CARLOS PEREZ
Bronx,NY
Summary
Dedicated culinary professional with a strong work ethic seeking a challenging role to provide excellent service. Eager to learn, grow, and acquire new skills.
Overview
10
10
years of professional experience
Work History
Corporate Sous Chef
Flagship Facility Services Inc.
09.2017 - Current
- Supervised culinary staff to maintain high-quality standards and efficiency.
- Coordinated team efforts to optimize productivity.
- Streamlined purchasing processes for efficiency.
- Ensured accurate and timely payroll distribution.
- Oversaw recruitment processes.
- Supervised team leaders.
- Oversaw inventory operations.
Operations Coordinator, Sous Chef
Mise En Place (Startup)
04.2017 - 11.2018
- Oversaw kitchen operations.
- Supervise inventory operations.
- Directed recruitment and staffing enhancement.
- Oversaw procurement processes and managed food expenses.
Lead Line Cook
Corkbuzz
04.2016 - 04.2017
- Developed and assembled meals based on daily menu requirements.
- Oversaw inventory levels in the restaurant.
- Coordinated station activities efficiently.
- Coordinated procurement of menu items.
Line Cook
The Lobster Place
05.2015 - 02.2016
- Prepared and presented cold dishes with precision and creativity.
- Prepared and cooked fried food items according to recipes and quality standards.
Education
Culinary Arts Certificate - CULINARY ARTS
INSTITUTE OF CULINARY EDUCATION
NEW YORK, NEW YORK03.2013
Skills
- Food safety
- Fast Learner
- Leadership and communication
- High emotional intelligence
- Strong knowledge and experience in event planning and catering services
- Demonstrates ability to take initiative and respond to unexpected events
- Microsoft Office, Google Workspace
Timeline
Corporate Sous Chef
Flagship Facility Services Inc.
09.2017 - Current
Operations Coordinator, Sous Chef
Mise En Place (Startup)
04.2017 - 11.2018
Lead Line Cook
Corkbuzz
04.2016 - 04.2017
Line Cook
The Lobster Place
05.2015 - 02.2016
Culinary Arts Certificate - CULINARY ARTS
INSTITUTE OF CULINARY EDUCATION
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