Chef in Crofton, Maryland

Brent Peyton 484-716-... [email protected] Serv Safe Certified .Hyeholde Restaurant Pittsburgh, PA 06/15- Present -Executive Chef - Lead a team of 19 people in the restaurant kitchen and banquet kitchen -Greatly improved the food and labor cost, and also consistently up held them -Designed the menu for the restaurant and the Banquet facility which held weddings and parties Elevated the cuisine to becoming one of the best restaurants in the greater pittsburgh area, also was chosen as a Rising star Chef for 2017 in Pittsburgh magazine .Junto byob Restaurant Chaddsford, PA 04/14-06... -Opening Sous Chef - Created dishes for the menu- with weekly specials - Controlled Inventory- while meeting Food and Labor cost goals -Lead the team to analyze products and techniques everyday in order to improve . Restaurant Guy Savoy Las Vegas, NV 08/10-11... -Chef de Partie - Worked on every station in the kitchen - Learned many classic French techniques for cooking meat and fish and vegetables, and when is the best time to use classic or modern technique. - upheld a very high standard, and what it takes to be leader in a kitchen. .Restaurant Charlie By Charlie Trotter , Las Vegas, NV 02/08-03... - Chef De Partie - Worked on Every Station in the kitchen - Learned many basic Japanese Techniques when it came to approach to fish, meat, and vegetables - Was given the opportunity to come up with dishes on the menu as a team with the chef - Used vegetables in the non traditional way to make great sauces and components to a dish. .Charlie Trotters Restaurant Chicago, IL 11/06-4/... Cook Learned how to cook and highlight many vegetables and fruits on there own. Learned to appreciate that every single job or duty in the kitchen is of equal importance, to keep a standard of excellence. .The Desmond Hotel Malvern , PA 08/03-09... -Banquet Cook - Worked on very large parties and weddings with a small team - Cooked on many stations which involved interaction with guest - Learned how to produce great food in a large quantity. Education The Culinary Institute Of America, Hyde Park NY - Associates Degree References: Barbara Mckenna- Owner of Hyeholde Restaurant-412-337-... Junto Byob- Owner Macgregor Mann- 267-825-... Restaurant Guy Savoy- Chef Mathieu Chartron -702-481-... Charlie Trotters- Chef Ken Carter - 707- 934... Former President of the American Culinary Federation- Thomas Macrina- 610-551-...