Miguel López
Coral Gables,USA
Summary
With a proven track record at Groot Hospitality, I excel in culinary innovation and leadership, enhancing kitchen operations and menu development. My expertise spans from food preparation to team management, significantly contributing to culinary excellence and operational efficiency. I thrive in high-pressure environments, ensuring outstanding quality and presentation in every dish.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef de Partie
Groot Hospitality
Miami, USA
01.2022 - 06.2024
- Since the opening of this distinguished restaurant, I have performed with excellence in the role of Chef de Partie, leading a passionate team and ensuring the culinary quality that characterizes our establishment
- Fostered a collaborative and motivating work environment, inspiring my team to achieve exceptional standards in every service
- Ensured excellence in every dish leaving the kitchen, overseeing compliance with the restaurant's demanding quality and presentation requirements
- Demonstrated notable skills in working in high-pressure environments, maintaining composure and efficiency even in the most demanding moments
- Effectively communicated with the team, ensuring a clear understanding of quality standards and expectations
- Exhibited excellent time management to coordinate kitchen operations efficiently and meet established deadlines
- Contributed to the ongoing development of staff by providing guidance and training to enhance team skills and performance
- Collaborated closely with other members of the kitchen team to ensure synchronization and efficiency at all stations
- Actively participated in the creation and execution of new dishes, contributing to continuous innovation in the restaurant's menu
Wok Chef
Planta Queen
Miami, USA
01.2021 - 12.2021
- As a Wok Chef at Planta Queen, I immersed my culinary skills in the vibrant world of vegan gastronomy, specializing in wok handling and various techniques for hot line cooking
- I developed and perfected my skills in wok handling, ensuring excellence in preparing dishes that require precision and expertise
- I gained a deep and practical understanding of various hot line cooking techniques, incorporating innovative methods to enhance flavors and presentation
- I delved into the concept of vegan food, exploring ingredients, combinations, and presentations that reflected the diversity and refinement of plant-based cuisine
- I contributed to the development of new vegan concepts and dishes, merging wok expertise with the creativity needed to stand out in vegan gastronomy
- I enriched my understanding of vegan food beyond culinary aspects, addressing nutritional aspects and promoting healthy and balanced options
Chef de Partie & Saute Grill
Fiola Mare
Miami, USA
06.2019 - 03.2020
- Company Overview: a distinguished Michelin-starred restaurant
- During my time as Chef de Partie & Saute Grill at Fiola Mare, I immersed myself in the fascinating world of Italian cuisine with a passionate and dedicated focus
- I perfected my knowledge and skills in preparing authentic and refined dishes, paying homage to the culinary tradition of Italy
- I developed a profound understanding of temperatures, culinary terms, and dish presentation, ensuring that each creation met the exceptional standards of a Michelin-starred establishment
- I led the organization of the work line, ensuring flawless and efficient execution during service, even in high-volume customer periods
- My strong sense of commitment was reflected in every detail of the kitchen, from preparation to presentation, contributing to the maintenance of the restaurant's quality standards
- Specializing in the Saute Grill station, I perfected grilling and fire-cooking techniques, adding a distinctive touch to Italian cuisine dishes
- A distinguished Michelin-starred restaurant
Manager Kitchen Supervisor
La Centrale - Italian Food Hall
Miami, USA
02.2018 - 07.2019
- Company Overview: one of Miami's most ambitious and distinctive projects: the creation of an authentic Italian marketplace in the form of a restaurant
- I actively participated in managing kitchen operations within a unique concept that transcended the boundaries of a simple restaurant, offering a gastronomic experience that embraced the authenticity of an Italian market
- I effectively led the coordination of culinary activities in a multifaceted environment, from restaurants to market stalls, ensuring coherence and quality in every facet of the project
