Peter Igeshur

Dynamic culinary professional with extensive experience at 270 Degrees Rooftop, excelling in food preparation and cost control. Proven ability to mentor teams and optimize workflows, resulting in reduced waste and enhanced kitchen efficiency. Skilled in menu planning and committed to maintaining high standards of food safety and presentation.

Knowledgeable Sous

Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.

Sous Chef at 270 Degrees Rooftop (2024-10 – Present)

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef De Partie at Carnival Cruise Lines (2024-02 – 2024-10)

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.

Commis Chef at Mawimbi Seafood Restaurant (2022-03 – 2024-01)

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

Intern at Mawimbi Seafood Restaurant (2021-07 – 2021-12)

• Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.

Line Cook at Cleanshelf Supermarket (2019-10 – 2020-11)

• Analyzed problems and worked with teams to develop solutions.
• Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Higher Diploma in Culinary Arts – International Hotel & Tourism Institute (2020-01 – 2022-12)