1. Roger Pérez González.
Century Park Hotel, Jalan Pintu Senayan
Jakarta, Indonesia.
Suite # 1711
Home - Mexico: + (52) (442) 217.63.88
Mobile – Jakarta: +(62) 812.8999.80.27
Skype: chef.roger.perez
E-mail: chef_roger_jr@hotmail.com
E-mail:roger.perez@me.com
Web:www.rogerperez.weebly.com
Portfolio: www.behance.net/rogerperez

2. STRENGTHS
&
EXPERTISE
 Experience in City & Casino Hotels, All-Inclusive & SLHW Resorts & 3* Michelin Restaurants.
 Managing large multi outlets & casino operations.
 Leading multicultural & multilingual Chefs & F&B teams.
 Financial planning and control of F&B operations.
 Pre-opening experience in Hotels & Resorts.
 Functionary and high profile guest functions management and execution.
 Branding and launching F&B concepts.
 PR and marketing management.
 Kitchen & F&B staff hiring, development, assessment and training.
 Specialized in Western, Asian, Mexican, Tex-Mex & Latin American cuisines.
 Menu development and standardization of recipes.
 Large banquet & catering management.
 Inventory management.
 Kitchen design and layout.
 Organizational and analytical skills.
 Quality management systems.
 HACCP, USPH, Sello H and Cristal expertise.
EDUCATION
•Hospitality Marketing. Jan 2013 – Feb 2013. Cornell University, eCornell. USA
•Culinary Management Stagiaire. Nov 2012 – Dec 2012. Nihonryori - Ryugin. 3* Michelin & St. Pellegrino’s ranked 20thBest
Restaurant in the World. Tokyo, Japan.
•Financial Management Certificate. July 2011 – Aug 2011. Cornell University, eCornell. USA
•Executive Chef Development Program. Dec 2006-April 2008. Club Med University. Cancun, Miami, Lyon.
•Food & Beverage Management Diploma. Oct 2005-Jan 2006. Princess University.
•Culinary Arts Training Program by Corporate Chef Alfredo Marzzi. Sept 2005-Oct 2005 Princess University.
•Culinary Arts & Pastry Diploma Jan 2005-April2005 Centro Culinario Ambrosía. México.
•Bar Management Nov 2003-Jan 2004 Chili’s Grill & Bar. “STAR” Bar Tender. Mex
•Culinary Arts Degree. June 2002- June 2003 Instituto de Artes y Oficios. Qro. Méx.
•International Business. Summer, 2001. St. Paul Technical College. MN, USA.
•High School. 1999-2001. St. Paul Central. (IB league school) MN, USA
CONSULTANCY
Küchen Design. November 2009 - Current. Mexico. Executive Chef Consultant. Commercial Kitchen designs, installation
and launching of F&B concepts. Custom made furniture for hospitality needs and maintenance.
Culinary Institute of Aristocrats. February 2013 – April 2013. Manila, Philippines. Culinary – F&B Professor.
Rhombus International. January 2013. Hong Kong, China. Guest Chef.
Meritus Hotels & Resorts. September 2012. Surabaya, Indonesia. Guest Chef.
Nestle Product Technology Centre. January 2010. Singen, Germany. Latin Culinary consultant.
Club Med. December 2007 – January 2008 Columbus Isle, Bahamas. Kitchen reengineering.
Cantina Corona, Corona Beer Co. August 2007 – September 2007 KSC, MN & NY, USA. Mexican restaurant International
chain. Start up pilot operation development.
La Fonda on Main. April 2006 – May 2006 TX, USA. Modern Mexican rest. Menu critique & up grading
EXPERIENCE
Unity Hotels & Resorts 5*
• Century Park Hotel. Jakarta, Indonesia as Director of Food & Beverage. 600 Rooms & Suites. 22 meeting Rooms, Room service,
3000 Pax Ballroom & Banquet facilities and outside catering. Leading a team of over 220 local Staff.
April. 2013 – Current: In charge of the overall operation of F&B Service and Culinary Operations. Reporting directly to the
General Manager.
www.atletcentury.com
Rhombus International Hotels & Resorts 5*
• LKF Hotel. Hong Kong, China as Executive Chef. 95 Suites. Luxury Boutique Hotel.
April. 2013 – Current: In charge of the overall operation of F&B.
www.hotel-lkf.com.hk
Waterfront Hotels & Casinos 5*
• Manila Pavilion Hotel & Casino. Manila, Philippines as Executive Chef. 500 Rooms & Suites, 7 F&B outlets, room service, 4
meeting rooms, 5 Convention & Banquet facilities and outside catering. Leading a team of over 150 local and expatriate associates.
Historic Manila’s Hotel. Biggest casino operation in The Philippines.
Feb. 2010 – Sept. 2012: In charge of the overall operation of 7 F&B outlets and casino culinary operation, revenue, food
cost, forecast, CAPEX, budget, P&L and local and expat staff culinary development. The operation includes buffet; a la
carte, western and asian fine dining. Unionized management and rank and file staff consisting of 90 Chefs, 60 stewards,