Katy Perez-Zoquiel
Jacksonville,FL
Summary
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Professional culinary leader with robust background in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Knowledgeable Desired Position with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
SAGE Dining Services
Jacksonville, FL
02.2023 - Current
- Oversaw kitchen operations, ensuring high standards of food quality and safety compliance.
- Developed seasonal menus that enhanced guest satisfaction and showcased local ingredients.
- Managed inventory control, optimizing supply chain processes to reduce waste and lower costs.
- Trained and mentored culinary staff, fostering a collaborative work environment and improving team performance.
- Implemented new cooking techniques that elevated dish presentation and flavor profiles.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Analyzed customer feedback to refine menu offerings and enhance dining experience.
- Led initiatives for kitchen efficiency improvements, streamlining workflows and reducing preparation times.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
First cook/Bolles School
Compass Group / flik division
Jacksonville, FL
08.2016 - Current
- Breakfast, grill,salad bar,concessions, catering run the second kitchen
- Prepared high-quality meals in compliance with health and safety standards.
- Trained and mentored junior kitchen staff on cooking techniques and food preparation.
- Collaborated with management to develop seasonal menu items based on customer preferences.
- Optimized food inventory and supplies, minimizing waste through effective portion control.
- Ensured consistency in food presentation and flavor by adhering to standard recipes.
- Implemented kitchen efficiency improvements, reducing prep time while maintaining quality standards.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
Production cook
Whole Foods Market
Jacksonville, FL
11.2018 - 07.2021
- Confection any item on the menu for every station on. Prepare foods
- Followed proper safe handling policies
- Prepared high-quality meals adhering to Whole Foods' standards and recipes.
- Operated kitchen equipment safely and efficiently, ensuring functionality and cleanliness.
- Collaborated with team members to streamline food production processes.
- Mentored junior cooks, fostering skills in food preparation and safety protocols.
- Implemented quality control measures to enhance food presentation and taste consistency.
- Developed new recipes aligning with customer preferences and market trends.
- Trained staff on kitchen best practices, contributing to a cohesive work environment.
- Collaborated with team members to meet daily production goals and deadlines.
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
Sous Chef
Compass Group/ Phizer
Pearl River, NY
01.2015 - 03.2016
- Responsibilities Supervise employees, catering Creating day menu
- Supervised kitchen operations to ensure high-quality meal preparation and presentation.
- Developed and implemented seasonal menu offerings to enhance dining experience.
- Trained and mentored junior culinary staff on food safety and cooking techniques.
- Collaborated with management to streamline inventory processes, reducing waste.
- Maintained compliance with health regulations, ensuring a safe kitchen environment.
- Innovated cooking methods to improve efficiency and consistency in food production.
- Assisted in budgeting and cost control measures for food supplies and labor.
- Fostered positive teamwork among kitchen staff, enhancing overall productivity and morale.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
sous chef
Compast Group/ J&J
Jacksonville, FL
11.2013 - 08.2014
- Responsibility: Supervise employees, catering, scheduling, inventorying and creating day's menu.
- Supervised daily kitchen operations to ensure high-quality food preparation and presentation.
- Developed and implemented new recipes, enhancing menu offerings and guest satisfaction.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Collaborated with front-of-house staff to ensure seamless service and customer experience.
- Researched culinary trends to keep menu current and appealing to diverse clientele.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Supervisor and Cook (Morning Shift)
La Embajada Café
Santurce, PR
04.2007 - 05.2011
- Responsibility: Preparing Latin meals a la carte. Supervising a staff of four and responsible for creating the day's menu.
- Oversaw daily operations, ensuring efficient workflow and exceptional customer service.
- Implemented inventory management strategies to reduce waste and optimize stock levels.
- Developed staff schedules to align workforce with peak business hours effectively.
- Resolved customer complaints promptly, enhancing overall satisfaction and loyalty.
- Established performance metrics to assess team productivity and service quality.
