Luis J. Lopez

**** ****** ******

Las Vegas, Nevada 89102

702-***-**** or 702-***-****

CAREER PROFILE

A competent and results-driven professional with over 18 years of experience. A strong record of achievement in: providing the necessary executive chef, food preparation, kitchen management, personnel motivation, and front/back-of-the-house food and beverage operations expertise to ensure streamlined restaurant operations, customer satisfaction, and increased proficiency.

• Trained under the following renown chefs: Ted Beck, Leo Smith, Chuck Becker, George Paulsean

• Cuisines: Southwest, Mexican, Italian, Pacific Rim, and American Cuisines.

• Expertise includes: Food/Labor and Menu Costs; Labor Costs; Menu Planning; Recipe Development; Inventory Control; Food Portioning; Food Preparation and Presentation; Sanitation/Cleanliness; OSHA Compliance.

• Excellent interpersonal communicating, listening and negotiating skills, coupled with the ability to establish and maintain rapport with all levels of personnel, kitchen staff, executives, management and clients.

• BILINGUAL: ENGLISH / SPANISH

• Proven background at high levels of personnel development and training, encompassing: leadership, team building, planning, organizing, and problem-solving, all of which realized significant contributions to bottom-line results.

Detail Oriented • People Oriented • Service Oriented • Results/Profit Oriented

PROFESSIONAL EXPERIENCE

8/13 - Present CHINS CHINS NEW YORK, NEW YORK HOTEL & CASINO, Las Vegas, Nevada

SOUS CHEF

• Set-up all mis' en plaz' for morning buffet, to include, but not limited: overseeing complete sanitation procedures; training staff on proper temperatures and food handling procedures; checking in orders; administering temperatures; and assigning staff breaks when necessary.

• Maintain entire buffet area operations while ensuring complete coverage of all menu items at all times, as well as maintaining a thoroughly sanitized buffet area.

9/12 - 2/13 NITTAYA'S SECRET THAI KITCHEN, Las Vegas, Nevada

Sous Chef

• Similar responsibilities to position held at previous restaurants.

8/12 - 1/13 CLS OF NEVADA, Las Vegas, Nevada

Executive Limousine Host - MGM Resorts

• Coordinated and accommodated limousine transportation on behalf of guests and high-profile celebrities throughout City of Las Vegas.

6/11 - Present SANDS EXPO CENTER, Las Vegas, Nevada

Master Cook (on-call availability per Executive Chef)

• Perform saucier and banquets, exposition cooking, soups and butchery.

5/09 - 6/11 LUCKY CLUB CASINO, Las Vegas, Nevada

Restaurant Chef

• Similar responsibilities to position held with Via Brazil Steakhouse.

• Recognized for significantly enhancing image, sanitation, cleanliness and overall operational profitability through increasing rating from "D" to an overall "A" restaurant rating.

10/08 - 7/09 VIA BRAZIL STEAKHOUSE, Las Vegas, Nevada

Executive Sous Chef

• Oversaw food and food costs, and sanitation; inventory control of meats, poultry, seafood, vegetables and fruits, menu development; implementation of sanitation protocols, all of which resulting in highly efficient and smooth flowing back-of-the-house food and beverage operations.

Luis J. Lopez

11/07 - 10/08 RIO HOTEL & CASINO, Las Vegas, Nevada

Executive Sous Chef -The Rub Barbeque

• Perform a diverse range of responsibilities to include, but not limited to: food preparation, ordering food and supplies, controlling of food and labor costs, scheduling and overseeing staff productivity, while ensuring compliance with all OSHA rules, regulations, policies and procedures.

2006 - 2007 WILD TRUFFELS, Las Vegas, Nevada

Executive Sous Chef

• Similar responsibilities to position held at Rio Hotel & Casino.

2004 - 2006 EL JEFE'S MEXICAN RESTAURANT &CATINA, Las Vegas, Nevada

Restaurant Chef

• Bottom-line restaurant chef responsibilities encompassing all aspects of front/back-of-the-house operations, including: recipe and menu development; scheduling personnel; controlling food and labor costs; training front-of-the-house staff on new product implementation; training and motivating front and back-of-the-house staff; expedited food service and providing excellent customer service.

2002 - 2003 GUADALAJARA RESTAURANT, Las Vegas, Nevada

Specialty Room Chef (Palace Station Hotel & Casino)

2001 - 2002 TENAYA CREEK RESTAURANT & BREWERY, Las Vegas, Nevada

Saucier

1999 - 2001 MALIBU CHAN'S CALIFORNIA CAFE & SUSHI BAR, Las Vegas, Nevada

Sous Chef - Four Star Establishment

• Developed daily specials and new menu items; recipient of "Zagat Survey Award", 2001.

• Oversaw quality control, portioning, and inventory; scheduled and supervised up to 16 cooks; and educated wait staff in special dishes. Additionally managed health/sanitation procedures; maintained "A" ratings since grand opening.

• Organized on-site banquets and catering for off-site events; staffed banquets for VIP's - John Ensign, and Universal Paramount Studio executives.

• Prepared and presented dishes for 2000 Food Network Show - Las Vegas Hilton Hotel & Casino.

1999 - 2002 TENAYA CREEK RESTAURANT & BREWERY, Las Vegas, Nevada

Saute / Line Cook

1998 - 1999 EMERALD SPRINGS HOLIDAY INN, Las Vegas, Nevada

Banquet Chef

1995 - 1998 ROSALITA'S, Las Vegas, Nevada

Assistant Chef (Sunset Station Hotel & Casino)

• Hired, trained, scheduled, motivated, disciplined, and supervised 12 employees.

• Performed menu planning, inventory control, and food presentation.

• Received "Performance Management" Certificate of Appreciation.

• Promoted quality customer service - accommodated special requests for guests.

• Appeared on KVBC - Channel 3 "Restaurant of the Week" segment in 1998.

• Promoted from initial Cook/Certified Trainer positions - Texas Station's Laredo.

1992 - 1995 GARCIA'S, Las Vegas, Nevada

Head Cook

EDUCATION / TRAINING

SafeServ Re-certification, 2014

(2003 - 2014)

COMMUNITY COLLEGE OF SOUTHERN NEVADA

Las Vegas, Nevada

Concentration: Baking / Basic Cookery Classes

References Available Upon Request.

Contact this candidate