Ray Lopez
Lake Buena Vista,FL
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
16
16
years of professional experience
Work History
Executive Chef/Kitchen Manager
Tavistock Restaurant Collection
Orlando, FL
10.2022 - Current
- Created daily specials based on seasonal ingredients and customer feedback.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Sous Chef
Bottleneck Management
Orlando, FL
03.2020 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
Sous Chef
Universal Orlando
Orlando, FL
08.2015 - 03.2020
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Sous Chef
Planet Hollywood
Orlando, FL
06.2008 - 08.2015
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted head chef with scheduling, training and professional development for team.
Education
Associate of Science -
Orlando Culinary Academy
Orlando, FL05.2007
High School Diploma -
Osceola High School
Kissimmee, FL05.2001
Skills
- Detail Oriented
- Safe Food Handling
- Portion Control
- Supervising Food Prep
- Team Leadership
- Inventory Management
- Ordering and Requisitions
- Hiring, Training and Development
Timeline
Executive Chef/Kitchen Manager
Tavistock Restaurant Collection
10.2022 - Current
Sous Chef
Bottleneck Management
03.2020 - Current
Sous Chef
Universal Orlando
08.2015 - 03.2020
Sous Chef
Planet Hollywood
06.2008 - 08.2015
Associate of Science -
Orlando Culinary Academy
High School Diploma -
Osceola High School
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