Gregory Perez

Professional Chef with an education in hospitality management, a proven commitment of success in managing large dining and catering accounts. Skilled in leading diverse teams towards achieving operational and financial goals and providing amazing service to clients' needs. Champion of building strong relationships with clients, with a focus on delivering top-notch service and exceeding expectations. Senior Kitchen Management executive with extensive global leadership experience across Culinary Arts, Kitchen Science and Food Quality, currently working as Executive Chef at Sodexo. A widely exhaustive experience in the field of Kitchen Management has equipped me with a specialized skill set spanning the following areas:
Food Preparation-
Acquired culinary skills throughout my 12+ years in the industry while working for various restaurants and universities. Proficient in many cuisines from places like Spain, Italy, South America, Caribbean, American, Mexican, French, Middle East and more. Ensured fine dining experienced as well as large batch cooking for large universities and catering events.
Kitchen Management-
Developed several dining facilities within a campus setting of more than 250 employees and 20 supervisors and managers with a dining program that generated more than 25 million in annual sales. Guided a large team and oversaw purchasing, inventory, and budgeting decisions, logistics and customer experience
Food Service-
Conducted 3 food service workshops in school, selecting 25 students for further training at Culinary Arts; Taught in school kitchen, substituting for Catering Manager, attending to 1000+ guests.
Presently looking for opportunities in a Regional Chef or District Chef position as I always felt that teaching and overseeing the company aim was my calling in life.