The document contains contact information and a resume for Roger Pérez González, a chef and food and beverage director. It lists his areas of expertise including experience managing large hotel and casino kitchens and culinary teams. It details his educational background including degrees in culinary arts and food and beverage management from schools in Mexico and the US. It also provides a history of his work experience managing kitchens and food and beverage operations at hotels in Indonesia, Hong Kong, and the Philippines.
In this file, you can ref resume materials for flight attendant such as resume tips, resume samples, cover letter samples, types of interview questions, flight attendant situational interview, flight attendant behavioral interview…
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,