Omar J. Cables Perez
Elizabeth,NJ
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
6
6
years of professional experience
Work History
Chef De Cuisine
Pernik Hotel
Holguin, Cuba
03.2017 - 10.2022
- Scheduled shifts for kitchen staff according to restaurant needs.
- Assisted with preparation of meals during peak periods.
- Monitored inventory levels and placed orders as needed.
- Developed strategies to increase efficiency in the kitchen.
- Planned menus based on seasonal availability of ingredients.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Trained new hires in proper kitchen procedures.
- Determined portion sizes for all dishes served in the restaurant.
- Analyzed financial statements to identify cost-saving opportunities.
- Ensured compliance with food safety regulations.
- Ordered supplies and equipment when necessary.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Tasted and modified recipes for menu at establishment.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
Skills
- Kitchen Sanitation
- Menu planning capability
- Knife Skills
- Knowledge of production equipment
- Menu development
- Food Safety
- Kitchen Operations
- Budgeting and cost control
- Inventory Rotation
- Food Safety Regulations
- Kitchen Management
- Culinary techniques
- Knowledge of kitchen tools
- Menu Supervision
- Cost Control and Budgeting
- Cost Reduction
- Food Safety Standards
Languages
English
Limited
Spanish
Native/ Bilingual
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Cuisine
Pernik Hotel
03.2017 - 10.2022
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