STRENGTHS
& EXPERTISE
EDUCATION
CONSULTANCY
ü Food and Beverage expertise in Culinary and Service. ü Finance. ü Revenue Management. ü Hospitality Marketing & Public Relationships. ü Organizational and analytical skills. ü Staff hiring, development, assessment and training. ü Managing large multi outlets & casino operations. ü Leading multicultural & multilingual Hotelier teams. ü Pre-‐opening experience in Hotels & Resorts. ü Functionary, Celebrities and high profile guest functions management and execution. ü Branding and launching F&B concepts. ü Menu development and standardization of recipes. ü Kitchen design and layout. ü Quality management systems. ü HACCP, USPH, Sello H and Cristal expertise.
• Master in Hospitality -‐ Finance and Revenue Management. Nov 2011 – June 2015. Cornell University. USA
• Hospitality Marketing. Jan 2013 – Feb 2013. Cornell University. USA
• Financial Management Certificate. July 2011 – Aug 2011. Cornell University. 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.
§ Küchen Design. November 2009 -‐ Current. USA -‐ Mexico -‐ Indonesia. Consultant & Partner. Commercial Kitchen designs, Culinary arts, Hospitality, Finance & Revenue Management.
§ Kunming Chef Association. May 2015. Kunming, China. Western Cuisine -‐ F&B Guest Professor. § 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. Consultancy, menu critique & upgrading.
Roger Pérez González Century Park Hotel, Jalan Pintu Senayan Jakarta, Indonesia Suite #1711
Mobile A – Jakarta: +(62) 822-‐50-‐80-‐59-‐95 Mobile B – Jakarta: +(62) 877-‐72-‐41-‐83-‐42 Home -‐ Mexico: + (52) (442) 217-‐63-‐88 Skype: chef.roger.perez E-‐mail: [email protected] E-‐mail:[email protected] Web:www.rogerperez.weebly.com Portfolio: www.behance.net/rogerperez
Unity Hotels & Resorts 4* (GHW)
• Century Park Hotel, Jakarta & Atanaya Hotel Bali, Indonesia as Director of Food and Beverage & Culinary Operations. 600 Rooms & Suites. 7 F&B Outlets, 22 Meeting Rooms, Room Service, 3000 Pax Ballroom & Banquet Facilities and Outside Catering. Leading a team of over 220 local Staff.
Sept. 2013 – Current: Executive Committee Member (Excom) with full P&L responsibility. In charge of the overall operation for F&B Service, Culinary Operations and Events – Sales for 2 properties 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 with 95 Luxury Suites, 2 Meeting Rooms, 1 F&B Outlets with 200 Pax Banquet Facilities, Open Sky Bar Terrace, Lounge Bar and Michelin Fine Dining Restaurant. Leading a team of over 60 international staff.
Apr. 2013 – Sept. 2013: Executive Committee Member (Excom) with full P&L responsibility. In charge of the overall operation for F&B Service and Culinary Operations. Reporting directly to Corporate Food and Beverage Director. 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: Executive Committee Member (Excom) with full P&L responsibility. 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, hygiene inspector and Chinese Executive Chef. Reporting directly to the General Manager.
www.waterfronthotels.com.ph & http://www.pagcor.ph/pavilion
Kura Hulanda 5* (SLHW & UNESCO World’s Heritage)
• Lodge Kura Hulanda Resort & Beach Club. Curacao, Netherlands Antilles as Executive Chef I/C of F&B. 74 Suites, 3 F&B Outlets, Room Service, 2 Meeting Rooms, Banquet Facilities, and Outside Catering up to 500 Pax. Leading a team of over 57 local and expatriated associates.
Aug. 2009 – Jan. 2010: Curacao’s top luxury hotel, member of Small leading hotels of the World. Reporting directly to the General Management. Executive Committee Member (Excom) with full P&L responsibility. In charge of the overall operation of 3 F&B outlets, including revenue management, food cost, forecast, CAPEX, budget, P&L and local & expatriate staff culinary development. Full responsibility on resort’s Front and back of the house operations. Reporting directly to the General Manager. www.kurahulanda.com
Starwood’s Hotels & Resorts 5*
• Sheraton Doha Resort & Convention Hotel. Qatar as Head Chef. 371 Rooms & Suites, 12 F&B Outlets, 26 Meeting Rooms, 14 Convention & Banquets Facilities and Outside Catering up to 5000 Pax. Qatar’s government official hotel. Host for all international government conventions and main private events. Biggest convention center in the Middle East. Leading a team of over 180 local and expatriated associates. Starwood’s Middle EAME zone #1 revenue operation.
