Peter Talbert Email & Phone Number

Summerville, SC, US

Lincolnshire, Illinois, United States

Oakbrook, IL

Schamburg, IL

Deer Park, IL

Lincolnshire, Illinois

5500 Park Place, Rosemont, IL

Assist Executive Chef with the Ordering, Invoicing, Inventory.Set up line, Expedite and train employees with new menu Items, specials.Up keep temperature logs, prep list, and production according to and up to 2500 covers.

Mon Ami Gabi

United Airlines, O Hare Airport

Oversee all aspects of the kitchen, retail, banquets of up to 3,000 United Airline employees. Conducted pre-shift meetings, safety meetings, customer engagement meetings, and sanitation. Led kitchen by training through demonstration, production sheet, recipe creation, Line checks, cooler walk-through and menu development. Held great rapport with client.

Sears Corporate Holdings

Sears Corporate Dining feeds 3-5,000 people daily. Oversee production of kitchen staff of 40. Conducted pre-shift meetings, safety meetings and cleaning. Menu creation, ordering, purchasing, scheduling. Inventory management, budget experience with capital expenses.

A 500 room hotel with 40,000 feet banquet space with annual gross revenue $10 million. Effectively manage daily duties to include product purchasing, budget, menu development, sanitation adherence, delegating prep assignments. Conducted shift meetings, coaching, training staff of 14 associates, scheduling, working side by side cooking and ensuring customer.

High volume fast paced environment with annual gross revenue of $8 million. Opening chef duties include monitoring and managing food inventories, delegated prep assignments, butchering meats and fish, product purchasing, receiving, smoking food schedule, train, supervise, staff of 30, line checks, expedite line, lunch catering events and invoicing.

A 253 room hotel with 10,000 ft meeting space with annual gross of $6 million. Started duties as lead banquet/line cook soups, sauces, breakfast cooking, with restaurant cooking. Appointed to Executive Chef duties to oversee kitchen production, guest satisfaction scores, purchasing, menu creation, training associates, scheduling, hire. Raised Guest.

Greater Chicago Area

AAA Five Diamond Award, Mobil 5 Star Award winning, 300 room hotel. Worked as a chef tournet rotating positions of saute, broiler, grill, fryer, sauce, soup, pantry, breakfast. Assisted garde manger cheese displays, vegetable displays, fruit displays, salad dressings. Maintained high level safety adherence, sanitation.

Greater Chicago Area

a 632 room hotel with 2 restaurants.Assisted in banquet production up to 300, rotated to garde manger with cheese displays, crudite, worked positions on line of breakfast cookery, saute, grill, fish, pizza, pantry, broiler, room service, restaurant. Won the "Wow" recognition Employee of the Month Award.

Greater Chicago Area

A 565 room hotel with four restaurants and over 50,000 square feet of banquet space.Empowered in daily duties to rotate in 4 different restaurants and banquets. Worked line cooking in saute, broiler, pantry, fish, butchering, garde manger, buffets. Banquets of up to 2500.

Aas, Culinary Technology

Education record

General Classes, Industrial Technology/Technician, 3.5