Alejandro Perez

Food and Nutrition Service Manager at Prestige Care, Inc.
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Contact Information
us****@****om
(386) 825-5501
Location
Greater Seattle Area
Languages
  • Spanish Native or bilingual proficiency
  • English Full professional proficiency
Skills

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Bio

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Ed Byers

I worked with Al for four years! He is passionate about his craft and it was a pleasure working with him! Al will be a great asset to any establishment!

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Credentials

  • Food Protection Manager Certification
    AAA Food Handler
    Feb, 2023
    - Nov, 2024
  • Certified Food Manager (CFM)
    International Food Service Executives Association (IFSEA)
    Jul, 2022
    - Nov, 2024
  • Certified Food Manager (CFM)
    International Food Service Executives Association (IFSEA)
  • Certified Food Manager (CFM)
    International Food Service Executives Association (IFSEA)
  • Certified Food Manager (CFM)
    International Food Service Executives Association (IFSEA)

Experience

  • Prestige Care, Inc.
    • United States
    • Hospitals and Health Care
    • 700 & Above Employee
    • Food and Nutrition Service Manager
      • Dec 2021 - Present

  • Cascadia Senior Living & Fieldstone Communities
    • United States
    • Hospitals and Health Care
    • 1 - 100 Employee
    • Campus Director Dinig Services, Executive Chef
      • Aug 2020 - Sep 2021

  • Narrows Glen
    • United States
    • Information Technology & Services
    • 1 - 100 Employee
    • Director Food Service Executive Chef
      • Jun 2019 - Jan 2020

  • Providence Health & Services
    • Hospitals and Health Care
    • 700 & Above Employee
    • Chef
      • Jun 2016 - Jun 2019

      I over see Ordering, Control food. Schedule. Safety meeting, Plan 6 week menu. Hiring, Aeroscout system. Catering. Computrition software ( nutritinal and recipes) , invoices. POS System cafeteria . I over see Ordering, Control food. Schedule. Safety meeting, Plan 6 week menu. Hiring, Aeroscout system. Catering. Computrition software ( nutritinal and recipes) , invoices. POS System cafeteria .

  • RLH Corporation
    • United States
    • Hospitality
    • 200 - 300 Employee
    • Executive Chef
      • Apr 2012 - Oct 2015

      Food & Beverage Operations Manager/Executive Chef Red Lion Hotel Olympia I over see the whole Food & Beverage operation including the Restaurant, Bar, and the Kitchen. I am responsible for all scheduling, food ordering, food inventory. labor control, sanitation, banquets, food prep, line checks, menu development, recipe costing, culinary management, beverage ordering, alcohol ordering, beverage inventory, food cost, beverage cost, maintenance repairs, building repairs, profit and loss statements,leadership, banquet prep, banquet cooking, sales, customer service, and managing expenses. Union Facility • Prepare and Cook Food • Training • Plan Specials • Hiring • Restaurant. Hiring, • Menu • VIP Clients • Schedule • Birshstreet • Food Control • B.E.O Meting • Banquets • Inventory control • Ordering ( Sysco, Charlies, Pacific Seafood, meat, Peterson, AZ, Ecolab, etc • Maintain Cleanliness of Kitchen Show less

  • Red Lion Hotel Olympia
    • Olympia
    • Lead Cook
      • Apr 2010 - Apr 2012

      • Union Facility • Prepare and Cook Food • Training • Plan Specials • Hiring • Restaurant. Hiring, • Menu • VIP Clients • Schedule • Birshstreet • Food Control • B.E.O Meting • Banquets • Inventory control • Ordering ( Sysco, Charlies, Pacific Seafood, meat, Peterson, AZ, Ecolab, etc • Maintain Cleanliness of Kitchen • Union Facility • Prepare and Cook Food • Training • Plan Specials • Hiring • Restaurant. Hiring, • Menu • VIP Clients • Schedule • Birshstreet • Food Control • B.E.O Meting • Banquets • Inventory control • Ordering ( Sysco, Charlies, Pacific Seafood, meat, Peterson, AZ, Ecolab, etc • Maintain Cleanliness of Kitchen

  • Ballyy Hoo Irish pub
    • Olympia
    • Executive Chef
      • Feb 2008 - Jan 2010

      • Order and Inventory Product • Quality Control in Kitchen and Dining Room • Hiring and Training • Manage Kitchen Staff • Special Event Menus • Prepare, Cook, and Serve Food • Order and Inventory Product • Quality Control in Kitchen and Dining Room • Hiring and Training • Manage Kitchen Staff • Special Event Menus • Prepare, Cook, and Serve Food

  • Mojito bay Cuban and mexican food
    • Olympia
    • Line Cook
      • Jun 2007 - Feb 2008

      • Maintain Cleanliness of Kitchen • Training New Employees • Prepare and Cook Food • Open Restaurant • Maintain Cleanliness of Kitchen • Training New Employees • Prepare and Cook Food • Open Restaurant

  • Casa Mia Restaurants
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Line Cook
      • Nov 2006 - Feb 2008

      • Close the Restaurant • Responsible for Evening Staff and Cash Register • Hand Tossed Pizzas • Close the Restaurant • Responsible for Evening Staff and Cash Register • Hand Tossed Pizzas

Education

  • Fred Pryor Seminars
    Certificarte, Leadership, Team-Building and Coaching Skills for Managers and Supervisor
    2015 - 2015
  • South Puget Sound Community College
    Second Language Learning (ESL)
    2006 - 2008
  • INTECTUR (Technical Tourism Institute) Santiago-Chile
    Bachelor’s Degree, Culinary Arts/Chef Training
    2001 - 2004
  • Liceo Politecnico San Luis. Santiago-Chile
    High School, Business Administration and Management, General
    1996 - 2000

Community

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