July 2008 – July 2009: I coordinated the culinary events for the Emir of Qatar, Chief of States, Presidents, Consuls, Ambassadors, international organizations (UN, GCC, UNICEF) and celebrities. In charge of the overall operation of 12 F&B Outlets in fine dining cuisine. Responsible for the culinary training department, development of fine dining menus for banquets, buffets and a la carte. Managing a team of 120 Chefs, 60 Stewards and hygiene inspector. Reporting directly to the Executive Chef.
www.sheratondoha.com Accor -‐ Club Med Resorts 5*Worldwide
• Turks and Caicos, Provincials Islands as Executive Sous – Chef. 298 Suites, 5 F&B Outlets. Leading a team of over 125 local and expatriated associates.
Oct. 2007 – Jun. 2008: Leading the overall operation for 3 Buffet Restaurants, 2 Fine Dining Outlets, Banquets, Garden and Beach Banquet Facilities, Room Service, Private Events and Staff Cafeteria under the supervision of the Executive Chef. Menus, purchasing, hygiene insurance and training department under my direct responsibility. Leading 95 Chefs and 30 stewards of 8 different nationalities.
• (Pre-‐Opening & Opening) Cancun, Mexico as Sous – Chef. 426 Suites, 5 F&B Outlets, Room Service, 10 Meetings Rooms, Garden and Beach Banquet Facilities. Leading a team of over 180 local and expatriated associates.
Aug. 2006 – Oct. 2007: I participate under the direction of Club Med’s Corporate Chef and Executive Chef from scratch to the grand re-‐opening of the new Club Med Luxury concept. Under my responsibility I had the menus development, hiring and training kitchen staff and I got involved into the kitchen design of 2 Fine Dining Outlets, 2 Buffets, Staff Cafeteria, Room Service and Banquet Kitchen. Once the Club reopened, I leaded the kitchen with a team of 120 Chefs and 60 stewards.
• Columbus Isle, Bahamas as Senior Chef de Partie. 280 Suites and 9 F&B Outlets.
Feb. 2006 – Aug. 2006: In charge of the Main Restaurant. International cuisine by theme and special events. Reporting directly to the Executive Chef.
www.clubmed.com
PROFFESIONAL SUMMARY
P&O Princess Cruises 5* Cruise Line Worldwide
• Princess Cruises Caribbean & Golden Vessels, worldwide as Chef de Partie. Caribbean Vessel 1557 Rooms, 9 F&B Outlets and Room Service / Golden Vessel 1300 Rooms, 9 F&B Outlets and Room Service.
May 2005 – Feb. 2006: In Charge of 3 Buffet Restaurants hot and cold. Open 24/7. I served in 2 different vessels running along the Atlantic and Caribbean coasts. Reporting directly to the Executive Sous-‐Chef. www.princess.com
Boutique Hotel Blume , Switzerland
• Boutique Hotel Blume -‐ Switzerland as Chef de Cuisine. 12 Suites, 1 F&B Outlet and Room Service.
Jan. 2004 – Jan. 2005: Leading fine dining, catering, buffets operations and Mexican specialties. Catering the Mexican Embassy in Bern, Switzerland. Reporting directly to the Restaurant Manager.
• Zomato Choice Awards 2015 -‐ Best Sunday Brunch Award. Jakarta, Indonesia. • Hong Kong Restaurant Week 2013 -‐ Best Hotel Restaurant Award Azure Restaurant &Bar at Hotel LKF. Hong Kong, China. • Chefs on Parade Competition 2013 -‐Judge for Professional & Student Categories. Manila, Philippines.
• Culinary Management Stagier. Nov 2012 – Dec 2012. Nihonryori -‐ Ryugin. 3* Michelin & St. Pellegrino’s ranked 20thBest Restaurant in the World. Tokyo, Japan.
• Chefs on Parade Competition 2011 – Judge for Professional & Student Categories. Manila, Philippines. • Chefs on Parade Competition 2011 -‐Executive Chef of award winning team on Pastry Category. Manila, Philippines. • Chefs on Parade Competition 2011 -‐Executive Chef of award winning team on Garde Manger Category. Manila, Philippines. • Asia Tatler Dining 2011 -‐ Best restaurant in The Philippines Award: The Rotisserie (Western Fine Dinning Cuisine). Manila, Philippines.
• Asia Tatler Dining 2011 -‐ Best restaurant in The Philippines Award: Peony Garden (Malaysian Cantonese Cuisine). Manila, Philippines.
• Hotel and Restaurant Association of The Philippines, Member (HRAP). Manila, Philippines. • Discipline d’Escoffier Philippines Member.
• Guest writer and TV co-‐host on Food & Wine issue. Worldwide.
• Fluent in English, French and Spanish. • Basic understanding of Tagalog and Bahasa Indonesia.
LANGUAGES
AWARDS
Recommended
