Ray Lopez

Owner/Operator/Sole Proprietor - Tejano Pride BBQ

Corpus Christi, TX 78415

ad1mp8@r.postjobfree.com

+1-361-***-****

Willing to relocate: Anywhere

Authorized to work in the US for any employer

Work Experience

Owner/Operator/Sole Proprietor

Tejano Pride BBQ

April 2016 to Present

• Toured Texas featuring Texas Style BBQ, one-of-kind original recipes and products, at major events across the state.

• Winner of the Recipe Contest at the Annual Turkeyfest in Cuero TX

• Interviewed by local television at the West Texas Blowout in Midland, TX Chef

George West Steakhouse - George West, TX

October 2016 to June 2017

Participated in kitchen prep work for all events - meat, pork, chicken, seafood fabrication

• Supervised Menu planning

• Created special desserts, special sauces and special menu items for holidays and events

• Single-handedly tripled the amount of dining patrons at the establishment

• Mentored all kitchen staff on proper food handling, sanitation and safety standards Driver, Tractor-Trailer

Various Transportation Companies, Midland - Odessa, TX October 2011 to April 2016

• Transported heavy equipment, hay, feed

• Transported Fresh and Brine Water

• Transported Produced Water from Tank Batteries to Water disposals

• As Lead Driver, responsible for new employee road testing

• Local Freight deliveries

• Forklift driver-Loaded and Unloaded Trucks

• Pressure-tested and terminated oil wells

Executive Chef

Lajitas Golf Resort and Spa - Lajitas, TX

September 2010 to September 2011

Supervised kitchen and restaurant staff. Scheduling and training of kitchen and bakery staff

• Assisted food and beverage director in supervision and training of restaurant bar employees

• Supervised all banquet and special events-food prep and set-up menu planning and food costs of events

• Performed and assisted in outdoor activities, cowboy cooking on trail rides, bar-b-ques and outdoor food and beverage set-ups for golf tournaments

• Supervised menu planning and costs and pricing for special events and restaurant special buffets

• Performed menu tastings for sales department and perspective clients-wedding groups, golf tournaments, specialty packages

• Assisted sales department in seasonal event planning and proposals for resort, menu design, decorations, fabrications-projection of food, labor, and inventory cost

• Assisted line cooks on all shifts in cooking and fabricating menu items for restaurant and patrons

• Performed all meat and poultry fabrication, smoke house and resort smoker, game meats and poultry, beef and pork curing and smoking all butchery for menu items

• Supervised and assisted in fabrication and display of all baked goods for restaurant and all special events and banquet needs

Evening Line Chef

Shiloh Inn Hotel - Killeen, TX

May 2009 to September 2010

Prep evening menu items for hotel dining patrons, oversaw food prep for evening line service, performed all meat and poultry fabrications, smoked meats, pulled pork, ribs, and prime rib

• Assisted banquet chef on banquet food prep and set-up food buffets, action stations and specialty trays for displays

Chef

Springboard - Midland, TX

March 2009 to April 2010

• Oversaw all phases of the kitchen operation, production/food prep, kitchen clean up • Supervised and directed kitchen staff-Sous Chef, all cooks and dishwashers

• Maintained and trained staff on proper food handling, sanitation and safety standards

• Menu planning and all special events planning, 6-week cycle menu

• Budget planning and maintaining inventory control

• Receiving and purchasing

• Employee schedules and training

Chef de Cuisine

Petroleum Club - Midland, TX

July 2008 to March 2009

• Participate in kitchen prep work for all events including par cooking meats and preparing soups and daily specials

• Responsible for onsite kitchen set up and tear down at all scheduled events

• Create and demonstrate action stations during special events upon request

• Assisted Executive and Sous Chef on evening line service Executive Chef

MCM Elegante Hotel - Odessa, TX

March 2008 to July 2008

• Menu planning, food cost and inventory control, quality assurance

• Supervised employees in both the kitchen and restaurant

• End of month inventory and P/L statements, food cost computation

• Employee scheduling and training in sanitation and proper food handling

• Supervised and oversaw all phases of banquet and special events and set up • Banquet and special events menu planning and food cost

• Purchasing and receiving of all perishable food items

• Supervise kitchen employees in daily assignments and food prep Executive Chef

Polo Park Estates - Midland, TX

March 2007 to March 2008

• Oversaw all phases of the kitchen operation

• Supervised and directed kitchen staff-Sous Chef, all cooks and dishwashers

• Maintained and trained staff on proper food handling and safety standards

• Menu Planning and all special events planning

• Budget planning and maintaining inventory control

• Receiving and purchasing

• Employee scheduling and training

• In charge of all meat and seafood fabrications-food prep

• End of month inventory and P/L food cost computations H.E.B - Big Spring, TX

November 2006 to March 2007

Meat Cutter

• General meat cutting duties

• Keeping display cases stocked

• All meat grinding, retail and specialty for display

• Clean up duties and observance of food safety and sanitation Sous Chef

Legacy Grill- Sun City - Georgetown, TX

June 2006 to September 2006

Assist in all phases of kitchen prep work for each shift including butchery, cutting steaks, all fish fabrications, and all smoked meats

• Purchasing and receiving all perishable including frozen foods, fresh produce and meats

• Supervised and assist line cooks expediting station set-up

• Perform all grilling, roasting, smoking and all other specialty meat production Chef de Cuisine

Creative Creation Catering - Austin, TX

April 2006 to May 2006

• Participate in kitchen prep work for all events including par cooking meats and preparing sauces and all side dishes for scheduled events

• Responsible for onsite kitchen set-up and tear down at all scheduled events

• Create and demonstrate action station during special events upon request

• Assisted Executive Chef in food delivery and invoicing Education

Associate of Applied Science in Cordon Bleu Culinary Arts Texas Culinary Academy - Austin, TX

Skills

• master butcher/ Charcutterie (10+ years)

• Culinary Experience

• Menu Planning

• Banquet Experience

• Catering

• Kitchen Management Experience

• Food Safety

• Supervising experience

• Food handling

• Quality assurance

• Cooking

• Load & unload

Certifications and Licenses

ServSafe

CDL

Contact this candidate