Summary
Overview
Work History
Skills
References
Timeline
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Tony Peraza

Orlando,FL

Summary

Talented kitchen leader and team motivator skilled in maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced in various cuisines, ingredient sourcing, budget control, and enhancing restaurant profiles. Hardworking, dedicated, and knowledgeable professional with high standards for food quality and presentation.

Overview

11
11
years of professional experience

Work History

Pastry Sous Chef

Omo By Jont
Winter Park, FL
01.2024 - 08.2024
  • Worked with Michelin-starred chef Ryan Ratino.
  • Responsible for making breads, chocolate bonbons, petit-fours, plated desserts, dog treats, and more for up to 32 guests nightly.
  • Worked collaboratively with the savory chefs to create a seamless food experience for the tasting menu.
  • Mentored and nurtured an aspiring chef, cultivating her skills to become stronger and better.

Assistant Sous Chef

Walt Disney Company
Orlando, FL
06.2022 - 01.2024
  • Worked at Disney's Riviera Resort bakery, supplying a variety of breads and desserts to the entire resort which included a signature restaurant, quick service restaurant, and cafe.
  • Provided mentorship to a team of 7-10 kitchen staff, equipping them with the skills necessary for challenging positions.
  • Maintained continuity and quality by assuming position of head chef when necessary.
  • Maintained a safe environment by ensuring proper handling and cleaning procedures were followed at all times during meal preparation for customers with dietary restrictions.
  • Monitored food preparation processes, maintaining high standards for cleanliness and presentation.
  • Operated clean pastry cooking station and complied with applicable health and safety standards.
  • Managed daily production of bread and plated desserts for the resort's signature restaurant, supporting a high-revenue operation reaching up to $30,000 per night.

Executive Pastry Chef

Groot Hospitality
Miami, FL
12.2020 - 06.2022
  • Contributed to the success of two prominent restaurants, namely Komodo located in Brickell and Swan situated in the Design District of Miami.
  • Trained and mentored a team of 7-10 apprentice bakers to maintain product quality and restaurant reputation.
  • Ensured compliance with applicable health and safety standards while operating a sanitary pastry cooking station.
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Ensured optimal organization of ingredient and supply inventory in pastry coolers and storage areas.
  • Maintained high standards for preparing pastry items ensuring quality, quantity control, taste, and presentation.

Lead Pastry Cook

Stubborn Seed
Miami, FL
08.2019 - 04.2020
  • Contributed to the creation of innovative seasonal desserts and customized menus for special occasions.
  • Maintained high levels of production efficiency, cleanliness, and stock organization at the pastry station through effective oversight.
  • Cleaned and maintained kitchen equipment used.
  • Managed the production of bread service and plated desserts, contributing to daily operations totaling upwards of $20,000.

Lead Pastry Cook

Novikov
Miami, FL
01.2017 - 09.2019
  • Trained and mentored a team of 4 bakers to create and upkeep product quality.
  • Monitored ingredient stocks and replenished items in order to maintain pastry production.
  • Responsible for producing plated desserts for up to 200-250 patrons daily.
  • Operated a clean and organized pastry station and complied with applicable health and safety standards.

Captain/Front Server

Sixteen
Chicago, IL
04.2013 - 12.2016
  • Worked under Michelin-starred chef Thomas Lents.
  • Responsible for knowledge of seasonal tasting menus, changing every 3 months, including seasonal and premium luxury ingredients, cheese, and wine pairings.
  • Trained in Forbes 5-Star Guide, as well as AAA 5 Diamond Guide.
  • Contributed to the team's accomplishment of earning and preserving a 2 Michelin star rating.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Collaborated with cross-functional teams to align production plans with customers' requirements.

Skills

  • Bread Making
  • Plated Desserts
  • Chocolate Work
  • Inventory Management
  • Food Preparation and Safety
  • Food Spoilage Prevention
  • Budgeting and Cost Control
  • Menu Planning
  • Culinary Trends Monitoring
  • Vendor Sourcing
  • Profit Target Achievement
  • High-Volume Environments
  • Ordering and Requisitions
  • Staff Training
  • Verbal and Written Communication

References

References available upon request.

Timeline

Pastry Sous Chef

Omo By Jont
01.2024 - 08.2024

Assistant Sous Chef

Walt Disney Company
06.2022 - 01.2024

Executive Pastry Chef

Groot Hospitality
12.2020 - 06.2022

Lead Pastry Cook

Stubborn Seed
08.2019 - 04.2020

Lead Pastry Cook

Novikov
01.2017 - 09.2019

Captain/Front Server

Sixteen
04.2013 - 12.2016

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Tony Peraza