JULIO SAMUEL LOPEZ

LOS ANGELES, CA *****-**** 323-***-**** aduuri@r.postjobfree.com

Skills

Standards Compliance

Food Prep Planning

Special Events and Catering

Sanitation Guidelines

BOH Operations

Kitchen Staff Management

Staff Supervision and Coordination

Meal Preparation

Food Preparing, Plating and Presentation

Food Stock and Supply Management

Team Leadership

Staff Training

Staff Scheduling

Food Storage

Menu Planning

Hiring, Training and Development

Safe Food Handling

Restaurant Operation

Current in Culinary Trends

Ingredient Selection

Staff Recruiting and Hiring

Kitchen Operations Oversight

Food Service Safety Training

Work History

Executive Chef 06/2022 to Current

Lawry's The Prime Rib – Los Angeles, CA

Developed kitchen staff through training, disciplinary action and performance reviews. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. Generated employee schedules, work assignments and determined appropriate compensation rates.

Scheduled and received food and beverage deliveries, adhering to food cost and budget. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Planned promotional menu additions based on seasonal pricing and product availability. Placed orders to restock items before supplies ran out. Lead Prep Cook 11/2022 to Current

Workshop Kitchen + Bar – Los Angeles, CA

Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.

Washed, peeled and cut fruits and vegetables in advance to save time on food preparation. Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Trained and assisted new kitchen staff members.

Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Led shifts while preparing food items and executing requests based on required specifications. Executive Chef 02/2022 to 06/2022

Baldy's Restaurant Group – Los Angeles, CA

Developed kitchen staff through training, disciplinary action and performance reviews. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. Generated employee schedules, work assignments and determined appropriate compensation rates.

Executive Chef 02/2021 to 01/2022

Syndicate Coffee – Sierra Madre, CA

Developed kitchen staff through training, disciplinary action and performance reviews. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. Generated employee schedules, work assignments and determined appropriate compensation rates.

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Oversaw business operations, inventory control, and customer service for restaurant. Chef De Cuisine 04/2021 to 04/2021

Violet Bistro – Brentwood, CA

Scheduled and supervised all kitchen employees such as dishwashers and waiters. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Handled and stored food to eliminate illness and prevent cross-contamination. Maintained well-organized mise en place to keep work consistent. Placed orders to restock items before supplies ran out. Verified compliance in preparation of menu items and customer special requests. Developed kitchen staff through training, disciplinary action and performance reviews. Chef 06/2019 to 04/2021

Hinterhof German Restaurant – Los Angeles, CA

Handled and stored food to eliminate illness and prevent cross-contamination. Monitored line processes to maintain consistency in quality, quantity and presentation. Prepared meals from scratch using authentic, popular recipes to generate repeat business. Checked freezer and refrigerator prior to each shift to verify correct temperatures. Maintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

Oversaw grill, stove and oven and cleaned equipment after every shift. Collaborated with staff members to create meals for large banquets. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Obtained fresh, local ingredients to lower grocery costs. Generated employee schedules, work assignments and determined appropriate compensation rates.

Chef 02/2017 to 06/2019

Eiffel Berlin – Berlin Germany

Handled and stored food to eliminate illness and prevent cross-contamination. Monitored line processes to maintain consistency in quality, quantity and presentation. Prepared meals from scratch using authentic, popular recipes to generate repeat business. Checked freezer and refrigerator prior to each shift to verify correct temperatures. Maintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

Placed orders to restock items before supplies ran out. Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Collaborated with staff members to create meals for large banquets. Verified compliance in preparation of menu items and customer special requests. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Developed kitchen staff through training, disciplinary action and performance reviews. Chef 02/2016 to 03/2017

Juleps New York Restaurant – Berlin Germany

Handled and stored food to eliminate illness and prevent cross-contamination. Monitored line processes to maintain consistency in quality, quantity and presentation. Prepared meals from scratch using authentic, popular recipes to generate repeat business. Checked freezer and refrigerator prior to each shift to verify correct temperatures. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.

