Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Erick Lopez

Miami

Summary

Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

23
23
years of professional experience

Work History

Executive Chef /Founder

Attiko Gastro Pub
06.2023 - Current
  • 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.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each properties unique offerings.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Negotiated favorable contracts with suppliers, reducing costs while maintaining product quality.

General Manager /Executive Chef

Pilos Street Tacos
01.2020 - 06.2023
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

General Manager

Ceviche 105
05.2016 - 03.2018
  • Obtained profit effectiveness by recruiting, orienting, training, coaching, counseling, communicating values and strategies
  • Developed team building and planning, monitoring all aspects, and appraising job results
  • Developed incentives to establish and accomplish business objectives
  • Maintained quality of service by establishing and enforcing organization standards and protocols
  • Formulated and executed strategic financial and marketing plans to achieve company goals
  • Introduced innovative solutions and strategies towards profit and loss management establishment of high level relationships with key customers and patrons
  • Strong revenue growth and performance

Food and Beverage Executive

The Biltmore Hotel Coral Gables
06.2010 - 05.2016
  • Conducted inventory and restocked items daily
  • Set dining ambiance accordingly to events and service standards
  • Skillfully interacted with patrons, answering questions, menu items, making recommendations upon request
  • Oversaw the operation and maintenance of equipment
  • Maintained adequate supplies of items such as clean linens, silverware, glassware, dishes, and trays on weekly and monthly inventory reports
  • Employee training and development
  • Executed pre-shift meetings on daily functions with food and wine tastings
  • Assisted and managed Brunch operations with over 500 guest on a weekly basis, generation and average of 40K weekly

Server

Luna Café
03.2007 - 05.2010
  • Followed bar recipes to deliver consistent drink quality, control costs and maximize guest satisfaction
  • Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes
  • Took food orders and relayed orders to kitchens and service counters
  • Completed liquor requisitions and supply lists
  • Supported other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff members

Intern

Asia de Cuba
07.2006 - 11.2006
  • Internship towards development in Foh and Boh was involved in all aspects of the restaurants food and beverage departments
  • Rotated on a weekly basis from purchasing, culinary and restaurant management
  • Prepared for and executed new menu implementations
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies
  • Promoted the business through participation in and sponsorship of community events
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents
  • Correctly calculated inventory and ordered appropriate supplies
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons

Sous Chef

Coral Reef Yacht Club
03.2002 - 08.2005
  • Assisted in maintaining preparation and service areas in a sanitary condition
  • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods
  • Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning
  • Cleaned and inspected galley equipment, kitchen appliances, and work areas
  • Supported all kitchen operations when chef was absent
  • Maintained daily cleanliness of broiler and fryers
  • Executed daily production lists and goals
  • Helped with preparation, set-up, and service for catering events
  • Trained new employees
  • Maintained kitchen work areas, equipment, and utensils in clean and orderly condition

Education

Bachelor of Arts - Culinary Arts

Johnson And Whales University
Miami, FL
03.2006

Skills

  • Service-oriented
  • Staff scheduling
  • Inventory control and record keeping
  • Strong work ethic
  • Point of Sale (POS) system operation
  • Passion for customer satisfaction
  • Conflict resolution techniques
  • Hospitality & Culinary Management
  • Profit & Growth Strategies
  • Front- & Back-of-House Operations
  • Budgeting & Cost Controls
  • Five-Star Dining/Menu Development
  • Team Building/Training/Supervision
  • Safety/Sanitation/Quality Controls
  • Vendor/Inventory Management
  • Strategic Marketing & Sales
  • Payroll/P&L Management

Languages

English
Native or Bilingual
Spanish
Native or Bilingual
Sign Language
Professional Working

Timeline

Executive Chef /Founder

Attiko Gastro Pub
06.2023 - Current

General Manager /Executive Chef

Pilos Street Tacos
01.2020 - 06.2023

General Manager

Ceviche 105
05.2016 - 03.2018

Food and Beverage Executive

The Biltmore Hotel Coral Gables
06.2010 - 05.2016

Server

Luna Café
03.2007 - 05.2010

Intern

Asia de Cuba
07.2006 - 11.2006

Sous Chef

Coral Reef Yacht Club
03.2002 - 08.2005

Bachelor of Arts - Culinary Arts

Johnson And Whales University

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