Aldo Perez
Baldwin,NY
Summary
To secure a challenging and rewarding position as an executive chef where my leadership skills, industry experience, and customer service expertise can be utilized to ensure exceptional dining experiences for guests and maximize profits for the establishment. Executive chef with over two decades of experience in high volume, fast paced, fine dining and upscale restaurants. Proven experience as the leader of all aspects in culinary with an emphasis on table touching, marketing initiatives, cost controls with payroll, food costs, production and inventory. Passionate, creative, talented and motived with expert knowledge in all aspects of restaurant operations, creating and ensuring high quality, exceptional cuisine and maintaining the highest of standards.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
AA/BA Lounge
09.2023 - Current
- Execute and oversee the production of all menu items
- Expedite orders correctly and efficiently to ensure smooth kitchen flow
- Create and implement systems to ensure a uniform Kitchen
- Controlled labor costs through effective use of staff scheduling techniques
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met
- Conducted regular staff meetings to discuss menu changes, special events, promotions
- Created daily specials based on seasonal ingredients and customer feedback
- Worked closely with purchasing manager to control food costs while maintaining product quality standards
- Provided guidance and support for Sous Chefs during peak service hours
- Inspected equipment regularly to maintain safe working conditions in the kitchen
- Established a culture of safety in the kitchen by enforcing strict safety protocols
- Ensured compliance with health department regulations by implementing proper sanitation procedures
- Supervised the selection, training, scheduling, and performance of kitchen personnel
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times
- Planned weekly production schedules to maximize efficiency while minimizing waste
- Provided effective orientation and training to each new associate and developed ongoing training programs
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Performed financial analysis and recommended effective methods to cut costs
- Coordinated and executed menu planning, recipe development and daily restaurant operations
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Executive Chef Partner
Seasons 52
06.2017 - 08.2023
- Planned special events such as banquets or catering services in accordance with customer requests
- Analyzed financial data related to food purchases, labor costs, revenue projections and other operational expenses
- Supervised the hiring process for all kitchen staff positions by conducting interviews and making final decisions
- Collaborated with front-of-house staff members on menu updates or changes based on customer feedback
- Led team meetings to discuss upcoming events, challenges, successes and opportunities for improvement
- Managed the preparation of meals ensuring adherence to quality standards, health codes and safety regulations
- Established processes for tracking food costs associated with specific menus items or dishes served each day
- Conducted performance evaluations for all kitchen staff members to determine training needs and career development
- Identified areas where improvements could be made within existing systems or processes used by kitchen staff members
- Organized daily kitchen operations including ordering, receiving and inventory management of food items
- Managed kitchen staff team and assigned tasks for various stages of food production
- Performed financial analysis and recommended effective methods to cut costs
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Conducted assessments and utilized root cause analysis to implement corrective action strategies
- Trained kitchen workers on culinary techniques
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Monitored quality, presentation and quantities of plated food across line
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Planned kitchen staff schedules to maximize coverage and encourage collaboration
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Supervised food preparation staff to deliver high-quality results
- Trained and supervised line cooks to develop new skills and improve team performance.
Executive Chef Partner
Seasons 52
06.2014 - 06.2017
- Planned special events such as banquets or catering services in accordance with customer requests
- Analyzed financial data related to food purchases, labor costs, revenue projections and other operational expenses
- Supervised the hiring process for all kitchen staff positions by conducting interviews and making final decisions
- Collaborated with front-of-house staff members on menu updates or changes based on customer feedback
- Led team meetings to discuss upcoming events, challenges, successes and opportunities for improvement
- Managed the preparation of meals ensuring adherence to quality standards, health codes and safety regulations
- Established processes for tracking food costs associated with specific menus items or dishes served each day
- Conducted performance evaluations for all kitchen staff members to determine training needs and career development
- Identified areas where improvements could be made within existing systems or processes used by kitchen staff members
- Organized daily kitchen operations including ordering, receiving and inventory management of food items
- Managed kitchen staff team and assigned tasks for various stages of food production
- Performed financial analysis and recommended effective methods to cut costs
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Conducted assessments and utilized root cause analysis to implement corrective action strategies
- Trained kitchen workers on culinary techniques
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Monitored quality, presentation and quantities of plated food across line
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Planned kitchen staff schedules to maximize coverage and encourage collaboration
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Supervised food preparation staff to deliver high-quality results
- Trained and supervised line cooks to develop new skills and improve team performance.
Sous Chef
Seasons 52
05.2013 - 06.2014
- Trained new hires in proper cooking techniques and recipes
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management
- Established standard procedures for plating presentations
- Performed weekly inspections of all equipment for safety compliance
- Resolved conflicts between kitchen staff members in an efficient manner
- Ensured food preparation and presentation met high standards of quality and sanitation
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen
- Supervised cooks and other kitchen personnel during meal services
- Complied with all health department regulations regarding proper food handling methods
- Monitored inventory levels to ensure adequate supplies on hand
- Enforced portion control guidelines to minimize costs associated with overproduction
- Created a positive work environment by encouraging teamwork among staff members
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Sous Chef
Seasons 52
02.2010 - 05.2013
- Trained new hires in proper cooking techniques and recipes
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management
- Established standard procedures for plating presentations
- Performed weekly inspections of all equipment for safety compliance
- Resolved conflicts between kitchen staff members in an efficient manner
- Ensured food preparation and presentation met high standards of quality and sanitation
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen
- Supervised cooks and other kitchen personnel during meal services
- Complied with all health department regulations regarding proper food handling methods
- Monitored inventory levels to ensure adequate supplies on hand
- Enforced portion control guidelines to minimize costs associated with overproduction
- Created a positive work environment by encouraging teamwork among staff members
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Education
High School Diploma -
Apopka High School
Apopka, FLAssociate Of Science -
Lake Region Community College
Grand Forks, NDSkills
- Team player
- Effective leadership
- Purchasing
- Cost Control
- Menu development
- Workflow Optimization
- Food safety and sanitation
- Budgeting and cost control
- Kitchen Operations
- Banquets and catering
- Culinary expertise
- Forecasting and planning
- Food Service Operations
- Effective Communications
- Food Safety Standards
- Team Management
- Performance Assessments
- Staff Training
- Cost Control and Budgeting
- Culinary techniques
- Strong Work Ethic
- ServSafe Certification
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Coaching and Mentoring
- Inventory Management
- Order Management
- Restaurant Operations
- BOH Operations
Certification
SERVSAFE MANAGER
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Executive Chef
AA/BA Lounge
09.2023 - Current
Executive Chef Partner
Seasons 52
06.2017 - 08.2023
Executive Chef Partner
Seasons 52
06.2014 - 06.2017
Sous Chef
Seasons 52
05.2013 - 06.2014
Sous Chef
Seasons 52
02.2010 - 05.2013
High School Diploma -
Apopka High School
Associate Of Science -
Lake Region Community College