Adept Head Chef with a proven track record at Compass Group Management, enhancing kitchen operations and customer satisfaction through expert kitchen and team management. Leveraged nutritional knowledge and food safety expertise to maintain high standards, achieving exemplary inspection ratings. Skilled in fostering a collaborative environment, significantly boosting productivity and culinary excellence.
Hi, I’m
Benjamin Lopez
Eagleville,PA
Summary
Overview
18
years of professional experience
1
Certification
Work History
Conshohocken Brewing
Head Chef
11.2017 - 10.2024
Job overview
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Obtained fresh, local ingredients to lower grocery costs.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Compass Group Management
Head Chef
07.2006 - 02.2020
Job overview
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Assisted with menu development and planning.
Education
Newtown High SchoolNew York, NY
High School Diploma
06-1997
University Overview
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Head Chef
Conshohocken Brewing
11.2017 - 10.2024
Head Chef
Compass Group Management
07.2006 - 02.2020
Newtown High School
High School Diploma
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