Frank Perez
Chicago,IL
Summary
Innovative Culinary Manager with 30 years of experience. Successful at all types of cooking while practicing motivational leadership and detail-oriented organization. Committed to decreasing costs and increasing revenue for a sustainable kitchen. Trained in leadership and sustainability practices with to motivate a kitchen staff while taking on multiple tasks. Adept at menu preparation and cost-effective management. Animated Culinary Manager with a keen eye for detail and extensive knowledge of streamlining kitchen functions while motivating a team of up to 10-50 people. Adaptable Catering Manager with 30 years of experience. Quick problem solver and detailed event planner. Successful at catering for up to 500 people with staff of 50 and remaining calm in high-demand situations. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Sous Chef/Purchasing Manager
Compass Group USA, INC
Chicago, IL
07.2022 - 02.2026
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented new menu items based on seasonal ingredients.
- Ensured compliance with health and safety regulations in food handling practices.
- Collaborated with management to streamline kitchen operations and reduce waste.
- Coordinated inventory management to maintain optimal stock levels of ingredients.
- Assisted in cost control measures to enhance overall profitability of the kitchen.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Monitored food quality standards, ensuring consistency across all dishes served.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Established vendor relationships to optimize supply chain performance and reduce costs.
- Implemented inventory control systems to minimize waste and ensure product availability.
- Sourced vendors, built relationships, and negotiated prices.
- Managed supplier relationships to ensure timely delivery of products and services.
- Used [Software] to authorize and monitor purchase orders and consumables.
- Coordinated paperwork, updated spreadsheets, and maintained permanent records.
- Implemented policies to reduce cost and eliminate waste.
- Optimized inventory levels by implementing demand forecasting techniques and just-in-time purchasing strategies.
- Generated reports, documents and analysis in [Software] for senior management review and approval.
- Improved supplier reliability and performance with rigorous evaluation and feedback mechanisms.
- Cultivated strong relationships with vendors to maintain and improve levels of customer service.
- Established and maintained accurate records of purchases, pricing and payment terms.
Culinary Manager Chef
Lutheran School Of Theology At Chicago
Chicago, Il
11.2012 - 07.2022
- Maintained kitchen hardware and order equipment as needed.
- Hires team members to work on high-demand team of professionals.
- Scheduled kitchen staff of 10-50 people.
- Lowered restaurant costs by 90% through creative ingredient sourcing and food waste efficiency.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Catering Manager
Sugar Plum Catering
Chicago , IL
01.2008 - 10.2012
- Secured new clients and accounts by analyzing and catering products to specific needs.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Hired and trained both permanent and temporary staff members.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
- Designed catering packages to increase sales and customer experience.
- Set schedules for 10-50 staff by planning and designating shifts and hours.
- Worked with chefs to plan menus according to client needs and budgets.
- Limited portion sizes and used garnishes to control food costs.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
Education
High School Equivalency Certificate
ILlinois State Board of Education
06-1990
Skills
- Inventory Management
- Portion Control
- Fire Safety Regulations
- Relationship Building
- Menu Pricing and Writing
- Performance Improvement
- Catering
- Health Code Compliance
- Managing Deliveries
- Recruitment and Hiring
- Problem Solving
- Quality Assurance
- Employee Performance Evaluations
- Anticipating Problems
- Investigating Complaints
- Scheduling Staff
- Labor and Overhead Cost Estimation
- Monitoring Food Preparation
- Delegating Assignments and Tasks
- Coaching and Mentoring
- Time Management
- Customer Retention
- Critical Thinking
- Catering Services
Certification
- IL Food Manager Certification- 30 years
Gardening, Exercise, Baking
When I bought my first home, I discovered it entailed lots of gardening. I have learned to enjoy it and I get lots of enjoyment and it helps me relax and enjoy the outdoors.
Working in the kitchen you tend to gain weight, and discovered if I exercise to stay healthy I am able to enjoy all my creations and yet maintain my weight.
I love to cook all types of foods and types, and my family enjoys when I bake. I started baking only during the holidays and I no longer need a holiday to bake.
Languages
English
Spanish
Native or Bilingual
Timeline
Sous Chef/Purchasing Manager
Compass Group USA, INC
07.2022 - 02.2026
Culinary Manager Chef
Lutheran School Of Theology At Chicago
11.2012 - 07.2022
Catering Manager
Sugar Plum Catering
01.2008 - 10.2012
High School Equivalency Certificate
ILlinois State Board of Education