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Mary Margaret Perona

Mary Margaret Perona

Los Angeles, CA, US

 

About 

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)! 

Employment 

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
 

Education 

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
 

Awards 

Honors - Culinary Arts, Other

Honors for GPA 3.74

2013
 

Alpha Kappa Psi - Lifetime Membership, Other

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

2007
 

Areas of Specialization 

Skills