Juan Lopez
Hialeah,FL
Summary
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Talented kitchen leader offer over 20 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Corporate Team Member position. Ready to help team achieve company goals.
Overview
19
19
years of professional experience
Work History
Food Director
DrSmood
11.2020 - 12.2023
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Worked with qualified chef to diversify menu with new offerings and menu costing
- Maintained inventory program for both markets.
Executive Chef
Wynwood Kitchen And Bar
02.2012 - 03.2020
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Cuisine
Prime Italian Prime 112 Prime Fish
10.2004 - 02.2012
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for all Prime restaurant's.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Education
Associate of Arts - Business Management
Brown Mackie College
Miami 09.2009
Bachelor of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Miramar
Miami 04.2006
Skills
- Craftable Foodager Program
- Excel
- Word
- Organic Cert
- Vendor Relations
- Inventory Management
- Labor Management
- Team Leadership
- Menu Pricing
- Cost Control
- Recipes and Menu Planning
Languages
Spanish
Native or Bilingual
Timeline
Food Director
DrSmood
11.2020 - 12.2023
Executive Chef
Wynwood Kitchen And Bar
02.2012 - 03.2020
Chef De Cuisine
Prime Italian Prime 112 Prime Fish
10.2004 - 02.2012
Associate of Arts - Business Management
Brown Mackie College
Bachelor of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Miramar
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