Daniel Peralez Email & Phone Number

Chertsey, Surrey, Gb

Chertsey, Surrey, Gb

- Manage F&B budget of $1.2 million between both venues (illy cafe)- Responsible for menu planning and development- Responsible for inventory management- In charge of staff hiring and changes- Developed cleaning list for staff and self-inspections in accordance with Compass standards- Catered special events for clients and tenants

Chicago, Illinois, Us

Filling in 1-2 days a week for whatever extra prepping and cooking help may be needed in the kitchen that day.

Develop and test recipesGuide in the execution of new menu items

Barrington Hills, Il, Us

- Assisted the Executive Chef with menu planning and menu execution- Guided the snack shop and developed the cleaning schedule- Responsible for the development of team members- Coached and mentored new employees- Ensured the staff followed the rules and guidelines of the club- Facilitated breakfast, lunch, dinner service, and banquets

Us

- Assisted the Executive Chef with achieving a food and beverage budget of $12.5 million annually, $8.5 million in banquets, and $4 million in a la carte- Responsible for the development of team members- Disciplined team members when club guidelines were not followed- Ensured the quality of food for both banquet and a la carte met the standard of the chef- Planned, prepped, and executed banquet venues for weddings and corporate business. - Assisted the Executive Chef with new seasonal menu execution- Responsible for a kitchen staff that exceeded 20 cooks and assisted the Executive steward with supervision of the stewarding staff as well- Expedited breakfast, lunch, brunch, and dinner service

- Part of the opening team of the hotel- Assisted with the 5SU inventory- Assisted with achieving a 19.7% food cost for 2011- Helped with the development of menus for all dining venues- Worked with the Senior Banquet Chef with the planning and execution of functions that included breakfast, lunch, and dinner- Set high standards and followed the fundamentals of the JW Marriott Chicago which consist of 600 rooms, 44,000 square feet of meeting space and 40 meeting rooms. 3 Food and beverage outlets and a F&B budget of 12 million annually - Cross trained and supported in the other culinary departments- Developed and mentored culinary team members. Also responsible for supervision of culinary and stewarding team in all kitchens- Key contributor to the 2011 Western Region General Manager’s Conference with 300 Full Service General Managers in attendance

- Part of the opening team of the hotel- Assisted with supervising a staff of 14 cooks as well as coaching and developing culinary team members- Assisted the Chef de Cuisine in chef tastings, menu planning and menu specials- Communicated with front of house management for pre-shift meetings, reservations, VIPS, and upcoming events to ensure an overall excellent experience- Assisted with seasonal menu changes under the direction of Chef Traci des Jardins and the Chef de Cuisine

Miami Beach, Florida, Us

- Supported Chef de Cuisine on a nightly basis in expediting menu items during service, ordering/inventory of food from various purveyors- Ensured quality, presentation and standards of fresh mise en place for the hotels fine dining venue - Responsible for preparing and executing amuse, dinner specials for service on a weekly basis

Miramar, Fl, Us

Chef TournantBlue Door at Delano - Responsible for training new employees and culinary interns to assist in their development- Responsible for new menu rollouts on a quarterly basis under the direction of Chef Claude Troisgros- Maintaining a well organized clean kitchen and workplace in accordance with NSF and performed sanitation audits in accordance to standards - Assisted Sous Chef in ordering and inventory from various purveyors on daily basis

Miramar, Fl, Us

Tuscan Steak- Properly store and rotate and take daily inventory for all beef, poultry and fish and fowl- Complete knowledge of all stations including fish, meat/roast, hot appetizers and garde manger thoroughly and prepare all stocks and sauces/fresh quality mise en place on a daily basis-Assisted the Chef with monthly inventory- Inspected and ensured all fish, beef, poultry and fowl according to HACCAP standards as well as butcher and fabrication of cuts

Boston, Ma, Us

- Properly store and rotate and take daily inventory for all beef, poultry and fish and fowl- Inspected and ensured all fish, beef, poultry and fowl according to HACCAP standards as well as butcher and fabrication of cuts-Assisted on the line when needed