Mary Margaret Perona

Mary Margaret Perona

Los Angeles, CA, US



Hello there, I am known as Margie for short. I have professional backgrounds in business, real estate, investments, accounting, office manangement, taxation, and culinary. I love adventures and am always looking for new challenges. As an individual and a team player, I have an ability to work both independently and within a team. Driven to succeed, I take pride in anything that is placed before me. Last but not least, I have passions for food, animals, interior design, colors, art, and of course, architecture (thanks to my fiancé who specializes in this field)! 


Legado Companies, Beverly Hills, CA, US, Staff Accountant

- Maintains general ledgers and financial statements for 50 companies.
- Processes all property taxes, business licenses, and permits.
- Audits monthly invoices and resolves payment issues with Property Management.
- Prepares reports of operating and cash flow budgets for properties.

Aug 2015 - current

The Standard Hotels, Los Angeles, CA, US, Line PM Cook, Grill and Pantry

- Cooked meat, sandwich, pasta, and pizza dishes for dinner service, and late night menu items between shifts.
- Designed plating for appetizers, salads, main dishes, and desserts.
- Prepared stations for service shifts (24 hour restaurant).
- Produced dishes for catering and large/corporate party events.
- Assisted other kitchen stations as needed.

May 2015 - Aug 2015

Gingergrass, Silver Lake, CA, Expeditor, Lead Line Cook, Wok, Grill, and Pantry

- Cooked and presented meat, seafood, and noodle dishes with the correct amount, doneness, and temperature.
- Plated appetizers, salads, desserts, and rice dishes for dine-in and take out in a fast-paced environment.
- Prepared stations and ensures mise en place for present and subsequent service shifts.
- Supervised and assisted kitchen stations for lunch and dinner service.

Oct 2014 - May 2015

Mohawk Bend, Echo Park, CA, Line Cook, Prep Cook, Saucier

- Prepared stations for lunch, dinner, and brunch service.
- Plated dishes as requested with the correct amount, doneness, and temperature.
- Assisted other kitchen stations as needed.
- Maintained food inventory and ordered food ingredients.
- Received orders on a daily basis and corrected order issues.
- Cleaned and cooked ingredients in advance for use in line stations.
- Produced sauces, dressings, stocks, and soups.

May 2013 - Oct 2014

Comprehensive Community Health Centers, Glendale, CA, US, Staff Accountant

- Balanced beginning and ending bank accounts daily.
- Reviewed and posted AP batches and paid vendors' invoices weekly.
- Reconciled bank accounts monthly.
- Recorded journal entries.
- Investigated and assisted in annual financial audit for 4 clinics.

May 2012 - May 2013

Tax Resolution Services, Encino, CA, US, Case Specialist

- Maintained 75-100+ clients (120+ cases), individual and business.
- Executed releases of bank levies and wage garnishments, and maintained collection holds.
- Established Installment Agreements and CNC with IRS and State agencies.
- Negotiated Offers in Compromise with the Internal Revenue Service (i.e. $1,500 on a $85,000 tax liability).

Aug 2009 - Nov 2011


Le Cordon Bleu College of Culinary Arts, Los Angeles, CA, US, Culinary Arts

Diploma in Culinary Arts

Dec 2011 - Sep 2013

University of San Diego, San Diego, CA, US, Masters, Accounting

Corporate Reporting & Financial Management emphasis

Sep 2007 - Jan 2009

University of San Diego, San Diego, CA, US, Bachelors, Accounting

Finance & Real Estate emphasis

Aug 2003 - May 2007


Honors - Culinary Arts, Other

Honors for GPA 3.74


Alpha Kappa Psi - Lifetime Membership, Other

Alpha Kappa Psi Business Fraternity, Iota Tau Chapter - Lifetime Membership upon college graduation


Areas of Specialization