Summary
Work History
Education
Skills
Timeline
Generic

Donald Perkins

Albuquerque,NM

Summary

Profit-oriented professional with over 40 years of experience in the culinary art /hospitality industries. 20 Plus years in management positions in back and front of the house operations. Consistently recognized for top performance. Possess exceptional communication skills enhancing rapport with customers, co-workers and subordinates. Dedicated to the highest degree of personal and professional integrity.

Work History

Food Truck Operator, Bartender, Cook

Corrales Bistro
Corrales, NM
07.2021 - Current
  • Hired, trained, supervised food truck prep, cashiers while developing daily specials and building revenue and clientele rapport
  • Work in kitchen Bistro which features Mediterranean and New Mexican cuisine
  • Also work as bartender, waiter

Lead Line cook

Lovelace Medical Center
Albuquerque, NM
01.2018 - 06.2021
  • First three years I worked in the employee and guest cafeteria located in main building preparing and serving guests for lunch and dinner
  • Last six months I worked at The Heart Hospital preparing food patients patients via room service

Cook 2

UNM Hospital
Albuquerque, NM
02.2017 - 07.2017
  • As Cook II, was responsible for lunch and dinners service for The Children's Psychiatric Center
  • Initiated daily soups, upgraded food and service while building good rapport with staff and patients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Inspected appliances, commercial fryers, and ovens to verify proper working order

Sous Chef

Embassy Suites and Spa
Albuquerque, NM
09.2016 - 02.2017
  • Oversaw production and serving of banquets, breakfast, lunch and dinner, plated and buffets of up to 900 people in single sitting
  • Also assisted in ordering, food cost and monthly inventory.
  • Planned and directed high-volume food preparation in fast-paced environment
  • Developed and remained accountable for safety, quality, consistency and adherence to standards

Assistant Chef

Cast and Crew Production Services
Burbank, CA
06.2016 - 09.2016
  • This was a temporary job with a mobile catering service for on-sight movie production company based out of Sante Fe
  • Prepared, served breakfast, lunch and dinner for up to 350 crew members.

Sales Representative

LHMiller Toyota Albuquerque
Albuquerque, NM
02.2015 - 02.2016
  • I demonstrated new and used vehicles while ensuring utmost courtesy and professionalism
  • Aligned financing and mechanical scheduling needed for transactions.

Head Chef

Ponderosa Brewery
Albuquerque, NM
02.2014 - 02.2015
  • The brewery featured in house made beers with upscale restaurant/bar themed menu
  • Designed Installed kitchen layout
  • Produced menu with cost analysis and inventory control
  • Developed daily soups and specials
  • Set up purveyors and initiated advertising promotions.

Executive Chef

Hawthorn Retirement Group LLC
Rio Rancho, NM
02.2013 - 01.2014
  • Insured highest quality of culinary foods, all made from scratch
  • Trained kitchen and wait staff to meet Hawthorn standards of quality and service for 135 residents, three meals a day, seven days a week
  • Implemented daily specials, menus for holiday parties and special events
  • Maintained food cost by controlling monthly inventory and corporate month end reports
  • Keep labor cost to a minimum to meet corporate standards.

Lead Cook

Embassy Suites and Spa
Albuquerque, New Mexico
03.2010 - 03.2013
  • Initially started with company doing banquet prep. After six months was promoted to sous chef
  • Oversaw all aspects of banquet production, including hot food and garde manger, buffet and plated
  • Helped oversee overall kitchen operations.
  • Designed high-quality menu items using in-season ingredients, reducing overall costs

Lead Cook/trainer

Hyatt Regency Tamaya Resort And Spa
Santa Anna Pueblo, New Mexico
05.2007 - 05.2010
  • Initially started with company as line cook for Santa Anna Café', featuring fusion of Asian and New Mexican cuisine.
  • After my 90 days review I was promoted to lead cook/trainer, where I trained new staff members, created daily specials, ordered and maintained food and supplies
  • After 2 years in café, I transferred to garde manger in main kitchen and banquet operations.

Sous Chef

Four Hills Country Club
Albuquerque, Mexico, Mexico
02.2005 - 03.2007
  • Private country club with golf, tennis, food and beverage operation with restaurant and banquet facilities
  • Started there as lead cook then promoted to sous chef after 3 months
  • Was in charge of dinner service, featuring seasonal menus and nightly specials, while overseeing productivity including breakfast, lunch and banquet operations
  • Developed excellent rapport with members ensuring quality product.

Operations Assistant

Max Meals
Albuquerque, New Mexico
09.2004 - 02.2005
  • This was a temporary position to oversee food and vending operations for Sandia Preparatory School
  • Developed recipes and monthly/weekly menus, cooked, served and cashiered
  • Assisted in opening food concessions at T-Mobile Building.

Assistant Food and Beverage Supervisor

Sandia Casino And Resort,
Sandia Pueblo, NM
07.2003 - 09.2004
  • Helped oversee the front of the house F&B operations of the deli, beverage stations, buffet, and the 5000+ seat amphitheater Verified banks, vault transfers, and tracked daily revenues
  • Addressed employees' needs along with communicating with guests
  • Prepared weekly schedules, ordering of F&B items

American Toyota
Albuquerque, New Mexico
02.2002 - 09.2003
  • Demonstrated new and used vehicles, to ensure customers knowledge and understanding of functions and safety features
  • Arranged financing for customer to fit their needs and abilities.

Lead AM Cook, Part-time Banquet Staff

Albuquerque Petroleum Club
Albuquerque, NM
02.2000 - 01.2001
  • This facility was a private dining and banquet establishment, featuring four- star cuisine
  • Monday -Friday worked as AM Saute/lead cook creating daily specials and soups
  • Also worked part time in banquet department as bartender, server and set up for house functions and off property catering.

