Carlos Torres Lopez
Los Angeles,CA
Summary
High-performing Chef offering over 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
San Vicente Bungalows
06.2019 - 07.2022
- Responsible for daily service including events
- Ordering, expediting when executive chef was off, paylocity, hiring, kitchen schedules, line checks, work in the line to provide efficient service
- Strong backbone with the FOH and BOH employees includes any event
- Weekly and monthly inventory
- Control labor cost and food control
- Full responsibility of staff
- Team development-inspired teams and created positive energy with everyone; always aimed to be balance and motor from both BOH and FOH
Chef De Cuisine
Avra Beverly Hills
04.2016 - 06.2019
- Creation of three different menus: brunch, lunch and dinner
- Managed food and labor cost, restaurant concept, and food executions
- Decrease food cost per month by 2.5% while still using local farms and high quality products
- Hiring and training new employees
- Revised daily menu and also generated various innovated season dishes
Chef De Cuisine
JW Marriott Hotel
07.2013 - 03.2016
- Dynamic restaurant, featuring locally sourced and high quality ingredients
- Monthly food cost average 30% while averaging 300–500 covers per day including private dining
- Obtained best scores in all west coast during 8 months
- Responsible for hiring and training employees
- Created and executed menus for several high profile events or according to the season using local farmers
- Donated my time to cooking for local causes and fundraising
Executive Sous Chef
Rekondo Restaurant
04.2011 - 06.2013
- Upscale, unique and one of the best restaurants in Spain
- Responsible for all kitchen production; prep work, creating specials, and that we were 100% ready for service
- Ordering, inventory, hiring and training employees, food and labor cost
- Follow recipes, high quality production, restaurant standards, discipline actions, and kitchen rules such as sanitation
Sous Chef
Kokotxa Restaurant
05.2008 - 03.2011
- Located in the heart of old town San Sebastian Spain
- Responsible for motivating and executing kitchen production, such as: speed, food quality, timing, and tasting
- Managed all kitchen areas: dishwasher, prep cook, salad, sauté, grill, pasta, seafood, pastry, and meat station
Education
ASSOCIATES DEGREE in CULINARY ARTS -
THE ART INSTITUTE OF CALIFORNIA
HIGH SCHOOL DIPLOMA -
ALEXANDER HAMILTON HIGH SCHOOL
Skills
- Culinary Skills
- Menu Development
- Leadership and Team Management
- Ingredient Sourcing and Inventory Management
- Creativity
- Time Management
- Communication Skills
- Customer Service
- Adaptability
- POS
- P&L
- Labor Cost Analysis
- Restaurant Management
- Kitchen Management Experience
Accomplishments
Eat Article: about Carlos at Lonely Oyster
Hype Experiences Article: about Carlos
Certification
- ServSafe
- Food Handler Certification
- CPR Certification
- Driver's License
Timeline
Chef De Cuisine
San Vicente Bungalows
06.2019 - 07.2022
Chef De Cuisine
Avra Beverly Hills
04.2016 - 06.2019
Chef De Cuisine
JW Marriott Hotel
07.2013 - 03.2016
Executive Sous Chef
Rekondo Restaurant
04.2011 - 06.2013
Sous Chef
Kokotxa Restaurant
05.2008 - 03.2011
ASSOCIATES DEGREE in CULINARY ARTS -
THE ART INSTITUTE OF CALIFORNIA
HIGH SCHOOL DIPLOMA -
ALEXANDER HAMILTON HIGH SCHOOL
- ServSafe
- Food Handler Certification
- CPR Certification
- Driver's License
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