KERRY L. PEREZ
PORT ORCHARD,WA
Summary
Highly personable Customer service professional with over 30 years of experience in Store/Office/Restaurant management, customer relations, serves customers by providing product and service information along with resolving product and service problems. Possesses a strong work ethic and passion for producing best effort and takes on additional responsibilities consistently delivering top results while exceeding expectations. Coordinates with all levels of an organization to ensure prompt and accurate completion of projects. An analytical performer who assesses complex situations thoroughly and implements efficient solutions. Talent for identifying customer needs and presenting appropriate company products and service offerings. Demonstrated ability to gain customer trust and provide exceptional follow-up, leading to increased repeat and referral business. Resolves product or service problems by clarifying customer's complaint; determining the cause of the problem; selecting and executing the best solution to resolve the problem. Expertise in resolving escalating customer service issues. Secured numerous company achievements awards for delivery of exceptional customer service. Proficient with Microsoft Office System Word, Excel. As well as ChefTech and Revel.
Overview
13
13
years of professional experience
Work History
SUPERVISORY CHEF
COMMAND NAVY REGION NW/MWR EMPLOYEE FOOD SERVICES
09.2015 - Current
- Oversees the day to day operations to include; supervising and directing work, ensuring a safe and pleasurable environment for all patrons, ensuring the cleanliness and good repair of the facility, reporting and damages, mechanical or breakage or malfunction and reporting/correction of safety hazards
- Supervise and coordinate activities of cooks and other facility personnel engaged in preparing, cooking and serving to ensure economical, efficient and profitable food service
- Established high standards for overall operations of Employee Food Service
- Responsible for estimating consumption of and placing orders for food and other operating supplies through purchasing agent, contact vendors and compared prices and quality
- Established stock levels maintained control to prevent spoilage, waste or misuse in food preparation and storage areas
- Planned Menus in consultation with business activity site manager and regional Program Manager
- Assures adherence to established menus, standardized recipes maintained quantity recipe files
- Supervised, directed and assisted in preparation of food items Responsible for Portion Control for any and all menu items to include Catered events
- Assured that food preparation are economical and technically correct
- Prepared work schedules and work assignments
- Distributed workload among appropriate facility personnel, evaluated work performance, trained and determined staffing levels, personnel recommendations, such as hiring and termination
- Worked closely with staff to maintain open lines of communication.
CASH HANDLER
THE SEVERSON GROUP/SODEXO
01.2013 - 08.2015
- Received payment, cash, credit card, meal verification cards maintained proper security of cash at all times, understood and followed BCI cash handling policies and procedures
- Assisted in locating, reconciling and verifying the accuracy of transactions and operated equipment with peripheral electronic data processing setting standards to follow all Military contract and company policies pertaining to the job.
- Learned duties for various positions and provided backup at key times.
- Operated cash register to record transactions accurately and efficiently.
OWNER/OPERATOR
GODS WORK CAFE
12.2010 - 10.2012
- Responsible for daily operational restaurants
- Staffing, menu planning, catering special events, ordering supplies, equipment maintenance and scheduling employee hiring record-keeping payroll taxes profit and lost statements as well as advertising and marketing
- Work to build community relations and involvement community efforts
- Created unique dailies specials that appeal to the diverse cultures of the community.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
Education
High School Diploma -
Olympic College
Bremerton, WASkills
- Vendor Relations
- Verbal and written communication
- Food Handler Certification
- Process Improvements
- Portion and cost control
- Recipe Development
- Food procurement
- Staff Performance Assessments
- Productivity Optimization
- Staff Coordination
- Quality Control
- Performance Assessments
- Banquets and catering
- Coaching and Mentoring
- Operational Oversight
Timeline
SUPERVISORY CHEF
COMMAND NAVY REGION NW/MWR EMPLOYEE FOOD SERVICES
09.2015 - Current
CASH HANDLER
THE SEVERSON GROUP/SODEXO
01.2013 - 08.2015
OWNER/OPERATOR
GODS WORK CAFE
12.2010 - 10.2012
High School Diploma -
Olympic College
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