Chef Pereira

Andrew Pereira is a New England-based Chef, focusing on fresh ingredients and bold flavors.

Resume

A talented leader inside and outside of the kitchen with a penchant for creating memorable dishes using fresh, locally sourced ingredients.

Successful at monitoring and evaluating purchasing, staffing, production and inventory in order to control food and labor costs and reduce waste. Experienced with thoroughly inspecting kitchen areas and issuing corrective actions to maintain company and health department standards. Strives to always lead by example and has successfully managed teams that consistently meet daily and long-term goals, ultimately leading to an enhanced service to customers.

Skills

Serve Safe Certified
Team Building & Leadership
Training & Development
Special Events & Catering
Time Management

Safety & Sanitation
Inventory
Purchasing
Organizing & Kitchen Maintenance
Problem Solving

Executive Chef

Sodexo | Woods Hole, MA
May 2019 - Current

Motivate kitchen staff by establishing goals to increase productivity and quality.
Work with vendors to establish strong relationships and maintain proper inventory supplies.
Train employees on cooking techniques, safety standards, and performance strategies.
Oversee both dining hall service, retail location, as well as catering needs on a daily basis.
Develop catering menus to exceed client expectations, while maintaining a budget.
Communicate effectively with Front of House staff regarding patron food allergies and dietary restrictions.
Manage Fee and P&L accounts.
Facilitate and execute private catering events for Directors/Trustees.

Executive Chef

Sodexo | Bridgewater, MA
August 2014 – May 2019

Collaborated with other employees to meet organization’s goals and safety requirements.
Quickly gained skills in leadership and team building, problem solving, communication, organization, and time management.
Created and maintained employee schedules.
Lead employees in completing daily and long-term tasks efficiently.
Crafted menus for daily operations and special events, and worked with staff to walk through recipes, and complete daily meals, ultimately enhancing the team’s culinary skills.
Managed high volume catering events daily.
Managed inventory and all ordering.

Sous Chef

The Sail Loft | Dartmouth, MA
May 2014 – August 2018

Communicated with customers to explain menu items
and options during service on hot line.
Worked lunch and dinner service daily.
Gained skills in team communication, organization, leadership, and efficiency.
Created menus and daily specials.
Learned and practiced cost control and portioning.