Peter Case Email & Phone Number

Hamburg, NJ, US

Hands-on leader in execution of daily operations that includes menu planning, inventory and supplies, controlling costs and resource allocation, managing events and ala carte dining. Also responsible for the designing of a new kitchen for second location working with designers and equipment suppliers to secure best functional layout and price.

Hamburg, NJ, US

• Actively launched, managed and oversaw department of 15, including chefs and managers across various restaurants within the resort, working in tandem with corporate Supervisor to provide best culinary practices and.
• Managed daily line operations, succeeding in obtaining $13M in total annual revenues, maintaining an average COGs of 31% for fine dining, banquets, corporate events, weddings and golf tournaments.
• Created new menus for clients, receiving positive feedback and high satisfaction ratings (goal of 100%), improving catering menus within a year's timeframe, providing and developing cost-efficient culinary creations.
• Initiated the maintenance of keeping a safe and sanitary kitchen, identifying potential hazards, and executing protocols when required, as well as conducting purchasing and exercising inventory control.

• Worked under Executive Chef Greggory Deconinck, Nominated Food & Wine Best Chef, performing multiple tasks to develop menus, ensure safety standards are followed and monitor quality of food and service.
• Supervised and coordinated all aspects of food production and procurement of provisions, overseeing menu planning, special events, budget control, inventory and supplies and staffing operations.
• Succeeded in becoming a featured and anticipated Guest Chef at the Ocean House in Rhode Island, Daniels in New York City, and the James Beard House.
• Provided leadership training and hands-on management of kitchen staff, driving menu design and kitchen creativity to develop new products and increase profitability of the food service program.

Houston, TX, US

• Responsibilities included managing territory sales, retaining existing and acquiring new business development and coordination of key accounts.
• Lead in cross-functional development and growth, substantially maximizing revenue through increased territory sales and acquired new accounts by proactively developing key vendor and client relationships.
• Leveraged tools and customer insights to develop firm understanding of dynamics, researching market and developing strategic action plans for execution.

Hamburg, NJ, US

• Hands-on leader in execution of daily operations that included menu planning, inventory and supplies, controlling costs and resource allocation, managing events of up to 1000 attendees, ensuring adequate staffing for.
• Managed food and beverage revenues of $4M year over year, successfully achieving a 30% cost reduction for food through effective monitoring of purchasing and inventory control.
• Planned, directed and trained staff in all aspects of food preparation and culinary activity, ensuring a high quality of work, professional and positive approach, and drive to provide excellent customer service.
• Complied with nutritional and sanitation regulations as well as practiced vital safety measures in all daily kitchen operations.

US

Provided support for saute, entremetier, Garde manager, and pastry during the season from May to October. Planned, prepped, and plated food according to menu specifications. Maintained sanitation standards and adhered to all safety measured and guidelines.

Chef Manager of a corporate catering company and IT support.Oversaw food preparation, managing line staff, and conducting inventory and purchasing needs. Assisted in the creation of menu and pricing. Scheduled and coordinated staff to ensure adequate coverage of kitchen operations, ensuring all safety procedures and sanitary kitchen standards were followed.

Associate Of Arts And Sciences - Aas, Culinary Art

Network Technician Diploma, Computer Science