Zachary Perkins
Stamford,CT
Summary
High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Sues Chef
The Roger Sherman Inn
03.2025 - 08.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Chef
Van's Pizza
10.2024 - 03.2025
- this position was an opening, I installed all the processes that run the kitchen, ordering, storage organization, work flow, everthing.
- 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.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Catering Chef
SSA Group- Playland Park
04.2024 - 10.2024
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature, and quantity.
- Ordered food items and supplies needed to fulfill catering jobs.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cooked for large groups of people and managing various types of food for large events.
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
Floating Sous-chef
Village Social Group
11.2016 - 04.2024
- Filling in as Sous-chef for 6 locations, maintaining ordering, and quality. Operated 2 locations full time
Catering supervisor
The Wheel
11.2022 - 03.2023
- Drove catering revenues by bringing in new business to establishment, consistently exceeding quarterly, and yearly goals.
- Supervised catering staff at all functions, instructing employees to restock items quickly and to promote exemplary service to guests.
- Collaborated closely with clients to develop exciting catering menus for memorable events.
- Maintained close working relationships with food and beverage director, head chef, and banquet manager.
- Monitored and controlled banquet budget and coordinated with events budgets to maximize revenue and minimize expenses while providing quality guest service.
- Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations.
Prep Manager
GooseFeather
03.2019 - 03.2020
- Leading the prep team, maintain sanitation standards and quality expectations. Ordering, hiring, firing.
Chef
Sign of the Whale
03.2015 - 03.2016
- This location was very poorly run when I took it over, the previous Chef had no paperwork when he walked out. Order guide, schedule, recipes, nothing was written down. I had to make everything. I learned it all on the job
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Pit Master
Dinosaur BBQ
08.2013 - 03.2014
- Executing high quality fresh BBQ. Required working knowledge of wood smoking, handmaking sausages, butchery.
Line Manager
Plan B Burger Bar
04.2012 - 01.2013
- Ordering, Managing multiple shift teams, monitoring prep levels
Cook 1 Line Cook
Spring Foods
03.2010 - 09.2011
- Location is a resort with a convention hall housing 5000 people. Kitchen was expected and responsible to feed all of the customers within 1-2 hours
Cook 2
Walt Disney World
04.2009 - 12.2009
- Worked The Polynesian Hotel and the Trails End. Experienced in cooking with a Wok, Saute, Steam Jacketed kettles, Steamers. High paced worked working with kids
Education
Associates - Culinary Arts
01.2009
Skills
- Pit master: Intermediate
- Food ordering: Intermediate
- Office suite: Intermediate
- Menu Pricing: Intermediate
- Pizza Cook: Advanced level
- Wok Cooking: Beginner
Certification
Servesafe Certified Manager
Languages
English: Native
Spanish: Intermediate
Swedish: Beginner
Timeline
Sues Chef - The Roger Sherman Inn
03.2025 - 08.2025
Chef - Van's Pizza
10.2024 - 03.2025
Catering Chef - SSA Group- Playland Park
04.2024 - 10.2024
Catering supervisor - The Wheel
11.2022 - 03.2023
Prep Manager - GooseFeather
03.2019 - 03.2020
Floating Sous-chef - Village Social Group
11.2016 - 04.2024
Chef - Sign of the Whale
03.2015 - 03.2016
Pit Master - Dinosaur BBQ
08.2013 - 03.2014
Line Manager - Plan B Burger Bar
04.2012 - 01.2013
Cook 1 Line Cook - Spring Foods
03.2010 - 09.2011
Cook 2 - Walt Disney World
04.2009 - 12.2009
Machintosh Atlantic Culinary Academy - Associates, Culinary Arts
Hobbies and Interests
World Cuisine, Blacksmithing, Hiking/Outdoors, Soap Making, Mead/beer making