Eugenio Perez
West Harrison
Summary
High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
26
26
years of professional experience
Work History
Sous Chef
Modern Barn
04.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Creating recipes for seasonal changes
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef
Little B's
10.2017 - 04.2021
- Managed 10 kitchen staff by planning schedules and coordinating responsibilities, increasing efficiency by
- Created new entrees for the restaurant menu, which helped by improving sales.
- Collaborated with head chef with creating new menu item
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Line Cook
Blue Hill At Stone Barns
07.2013 - 11.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Head Cook
Brooklyn Famous
02.2010 - 05.2013
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Mentored kitchen staff to prepare each for demanding roles.
- Placed orders to restock items before supplies ran out.
Pastry Chef
Backalls Restaurant
03.2007 - 11.2010
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
- Iced and airbrushed cakes and other pastries for customized orders.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Cleaned and maintained kitchen equipment and oven.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Abigail Kirsch Catering
Head Leader
05.2005 - 06.2007
- Led, managed, and trained team of 5, through 10-hour shifts 5 days a week.
- Collaborated with team members on data validation, derived key insights, coordinated and prioritized tasks and communicated updates about fixes.
- Prepared daily task lists and recipes for timely food production
Server
Chappaqua Restaurant Cafe
04.2003 - 07.2005
- Cultivated warm relationships with regular customers.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Bussed and reset tables to keep dining room and work areas clean.
- Used slow periods to restock supplies, ice, trays and delivery bags.
Prep Dishwasher
Texas Roastery Chicken Restaurant
04.2000 - 08.2003
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or items used often by kitchen staff.
- Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Kept work area clean, dry and free of debris to prevent incidents and accidents.
- Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
Prep, Cook and Server
Cancun Quintana Roo
01.1999 - 01.2000
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Ordered and received products and supplies to stock kitchen areas.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Cook
Inca Inn Restaurant
01.1998 - 03.1999
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Cook
Street Vendor
06.1997 - 12.1998
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Education
Associate of Arts - Culinary Arts
Southern Westchester BOCES
Valhalla NY08.2003
Skills
- Food Preparation
- Safe Food Handling
- Food Quality
- Recipe Development
- Fine Dining
- Kitchen Management
Languages
English
Spanish
Timeline
Sous Chef
Modern Barn
04.2021 - Current
Chef
Little B's
10.2017 - 04.2021
Line Cook
Blue Hill At Stone Barns
07.2013 - 11.2017
Head Cook
Brooklyn Famous
02.2010 - 05.2013
Pastry Chef
Backalls Restaurant
03.2007 - 11.2010
Abigail Kirsch Catering
Head Leader
05.2005 - 06.2007
Server
Chappaqua Restaurant Cafe
04.2003 - 07.2005
Prep Dishwasher
Texas Roastery Chicken Restaurant
04.2000 - 08.2003
Prep, Cook and Server
Cancun Quintana Roo
01.1999 - 01.2000
Cook
Inca Inn Restaurant
01.1998 - 03.1999
Cook
Street Vendor
06.1997 - 12.1998
Associate of Arts - Culinary Arts
Southern Westchester BOCES
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