Alberto Lopez
Pasadena,TX
Summary
6 years in the restaurant industry, preparing and serving menu items with a focus on quality and consistency. Maintain station organization, restock supplies, and support line service to reduce delays. Provide responsive coverage during peak hours to keep service running smoothly.
Overview
6
6
years of professional experience
Work History
Cef De Partie Butchery
Four Seasons Hotel
08.2026 - Current
- Supervised station execution, ensuring consistent mise en place, timing, and plate presentation.
- Coordinated daily prep schedules to maintain efficient service flow across kitchen operations.
- Enforced food safety and sanitation standards in line with luxury hotel kitchen requirements.
- Trained junior cooks on recipe standards, knife skills, and station organization.
- Monitored ingredient quality, freshness, and portion control to support menu consistency.
- Collaborated with sous chefs and kitchen team to resolve service issues quickly.
- Controlled stock usage and communicated replenishment needs to reduce waste and shortages.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed and cooked memorable dishes that brought new customers into establishment.
Line Cook
Four Seasons Hotel
10.2021 - 08.2026
- Worked every station available in the kitchen (Room Service, Sauté, Grill, Pantry, Sushi, Overnight, and Banquets
- Have trained new hires the recipes and platings.
- Continuously following safety protocols and procedures to maintain the kitchen safety standards.
- Cleaning as I go and maintaining a pristine work space.
- Have demonstrated to the front of the house on how certain dishes are cooked pre-shift plated for the pre-shift meeting and answered any following concerns regarding the food.
Line cook
Bastion Collection
03.2021 - 10.2021
- Opened Café Leonelli and became the opener for the café and prepared breakfast items for the breakfast service.
- Followed by preparing lunch items for lunch service when the rest of the crew arrived.
- Kept the station in pristine conditions and staying organized with my pans by labeling and flipping them out for new ones when needed.
Education
Associates in applied Science - Culinary Arts
San Jacinto North Campus
Houston10.2026
Skills
- Stress resilience
- Adaptable mindset
- Teamwork skills
- Culinary techniques
- Spanish language proficiency
- Meat butchery
- Timeliness emphasis
Personal Information
Title: ADVANCED COOK
References
References available upon request
Timeline
Cef De Partie Butchery
Four Seasons Hotel
08.2026 - Current
Line Cook
Four Seasons Hotel
10.2021 - 08.2026
Line cook
Bastion Collection
03.2021 - 10.2021
Associates in applied Science - Culinary Arts
San Jacinto North Campus