Housekeeping
La Embajada Café
San Juan, PR
10.2009 - 02.2010
- Responsibility: Cleaning rooms and preparing the rooms for guests.
Supervisor
Avalon Salon Spa
Guaynabo, PR
08.2004 - 02.2007
- Responsibility: Supervising and scheduling of clients. Responsible for keeping track of inventory and bookkeeping.
Sous Chef
Eurest Dining Service en Wyeth
Carolina, PR
11.2003 - 07.2004
- Responsibility: Responsible for preparing Latin meals a la carte for 1200 people and visitors. Responsible for creating the day's menu.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
Sous chef / supervisor
Cabanas Las Lilas
San Juan, PR
11.2002 - 10.2003
- Responsibility: Worked the morning shift and executed dishes on the International and Caribbean cuisine menu.
Education
Bachelor's - Internacional foods
Caribbean Culinary Institute
San Juan, PR01.2001
Skills
- Executed diverse culinary techniques to create innovative dishes
- Facilitated English language instruction to enhance communication skills
- Oversaw kitchen operations, ensuring efficient workflow and high standards of food quality
- Executed food preparation processes to ensure timely service delivery
- Oversaw team operations and ensured adherence to organizational standards
- Executed culinary techniques to prepare diverse dishes
- Oversaw daily restaurant operations, ensuring high standards of service and efficiency
- Oversaw catering operations, ensuring seamless execution of events
- Executed banquet operations, ensuring seamless service delivery and guest satisfaction
- Ensured compliance with food safety regulations and standards
- Conducted comprehensive pricing analysis to optimize product positioning
- Conducted comprehensive labor cost analysis to identify efficiency improvements
- Assisted in tracking profit and loss statements to support financial analysis Collaborated with team members to identify cost-saving opportunities Contributed to budget preparation by gathering relevant financial data
- Executed retail sales strategies to enhance customer experience and drive revenue growth
- Executed meal preparation processes to ensure timely and efficient service
- Oversaw food production processes to ensure quality and efficiency
- Oversaw inventory control processes to ensure optimal stock levels
- Assisted in daily operations of restaurant to maintain service quality Supported team members in achieving customer satisfaction goals Contributed to inventory management and supply ordering processes
- Executed bartending operations, ensuring efficient service and customer satisfaction
- Assisted in creating diverse menus to meet dietary needs and preferences Collaborated with kitchen staff to ensure timely preparation of meals Supported inventory management to maintain adequate stock levels
- Executed merchandising strategies to enhance product visibility and drive sales
- Oversaw food service operations, ensuring high standards of quality and efficiency
- Executed purchasing strategies to optimize inventory management
- Executed thorough cleaning protocols to maintain hygiene and safety standards
- Directed team initiatives to foster collaboration and drive project success
- Assisted in recruitment processes by screening resumes and scheduling interviews Supported onboarding activities for new hires to ensure smooth integration Provided administrative support to HR team in maintaining employee records
Certification
- Driver's license
- ServSafe
Languages
English and Spanish - Fluent
Links
https://www.dropbox.com/s/0mfwjg0f6zonw49/Katy%20Perez%20Coverletter.docx?dl=0
Additional Information
CPR
Timeline
Senior Sous Chef
SAGE Dining Services
02.2023 - Current
Production cook
Whole Foods Market
11.2018 - 07.2021
First cook/Bolles School
Compass Group / flik division
08.2016 - Current
Sous Chef
Compass Group/ Phizer
01.2015 - 03.2016
sous chef
Compast Group/ J&J
11.2013 - 08.2014
Housekeeping
La Embajada Café
10.2009 - 02.2010
Supervisor and Cook (Morning Shift)
La Embajada Café
04.2007 - 05.2011
Supervisor
Avalon Salon Spa
08.2004 - 02.2007
Sous Chef
Eurest Dining Service en Wyeth
11.2003 - 07.2004
Sous chef / supervisor
Cabanas Las Lilas
11.2002 - 10.2003
Bachelor's - Internacional foods
Caribbean Culinary Institute