David A. Avila Lopez
Washington,USA
Summary
Line cook with 3 years of experience mainly in Japanese cuisine (sushi, tempura, ramen and yakimeshi dishes) and fresh produce quality control. A team player recognized for his strong work ethic and discipline Seeking a long-term role within an established hospitality group in a dinamic city
Overview
8
8
years of professional experience
Work History
Line cook
The mayflower inn and spa by Auberge
Washington, Connecticut
11.2025 - 05.2026
- Prepare and cook menu items according to recipes and restaurant standards across multiple stations including pasta, sauté, and garde manger
- Set up and stock each station with necessary ingredients, sauces, garnishes, and equipment before service (mise en place and prepping)
- Execute dishes quickly and accurately during service while maintaining consistency, quality, and proper portioning
- Monitor ingredient levels and communicate restocking needs to maintain efficient service flow
- Follow kitchen procedures, safety guidelines, and instructions from the head chef or kitchen management
- Prepare sautéed items such as proteins, vegetables, and sauces using proper cooking techniques.
- Plating appetizers like tartare, cheese, charcuterie and fruit plates
- Slice fish to get fillets
Rotisseur/Commis rotisseur
Konten Cuisine’s World
Leon, Gto, Mx
07.2024 - 01.2025
- Prepared, cooked and to plate roasted meats, tacos, pasta, yakimeshi, burgers, fried fish, baked potatoes, yams and sauces with different cooking techniques, according to the restaurant’s recipes, menu and demand
- Once a week cleaning the charcoal oven
- Replenish some sauces and and maintain my mise and place fulfilled or according to demand
- At the end of the shift, clean the work area sweeping and mopping
- Notifying management of shortages or quality issues.
- Coordinating with wait staff to ensure efficient order flow.
- I was able to move up to the position I wanted and cover my last Internship !!
Sushiman
Konten Cuisine’s World
Leon, Gto, Mx
02.2024 - 07.2024
- Prepare sushi’s vinegar
- Slicing tuna and fruit, preparing rice, and assembling sushi rolls.
- Garnish and plate sushi dishes to enhance their visual appeal
- Ensuring the quality and freshness of sushi ingredients
- Notifying management of shortages or quality issues.
- Help in others areas in their service
- Verify and control first in first out
- Sometimes make the staff food
- At the end of the shift, clean the work area sweeping and mopping
- Make missing productions
- Coordinating with wait staff to ensure efficient order flow.
Sushiman/cook line
Neggi Bjx
Leon, Gto, Mx
08.2023 - 12.2023
- Garnish and plate sushi dishes to enhance their visual appeal
- Prepare sushi’s vinegar
- Slicing fruit and fish, preparing rice, and assembling sushi rolls.
- Ensuring the quality and freshness of sushi ingredients
- At the end of the shift, clean the work area sweeping and mopping
- Measuring and weighing portions of inputs
- Participation in banquets representing the establishment
- Preparation and plating of hot dishes and desserts
Line cook/server apprentice
Grupo Brisas (Ixtapa)
Ixtapa, Gro, Mx
05.2023 - 08.2023
- Wash, peel and slicing fruits, vegetables and other ingredients
- Mantain the work area clean in all moment
- Efficient communication to the chef if any incidence with products or equipment
- Following recipes to prepare sub recipes
- Plating cheese and meat boards in order to display on buffets
- Profesional and kind interaction with the customer, answering service’s questions and providing service
- Make mise and place making sure the hygiene of cutlery and glasses
- Assistance servers serving food and beverages following protocols Take
- Orders numbering guests after training
- Teamwork to facility the daily goals
- Collaboration with different departments of the company
- I’ve be one of the fews which got contract while I was doing my internship I
Helper/line cook
EIKI authentic Japanese cuisine
Leon, Gto, Mx
10.2021 - 07.2022
- Slicing vegetables to different productions Do
- Tempuras according recipe
- Chicken stock
- Garnish and plate dishes following standards Fry
- Different proteins and tempuras
- Do mise and place when I entry on mornings
- Verify and control first in first out
- Clean the work area
- Yakitori’s production
- On my first cuisine’s job i’ve earned pressure tolerance
Warehouse and Gallery Assistant
Camelot collectibles
Las Vegas, USA
02.2018 - 10.2018
- Management and control of warehouse (inputs & outputs)
- Prepare and pack different art pieces to ensure their safe transport including statues, wallplates, sculptures fountains etc.
- Make the UPS label
- Some times I used to assistance in the gallery as “guide”, answering questions Do
- Specifics tasks ordered by the owner
- Clean and organize the art gallery
Education
Bachelor Degree (B.A) - Lic. Gastronomia in Mx
Universidad Tecnológica de México
Leon04-2025
Skills
- Computer Skills
- Intermediate, including Microsoft package
- Quickbooks
- Social skills
- Effective and interpersonal communication
- Collaboration and cooperation
- Written communication
- Conflict resolution and problem solving
- Emocional intelligence
- Confidence
- Adaptability
- Additional Skills/Courses
- H distintive (Mx)
- Minor in business administration
- Attention to detail
- Time management
- Cleaning and organization
LANGUAGES
English:(Level B2) Advance level diploma by Academia Europea
Other:Spanish-First language
Interests
Contact with nature, Researching things, I love the art of movement (parkour), Hanging out with friends
Timeline
Line cook
The mayflower inn and spa by Auberge
11.2025 - 05.2026
Rotisseur/Commis rotisseur
Konten Cuisine’s World
07.2024 - 01.2025
Sushiman
Konten Cuisine’s World
02.2024 - 07.2024
Sushiman/cook line
Neggi Bjx
08.2023 - 12.2023
Line cook/server apprentice
Grupo Brisas (Ixtapa)
05.2023 - 08.2023
Helper/line cook
EIKI authentic Japanese cuisine
10.2021 - 07.2022
Warehouse and Gallery Assistant
Camelot collectibles
02.2018 - 10.2018
Bachelor Degree (B.A) - Lic. Gastronomia in Mx
Universidad Tecnológica de México