Marco Lopez
Lake Worth,FL
Summary
Dynamic culinary leader with extensive experience as Head Chef at American Bistro Lc, specializing in menu development and waste reduction. Proven track record in enhancing food quality and presentation while fostering teamwork. Skilled in inventory management and cost control, driving significant increases in customer satisfaction and repeat business.
Overview
16
16
years of professional experience
Work History
Head Chef
American Bistro Lc
02.2022 - 05.2025
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined food preparation processes, improving efficiency and reducing waste.
- Managed inventory control, optimizing stock levels to minimize costs while maintaining quality.
- Implemented health and safety protocols, ensuring compliance with regulations and industry standards.
- Collaborated with front-of-house staff to enhance customer dining experiences through effective communication.
- Oversaw catering services for events, coordinating logistics and menu planning to meet client expectations.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
Owner and Chef Manager
The Mexican Avocado Grill Lc
05.2019 - 02.2025
- Developed and implemented operational strategies to enhance service delivery and customer satisfaction.
- Oversaw daily operations, ensuring quality control and adherence to company standards.
- Managed budgeting, forecasting, and financial planning to optimize profitability.
- Established partnerships with local suppliers to improve inventory management and reduce costs.
- Trained and mentored staff on best practices for customer engagement and product knowledge.
- Analyzed market trends to identify opportunities for growth and expansion into new services.
- Streamlined workflows through process improvements, resulting in enhanced efficiency across teams.
- Led marketing initiatives that increased brand visibility and attracted new clientele.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Elevated brand awareness with targeted marketing campaigns, leveraging social media and digital platforms.
- Interacted well with customers to build connections and nurture relationships.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
Chef De Cuisine
The Palm Beach Yacht Club
09.2019 - 07.2022
- Led culinary team in menu development, ensuring seasonal and locally sourced ingredients.
- Oversaw kitchen operations, maintaining high standards of food safety and sanitation compliance.
- Trained junior chefs on cooking techniques, fostering skill development and teamwork.
- Streamlined kitchen workflows to enhance efficiency during peak service hours.
- Collaborated with management on special events, creating unique dining experiences for members.
- Implemented inventory control measures, reducing waste and optimizing ingredient usage.
- Mentored staff on presentation techniques, elevating overall dish aesthetics and quality.
- Conducted regular performance reviews, providing constructive feedback to enhance team dynamics.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for Business Name.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Kitchen Manager
First Watch Daytime Cafe
09.2017 - 07.2019
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and implemented efficient inventory management processes to minimize waste.
- Trained team members on menu items, cooking techniques, and customer service best practices.
- Collaborated with management to design seasonal menus reflecting local ingredients and trends.
- Streamlined kitchen operations, enhancing workflow efficiency and reducing preparation times.
- Monitored food quality and presentation, maintaining high standards for all dishes served.
- Led team meetings to discuss performance goals, operational challenges, and training needs.
- Established positive relationships with suppliers to secure high-quality ingredients at competitive prices.
- 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.
- 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.
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef Assistant, Line Cook
American Bistro Lc
01.2012 - 05.2017
- Assisted chefs in food preparation and presentation for daily service.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Supported inventory management by tracking stock levels and placing orders as needed.
- Collaborated with team members to ensure timely meal service during peak hours.
- Followed established recipes and cooking techniques to deliver consistent quality dishes.
- Adapted quickly to changing menus and special dietary requests from customers.
- Monitored food safety standards to maintain high hygiene practices in the kitchen.
- Participated in training new staff on kitchen procedures and safety protocols.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Supported senior chefs with creative meal planning and recipe development.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Verified food temperatures and quality ahead of service to maintain standards.
- Trained new kitchen staff on proper food handling and preparation techniques.
Assistant Banquet Chef
The Falls Palm Beach Club
09.2009 - 06.2011
- Supported culinary team in preparing and presenting meals for large-scale events.
- Kept kitchen areas and tools in a state of cleanliness and order.
- Worked alongside team members to guarantee prompt service at banquets.
- Mastered food safety standards to reduce risks.
- Assisted in meal preparation and plating for large-scale events, ensuring timely service and presentation quality.
- Maintained kitchen cleanliness and organization, adhering to food safety standards and sanitation protocols.
- Implemented process improvements that streamlined food prep workflows, reducing downtime during peak hours.
- Increased customer satisfaction ratings through consistent execution of well-prepared dishes that met or exceeded expectations.
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Menu supervision
- Special event catering
- Regulatory compliance
- Banquets and catering
- Cost reduction
- Food presentation
- Seasonal menu planning
- Recipe creation
- Leadership qualities
- Ingredient selection
- Cost control
- Fine-dining expertise
- Workflow optimization
- Sanitation standards
- Purchasing
- Allergy awareness
- Regional cuisine expertise
- Grilling
- Cost control and budgeting
- Health regulations
- Equipment maintenance
- Inventory rotation
- Food spoilage prevention
- Plating and presentation
- Workflow coordination
- Staff training
- Vendor relations
- Signature dish creation
- Food pairing
- Culinary techniques
- Kitchen equipment safety
- Heat control
- Food preparation techniques
- Dish preparation
- Meal preparation
- Food preparing, plating, and presentation
- Safe food handling
- Food stock and supply management
- Quality control
- Food production
- Kitchen equipment operation
- Staff scheduling
- Catering and events
- Team leadership
- Inventory management
- Restaurant operations
- Problem and complaint resolution
- Food inventories
Timeline
Head Chef
American Bistro Lc
02.2022 - 05.2025
Chef De Cuisine
The Palm Beach Yacht Club
09.2019 - 07.2022
Owner and Chef Manager
The Mexican Avocado Grill Lc
05.2019 - 02.2025
Kitchen Manager
First Watch Daytime Cafe
09.2017 - 07.2019
Chef Assistant, Line Cook
American Bistro Lc
01.2012 - 05.2017
Assistant Banquet Chef
The Falls Palm Beach Club
09.2009 - 06.2011