- In my role as Supervisor, I implemented and maintained the highest quality standards, ensuring that every corner of La Centrale reflected the authenticity and excellence associated with Italian cuisine
- I worked closely with different departments, ensuring synergy between kitchen operations and the comprehensive vision of the Italian market, proving essential for the project's success
- I introduced innovations in the culinary offerings, showcasing new exclusive dishes that captured the essence of authentic Italian cuisine, generating interest, and attracting new customers
- One of Miami's most ambitious and distinctive projects: the creation of an authentic Italian marketplace in the form of a restaurant
Sous Chef
Atton Brickell Miami
Miami, USA
01.2018 - 12.2018
- Company Overview: a luxury hotel setting
- In my role as Sous Chef at Atton Brickell Miami, I led with excellence a team dedicated to delivering exceptional culinary experiences
- My contributions ranged from maintaining high standards of quality and service to actively participating in event organization and innovatively designing the menu
- I implemented training programs to ensure a highly skilled and motivated team
- My multifaceted approach not only excelled in culinary execution but also in understanding personnel dynamics and creating unforgettable experiences
- A luxury hotel setting
Chef Manager
Culinary Arts Institute - Venezuela
Lara, Venezuela
01.2012 - 12.2016
- At the Culinary Arts Institute in Venezuela, I not only led as a Chef Manager but also took on the exciting role of an Instructor, merging my culinary experience with the responsibility of guiding and educating the next generation of chefs
- I developed and executed educational programs, guiding students through culinary practices and advanced techniques while efficiently overseeing the day-to-day operations of the institute
- I actively participated in training and developing teaching staff, creating an educational environment that fosters creativity and critical thinking
- I introduced new methodologies and programs, keeping educational content updated and relevant to the changing trends and demands of the culinary industry
- I organized culinary events and internal competitions, providing students with practical experiences and the opportunity to showcase their skills in a competitive environment
- I efficiently managed resources, from ingredients to kitchen equipment, while inspiring creativity in the kitchen and encouraging students to explore new ideas and techniques
Education
Superior en Sommelier & Habano Sommelier -
Instituto de Artes Culinarias Carlos Soto
Lara12.2011
Chef de Cocina Internacional - Cocina Internacional
Instituto de Arte Culinario Carlos Soto
Barquisimeto, Lara10.2011
Skills
- Outstanding Leadership
- Culinary Innovation and Creativity
- Operational Excellence and Effective Management
- Catering
- Food preparation
- Food handling
- Food spoilage prevention
- Knife Skills
- Recipe creation
- Team Management
- Grilling Techniques
- Food allergy understanding
- Hospitality
- Inventory Oversight
- Culinary arts
- Food cost control
- Food presentation
- Menu development
- Kitchen Organization
Certification
- HACCP, Currently
- Leadership in Times of Crisis, 05/20 - Currently, Crisis Management through Communication, Challenges in Leading During Times of Crisis, Generating Transformation in Work Teams, Effective and Efficient Time Management, Culture of Innovation in Work Teams and Corporate Adaptability
- Florida Driver License, 01/23 - 07/32
Awards
Gourmonde Viña del Mar 2011, 06/11, Secured fifth place in a high-level culinary competition.
Languages
- Spanish, Native
- English, Intermediate
Timeline
Chef de Partie
Groot Hospitality
01.2022 - 06.2024
Wok Chef
Planta Queen
01.2021 - 12.2021
Chef de Partie & Saute Grill
Fiola Mare
06.2019 - 03.2020
Manager Kitchen Supervisor
La Centrale - Italian Food Hall
02.2018 - 07.2019
Sous Chef
Atton Brickell Miami
01.2018 - 12.2018
Chef Manager
Culinary Arts Institute - Venezuela
01.2012 - 12.2016
- HACCP, Currently
- Leadership in Times of Crisis, 05/20 - Currently, Crisis Management through Communication, Challenges in Leading During Times of Crisis, Generating Transformation in Work Teams, Effective and Efficient Time Management, Culture of Innovation in Work Teams and Corporate Adaptability
- Florida Driver License, 01/23 - 07/32
Superior en Sommelier & Habano Sommelier -
Instituto de Artes Culinarias Carlos Soto
Chef de Cocina Internacional - Cocina Internacional
Instituto de Arte Culinario Carlos Soto
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