Ivan Perez Laracuente
Houston,TX
Summary
As a dynamic and passionate Executive Chef with a wealth of industry knowledge and experience, I am actively seeking a challenging role where I can contribute my expertise. Fueled by an unwavering commitment to culinary excellence, I am dedicated to mentoring my team, driving performance, and propelling progress. With a deep-seated passion for fostering a culture of continuous learning and improvement, I am eager to make a significant impact in a forward-thinking organization. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef
Sundance Club & Resort
Grodons, TX, USA
01.2024 - Current
- A 'taskforce chef' primarily focuses on rapidly assessing and addressing culinary issues within a specific operation, often in a temporary capacity, by taking on responsibilities like reviewing existing menus, evaluating kitchen efficiency, training staff on new techniques, ensuring food quality and safety standards are met, and implementing necessary changes to improve overall kitchen performance during a critical period
Executive Chef
Hotel, Autograph Collection by Marriott
Houston, TX
02.2022 - 01.2024
- Responsible for the entire F&B Operation, reporting to a Hotel General Manager.
- Ensuring customer satisfaction within set financial targets.
- Optimizing supply chain and raw materials usage.
- Developing menu, overseeing food preparation, staff supervision, quality control, supplies inventory, and vendor negotiations.
- Implementing procurement strategies to minimize costs and ensure timely delivery.
Private Chef
Law Firm Manuel Solis
Houston, TX
01.2015 - 01.2021
- Served as a personal and family chef with duties including creating a customized meal plan, shopping for groceries and specialty items, food handling, and improving culinary techniques.
Executive Chef
The Chifley Houston, Tapestry Collection by Hilton
Houston, TX
11.2017 - 02.2020
- Company Overview: Before Sheraton Suites by Marriott
- Developed menu, oversaw food preparation, staff supervision, quality control, supplies inventory, and vendor negotiations.
- Assigned stations and work shifts for maximum productivity.
- Developed food preparation techniques and supplies ordering system to minimize wastage.
- Before Sheraton Suites by Marriott
Chef D’ Partie
Hotel Caneel Bay Beach Resort
, USVI
01.2014 - 01.2015
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Sous Chef
Morgan's Restaurant
, USVI
01.2014 - 01.2015
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Consultant
Combate Beach Resort
Cabo Rojo, PR
01.2011 - 01.2013
- Only Consultant
Professor
Catholic University of Puerto Rico
Mayagüez, PR
01.2004 - 01.2013
- Taught Cost Control Course in Food and Beverage, local and international cuisine with the administrative approach in hotels and restaurants, Introduction and Appreciation of Wine, Hotel and Restaurant Management, Food Handling, Menu Planning, Marketing, Hotel and Restaurant.
Professor
Institute de Banca y Commerce
Mayagüez, PR
01.2003 - 01.2013
- Taught local and international cuisine, cost control in food and beverages, garde manger, banquets and conventions, small business development, marketing of restaurants, cuts of meat poultry and fish, basic baking, and culinary math.
Education
MBA - Consulting Management and Tourism, Hotel and Restaurant Management
B.A - Business Administration, Hotels and Restaurants
A.S - Culinary Arts
Skills
- Menu development
- Food preparation techniques
- Staff supervision
- Procurement strategies
- Cost control
- Understanding food safety and HACCP standards
- Proficient in PC software and POS systems
- High level of customer service
- Financial acumen
- Strong analytical thinking
- Food safety standards
- Kitchen management
- Staff training
- Supply chain optimization
- Vendor negotiation
- Customer satisfaction
- Inventory management
- Culinary trend analysis
Certification
- Covid -19 Certified Houston City
- Serve Safe Certification ACF
- Planning for learning Professional Service PRHTA
- Food & Beverage 2006 National Registry of Food Safety Professionals
- Certified Food Safety Manager Service Certification training for ACICS accreditation visit
- Workshop Super Host (Customer Service)
Timeline
Executive Chef
Sundance Club & Resort
01.2024 - Current
Executive Chef
Hotel, Autograph Collection by Marriott
02.2022 - 01.2024
Executive Chef
The Chifley Houston, Tapestry Collection by Hilton
11.2017 - 02.2020
Private Chef
Law Firm Manuel Solis
01.2015 - 01.2021
Chef D’ Partie
Hotel Caneel Bay Beach Resort
01.2014 - 01.2015
Sous Chef
Morgan's Restaurant
01.2014 - 01.2015
Consultant
Combate Beach Resort
01.2011 - 01.2013
Professor
Catholic University of Puerto Rico
01.2004 - 01.2013
Professor
Institute de Banca y Commerce
01.2003 - 01.2013
MBA - Consulting Management and Tourism, Hotel and Restaurant Management
B.A - Business Administration, Hotels and Restaurants
A.S - Culinary Arts
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