Felipe Lopez

702-***-**** adb3w8@r.postjobfree.com 7535 Jacaranda Leaf St

Las Vegas, NV, 89139

Profile

Executive Chef, experienced in running multiple outlets, establishing standard operating procedures, cutting food & labour cost, as well as creating a network of talented cooks and chefs to sustain the business and future outlets. includes creating a positive relationship with front of house management to ensure that service runs smooth and the guest expectations are met and exceeded.

Experience

EXECUTIVE CHEF, FAT BOY CHICKEN, CENTRAL, HONG KONG — AUGUST 2019 - SEPTEMBER 2019

•Research and development of all menu items, which includes creating recipes that can be easily replicated

•Establishing SOP’s for all kitchen related items

•Balancing food cost for the overall menu.

•Labor costing and scheduling

•Working with suppliers to get the best ingredients and price possible for the opening of the restaurant

•This also includes doing all of the above for all future outlets

EXECUTIVE GROUP CHEF/CORPORATE CHEF, NOBLE WAVE LTD., CENTRAL, HONG KONG — JULY 2018-AUGUST 2019

•Was pivotal in the creation of a new concept restaurant, Hunter & the Chase

•Created and established the menu as well as all training materials for FOH and BOH

•Made all SOP’s for the kitchen along with developing and standardizing all recipes

•Hired and trained all BOH staff

•Developed new menu items and rotated lunch menu items on a weekly basis.

•Established Hong Kongs first all American cheese bar using a local supplier to import cheese to Hong Kong from the USA

• Worked with the Executive Sous Chef to bring down costs and train staffing

•Worked with suppliers to source new products and lower current prices of goods across the group.

EXECUTIVE GROUP CHEF/CORPORATE CHEF, JAMIE OLIVER HK, HONG KONG — FEBRUARY 2018-JUNE 2018

•Took over 3 outlets 2 in Hong Kong and 1 in Taiwan

•Worked with suppliers to lower the cost of goods, while also working with the groups internal food auditing system to ensure meat, fish and dairy items are all from responsible sustainable suppliers

•Created menus and established them over all three outlets

•Worked with the Jamie’s Italian Culinary directors to maintain all Jamie Oliver standards and raise the quality of standards in the South East Asia restaurants

EXECUTIVE CHEF, BLACK SHEEP RESTAURANTS, CENTRAL, HONG KONG — JULY 2014-JANUARY 2018

•Established 2 successful restaurants in Hong Kong, Carbone HK, and Buenos Aires Polo Club

•At Carbone worked closely with the culinary director of Major Food Group to establish the same standards as Carbone New York.

•At BA Polo Club, created and developed all menu items and recipes and standardized all recipes to make them all easy to replicate

•Worked with the Chef De Cuisine to establish and maintain all food cost and labour cost parameters

•Mentor and work with chefs and sous chefs to continually move the business forward.

•Worked with all front of house managers to create amazing dining experiences for the guests.

HEAD CHEF, CARNE VINO, CENTRAL HONG KONG — JULY 2012-JULY 2014

•Creating new dishes and menu items

•Worked with FOH managers

•Expediting service

•FOH and BOH staff training

•maintaining food quality and organization the kitchen

•maintaining a food cost and labour cost and cutting costs where necessary

•Fabrication of fish, poultry and other meat items

SOUS CHEF, B&B/CARNEVINO, LAS VEGAS, NEVADA, — JAN 2008-JULY 2012

•Working on and training new and existing staff on all stations in the kitchen

•Maintaining the salumi program at B&B and Carnevino of both fresh and cured meats and sausage.

•Ordering all food items

•Fabrication of meat, poultry and fish items, for use during service

•Expediting the kitchen when necessary.

Education

California School of Culinary Arts Le Cordon Bleu, Pasadena, California — Associates Degree in Culinary arts - 2006

Skills

Food cost, labor cost, costing food items, restaurant management, kitchen management, training FOH and BOH, knife skills, knowledge of excel, profit and loss statements, break even analysis, recipe development, recipe writing, working with head chefs to accomplish a common goal.

Contact this candidate