Leroy A. Lopes

Bourne, MA ***** 508-***-****

aczgc4@r.postjobfree.com

Culinary Experience

Pocasset Golf Club Pocasset, MA

Maintenance and Grounds

Responsible for opening club in morning. Duties include cleaning, repairs, painting, stocking of supplies and ensuring the safety of members and their guests.

April 2015-present

The Golf Club of Cape Cod East Falmouth, MA

Sous Chef

Assist Executive Chef and General Manager with menus and club events. Responsible for preparation and execution of functions, and supervision of staff. Make daily order for functions as well as restaurant menu items. Create soups, sauces, and daily specials.

April 2013-July 2015

Compass Group Buzzards Bay, MA

First Cook

Supervise breakfast and lunch shift, cadets and staff of eight people. Prepare and serve meals for 700 people. T.S. Kennedy, Semester at Sea, Massachusetts Maritime Academy.

Winter 2013, 2014, 2015, 2016

Pocasset Golf Club Pocasset, MA

Sous Chef

Prepare upscale menus for daily service as well as Member functions. Organize staff and ordering to accommodate menu changes every two weeks. Work closely with Executive Chef, General Manager and Member comprised Food and Beverage Committee to provide quality expected by Club Membership. Create soups, sauces, and daily specials.

May 2008-December 2013

The Beachmoor Restaurant Buzzard’s Bay, MA

Sous Chef

Coordinate preparation and service for functions and weddings for twenty-five to one hundred and eighty people. Responsible for weekly food order as well as daily fresh fish selection. Create soups, sauces and menu specials; hand-cut meats and fish. Organize ala carte service and supervise kitchen staff of four to ten.

May 2002-May 2008

Sailfish Point Hutchinson Island, FL

Sous Chef

Line Chef and supervisor in exclusive community’s three restaurants. Preparation and service for functions of two hundred plus, as well as private parties in individual homes. Responsible for kitchen staff of thirty, creation of soups and sauces, hand-cut meats and fish.

September 1998-April 2002

Butternut Ski Resort Great Barrington, MA

Chef

Supervision of three kitchens and staff of one hundred. Responsible for all food ordering and creation

of soups serving as many as thirty thousand per week. Entrusted with weekly revenue deposit for all three

sites.

November 1993-April 1998 (Winter Season)

Wyantenuck Country Club Great Barrington, MA

Sous Chef

Line Chef for lunch and dinner menus. Create daily specials. Supervision of preparation and service for

parties of twenty-five to one hundred and fifty.

May 1994-August 1998 (Summer Season)

Certifications

TWIC

Merchant Mariner Credential

Safe Gulf, Offshore Endorsed

MSTC Helicopter Underwater Egress Training

CPR

Education

September 1978-June 1982 Keefe Technical High School Framingham, MA

Diploma June 1982

Interests Golf and History

May 2016

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