Summary
Overview
Work History
Education
Skills
Languages
Affiliations
Accomplishments
Certification
References
Timeline
Generic

Allan Peoples

Greensboro

Summary

Dynamic Executive Banquet Chef with proven expertise in innovative menu development, kitchen management, and inventory control. Committed to exceeding customer satisfaction and ensuring compliance with health standards.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Banquet Chef

Koury Corporation
Greensboro
12.2021 - Current
  • Developed innovative banquet menus for corporate events and special occasions.
  • Managed kitchen staff to ensure efficient food preparation and presentation.
  • Oversaw inventory control and procurement of high-quality ingredients.
  • Coordinated with event planners to customize dining experiences for clients.
  • Ensured compliance with health regulations and safety standards in food handling.
  • Trained new kitchen personnel on techniques and company procedures.
  • Implemented effective time management strategies for meal service delivery.
  • Collaborated with front-of-house teams to enhance guest satisfaction during events.
  • Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings, and charity events.

Executive Chef

Embassy Suites
Greensboro
07.2019 - 12.2021
  • Schedule and coordinate the work of all kitchen employees to ensure that food preparation is economical within budget and labor cost.
  • Ensure that high standards of hygiene, cleanliness, are maintained throughout all kitchen areas at all times.
  • Plan menus for all food outlets within the hotel including room service, banquets, restaurant, premium request for 2 properties. (embassy suites and homewood suites airport) approve all requisition of the purchase of products and food supplies.
  • Interacts with guest and associates to ensure that the food quality and experience is greater than their expectations daily ordering. maintain all corporate and brand standards.
  • Weekly inventory counts manage all accounts from a monthly budget.
  • Attend weekly P and L meetings, management meetings, Banquet meetings.
  • Supervised kitchen staff to ensure efficient meal preparation and presentation.
  • Implemented food safety protocols to comply with health regulations.
  • Trained new chefs on kitchen procedures and best practices.
  • Evaluated and improved kitchen workflows to increase productivity and efficiency.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.

General Manager

Atticus
08.2020 - 04.2021
  • Company Overview: Wingstop Franchise
  • Managing a team of associates and managers in following all Atticus Franchise Wingstop Brand Standards.
  • Managing food cost, Labor, ordering products and customer satisfaction surveys.
  • Built this location from a red store into a balanced store in a matter of 4 months.
  • Help develop new teams for various locations in the district.
  • Team oriented and Hands on.
  • Wingstop Franchise

Executive Sous Chef

Embassy Suites
12.2017 - 07.2019
  • Developing relationships with reputable vendors.
  • Creating staff schedules in accordance with production volume and food & beverage revenue.
  • Overseeing different food service operations within the hotel (room service, banquets, restaurant, etc.).
  • Maintaining hospitality and Hilton Brand standards.

Sous Chef

Embassy Suites
07.2017 - 12.2017
  • Creation of specialty and seasonal menus.
  • Manage and train employees in sanitation.
  • Manage kitchen staff in absence of Executive Chef.

Head Line Cook

FATZ CAFÉ GREENSBORO
10.2016 - 07.2017
  • Ensure food quality and consistency.
  • Manage and train employees in sanitation.
  • Train line cooks while performing the duties of food expeditor.
  • Par for restaurant ordering.

Head Line Cook

Embassy Suites
07.2014 - 07.2017
  • Head Breakfast Chef.
  • Head Line Cook while on Evening Shift.
  • Manage kitchen staff in absence of head chef.
  • Preparing food items from event BEOs.

Sous Chef

Cut and Taste Catering
Greensboro
03.2015 - 04.2015
  • Company Overview: During Furniture Market, High Point
  • Exceptional food quality at a high level.
  • Assist chefs in the production of day to day functions.
  • Perform a wide variety of culinary techniques.
  • Communicate and demonstrate all techniques to employees to ensure consistency.
  • During Furniture Market, High Point
  • Managed kitchen inventory, ensuring freshness and proper storage of ingredients.
  • Maintained a clean and organized kitchen environment during shifts.

Education

Bachelor of Arts - Tourism And Hospitality Management

Johnson & Wales University
Providence, RI
12-2027

CERTIFICATE - Culinary Arts

VIRGINIA COLLEGE
Greensboro, NC
12.2015

Skills

  • Cash handling
  • Customer service
  • Kitchen experience
  • Financial acumen
  • Microsoft Office
  • Restaurant experience
  • Leadership
  • Production
  • Communication
  • Inventory management
  • Restaurant management
  • Supervising experience
  • Food service
  • POS
  • Staff training
  • Menu costing
  • Event coordination
  • Culinary techniques
  • Budget management
  • Team management
  • Food safety compliance
  • Menu development
  • Allergy awareness
  • Recipe creation
  • Regional cuisine
  • Large scale events
  • Health code compliance
  • ServSafe certified
  • Written communication
  • Problem-solving aptitude

Languages

English

Affiliations

  • Event Coordinator for Apartment Life
  • Musician
  • Marathon Runner
  • Active Member of my local church

Accomplishments

  • Employee of the month for April 2017
  • Manager of the quarter for Atrium Hospitality 2019
  • Hero Award 2019. Assisted in Life Saving Actions
  • Runner up for Manager of the Year 2023
  • Runner up Manager of the Year 2024

Certification

  • Servsafe expiration 2029
  • CPR/AED Certified

References

References available upon request.

Timeline

Executive Banquet Chef

Koury Corporation
12.2021 - Current

General Manager

Atticus
08.2020 - 04.2021

Executive Chef

Embassy Suites
07.2019 - 12.2021

Executive Sous Chef

Embassy Suites
12.2017 - 07.2019

Sous Chef

Embassy Suites
07.2017 - 12.2017

Head Line Cook

FATZ CAFÉ GREENSBORO
10.2016 - 07.2017

Sous Chef

Cut and Taste Catering
03.2015 - 04.2015

Head Line Cook

Embassy Suites
07.2014 - 07.2017

Bachelor of Arts - Tourism And Hospitality Management

Johnson & Wales University

CERTIFICATE - Culinary Arts

VIRGINIA COLLEGE

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Allan Peoples