Peter Diaz Email & Phone Number

Manage up to 50 employees in an airline catering facility responsible for $80million in revenue.Oversee all food production activities in respective kitchensResponsible for deviations in inventory, initiates countermeasures when necessaryControl and adjusts production plans, estimates consumption of food and equipmentEnsure compliance of recipe specificationsCoordinate and participate in food product, menu development, and menu executionResponsible for cost controlling of the budget, personnel and materials costCoordinate and participate in menu presentations for existing, new and potential clients and Airline ExecutivesCoordinate and control countermeasure in the production in case of customer complaintsEstablish training strategy and training plans for kitchen staffRepresent kitchen and staff in front of external stakeholdersGuarantees adherence to hygiene, health and safety standards and HACCP regulations are being followedResponsible for properly organizing and staffing kitchenParticipate and support company sponsor initiatives such as HACCP and Lean ManufacturingWork closely with Human Resources on any and all employee relations issues including but not limited to; disciplinary actions, leave requests, mediations, and other employee relation situationsWork closely with upper management and HR as company went through WARN process, to reduce staff by 60% due to loss of contract, while assisting in restructuring of kitchen processes

Managed up to 80 employees in an airline catering facility responsible for $30million in revenue.Responsible for menu presentations for perspective and existing airline customersEnsured that all HACCP standards and requirements are met.Successfully helped in the awarding of Kenya Airlines contractResponsible for all departmental HR functions; interviewing, hiring, disciplinary actions, mediation with Union delegates and terminationsSuccessfully meeting compliance standards through multiple audits: FDA, USDA, Airline Clients, MedinaCoordinate and participate in food product, menu development, and menu executionResponsible for cost controlling of the budget, personnel and materials costSuccessfully met the demands of the unit with limited staff during the COVID crisis

Managed up to 40 employees in an airline catering facility responsible for $100million in revenue.Responsible for menu presentations for perspective and existing airline customersEnsured that all HACCP standards and requirements are met.Quality goals met through continued cooperation with airline executivesSuccessfully meeting compliance standards through multiple audits: FDA, USDA, Airline Clients, LSG Corporate Head Quarter ExecutivesSuccessfully managed consolidation of American Airline account into one facilityEstablished and executed training schedules for HACCP, Sanitation SOP and other Food Safety complianceResponsible for all departmental HR functions; interviewing, hiring, disciplinary actions, mediation with Union delegates and terminationsMonitor and maintain time keeping for payroll in accordance with budgetary guidelines

Managed up to 50 employees while running kitchen and retail cafe for a senior living facility with 250 residents. Responsible for the coordination and execution of all on-site food services. This included the dining facility, retail cafe, and all on-site catering events offering a-la carte, banquet and catering menu options based on client requests.Developed and executed rapidly changing menu for dining and catered eventsQuality and nutritional goals met through meeting with clients, medical staff and nutritionistInstituted and executed two separate meal tracking programsEstablished purchasing process and procedures necessary for meeting kitchen needs and controlling inventoriesEstablished training schedules for HACCP program and Sanitation SOPResponsible for hiring of new employees, employee relations and time keeping for payroll of staffDeveloped staff into a highly functional team through training program

Manage kitchens for multiple nonprofit organizations including residential, out-patient, supportive housing locations and also substance abuse programs. Coordination and execution of on-site/off site catering events offering a-la carte, banquet and catering menu options based on client requests.Responsible for planning, preparation, execution and presentation of all daily meals. Met dietary needs of clients through team meetings with clients, medical staff and nutritionistsSupervised a staff of 10 employeesEnsured proper HACCP rules were followed and trained staff on standards and practicesResponsible for start up and development of five locations including staffing, training, purchasing and menu creationInteracted with people at al levels of the organizations, including clients, case workers, medical staff and other administrationCoordinated catering for various fundraising eventsCreated menus based on cultural diverseness whilst adhering to various nutritional demandsOrganized and executed voluntary cooking class program for clients, specializing in simple, cost-conscious recipes

Prepared lunch and dinner daily while working in all stations of the kitchen.Learned to cook various Indian dishes as well as the use of a tandoori ovenExpedited orders during 150 cover servicesHelped prepare dishes for New York Magazine photo shootAssisted with special events catering as needed