Food Service Executive Chef
Resume:
Luis F. Lopez
Stafford VA. *****
Phone:(703) 725 - 6196
adgy1w@r.postjobfree.com
EXECUTIVE CHEF
Executive chef with over 20-years catering food preparation, banquets and a la carte operation for leading hotels, resorts, hospitals and restaurants. Culinary innovator Known for producing top-quality food, creative products contributing to revenue growth while simultaneously reducing food and labor cost. Proven ability to effectively lead multy-outlet fine dinning and high-volume operations. Overview
More than twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Areas of Expertise • Executive Chef designation
• Executive Chef experience with million-dollar, upscale establishments
• Trained by Department of Tourism of Puerto Rico
• Training and development specialist; teaching instructor
• Successful catering experience (1,000+ people)
• Maximizing kitchen productivity and staff performance Professional
Experience
Unique Cuisine Inc
Business Owner
Directs and organizes Daily Food & Beverage Operations to provide exceptional gastronomical experience to our clients. Visit and interact with Federal Government clients to maintain security protocol and confidentiality. Implement programs to facilitated more productivity. Provide training to the staff to ensure proper customer service procedures and quality of service.
Interviews, trains, supervises, counsels, schedules and evaluates staff. Support other catering companies to provide culinary services as well as qualified staff for different government events.
Proud to be number one on the preferred list of Caters for the National Defense University, Department of Defense, White House, US Army, Naval Academy and National Air and Space Intelligence. Proud founder of Hope for the Homeless. Hope for the Homeless is outreach program to provide meals and moral support to the homeless. We provide meals for over 300 homeless in the DC area including ex veterans at no cost.
2012 - Present
Embassy Suites Crystal City
FOOD AND BEVERAGE DIRECTOR
Directs and organizes the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. Implements effective controls of food, beverage and labor costs. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Interviews, trains, supervises, counsels, schedules and evaluates staff.
Morrison/ INOVA Alexandria Hospital
EXECUTIVE CHEF
As the Executive Chef I lead the culinary services team in an a314 beds Hospital. Through my experience and expertise, I was responsible to implement and support all food related programs at the location including the food production for patient meals, guest/employee retail operations and catering functions. I am responsible for menu development, inventory,
ordering/purchasing, food cost controls, training, sanitation, and personnel management. As Executive Chef I was responsible to ensures compliance with regulatory standards and work toward improving systems and processes. I was also responsible for promoting the professional growth and development of my team. 2012 - 2012
2010 - 2014
INOVA Loudoun Hospital
FOOD SERVICE COORDINATOR / FOOD SERVICE
SUPERVISOR
• Composes and types routine correspondence including, but not limited to, cafeteria menus, manuals, dietitian consults, charts and other informational material necessary for the Dietitian. Maintains all manual and cafeteria menus, distributing as necessary.
• Schedules appointments for Director and Manager when necessary
• Greets visitors and/or patients in a positive manner, ascertaining their needs and providing information in a clear, concise manner.
• Answers the telephone and directs calls or takes messages according to departmental procedure. Delivers any messages appropriately and in a timely manner.
• Prepares timecards for payroll distribution biweekly and keep time and pay records up-to-date.
• Updates and maintains all employee files for department.
• Maintains filing system for department.
• Tabulates supplies used by different cost centers in the hospital according to requisitions forms and charges accordingly.
• Accepts catering requests for in-house and outside catering. Responsible for charging departments and for preparing invoices for outside catering functions in a timely manner through the Food Service End of the Month Report.
• Picks up and distributes paychecks.
• Makes repair calls for department equipment as needed.
• Maintains computerized files and information for the department.
• Orders office supplies for the department and keeps sufficient amounts of supplies on hand.
• Distributes mail for the department.
• Maintains patient meal counts. Keeps track of free meals and charges for nursing, rescue squad, volunteer services and miscellaneous charges.
• Assists with budget preparation and audits of financial reports such as invoices, department responsibility summaries, charges, etc.
• Attends monthly staff meetings and weekly department meetings and keeps current minutes.
• Maintains department confidentiality, wherever applicable.
• Processes new employees via Human Resources and Employee Health.
• Prepares and delivers catering.
• Sets up and serves on steam table.
• Processes employee evaluations, adjustments and transfers. 2007 - 2010
F&B Consulting Group- Rincón, Puerto Rico
EXECUTIVE FOOD & BEVERAGE DIRECTOR
• Executive Director for a food & beverage consulting and training company. Training staffs for more than 50 food chain companies.
• Monitoring and trained over 300 hundreds students
• Hire, train, and direct ten employees/chefs.
• Plan training standard, assure quality control, and minimize waste. 2004 - 2007
PALA Casino- San Diego, California
2001 - 2003
ROOM CHEF
• Supervised over 40 cooks/chefs.
• Managed back house operations.
• Performed purchasing function for this $10 million upscale establishment specializing in International cuisine.
• Performed Executive Chef Responsibility, monitoring over six different high volume kitchens.
Museum of Latin American Arts-Long Beach, California EXECUTIVE CHEF- CULINARY INTRUCTOR
• Managed 15 people and oversaw production upscale restaurant specializing in Latin American cuisine.
• Teach over 25 adult’s students the Art of the Latin American Cuisine in a culinary program as part of the special function for the members of the Museum of Latin American Arts.
• Coordinated and created special events and banquets.
• Menu planning, food cost and purchasing follow by training kitchen staff.
2000 - 2002
Hilton Corporation- Coconut Grove, Miami Fl. 1999 - 2000 CHEF- BANQUET CHEF
• Managed 9 cooks/chefs and oversaw production upscale restaurant specializing in International cuisine.
• Performed banquets for special events, monitoring room service and food quality for fine dinning French café.
• Menu planning, food cost and purchasing for a high quality standard property.
• Maintain food cost at the standard establish by the company and create new techniques to increase revenue.
• Created a teamwork atmosphere and compensation program for the employees.
Education &
Qualifications
Awards & Skills
Skills
1999 - Johnson & Wales University, North Miami.
, Associate. Culinary Arts.
1995 - Inter American University, Puerto Rico
CEC, CCC by American Chef Federation
Gold Medalist:
Jack Daniels BBQ Festival, San Juan PR. 2006
ACF. Hot Food Competition, Miami Fl. 2000.
ACF. Hot Food Competition, Orlando Fl. 2000.
Taste of the Grove, Miami Fl. 2000
Caribbean Luncheon Competition, San Juan PR. 1998
Paella Festival, Valencia Spain, 1995.
Silver Medalist:
World Ice Art Championship, Fairbanks Alaska
Guest Chef:
Loudoun Health Care, Puerto Rican Day Lunch, Leesburg, VA. Private Chef, for Benicio del Toro, 2006.
Capitolio, Governor of Puerto Rico, Valentine Dinner, 2005. Celebrity Chef’s, Orange Blossoms Festival, Ca. 2003. Tiger Woods Foundation Dinner, Long Beach, Ca. 2003. South Hill Country Club, Spain night dinner, Ca 2003. Univision, TV. Cooking Program, Ca 2003.
ACF. Chef of the year dinner. 2003
Taste of NFL. Florida, 2000.
Air Sea Show, Florida, 2000.
• Bilingual, English and Spanish
• Computer Skills, graphics designer
• Professional ice carver
• Vegetable and fruit carver (Garde Mange)
References & Supporting Documentation Furnished Upon Request
Contact this candidate