Chef De Partie 09/2016 to 03/2017

Land Hotel Rittmeister – Rostock Germany

Maintained well-organized mise en place to keep work consistent. Operated all kitchen equipment safely to prevent injuries. Prepared items for roasting, sautéing, frying and baking. Rotated stock to use items before expiration date. Plated meals paying special attention to garnishes and overall presentation. Placed orders to restock items before supplies ran out. Sanitized all counters properly to prevent food-borne illness. Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper. Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Obtained fresh, local ingredients to lower grocery costs. Worked closely with head chef to create banquet menu for Number wedding guests. Chef De Cuisine 03/2016 to 06/2017

Stone Brewing – Berlin Germany

Created menus and designed corresponding recipes for Business Name. Scheduled and supervised all kitchen employees such as dishwashers and waiters. Oversaw preparation of creatively-designed recipes for Business Name. Implemented successful cross-marketing strategies such as food and wine pairings. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Monitored line processes to maintain consistency in quality, quantity and presentation. Kept labor at or below Number% to support business profit targets. Catering Chef 03/2015 to 07/2019

Classic Remise Trofeo Restaurant – Berlin Germany

Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen. Cooked for large groups of people and managing various types of food for large events. Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.

Observed federal and local kitchen safety regulations to prevent food borne illnesses. Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Junior Sous Chef 10/2014 to 05/2016

The American Academy In Berlin – Berlin Germany

Acted as head chef when required to maintain continuity of service and quality. Planned and directed high-volume food preparation in fast-paced environment. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Monitored recipe portioning to control food costs. Ordered new ingredients and supplies to meet expected needs. Cultivated positive relationships with vendors to source best ingredients at best prices. Pizza Chef 10/2014 to 01/2015

Soho House Berlin – Berlin Germany

Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.

Wiped down counters and food prep stations using bleach and clean cloths. Fostered positive working environment through effective communication and time management.

Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for unique pies.

Created specialty pizzas to diversify menu and promote restaurant. Prepared raw materials for cooking by cutting vegetables and preparing dough. Cooked pizza, calzones, stromboli and pasta.

Shared information with customers about menu items, preparation methods and ingredients. Garde Manger Cook 01/2014 to 06/2014

The Must – Los Angeles, CA

Monitored quality of raw and cooked food products to uphold health code standards. Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.

Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes and risk management regulations. Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary. Pizza Chef Assistant 01/2013 to 03/2013

Figue Mediterranean Restaurant – La Quinta, CA

Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.

Lead Line Cook 08/2012 to 02/2013

Workshop Kitchen + Bar – Palm Springs, CA

Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Maintained well-stocked stations with supplies and spices for maximum productivity. Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.

Unloaded food supplies from distributor trucks to efficiently organize inventory. Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

Collaborated with servers to collect information about specific customer desires and dietary needs.

Broiler Chef 07/2012 to 08/2013

Planet Dailies

Maintained food safety and sanitation standards.

Measured, weighed and mixed appropriate ingredients according to recipe directions. Restocked inventory and ingredient items to maintain optimal kitchen efficiency. Managed opening and closing shift kitchen tasks.

Prepared average of 20 menu items per shift.

Lead Prep Cook 01/2012 to 03/2013

800 Degrees Pizzeria – Brentwood, CA

Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.

Washed, peeled and cut fruits and vegetables in advance to save time on food preparation. Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Operated dishwasher and manually washed dishes to clean all chinaware, silverware and cooking utensils.

Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Collaborated with servers to collect information about specific customer desires and dietary needs.

Maintained smooth and timely operations in preparation and delivery of meals. Grill Cook 10/2011 to 02/2012

Josies Restaurant – Santa Monica, CA

Cleaned and maintained kitchen equipment regularly. Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Prepared food items such as meats, poultry and fish for frying purposes. Grilled meats and seafood to customer specifications. Checked each food item for freshness and provided feedback to kitchen supervisor for removal. Handled portion control activities according to specified instructions provided by chef. Cleaned food preparation equipment, work areas and counters or tables. Restocked stations and supplies during slower periods between rushes. Line Cook 06/2011 to 10/2011

Hillstone Restaurant Group – Beverly Hills, CA

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross- contamination.

