Rodrigo Perencin

Dynamic and results-driven hospitality professional with over 20 years of experience in team management and operational efficiency. Proven track record of reducing costs, optimizing workflows, and enhancing customer satisfaction. Adept at problem-solving, negotiation, and strategic planning in fast-paced, deadline-driven environments.

Self-motivated with exceptional communication and organizational skills. Fluent in English, Portuguese, and Spanish, enabling seamless engagement with diverse teams and clientele.

Awarded

Restaurant of the Year by The Hour magazine (2009) for outstanding customer service and culinary excellence.

Chef de Cuisine - Plum Market - Bloomfield Hills, MI

(2025-03)

• Lead daily culinary operations for a high-volume, upscale specialty grocery environment, ensuring consistent execution of prepared foods, catering, and grab-and-go offerings.
• Supervise and train kitchen staff, fostering accountability, teamwork, and adherence to Plum Market's quality and service standards.
• Oversee production planning, prep schedules, and station execution to meet daily sales demand while maintaining food quality and freshness.
• Manage inventory, ordering, and product rotation to control food cost, reduce waste, and support profitability.
• Ensure full compliance with food safety, sanitation, allergen awareness, and company policies.
• Collaborate with store leadership on menu development, seasonal offerings, and operational improvements to enhance guest experience.
• Support catering production and execution for retail and special orders.

Executive Chef - Ascension Providence Hospital - Southfield, MI

(2024-05 - 2025-03)

• Meal Preparation & Cooking: Prepare and cook meals that meet specific dietary requirements, including therapeutic diets for patients (e.g., diabetic, low sodium, pureed).
• Menu Planning: Collaborate with dietitians and nutritionists to develop nutritious and appealing menus that accommodate dietary restrictions and health needs.
• Food Safety & Compliance: Ensure all food is prepared, stored, and served in compliance with hospital health and safety regulations, HACCP guidelines, and local food safety laws.
• Kitchen Supervision: Oversee kitchen staff, assign tasks, and maintain an organized and efficient food preparation environment.
• Inventory & Cost Control: Manage kitchen supplies, track inventory, and minimize food waste while maintaining cost efficiency.
• Quality Control: Ensure consistency in food quality, taste, and presentation while considering patients' dietary needs and preferences.

Executive Chef - Trinity Health | St. Joseph Mercy - Oakland, Pontiac, MI

(2022-05 - 2023-12)

Oversee food production for a 600-bed hospital, leading a team of 60 food service employees to ensure high-quality meal preparation and service. Manage ordering, inventory control, menu planning, and food costing to optimize efficiency and minimize waste.

• Meal Preparation & Cooking: Prepare and cook meals that meet specific dietary requirements, including therapeutic diets for patients (e.g., diabetic, low sodium, pureed).
• Menu Planning: Collaborate with dietitians and nutritionists to develop nutritious and appealing menus that accommodate dietary restrictions and health needs.
• Food Safety & Compliance: Ensure all food is prepared, stored, and served in compliance with hospital health and safety regulations, HACCP guidelines, and local food safety laws.
• Kitchen Supervision: Oversee kitchen staff, assign tasks, and maintain an organized and efficient food preparation environment.
• Inventory & Cost Control: Manage kitchen supplies, track inventory, and minimize food waste while maintaining cost efficiency.
• Quality Control: Ensure consistency in food quality, taste, and presentation while considering patients' dietary needs and preferences.
• Compliance with local, state, and federal regulations governing hospital nutrition services.
• Develop and implement staff training programs on proper culinary procedures, department orientation, and food safety.
• Spearheaded menu development for the hospital cafeteria, resulting in a 45% increase in sales.

Executive Chef - Morrison Healthcare | DMC Harper Hospital - Detroit, MI

(2020-07 - 2022-05)

• Led food production operations for a 350-bed hospital, overseeing a team of 50 food service employees to maintain high standards of quality and efficiency.
• Managed ordering, inventory control, menu planning, and food costing to optimize financial performance and minimize waste.
• Ensured strict compliance with local, state, and federal regulations governing hospital nutrition services.
• Designed and implemented staff training programs focused on culinary best practices, food safety, and departmental orientation to enhance team performance.

