Rudolph J. Lopez

**** *. **. ****** ***

Linden, NJ 07036

908-***-****

acx4g2@r.postjobfree.com

Accomplished Chef with more than twenty years of strong combination of culinary experience and management skills coupled with broad menu preparation background. Extensive experience in food inventory planning, procurement, and management; thorough familiarity with wide assortment of international cuisine. Background in providing exceptional regional leadership.

Areas of expertise include:

Restaurant Operations Management

Menu Creation

International Culinary Experience

Personnel Oversight / Management

Staff Training / Development

Customer Service

Cost Containment

Special Events Development

Quality Assurance

Professional Experience:

Paragon Tap & Table

Clark, NJ 2012 - Present

Executive Sous Chef

Executive sous chef for restaurant serving gastropub cuisine

Planned menu, assure quality control and minimize waste

Responsible for running day to day operation

Clarks Landing Yacht Club

Point Pleasant, NJ (Dockside Grille) 2010 - 2012

Executive Chef - 2 yrs Seasonal Work

Executive Chef for restaurant serving Seafood Cuisine

Hire, train and direct four cooks/chefs

Planned menu, created menus, assure quality control and minimize waste

Hands on working Chef

Cubanu Restaurant & Lounge

Rahway, NJ 2009 - 2010

Executive Chef

Executive Chef for restaurant serving Cuban Cuisine

Hire, train and direct seven cooks/chefs

Planned menu, created menus, assure quality control and minimize waste

Hands on working Chef

Crown Plaza Hotel

Clark, NJ 2007 - 2009

Sous Chef/Banquet Chef

Supervised 15 cooks/chefs and 5 banquet rooms

Managed back house operations

Performed purchasing function for this $1 million upscale establishment specializing in American Bistro

640 Club Bar & Restaurant

Elizabeth, NJ 1998 - 2007

Owner/Executive Chef

Managed 15 people and oversaw production of high-volume establishment

Headed and operated all functions of the business

Catered both corporate and private events