Cera Lopez

• Operated as member of three-person team in newly created Asian and French culinary establishment.
• Delivered daily service while upholding high standards of consistency and precision.
• Created weekly baked goods for local farmer's market.
• Trained junior cook while enhancing teamwork within kitchen.
• Contributed to menu development, daily preparation, and seasonal production.

• Worked under James Beard Award nominee Chef Rachel Yang in a chef driven, fine dining kitchen.
• Managed daily kitchen operations while leading high-volume dinner service.
• Collaborated on seasonal menu development and recipe execution.
• Led monthly Sunday Suppers featuring rotating six-course family-style tasting menus.
• Trained and mentored cooks while maintaining consistency, organization, and quality.

LEAD LINE COOK | May 2021 – June 2022

LINE COOK | January 2020 – May 2021

• Progressed from Line Cook to Sous Chef through strong performance and leadership.
• Assisted with menu development and special event menus.
• Helped develop and refine recipes while supporting a collaborative, high-performing kitchen team.
• Supervised daily service and supported staff training.
• Maintained quality, efficiency, and teamwork in a fast-paced kitchen.

• Assisted chef instructors with demonstrations and culinary classes.
• Prepared kitchens for instruction, managed ordering, and maintained organization.
• Supported students in developing culinary techniques and kitchen fundamentals.

• executed tasks at sauté, grill, and garde manger stations.
• optimized daily food preparation and dinner service in large-scale kitchen.

• Executed responsibilities as morning prep cook, evening line cook, and expediter.
• Upheld quality standards in high-pressure kitchen environment.