetizer station throwing out old product and storing everything using proper H.A.C.C.P regulations . Carried out task as Butcher breaking down and preparing various amounts of meat and fish to restaurants standards

Bachelor'S Degree, Culinary Arts Food Service Management

Activities and Societies: Varsity Baseball Team Graduate

Bachelors In Culinary Arts Food Service Management