Executive Sous Chef - Delaware North | Little Caesars Arena - Detroit, MI

(2019-08 - 2020-03)

• Managed food and supply inventory within corporate budget guidelines, ensuring cost-effective purchasing and minimal waste.
• Supervised operations across three distinct kitchens during high-volume game periods, ensuring seamless service and food quality.
• Assisted in menu planning, inventory management, and kitchen supply oversight, while implementing rigorous safety and hygiene protocols.
• Provided strong leadership to kitchen staff and culinary teams, fostering efficiency and quick decision-making to support the arena's commercial success.
• Led high-volume, multi-unit operations in a fast-paced hospitality environment.
• Expertise in food and labor cost monitoring, menu development, and costing strategies to maximize profitability.

Executive Chef - Sodexo | Troy School District - Troy, MI

(2018-03 - 2019-06)

• Led menu development and operational excellence.
• Managed food preparation operations, ensuring quality control and staff supervision across multiple school kitchens.
• Conducted monthly safety training sessions, ensuring compliance with health regulations and proper documentation.
• Designed and launched a new food line concept, creating standardized recipes and strategic menu planning to enhance meal options for students.
• Managed a team of 80+ employees, providing leadership, mentorship, and development for head cooks in each kitchen.
• Oversaw catering for all school district events and meetings, delivering high-quality service for administrative and community functions.
• Facilitated district-wide training programs on knife skills, recipe reading, and food ordering to enhance kitchen efficiency.
• Controlled food costs and profitability by closely monitoring purchases and catering operations.
• Conducted on-site inspections at multiple schools to ensure adherence to food quality, sanitation, and purchasing compliance standards.

Culinary Instructor - Dorsey Schools Roseville - Roseville, MI

(2015-09)

• Teach fundamentals of cooking science, emphasizing ingredient functions, cooking methods, and flavor development.
• Instructed students in culinary theory, techniques, and industry terminology to prepare them for professional careers.
• Led hands-on food preparation training, ensuring adherence to kitchen safety and sanitation standards.
• Managed day-to-day kitchen operations, assigning tasks, evaluating student performance, and setting learning objectives to foster skill development.

Kitchen Supervisor - Nino Salvaggio International Market - Clinton Twp., MI

(2011-05 - 2014-07)

• Managed incoming deliveries, ensuring accuracy, quality control, and proper inventory organization.
• Coordinated ordering and restocking of supplies, maintaining optimal inventory levels to support kitchen operations.
• Provided regular updates to department leadership on kitchen performance, challenges, and operational needs.
• Assisted the executive chef with inventory management, margin analysis, and cost control to optimize financial efficiency.
• Reviewed daily preparation lists with the executive chef to ensure timely and accurate completion of all kitchen tasks.

Assistant Kitchen Manager / Sous Chef - Dirty Dog Jazz Café - Grosse Pointe, MI

(2009-05 - 2011-04)

• Consistently exceeded customer service expectations, ensuring exceptional dining experiences.
• Managed accurate money handling, including balancing cash drawers and securing company funds at the end of each shift.
• Oversaw inventory management, including weekly purchasing and stock control to meet kitchen demands.
• Directed portion control, food safety practices, and cost containment strategies to maintain quality and profitability.
• Coordinated food production, preparation, and presentation, ensuring all menu items met the café's high standards.
• Completed team management training program, supporting the executive chef with menu preparation and presentation of quality dishes.
• Developed and managed budgets, including the oversight of all product inventories and supplies.
• Supervised daily kitchen operations, negotiating with suppliers and vendors to secure the best deals during wholesale promotions.

Assistant Kitchen Manager / Sous Chef - Boulder Pointe Country Club - Oxford, MI

(2007-12 - 2009-04)

Demonstrated exceptional leadership skills, training key staff and overseeing the successful implementation of new co

Bachelor's Degree - Dietetics and Food Nutrition - Wayne University

Associate's Degree - Culinary Arts - Macomb Community College (2006)