Andrew Francesco Gonzales Lippe
Kearny,NJ
Summary
Dynamic Peruvian Catering Chef and former Restaurant Owner with a proven track record in managing large-scale events and optimizing kitchen operations. Expert in quality control and waste reduction, I successfully crafted diverse menus that increased customer satisfaction and repeat business. Strong problem-solving skills and effective teamwork have consistently driven positive client feedback. Mastered Peruvian cuisine, and a lot of knowledge in any other kind of cuisine.
Overview
4
4
years of professional experience
Work History
Catering Chef
Owner Operator Independent
10.2024 - Current
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
Restaurant Owner
Chef
08.2024 - Current
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies. Currently I hired one guy, only one guy is what my kitchen needs to fulfill the expectations and workflow.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Developed new ideas to attract more clients and more customers like new menus, new “exotic” menus such as mix and match (an event we had where people could pick whatever they like on the menu and mix it with other things) Peruvian event, all about Peruvian food, Asian event, all about Asian food, and so on.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
Sous Chef
Xcaret
01.2025 - 01.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Assistant Cook
Trattoria
01.2021 - 11.2021
- Prepared food orders to support waitstaff and other team members.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Adapted quickly to menu changes and special dietary requests from customers, ensuring guest satisfaction.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
Assistant Cook
Rustica
03.2021 - 05.2021
- Prepared food orders to support waitstaff and other team members.
- Utilized excellent organizational skills to prioritize tasks effectively, ensuring a smooth workflow in the kitchen.
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Enhanced dining experience by contributing to presentation and garnishment of dishes.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Associate - Culinary Arts
Hudson County Community College
Jersey City, NJHigh School Diploma -
Kearny High School
Kearny, NJSkills
- Cleaning practices
- Food pairings
- Kitchen organization
- Cooking methods
- Safe food handling
- Sanitation practices
- Workflow coordination
- Proper equipment usage
- Waste reduction
- Recipe creation
- Plating and presentation
- Large scale events
- Problem-solving skills
- Kitchen management
- Quality control
- Event management
- Inventory monitoring
- Language fluency
- Teamwork and collaboration
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Portuguese
Native or Bilingual
Timeline
Sous Chef
Xcaret
01.2025 - 01.2025
Catering Chef
Owner Operator Independent
10.2024 - Current
Restaurant Owner
Chef
08.2024 - Current
Assistant Cook
Rustica
03.2021 - 05.2021
Assistant Cook
Trattoria
01.2021 - 11.2021
Associate - Culinary Arts
Hudson County Community College
High School Diploma -
Kearny High School
Similar Profiles
Etsey Adjorlolo-GasakpoEtsey Adjorlolo-Gasakpo
Owner at Owner Operator IndependentOwner at Owner Operator Independent
Jodi SwartzJodi Swartz
House Cleaner at Owner Operator IndependentHouse Cleaner at Owner Operator Independent
Samantha BridgesSamantha Bridges
Farmer at Owner Operator IndependentFarmer at Owner Operator Independent
Julie OsborneJulie Osborne
Cosmetologist at Owner Operator IndependentCosmetologist at Owner Operator Independent
JOSEPH FIGUEIREDOJOSEPH FIGUEIREDO
Manager of Business Development and Sales at PBA PrintingManager of Business Development and Sales at PBA Printing