Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Rafael Perez

Pasadena,CA

Summary

Culinary professional with extensive experience as a Sous Chef at The Nice Guy, excelling in kitchen leadership and food safety. Proven track record in menu development and staff training, enhancing operational efficiency and driving guest satisfaction. Recognized for reducing food waste, fostering a collaborative team environment, and executing budget and labor goals.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sous Chef

The Nice Guy
01.2023 - 06.2025
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and supervised back of house staff to execute kitchen standards.
  • Developed Seasonal menus
  • Balanced quarterly food/labor budgets through daily operation refinements.

Sous Chef

Etta
04.2022 - 10.2022
  • Participated in inventory management to track supplies and minimize waste.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Conducted regular quality control checks to maintain high standards in food presentation and taste consistency.

Sous Chef

Superba
08.2021 - 03.2022
  • Opened the new location in charge of staff development and daily operations.
  • Managed Inventory,food cost, and labor.
  • Planned and directed high-volume food preparation in fast-paced environment.

Chef De Cuisine

Bar Verde/Nordstrom Restaurant Division
08.2018 - 05.2021
  • Streamlined kitchen operations, improving efficiency and reducing food waste through effective inventory management.
  • Developed and implemented food safety protocols, ensuring compliance with health regulations and industry standards.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.

Sous Chef

Ruffinos
01.2017 - 06.2018


  • 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.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Education

Bachelor of Arts - Culinary Arts

Nicholls State University
Thibodaux, LA
05-2014

Skills

  • Kitchen leadership
  • Food safety
  • Inventory management
  • Menu Development
  • Staff development

Certification

Managers Servsafe Certifed

Languages

Spanish
Native or Bilingual
English
Native or Bilingual

Timeline

Sous Chef

The Nice Guy
01.2023 - 06.2025

Sous Chef

Etta
04.2022 - 10.2022

Sous Chef

Superba
08.2021 - 03.2022

Chef De Cuisine

Bar Verde/Nordstrom Restaurant Division
08.2018 - 05.2021

Sous Chef

Ruffinos
01.2017 - 06.2018

Bachelor of Arts - Culinary Arts

Nicholls State University

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