Freddy Perez

Background

About Freddy Perez

Creative. Detailed. Accomplished. Three words to describe who I am as a trained and experienced Chef and Leader. I develop, create and execute both meals and events with a delicate mix of artistry, precision, customer service and a "can do mentality." Accomplished certified chef with 30+ years of experience possessing a solid foundation of culinary expertise and management experience. I am a graduate of The Culinary Institute Of America AOS and BA @The New York Restaurant School, During the course of my career, I have gained extensive experience in high volume, freestanding and hotel restaurants, academia, rehabs and social business catering (events up to 500 people) and private catering events. I am purpose driven and my excitement for the culinary profession goes hand in hand with my passion for all things food. Food costing, food & beverage management, food production, quality control, event management, recipe development, menu design, and employee supervision. Direct daily operations within multimillion-dollar food service establishments. Diverse culinary experience including Italian, American, Continental, Mediterranean, and Vegetarian, cuisine within nationally and internationally renowned restaurants. Successfully maximize revenue potential, reduce operating expenses, improve quality control, and exceed profit objectives within numerous restaurants. Instrumental in increasing customer retention levels, expanding customer base, and improving front of the house and back of the house operational efficiency levels within highly competitive markets. Leadership & Mentoring Menu Designing Culinary Skills Training & Development Quality Control Relationship Building Strategic Planning & Analysis Financial & Budgetary Compliance Staff Administration Inventory Control Process Optimization Event Management