Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Zachary Perkins

STAMFORD

Summary

High-performing Chef offering 23 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Chef

Vans
11.2024 - 02.2025
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

Sous-Chef

SSA Group
04.2024 - 11.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • 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.
  • 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.
  • Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
  • Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.

Floating Sous-Chef

Villiage Social Group
03.2016 - 04.2024
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • 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.
  • Filled in for any position in the company, covering 7 restaurants
  • Opened 3 locations with them

Education

Associate of Arts - Culinary Arts

Macintosh Atlantic Acadamy
Dover, NH
04-2009

Skills

  • Food preparation
  • Inventory management
  • Menu planning
  • Grill operation
  • Cooking techniques
  • Cost control
  • Health regulations
  • Portion control
  • Time management
  • Vendor relations
  • Food plating and presentation

Certification

  • Food Protection Manager Certification - ServSafe or National Restaurant Association.

Languages

Spanish
Full Professional
Swedish
Limited Working

Timeline

Chef

Vans
11.2024 - 02.2025

Sous-Chef

SSA Group
04.2024 - 11.2024

Floating Sous-Chef

Villiage Social Group
03.2016 - 04.2024

Associate of Arts - Culinary Arts

Macintosh Atlantic Acadamy
Zachary Perkins