Joshua Lopez
Orlando,FL
Summary
Proven culinary professional with a strong background in high-volume kitchens, such as Primo Grande Lakes, where I excelled in food waste reduction and performance improvement. Skilled in cooking techniques and fostering teamwork, I consistently enhanced customer satisfaction and kitchen efficiency. My expertise in food preparation and presentation led to significant achievements in quality and service standards.
Overview
10
10
years of professional experience
Work History
Cook 2
Primo Grande Lakes
09.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Kitchen Manager
Chipolte
Winter Park, FL
07.2017 - 01.2018
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Sous Chef
Over Rice
Orlando, FL
03.2023 - 09.2023
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Cook 1
Lukes Kitchen and Bar
Maitland, FL
06.2018 - 02.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Party Chef
Arthurs Catering
Altamonte Springs, FL
10.2017 - 06.2018
- Reduced project completion time with effective delegation of tasks to team members based on their skills and expertise.
- Assisted in cost reduction efforts by carefully monitoring project budgets, minimizing downtime, and optimizing resource allocation.
- Collaborated with multidisciplinary teams to ensure seamless integration of survey data into design processes for optimal results.
- Executed the preparation, transportation, and service of private dinners
Kitchen Manager
French Fry Junction
Orlando
04.2015 - 07.2017
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Butcher
4 Rivers Restaurant Group
Winter Park, FL
11.2016 - 02.2017
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations within the butcher shop.
- Wrapped meat produce to maintain quality, freshness and condition.
- Adhere to safety and cleanliness standards and maintained equipment.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
Education
Edgewater High School
Orlando, FLSkills
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Strong attention to safe food handling procedures
- Cooking techniques
- Knife Skills
- Hospitality and service industry background
- Food presentation
- Food Waste Reduction
- Performance Improvement
- Food plating and presentation
Timeline
Cook 2
Primo Grande Lakes
09.2023 - Current
Sous Chef
Over Rice
03.2023 - 09.2023
Cook 1
Lukes Kitchen and Bar
06.2018 - 02.2021
Party Chef
Arthurs Catering
10.2017 - 06.2018
Kitchen Manager
Chipolte
07.2017 - 01.2018
Butcher
4 Rivers Restaurant Group
11.2016 - 02.2017
Kitchen Manager
French Fry Junction
04.2015 - 07.2017
Edgewater High School