ANGEL F PEREIRA C.E.C

**** **** ***** ******. *******, FL 32810

PHONE 407-***-**** • E-MAIL adhpzq@r.postjobfree.com

OBJECTIVE

Seeking a full time position as an Executive Chef, District Manager, 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.

EDUCATION

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

WORK EXPERIENCE

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, opening new units

Maintaining all sanitation protocols. Conducting health and sanitation audits, Management of multi units for the Florida region.

Keep food cost control under budget goal of 28 % for all the units. Eliminate waste implementing better portion control, conduct healthy cooking classes utilizing fresh products from the schools gardens, Start Hydroponic grow program for the schools, Start a National account program with food distributer company, Start catering program for the schools staff and holidays functions,

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. Help clients implement food cost and portion control program, employee retention program, guaranty a fast return in investment to all our client,

2/07 – 4/09 Westgate Lakes Resort Orlando, FL

Executive Chef

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. Keep food cost under 28 %. Increase sales 35% utilizing dead real state space that was not in use we implemented kiosk and grab and go programs for all the resorts in Florida, Nevada and California .Negotiate and close deal for national account with food providers to ensure better pricing and manufactures deals pay back to the company

12/2006 – 10/2008 Florida Hospital Winter Park Winter Park, Fla

Executive Chef

In charge of the café operations and Doctors launch, especial catering events, keep food cost control under budgeted goal of 30%, also purchasing control budget, maintaining quality of food for market place and patient services conduct internal health and sanitation audits on a Monthly bases, keep gallop score satisfaction on green with 92% and 87 % maintaining a good employee engagement

Menu development for special need patients with the assessment of the register dietitian .Start Monthly 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, Maintaining a 25% food cost for the

Restaurant, Also negotiated all purchasing deals with the food providers keeping a low budgeted purchase numbers, keep good employee engagement and maintaining a very low employee turnover some of our employees still working at the restaurant after 17 years,help develop other restaurant for the company in Boston and Orlando Florida area .

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.

Fedoras Restaurant

9/90 – 11/94 Miami Beach, FL.

Executive Chef / Owner

Oversaw the

Daily operations; Keeping a low labor costs and maintaining a great employment retention, Keep a 25% food cost Start a Chef to home program where we served and cater to customers at their homes for specials events must of our customers were celebrity’s and VIP

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

Fairmont Garden Restaurant

5/88 – 9/90 Miami Beach, FL.

Executive Chef

Managed the daily operation with General Manager Constantine Fontana. Controlled purchasing and labor and maintaining a 29% food costs. Developed all the menus and oversaw special functions. Keep high employee engagement I was selected by the Epicurean Rendezvous magazine one of the finest restaurant in Florida from the years 198*-****-****-

Hotel Inter-Continental

7/83 – 3/88

Miami, FL.

Executive chef

Oversaw five restaurants, Banquet departments, Bakery, room services and garden manager. Develop new menus and special function menus. Keeping food cost at 30% overall and 28 % for the outlets, negotiated purchasing deals with the purchasing Director and all the food suppliers to assure better pricing. Worked with the Human resources department maintaining employee retention and employee engagement. Act as a MOD on a monthly bases and participate with meals on wheels helping the homeless community. Start mini outlets programs and portable coffee services to all the hotel areas, grab and go kiosks generating an extra 25% revenue to the hotel.

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.

REFERENCES

Ruben Perez

Perez Of Florida CEO, Zazas Cuban Dinner Restaurants 407-***-****

Tim Cook

Florida Hospital Apopka CEO Advent Health Apopka and Altamonte Springs adhpzq@r.postjobfree.com

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