Maintained well-stocked stations with supplies and spices for maximum productivity. Prepared food items such as meats, poultry and fish for frying purposes. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Checked each food item for freshness and provided feedback to kitchen supervisor for removal. Line Cook 10/2010 to 07/2011

Delaware North – LAX

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross- contamination.

Prepared food items such as meats, poultry and fish for frying purposes. Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Checked each food item for freshness and provided feedback to kitchen supervisor for removal. Unloaded food supplies from distributor trucks to efficiently organize inventory. Handled portion control activities according to specified instructions provided by chef. Developed process that reduced waste and improved supply turnover. Breakfast Line Cook 10/2010 to 08/2011

Palermo Ristorante Italiano – Los Angeles, CA

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross- contamination.

Maintained well-stocked stations with supplies and spices for maximum productivity. Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Transitioned between breakfast and lunch service.

Unloaded food supplies from distributor trucks to efficiently organize inventory. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Grill Clerk / Banquet Server 04/2008 to 10/2010

Bel Air Bay Club – Pacific Palisades, CA

Arranged linens and table settings according to seating plan and event theme. Provided friendly, courteous service to create memorable moments for guests. Maintained event cleanliness during service by promptly clearing dishes after each course. Served appetizers, delivered entrees and refilled beverages for banquet guests. Guided arriving guests to tables, took drink orders and relayed information to bartenders. Answered guest questions about event plans and food service choices. Executed synchronized meal service simultaneously serving multiple guests. Fostered enjoyable event atmosphere through friendly guest interactions Prepared serving and appetizer trays and set tables at diverse events. Circulated appetizer and drink trays smoothly around events to offer selections to guests. Supervised restocking of salad bar and buffet for lunch and dinner service. Pantry Garde Manger 10/2008 to 01/2009

Plate Restaurant – Malibu, CA

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Disciplined and dedicated to meeting high-quality standards. Trained and managed kitchen personnel and supervised related culinary activity. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Developed and remained accountable for safety, quality, consistency and adherence to standards.

Server 06/2007 to 11/2007

Viet's Noodle Bar – Los Angeles, CA

Cultivated warm relationships with regular customers. Worked with POS system to place orders, manage bills and handle complimentary items. Explained menu items and suggested appropriate options for food allergy concerns. Bussed and reset tables to keep dining room and work areas clean. Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.

Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers. Used slow periods to restock supplies, ice, trays and delivery bags. Noted special patron requests and followed up with kitchen to confirm delivery. Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs. Server 03/2005 to 06/2007

Viet's Soy Cafe – Los Angeles, CA

Cultivated warm relationships with regular customers. Worked with POS system to place orders, manage bills and handle complimentary items. Explained menu items and suggested appropriate options for food allergy concerns. Bussed and reset tables to keep dining room and work areas clean. Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.

Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers. Printed dining checks with total due, collected payment and offered receipts to complete transactions.

Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

Checked guests' identification before serving alcoholic beverages. Education

AS Business Administration : Business Administration 01/2023 Penn Foster College - Scottsdale, AZ

Bachelor Of Administrative Studies: Hotel And Restaurant Management 02/2014 Humboldt Universität Berlin - Berlin

Bachelor Of Arts: Hotel, Motel, And Restaurant Management 09/2010 California School of Culinary Arts - Pasadena, CA

AA : Culinary Arts 06/2009

California School of Culinary - Pasadena, CA

High School Diploma 07/2007

Woodrow Wilson High School - Los Angeles, CA

Languages

German

Professional Working

Spanish

Native or Bilingual

English

Native or Bilingual

Italian

Limited Working

Polish

Elementary

Contact this candidate