Christian Perez

I love and Respect Food Making my guest happy is my goal by providing a unforgettable experience

Location 15h@2xNew York, NY

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Christian Perez

☏ (631) 356-0043 ✉[email protected]
820 S 18th st. Fl 1
Newark , NJ 07108

Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills... Read more

Christian Perez

☏ (631) 356-0043 ✉[email protected]
820 S 18th st. Fl 1
Newark , NJ 07108

Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. Accomplished leader with distinguished culinary management skills. Background in providing exceptional leadership while directing multiple outlets simultaneously. Significant contributor to revenue/profit growth through aggressive improvements in quality, proactivity, operational efficiency and customer service.

Culinary Expertise:

Caribbean, Italian, German, Asian, Asian fusion, Vegetarian, Vegan, Gluten free, Mediterranean, French, Continental Fine Dining, and Molecular Gastronomy


• Improvising, testing, modifying and launching new dishes according to local taste.
• Implementing high quality hygiene and sanitation standards while working and serving kitchens
• Constant mentoring and training of newly hired and on the job chefs for sanitation and safety procedures.
• Coordinating with all work stations to ensure timely deliveries of freshly done orders.
• Menu setting and updating according to season and guest count.
• Budget management/Expense control • Team leading • Outdoor catering/banquets
• Plan, schedule, and adjusting hours of work, while dividing the team to perform specific jobs
• Interviewing and selecting new recruits, disciplining employees, while handling plethora of issues.
• Ability to have direct contact with guests in difficult and sensitive situations in order to solve complaints in a helpful and professional manner.


• Standardized fifty plus restaurant dishes via staff shift management and step wise tutorials for new and old chefs at various restaurants
• Designed and implemented a very effective way to recreate my dishes without much trainin
• Devised and updated the menu seasonally to create variety for regular customers and utilize seasonal foods to control material costs
• Lower food and labor costs, while increasing revenues


Executive Sous Chef | hamlet G&CC,Commack,New York,Nov 2015 – Dec 2016

Managed a staff of 12 employees, helped coordinate kitchen activitiese,a la carte,banquets and special events including golf outings and member events. Helped maintain labor and food cost to a minimum while maintaining within the Clubs guidelines of service. Controlled inventory and purchasing to assure we execute our activities and daily service accordingly.

Executive Sous Chef| Ice Box Cafe, Miami Beach, Jan 2014 – Oct 2015

Coordinated and oversaw all kitchen activities for our multiple locations including a fine dining café, a commissary kitchen who catered to our multiple outlets throughout Miami International Airport. Developed menus and kitchen planning, led and trained staff of over twenty in peak season.

Delivered Results

• Wrote standard operating procedures for the kitchens for all food service operations
• Established cohesive operations between back and front of the house
• Organized and standardized all purchasing receiving and inventory procedures for food service operations.
• Lowered food costs by 5% and labor costs by 7% increased revenue by 15%
Executive Sous Chef| Gigi's/South Street Kitchen, Wynwood, Miami Jan 2013 – Feb 2014
Managed all food service activities Gigi’s Miami and South Street Kitchen, including kitchen and wait staff of over fifty employees. Helped develop and design the menus for our two full service restaurants, lounge, and private events.
• Coordinate kitchen schedules and needs with all departments to ensure a successful operation at all times
• Develop and maintain food and labor costs
• Manage inventory control, budget, and purchasing
• Conduct culinary demonstrations and hands on training on new menu items or to be implemented

Executive Chef | Made in PR, Carolina and Dorado, PR | Jan 2010– Dec 2012

Originally hired as a Sous Chef and promoted three months later to oversee two restaurants on the northern coast of Puerto Rico. On the busiest and scenical routes of the island, attracting over 300,000 tourists each year. Each restaurant with a staff of 30 employees and 225 people capacity. Managing all aspects of the restaurant front of the house to back of the house, staffing, scheduling, ordering, receiving.
• Managed Food/Beverage and labor cost control
• Controlled all purchasing and inventory management
• Implement all food preparation and presentation
• Special event management
• Staff training and development
• New facility startup
1996-1997 Apprentice at Le Cirque, Mayfair Hotel, NY
1998-1999 Associates Degree in Culinary Arts at Escuela Hotelera de San Juan, PR
2001-2002 Internship at Walt Disney World, Orlando FL
2004-2005 Stage at Per Se,Time Warner Center, NYC NY
2007-2008 Restaurant Management and Culinary Art Institute NYC, NY
2008-2009 Stage at WD~50,Clinton St, NY

Professional References:
Anja Dubberke , Director of Operations , IceBox Café, (786)547.6156
Rafael Marrero , Executive Chef , IceBox Café, (786) 203.5518
Jose M. Valines , Executive Chef , gigi’s Miami, (786) 413.2383
Maurice Wells , Executive Chef , South Street Café , (773) 807.9146
Francisco Beauchamp , Executive Chef , Made in Puerto Rico , (787) 508.6503

My Dream Job is Own a Restaurant

Work Experience
  • Chef/CEO
    Cooking MilitiaFort Worth, TX, US
    Dec. 2008 to Present (9 years)
  • CEO
    Jul. 1995 to Present (22 years)
  • Escuela Eloísa Pascual Bairoa 3
  • Culinary Arts & Food Service Management
    The Art Institute of New York City
  • Culinary Arts
    Escuela Hotelera de San Juan
  • ?

Advanced Knife Handling

Molecular gastronomy


Cheese course


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Spanish Fluent
Portugués Basic
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