Cesar Perdigon
Belli Park
Summary
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Supervisor/Chef Production
Motto Motto
01.2019 - Current
- Team Leader Manager
- Data control
- Entry data
- Food production operations in the kitchen, Fry line, Raw room, Fish room and packing area
- Maintain high quality of all menu
- Manage the kitchen team in a manner that meets the objectives by the Manager
- Staff Management, hiring, training and scheduling kitchen staff
- Quality control, ensuring food and packing are prepared to the highest quality
- Portion control and Kitchen Operations, cleanliness and organisation
Production Chef
Rozas Gourmet
07.2018 - 01.2019
- Responsible for supervising, training and evaluating production (PH Levels and Temperatures)
- Overseeing and supervising production of food
- Logistics planning
- Packing Food
Chef/Food Coordinator/Catering Assistance
Serious Gourmet
04.2016 - 06.2018
- Food preparation, cooking and plating
- In charge of business sheet schedule for food delivery
- Special Dietary requirements
- Logistics planning
- Offsite catering
- Delivery
- Packing Food
Head Chef
Alfonsos’s Tapas Bar
09.2015 - 03.2016
- Menu design
- Food preparation and presentation
- Food costing
- Stock take
- Staff training
- Rosters
Sou Chef
The Birdcage
09.2014 - 08.2015
- Opening kitchen and setup
- Food preparation and presentation
- Closing kitchen
- Oversee My food section
- Supporting the head chef
Head Chef
Britomart Country Club
11.2011 - 12.2014
- Cooking
- Food preparation
- Food presentation
- Kitchen Staffing
- Preparing a weekly roster
- Recruiting and training new staff
- Performance of a weekly stock take
- Ordering all kitchen ingredients
- Forming and maintaining good relationships with suppliers
- Event Coordinate with different Venues from the Business Owners
Head Chef
Albion Hotel
01.2014 - 08.2014
- Kitchen Set Up
- Cooking
- Event Coordinator
- Kitchen Staffing
- Kitchen Stock
- Writing and maintaining food menu’s
- Monitoring cost of goods
- Performance of a weekly stock take
Sous Chef
Black Salt Bar and eatery
12.2009 - 12.2011
- Helping the Head Chef in all the functions and presentation of dishes
- Stock Take
- Buffet menu design
- Food order
- Staff control
Sous Chef
Fish Bone Cafe
12.2008 - 09.2009
- Responsible for creating daily dessert menu
- For each menu item kitchen protocols were set up
- Responsible for creating various new items as needed
- Cabinet food Prep
- Salad Station Prep
- Sandwich station Prep
- Breakfast and Lunch Service
Head Chef
Haruru Falls Resort
11.2007 - 11.2008
- Responsible for all kitchen operations including buffets, banquets, room service and the restaurant
- Handled inventory, budgeting, staffing and food cost analysis
- Created new restaurant menu
- Created new recipes and updated existing menu according to the season
Sou Chef
Mecca Café
09.2006 - 11.2007
- Assist the Head Chef in the creation of Menus
- Assists in scheduling culinary staff so that proper coverage is maintained while
- Supervises daily cleaning
- Performs other duties as requested, such as V.I.P, parties and staff meeting
Cook
Hotel Lincoln suites
02.2004 - 03.2006
- Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly
- Learned the food ordering process
- Participated in menu planning as needed with Food Manager
- Prepared and cooked meals for guests and staff
- Oversaw kitchen clean up through/with Assistant Cook and Food Service Staff
Education
Diploma - Graphic Design Level 6
Yoobee ACG School of Design
Professional - Culinary arts (Chef) Level 3
Centro de Capacitacion de Alta Cocina
Graphic Designer - undefined
Institute of arts
High School Diploma - undefined
Ciudad Fajardo
Skills
- Ability to work under pressure
- Co-ordination of multi-faced tasks
- Strong training skills
- Effective communication skills (written and verbal)
- Training and mentoring
- Staff education
- Safety protocols
- Process improvement
- Customer service
- Inventory control
Certification
- First Aid Certificate
- Forklift Licence
- Food Supervisor
- My Alert Food safety
- ISI Certificate
- Manual Car licence
- Police Records
Hobbies and Interests
- Music
- Travel
- Movies
- Food
- Design
Timeline
Supervisor/Chef Production
Motto Motto
01.2019 - Current
Production Chef
Rozas Gourmet
07.2018 - 01.2019
Chef/Food Coordinator/Catering Assistance
Serious Gourmet
04.2016 - 06.2018
Head Chef
Alfonsos’s Tapas Bar
09.2015 - 03.2016
Sou Chef
The Birdcage
09.2014 - 08.2015
Head Chef
Albion Hotel
01.2014 - 08.2014
Head Chef
Britomart Country Club
11.2011 - 12.2014
Sous Chef
Black Salt Bar and eatery
12.2009 - 12.2011
Sous Chef
Fish Bone Cafe
12.2008 - 09.2009
Head Chef
Haruru Falls Resort
11.2007 - 11.2008
Sou Chef
Mecca Café
09.2006 - 11.2007
Cook
Hotel Lincoln suites
02.2004 - 03.2006
Professional - Culinary arts (Chef) Level 3
Centro de Capacitacion de Alta Cocina
Graphic Designer - undefined
Institute of arts
High School Diploma - undefined
Ciudad Fajardo
Diploma - Graphic Design Level 6
Yoobee ACG School of Design
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