SEBASTIÁN PÉREZ GUZMÁN
Fort Lauderdale,FL
Summary
Professional Chef with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Exc. Sous
S3 Sun Surf Sand
01.2022 - Current
- Acquired knowledge on how to manipulate Food Cost and Labor
- Learned To use important tools such as Restaurant365, Hot Schedules and Tabit Office
- Expanded my knowledge Asian Fusion, International Cuisine and Sushi
- 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.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
- Served as an integral part of the hiring process for new kitchen staff members.
Sous Chef
TRP TASTE
01.2021 - 01.2022
- Learned various new cooking and plating techniques under my mentor Chef Russel Arnold
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Lead Cook
Yolo
01.2020 - 01.2021
- Cross trained in every station
- Expanded my knowledge in new american cuisine
- Took over line positions in event of emergency.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reunited with Chef Juan Mateo, this time gaining much management knowledge from one of my mentors.
Cook
Santaella
01.2019 - 01.2020
- Expanded my knowledge in creole cuisine
- Created identical dishes numerous times daily with consistent care and quality. Learning every small detail is important from Chef Jose Santaella
Line Cook
Kabanas
01.2018 - 01.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from Chef Juan Mateo.
Cook
Nagoya
01.2015 - 01.2018
- Acquired vast knowledge in Sushi
- Mastered the wok station
- Ensured food quality and consistency
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Bachelor of Science - Science in Culinary Management
Universidad Del Este
Carolina, PR01-2021
Skills
- Responsible Leader
- Hiring, training, and development
- Maintain Composure Under Pressure
- High Communication Skills
- Customer Service Skills
- Butchery skills
- Cost control
- Bilingual - Written and Oral Proficiency in English and Spanish
- Team leadership
- Inventory management
- Food handler certification
- Portion and cost control
Certification
- [International Food Safety Manager] [National Registry Of Food Safety Proffesionals] (10/24-10/29)
Languages
Spanish
Full Professional
English
Full Professional
Timeline
Exc. Sous
S3 Sun Surf Sand
01.2022 - Current
Sous Chef
TRP TASTE
01.2021 - 01.2022
Lead Cook
Yolo
01.2020 - 01.2021
Cook
Santaella
01.2019 - 01.2020
Line Cook
Kabanas
01.2018 - 01.2019
Cook
Nagoya
01.2015 - 01.2018
- [International Food Safety Manager] [National Registry Of Food Safety Proffesionals] (10/24-10/29)
Bachelor of Science - Science in Culinary Management
Universidad Del Este
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