Peter Chan

Objective To secure a position as executive chef or chef

Location 15h@2xVoorhees Township, NJ

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Summary

Objective To secure a position as executive chef or chef in a hotel, resort or restaurant, which is recognized for standards of excellence in the hospitality industry.

Objective To secure a position as executive chef or chef in a hotel, resort or restaurant, which is recognized for standards of excellence in the hospitality industry.

Work Experience
  • Objective To secure a position as executive chef or chef

    Harvest Seasonal Grill and Wine Bar
    Dec. 2014 to Present (2 years and 3 months)

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    Role & Tasks:

    Executive Chef - 270 seat American Contemporary farm to table concept restaurant. Opened restaurant, hired and trained back of house staff, Oversee all aspects of operations, which includes ordering, inventory, menu development, training and execution.

  • Executive Chef

    Maggio's Restaurant
    Jul. 2009 to Oct. 2014 (5 years and 3 months)

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    Role & Tasks:

    250 seat Italian restaurant, that also have banquet facilities of up to 300 persons. Oversee daily preparations and productions of all stations and special events, includes ordering, inventory, maintaining food cost and labor cost.

  • Chef de Cuisine

    The Steakhouse, Harrah's Casino
    Mar. 2008 to Jun. 2009 (1 year and 3 months)

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    Role & Tasks:

    Menu creations and execution for Harrah's premier steakhouse, oversee all back of the house functions for restaurant

  • Chef de Cuisine- Soliel Restaurant

    Ocean Palace Hotel & Resort
    Nov. 2006 to Feb. 2008 (1 year and 3 months)

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    Role & Tasks:

    French cuisine, one of 5 outlets in 250 room hotel & resort .Menu creations and execution, assisted in special functions, trained staff members.

  • Executive Chef

    The Flaming Torch Restaurant
    Aug. 2004 to Nov. 2005 (1 year and 3 months)

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    Role & Tasks:

    80 seat, fine dining restaurant, French Continental cuisine. Opened restaurant, created concept and trained front and back of house staff.
    Reviewed by local newspapers with excellent ratings

  • Executive Chef of 350

    Sandals, St. Lucia Golf & Spa Resort
    Mar. 2001 to Jan. 2003 (1 year and 10 months)

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    Role & Tasks:

    rooms all inclusive resort, 9 Hole Golf Course & Europeans SPA Facilities
    Oversee the operation of seven restaurant outlets: Latoc (French Cuisine) The Pavilion (International Cuisine) Armando's (Italian Cuisine) Le Piton (Caribbean Cuisine) Kimono's (Pan- Asian Cuisine) Arizona (Southwestern Cuisine) Beach Grill (All night limited food service outlet)
    24 hrs Room Service Banquet Functions
    Creations, implementation and training of all menus implemented into restaurant outlets
    Implemented HACCP Program for resort
    Managed staff of 80 cooks and 40 stewards
    Budgeted food costs and operational expense

  • Corporate Chef

    Concepts By Staib, LTD
    Apr. 1996 to Mar. 2001 (4 years and 11 months)

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    Role & Tasks:

    Coordinated and implemented menus and recipes for new restaurant concepts for Sandals & Beaches Resorts International, OMNI Hotels, Don Shula's Steak House
    Implemented culinary training, set up and operations for all new concepts and concept conversions for efficiency
    Coordinated the recreation City Tavern's 18th century cuisine for one week in all 17 Parisian Sofitel Hotels

  • Executive Chef

    OMNI Hotel
    Feb. 1993 to Apr. 1996 (3 years and 1 month)

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    Role & Tasks:

    Food, labor, inventory costs and menu creation
    Managed all aspects of food and beverage and banquet functions
    Maintained food cost average of 28%, budgeted for 32%

  • Executive Sous Chef- Le Beiu Lieu

    Barclay Hotel
    Jan. 1991 to Jan. 1993 (2 years)

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    Role & Tasks:

    fine dining, classic French cuisine

Education
  • Business Administration
    Camden County College Blackwood
    Jan. 1987 to Jan. 1989

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    Summary

    1987 - 1989 Camden County College Blackwood, NJ
    Business Administration

  • Northeast High School
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