Lucio Perez
Miami
Summary
Dynamic leader 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. Innovative pastry, chef, sous chef, with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
17
17
years of professional experience
Work History
Chef
Bâoli, Marion and Lafayette
01.2010 - Current
- My work has been hard, I started as head of pastry 14 a years ago
- Pastry chef, sous chef, (sauted, sushi, and josper,)I am also in charge of making orders, food cost, labor cost, I have suppliers, inventory,I have 35 people in charge
- + years as a chef.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Customized items for seasonal offerings, special events and personal requests.
- Performed cycle counts on daily basis to immediately spot errors and apply remedies.
- Oversaw efficient receiving and inventory management to keep stock within optimal levels.
- Received, checked-in and stocked merchandise throughout store, helped maintain store inventory levels and assisted with orderliness and cleanliness of sales floor and stock room.
Pastry Assistant, Cook
Villa Azur Restaurant
01.2019 - 11.2020
- Followed recipes to create cake, cookies and french products.
- Rotated and organized stock in refrigerator and freezer to minimize waste.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Prepare the list of desserts for the service.
Head Pastry Chef
Devito's Italian Food
01.2011 - 12.2014
- executive pastry chef antonio bachour
- Prep, cook, and get ready for service.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Followed recipes to create cake, cookies and more products.
- Assisted with plating and serving desserts.
- Executed culinary trends and cultivated creativity by developing innovative daily specials.
Bakery Assistant, Pastry and Prep
David bouley french food
02.2008 - 12.2010
- Followed recipes to mix dough in batches sufficient for daily production quota.
- Everything related to French bread, work with levain, fresh bread every day, classic bread, brioche, truffles, etc
Education
GED -
Benito Juarez
Puebla Mexico01.2007
Skills
- recipe development
- staff coordination
- knife use
- menu planning
- complex problem-solving
- invetory control
- food cost
- labor cost
- Team Leadership
- Cost Control and Budgeting
- Vendor Relationships
- Quality Control
- Staff Recruiting and Hiring
- Food Preparing, Plating and Presentation
- Staff Scheduling
Websites
Languages
English
Professional
Spanish
Professional
Education and Training
other
servsafe manager
- manager servsafe
- cpr & ecc
Timeline
Pastry Assistant, Cook
Villa Azur Restaurant
01.2019 - 11.2020
Head Pastry Chef
Devito's Italian Food
01.2011 - 12.2014
Chef
Bâoli, Marion and Lafayette
01.2010 - Current
Bakery Assistant, Pastry and Prep
David bouley french food
02.2008 - 12.2010
GED -
Benito Juarez
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