Customer Service Quality Control
Resume:
Rudolph J. Lopez
Linden, NJ 07036
***********@*****.***
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
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