ANGEL PEREIRA C.E.C
**** **** ***** ******. *******, FL 32810
PHONE 407-***-**** • E-MAIL email@example.com
Seeking a full time position as an Executive Chef, Corporate Executive Chef or Food and Beverage Director where I can apply the knowledge gained, in a Company that offers opportunities for personal contribution and professional growth.
1975 – 1977 Culinary Art Institute of Beddington England.
Culinary art / business developing
1977 – 1981 Culinary Art Institute of Beddington England.
Hotel and restaurant Administration / culinary art
1983 University of Chicago United States
Continuing Education Courses human resources administration
Named one of the most outstanding Chefs of North America
by Chef 2000 organization – 1995
Gold medal US-Foods competition – 1995
Epicurean rendezvous magazine finest Chef in Florida 1986 to 1994
Gold star award from Darden Restaurant – 199*-****-****
Chef award Listin Diario - Dominican Republic – 1989/1990
Active member of the North America Chef Federation
Active member of the Caribbean Chef Federation
4 /2018 /present / Maschio Food Services, Inc.
Area Supervisor Florida Region
Oversee Private School Lunch Programs for the Florida Region
Hiring,Purchasing, Scheduling, Food cost control, Inventory, Menu development and implementation
Maintaining all sanitation protocols. Conducting health and sanitation audits, Management of multi units for the Florida region.
10 /2009– 3/ 2018 Professional Dining Orlando, FL
President/Corporate Executive Chef
Consulting, developed new concepts, menus and trouble shutting tools for different institutions. Daily operations, menu development, purchasing and food cost control. Health and sanitation protocol implementation, kitchen designing.
2/07 – 4/09 Westgate Lakes Resort Orlando, FL
Oversaw the day to day operations and developed new menus for the restaurants and other resorts under the West Gate firm. Created special menus for the VIP’s and managed banquet planning as well as other events. Assisted the purchasing department in creating cost effective procedures for day to day operations and daily meal servings for one thousand employees. Over twenty million dollars in annual sales.
12/2006 – 10/2008 Florida Hospital Winter Park Winter Park, Fla
In charge of the café operations and Doctors launch, especial catering events
Menu development for the café,scheduling and purchasing .Start cooking classes in
Partnership with the wellness manager and dietitian team.
12/1997 – 2/2006 310 Park South Orlando, FL.
Executive corporate Chef
Developed menus, managed all the purchasing, kitchen operations, Food, and labor control as well as scheduling and special functions. Also managed the operations of other properties owned by the same company and owner.
12/95 – 12/97 Bahama Breeze Caribbean Grill Orlando, FL Chef Trainer
Oversaw the training for all the new Chefs, participated in the development of the
concept, created the first menu as well as the one for the test kitchen and did the
Opening for the first restaurant in International Drive, Orlando Florida. I was
awarded the Gold Star from Darden Restaurants for my efforts and leadership
Role with this organization.
9/90 – 11/94 Fedoras Restaurant Miami Beach, FL.
Executive Chef / Owner
Owner and Chef; managed the restaurant as owner and chef. Oversaw the
Daily operations; Labor costs and employment, Food distribution and kitchen.
Developed seasonal menus and managed all the special functions.
I was selected by the Epicurean Rendezvous magazine for being one of the
Finest restaurants in Florida from 1989 – 1990 - 1991
5/88 – 9/90 Fairmont Garden Restaurant Miami Beach, FL.
Managed the operation with General Manager Constantine Fontana. Controlled purchasing and labor and food costs. Developed all the menus and oversaw special functions. Selected by the Epicurean Rendezvous magazine one of the finest restaurant in Florida from the years 198*-****-****-
7/83 – 3/88 Hotel Inter-Continental Miami, FL.
Started as an Executive Chef and worked up to an Executive Corporate Chef position. Oversaw five restaurants, Banquet departments, Bakery, room services and garden manager. Develop new menus and special function menus. Worked with the purchasing department in keeping a low food cost and food control. I was in charge of all cooks, Chefs, Sous Chefs and the DMO managed all food production with the Director of food and beverage department. Approximated over twenty million dollars in annual sales for banquet department.
I am a problem solver have great people skills and a team builder. Highly experienced in food cost control, food purchasing, hiring and training personnel, menu and banquet planning and fluent in Italian and Spanish. I also interact well with all levels of staff and management.
Perez Of Florida CEO, Zazas Cuban Dinner Restaurants 407-***-****
Florida Hospital Apopka CEO Advent Health Apopka and Altamonte Springs firstname.lastname@example.org