Joel Perez

Oversaw a satelite kitchen's daily operation from the Department of Nutritional Medicine that serviced 1,500 daily. Maintained account within a 5% plus/minus tolerance. Created recipes, menus, trained and supervised 18 cooks.

Worked as a kitchen supervisor for SAMMC military hospital kitchen feeding a headcount of 2,000 military personnel, hospital staff, staff, patients and visitors. supervised a shift of 5 to 7 cooks. Oversaw the daily meal preparation, assisted when necessary and trained new personnel on safe food practices and cooking.

Employed by the Department of the Army to inspect Military Dining Facilities on Fort Bliss and surrounding Annexes. Ensured facilities followed HACCP guidelines.

Hired by the Department of the Army as a Cook for the military hospital(William Beaumont) on Fort Bliss Texas. Cooked breakfast, lunch and dinner, preparing eggs to order, breakfast pastries, hot cereals, biscuits, bacon, pancakes, sausages..., lunch and dinner entrees, starches and vegetables, such as a variety of rice dishes, potatoes, pastas variety of beans, steamed vegetables, fried vegetables, stir fries, gravies, sauces, soups, beverages for soldiers, visitors, and hospital staff of a head count of 800.

Volunteered in the department's Morale Club by helping coordinate activities and meals for the department employees.

Worked as an assistant Food Service Manager feeding a head count of 250 soldiers. Responsible for menu planning, expenditure account, overseeing the day to day operations of 12 cooks and ration personnel while maintaining the Dining Facility account within a 3 percent plus/minus tolerance throughout monthly inspections.

Served a tour of five years and covered all the positions, for a daily head count of 400 soldiers, that I had been trained on which included Rations NCO, Baker, Cook, Shift leader as well as receiving training on Administration duties which included briefing cashiers on their duties, receiving and accounting for funds(transactions) received from meals sold, menu planning, catering for different occasions.

Volunteered for local recreational center on post to cook ethnic meals during ethnic month awareness dates.

Worked as a Shift Leader supervising a staff of 5 cooks producing meals for a head count of 200 soldiers on a daily basis.

Performed duties of the Dining Facility Baker preparing an assortment of cakes, pies, cookies, for all meals on a daily basis.

Worked as the Ration NCO, in charge of ordering, receiving food items, stocking, storing food items properly Using FIFO(First in First Out), following the guidelines of HACCP(Hazard Analysis Critical Control Point). Trained on monitoring expenditure account of Dining Facility inventory using the AFMIS program which is used in all Army Dining Facilities to account for all food costs.

Worked as Cook specialist alongside local national Korean Citizens. Introduced and learned to cook local popular cuisines. Assisted in supervising shifts of American soldiers and Korean Nationals in a military Kitchen feeding a head count of 250 - 300 soldiers.

Performed duties of a Shift Cook preparing breakfast, lunch and dinner, preparing eggs to order, breakfast pastries, hot cereals, biscuits, bacon, pancakes, sausages..., lunch and dinner entrees, starches and vegetables, such as a variety of rice dishes, potatoes, pastas variety of beans, steamed vegetables, fried vegetables, stir fries, gravies, sauces, soups, beverages...

Worked as a Night Baker for one year preparing cakes, pies, cookies, biscuits, puddings...

Trained in the position of Rations Specialist(Pantry Chef) on ordering, receiving, stocking, rotating, issuing all food items to kitchen personnel, and the inspection process.

Worked as an entry level cook producing meals for a head count of 400 soldiers on a daily basis. Cooked breakfast, lunch and dinner, preparing eggs to order, breakfast pastries, hot cereals, biscuits, bacon, pancakes, sausages..., lunch and dinner entrees, starches and vegetables, such as a variety of rice dishes, potatoes, pastas variety of beans, steamed vegetables, fried vegetables, stir fries, gravies, sauces, soups, beverages...