Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mario Martin Lopez

Las Vegas

Summary

Hard working, focused cook with comprehensive knowledge of working in a kitchen. Seeking for job opportunity where in I can apply my skills and techniques which I gained from working in a professional kitchen for over ten years.

Overview

10
10
years of professional experience

Work History

Master Cook

Joel Robuchon
06.2022 - Current


  • Implemented time-saving techniques that allowed for quicker dish preparation without sacrificing quality or taste.
  • Maintained a clean and organized workspace, adhering to strict health and safety guidelines at all times.
  • Making sauces, soups, vegetables and garnishes.


  • Ensure that food products, presentation and plating are of highest quality.
  • Perform other job related duties as requested.
  • Maintained proper food storage practices, reducing spoilage and ensuring the longevity of ingredients for optimal usage.

Sous Chef

Momofuku
01.2017 - 02.2022
  • Advanced through company as a Prep cook, all the way to becoming a Sous Chef.
  • Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
  • Ensure that the food products, presentation and plating are of the highest quality, and are prepared to serve in timely manner.
  • Monitor holding and storage preparations, stocking and food rotation, and guarantee food service sanitation standards are met.
  • Manage all kitchen employees including training, mentoring and disciplining.
  • Oversee the flow of the kitchen and the flow of food to maintain service standards.
  • Oversee the line during service while monitoring cook progress and flow of service.

Prep Cook

Hatsumi
05.2019 - 06.2019
  • Help opened a new yakitori concept.
  • Responsible for making skewers, marinades and sauces.
  • Receiving food products and properly storing food items.
  • Mentored new employee.

Prep Cook/ Line Cook

Shoku Ramen-Ya/ Bachi Burger
06.2015 - 01.2017
  • Responsible for broths, stocks, marinades sauces and ramen base.
  • Food preparation and meat fabrication.
  • Properly executed ramen bowls and appetizers.
  • Receiving food Products and properly storing food items.

Education

Bachelor of Science - Hotel and Restaurant Management

University of Santo Tomas
12.2010

Culinary Arts -

Magsaysay Institute of Hospitality and Culinary Arts
12.2012

Skills

  • Genuine passion
  • Ability to skillfully multitask
  • Speed and precision
  • Willingness to learn
  • Commitment to excellence
  • Knife skills and butchery

Timeline

Master Cook

Joel Robuchon
06.2022 - Current

Prep Cook

Hatsumi
05.2019 - 06.2019

Sous Chef

Momofuku
01.2017 - 02.2022

Prep Cook/ Line Cook

Shoku Ramen-Ya/ Bachi Burger
06.2015 - 01.2017

Culinary Arts -

Magsaysay Institute of Hospitality and Culinary Arts

Bachelor of Science - Hotel and Restaurant Management

University of Santo Tomas

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