Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Hi, I’m
Yennis Perez
Miami,FL
Summary
Overview
6
years of professional experience
Work History
Sushimas
Head Sushi Chef
02.2021 - Current
Job overview
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for Type restaurant.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Spanglish Grill
Line Cook and Line Prep
07.2019 - 02.2020
Job overview
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Trained and assisted new kitchen staff members.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
SLS South Beach Miami
Kitchen Prep Cook
02.2017 - 08.2018
Job overview
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Trained and assisted new kitchen staff members.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prepared and served various food items in fast-paced Type environment.
- Managed opening and closing shift kitchen tasks.
- Measured and mixed ingredients according to precise recipes for best results.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Rene O Reyne La Habana. Cuba
12 from Bachiller Técnico En Comercio
07.2004
University Overview
Skills
- Professional Relationships
- Culinary Trends
- Proper Storage Procedures
- Kitchen Staff Management
- Disciplinary Action
- Safe Food Handling Practices
- Health Code Requirements
- Kitchen Utensils
- Stock Rotation
- High-Volume Environments
- Food Safety
- Attendance Oversight
- Verify Food Quality
- Menu Oversight
- Sushi Preparation
- Japanese Cuisine
- Inventory Control Processes
- Control Labor Costs
- Vendor Ordering
- Attentive Service
- Kitchen and Food Safety
- Equipment Purchasing
- Production Standards
- Proper Food Storage
- Sanitation
- Organization and Prioritization
- Timely Food Delivery
- Active Learning
- Hiring, Training and Development
- Staff Performance Assessments
- Kitchen Preparation
- Equipment Inspection and Maintenance
- Food Allergies
- Inventory Cost
- Special Requests
- Inventory Management
- Food Stock and Supply Management
- Product Availability
- Safety Protocols
- Order Accuracy
- Portion and Cost Control
- Vendor Relationships
- Portion Sizes
- Meat and Seafood Preparation
- Temperature Control
- Monitoring Food Safety
- Health Inspections
- Standardized Recipes
- Complex Problem-Solving
- Guest Interaction
- Fish Filleting
- Performance Improvement Monitoring
- Safety Precautions
- Cleaning and Sanitation
- Production Preparation
- Rice Preparation
- Order Flow Management
- Rotation Procedures
- Contamination Prevention
- Preservation Methods
Timeline
Head Sushi Chef
Sushimas
02.2021 - Current
Line Cook and Line Prep
Spanglish Grill
07.2019 - 02.2020
Kitchen Prep Cook
SLS South Beach Miami
02.2017 - 08.2018
Rene O Reyne
12 from Bachiller Técnico En Comercio
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