IRVIN VLADIMIR LOPEZ ALFARO
Knowledge of health and safety codes and regulations: current food handler, card.
Experienced in safe operation of commercial food service equipment, including deep fryers, Ovens, cooktops, and slicers.
Performs multiple tasks smoothly and efficiently in a Fast-paced environment.
Ability to follow recipes, instructions, and guidelines.
Meticulous worker, attentive to quality and details.
Relevant Skills & Experience
Catered banquets of up to 40 people: set up room and buffet, took drinks orders, served food and drinks, Busted and cleaned up.
Prepared attractive salads, sandwiches, appetizers and entrees for over 50 people.
Gained familiarity with braising, breading, fat frying, and grilling.
Cooked all house stocks for café.
Set up and cleaned equipment, for daily food preparation.
Cut, trimmed, and boned meat: cleaned and prepared vegetables and fruits
Assembled and accurately measured ingredients.
Organization & Cash Handling
Inventory and ordered kitchen supplies
Received, inspected, and stocked supplies
Prioritized prepping duties to meet deadlines in a Fast-paced, crowded kitchen
Maintained safe, sanitary and orderly work area
Operated Electronic cash register: processed cash and credit card purchases
Kept accurate records on daily sells.
Chef Manager : Memphis Wings Tala, Jalisco, Mexico (2010-2019). In charge of menu engineering, food cost, Inventories, Ordered kitchen supplies, Developer new recipes and dishes, hire employees, achieve perfect harmony among food cost, food Quality and Fast food services.
Culinary advisor: SMURFIT KAPPA, GUADALAJARA MEXICO. Development of a menu for overtime meals, Institutional food services. (2013-2017)
Chef or Prep Cook: Tortas Ahogadas Los Crudos, Tala, Jalisco, Mexico. (2017-2018) Developed and preparation menu, Confit Pork Technique, Mexican Sauces for a Drowned Sandwich, assemble and accurately measure meat to be fill in sandwich. Infuser Technique with instant cold smoke.
Production Supervisor: Newly Weds Foods, Inc. Horn lake, Mississippi, USA; Springdale, Arkansas USA. Follow recipe instruction for each run Schedule daily, Contribute to seccessful audits by corporate, customer, CFIA and other governing bodies, Monitor HACCP program relating to production, clean line for KOSHER runs. Monitoring GMP’s plant sanitation and housekeeping.
PROFESIONAL CHEF DIPLOMA, PAN AMERICAN CULINARY ACADEMY (APAC), EL SALVADOR, C.A. (2018-2019).
PROFESIONAL COOOKS CERTIFY, FORO IBEROAMERICANO DE ORGANIZACIONES GASTRONOMICAS. (2019)
RESTAURANT ADMINISTRATION DIPLOMA, SCHOOL OF CULINARY ART, EL SALVADOR, C.A. (2018) .
LE CORDON BLEU DIPLOMA, FUSION GOURMET, EL SALVADOR, C.A. (2019)
CERTIFICATE OF COMPLETION CHEF, FUNDATION CARLOS SLIM, MEXICO, DF. (2017-2018).
INGLISH COURSE: JARVIS COLLEGIATE INSTITUTE, TORONTO CANADA. (1991-1992)