Domingo Lopez
Jamaica,NY
Summary
Dynamic Executive Chef with a proven track record at Amarena Restaurant, specializing in innovative menu development and cost control. Expert in food safety and team leadership, I enhanced customer satisfaction through creative culinary offerings and streamlined operations, achieving significant waste reduction while fostering a collaborative kitchen environment.
Overview
2
2
Languages
2027
2027
years of professional experience
Work History
Executive Chef
Amarena Restaurant
New York, NY
02.2024 - Current
- Developed innovative seasonal menus to enhance dining experience and attract new customers.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Collaborated with suppliers to source high-quality ingredients, enhancing menu offerings and sustainability efforts.
- Led culinary events, showcasing restaurant's unique style and increasing community engagement through outreach initiatives.
- Implemented cost control measures that improved overall profitability without compromising food quality.
- Established performance benchmarks for kitchen operations, driving consistency in service delivery across shifts.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Executive Sous Chef
Respect Hospitality
New York, NY
03.2022 - 02.2024
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus aligning with culinary trends and guest preferences.
- Managed inventory control, reducing waste and optimizing ingredient usage.
- Trained and mentored junior chefs, enhancing team skills and productivity.
- Implemented new cooking techniques, improving efficiency in meal preparation processes.
- Conducted regular kitchen inspections to maintain compliance with health and safety regulations.
- Coordinated special events, customizing menus to meet unique client requirements.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Sous Chef
Babbo Llc
New York, NY
2017 - 2020
- Assisted in daily kitchen operations, ensuring high standards of food quality and safety.
- Collaborated with head chef to develop seasonal menu items and special promotions.
- Supervised line cooks, promoting teamwork and efficient workflow during peak service hours.
- Trained new staff on kitchen procedures, equipment usage, and food preparation techniques.
- Maintained inventory levels, conducting regular stock checks to minimize waste and ensure supply availability.
- Implemented food presentation enhancements, improving guest satisfaction through visual appeal of dishes.
- Streamlined prep processes, reducing time spent on routine tasks while maintaining quality standards.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
Line Cook
Babbo Llc
New York, NY
2010 - 2017
- Prepared high-quality dishes in accordance with restaurant standards.
- Maintained cleanliness and organization of kitchen workstations.
- Assisted in inventory management, ensuring freshness of ingredients.
- Collaborated with team members to optimize kitchen workflows.
- Trained new staff on proper cooking techniques and safety protocols.
- Monitored food presentation to meet aesthetic standards consistently.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Implemented process improvements to enhance kitchen efficiency and productivity.
Pasta Maker
Babbo Llc
New York
06.2003 - 2010
- Operated pasta-making machines to produce high-quality pasta consistently.
- Mixed and kneaded dough to achieve desired texture and flavor profiles.
- Monitored cooking times to ensure optimal product quality and safety standards.
- Assisted in training new staff on pasta production techniques and equipment usage.
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Staff training
- Coaching and mentoring
Languages
Spanish
Elementary
English
Elementary
Timeline
Executive Chef
Amarena Restaurant
02.2024 - Current
Executive Sous Chef
Respect Hospitality
03.2022 - 02.2024
Pasta Maker
Babbo Llc
06.2003 - 2010
Sous Chef
Babbo Llc
2017 - 2020
Line Cook
Babbo Llc
2010 - 2017