Executive Chef

The Holiday Inn
Albuquerque, NM
07.1999 - 02.2000
  • I moved to Albuquerque to take over all aspects of kitchen operation of this full-service hotel
  • Due to conflicting issues, I resigned from that position

Executive Chef

Holiday Inn Select Hotel
Dallas, TX
12.1997 - 07.1999
  • Multi-functional hotel with 284 rooms and Food and Beverage revenue of over 2 million.
  • Brought unity to the staff of 20, upgraded productivity and guest satisfaction, organized and reduced food cost and P&L.

Executive Chef

Radisson Hotel Central
Albuquerque, Tx
10.1995 - 02.1997
  • Ensured the highest quality and standards were consistently met for a full service hotel with 288 rooms,with banquet facilities accommodating 800 people
  • Hired, trained, scheduled, and supervised up to 14 employees
  • Significantly lowered food costs while upgrading quality, production and customer service
  • Created and developed new recipes and menus.

Banquet Chef/Asst. Sous Chef

Sheraton Grand Hotel DFW Airport
Dallas, TX
02.1992 - 09.1995
  • Initially started with company as banquet cook
  • After 6 months was promoted to Asst.Banquet Chef
  • Was in charge of all hot food production while assisting in the private dining and wine rooms.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations

Waiter/Head Bartender

Belo Mansion
Albuquerque, Tx
09.1990 - 06.1992
  • Ensured exceptional customer service for a historic mansion located in downtown Dallas Texas owned bythe DBA
  • Handled catering operations of daily lunch banquets, meetings, evening functions and weddings.

Lead cook

Melrose Hotel
Albuquerque, Tx
11.1988 - 08.1990
  • Hotel offered four- star restaurant The Landmark Café', featuring wild game and exotic seafood with southwestern flair
  • Worked all stations of line while coordinating Garde-Manger activities for banquet events.

Executive Chef

MHM, INC
Dallas, Tx
04.1986 - 10.1988
  • Began with company at The Summit Hotel as AM Sous Chef, handling daily buffet and banquets, while assisting in overall productivity
  • After six months I was promoted to Ex. Chef for The Bradford Hotel where I hired, trained, scheduled and supervised up to 10 employees
  • Handled all ordering and inventory control
  • Significantly lowered food cost and improved overall daily operations.

Kitchen Manager

Baskets Eatery
Dallas, TX
03.1985 - 03.1986
  • Baskets Eatery was well-recognized gourmet burger chain featuring fresh ground burgers, skillet fried chicken and other down- home cuisine
  • Assisted and oversaw the opening of 2nd location

Banquet Cook/ Lead Cook

Marriott Quorum
Dallas, Tx
03.1983 - 03.1985

Broiler and Saute Cook

Maple Street
Dallas
06.1982 - 06.1983

Education

Associate of Arts - Food Safety And Sanitation, Nutrition

El Centro Community College,
1985

Food And Beverage/Hospitality

The Enraged Chicken
New Orleans, LA
1982

Skills

  • Have vast knowledge and skills that pertain to Food and Beverage/Hospitality Industry, in back of house operation as well as front of house
  • Excellent communication skills to build good rapport with staff and clientele
  • Ordering Scheduling, inventory, budgeting
  • Liquor, beer and wine knowledge
  • Menu Planning, Food cost, plating and presentation
  • Wide knowledge of various cuisines
  • Decision Making
  • Sanitation and Cleaning
  • Quality Assessment

Timeline

Food Truck Operator, Bartender, Cook

Corrales Bistro
07.2021 - Current

Lead Line cook

Lovelace Medical Center
01.2018 - 06.2021

Cook 2

UNM Hospital
02.2017 - 07.2017

Sous Chef

Embassy Suites and Spa
09.2016 - 02.2017

Assistant Chef

Cast and Crew Production Services
06.2016 - 09.2016

Sales Representative

LHMiller Toyota Albuquerque
02.2015 - 02.2016

Head Chef

Ponderosa Brewery
02.2014 - 02.2015

Executive Chef

Hawthorn Retirement Group LLC
02.2013 - 01.2014

Lead Cook

Embassy Suites and Spa
03.2010 - 03.2013

Lead Cook/trainer

Hyatt Regency Tamaya Resort And Spa
05.2007 - 05.2010

Sous Chef

Four Hills Country Club
02.2005 - 03.2007

Operations Assistant

Max Meals
09.2004 - 02.2005

Assistant Food and Beverage Supervisor

Sandia Casino And Resort,
07.2003 - 09.2004

American Toyota
02.2002 - 09.2003

Lead AM Cook, Part-time Banquet Staff

Albuquerque Petroleum Club
02.2000 - 01.2001

Executive Chef

The Holiday Inn
07.1999 - 02.2000

Executive Chef

Holiday Inn Select Hotel
12.1997 - 07.1999

Executive Chef

Radisson Hotel Central
10.1995 - 02.1997

Banquet Chef/Asst. Sous Chef

Sheraton Grand Hotel DFW Airport
02.1992 - 09.1995

Waiter/Head Bartender

Belo Mansion
09.1990 - 06.1992

Lead cook

Melrose Hotel
11.1988 - 08.1990

Executive Chef

MHM, INC
04.1986 - 10.1988

Kitchen Manager

Baskets Eatery
03.1985 - 03.1986

Banquet Cook/ Lead Cook

Marriott Quorum
03.1983 - 03.1985

Broiler and Saute Cook

Maple Street
06.1982 - 06.1983

Associate of Arts - Food Safety And Sanitation, Nutrition

El Centro Community College,

Food And Beverage/Hospitality

The Enraged Chicken

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Donald Perkins