RENE LOPEZ
Washington,US
Summary
More than 25 years of professional cooking and management experience. High-volume, fast-paced operations, this talented kitchen leader and team motivator has successfully maintained staff focus, efficiency, and productivity. Working with head chefs and kitchen staff to meet high standards for taste, presentation, and service has been a highlight of my career. Sous Chef with a lot of experience working in fast-paced, high-pressure situations. In FOH and BOH operations, a competent and capable team member. Sales, marketing, and inventory control are some of my specialties. Training and staffing, cost management, loss prevention, and safety and sanitation compliance are all areas where she excels.
Overview
16
16
years of professional experience
Work History
Supervisor of Operations
Chartwells Schools Dining Services
02.2024 - 04.2024
- Evaluated staff performance regularly, offering constructive feedback designed to promote growth within their roles.
- Managed scheduling and workload distribution, maximizing productivity without overwhelming team members or compromising quality of work.
- Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
- Established clear expectations for team members, fostering a positive work environment through open communication and accountability.
- Resolved conflicts between employees swiftly and professionally, maintaining a harmonious workplace atmosphere conducive to collaboration.
Sous Chef
Seasons Culinary Service.
10.2022 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
Sous Chef
Tatte Bakery & Cafe
05.2022 - 09.2022
- I'm preparing fresh food in a high-volume setting
- Presented the plates in a pleasing manner in accordance with restaurant standards
- Make sure that the portions are correct and that the food is presented in a pleasing manner
- Worked hard to build positive relationships with vendors so that I could get the best ingredients at the best prices
- I'm in charge of the special board, and I'm in charge of coming up with new and authentic dishes
- Started training for [Job title]s on [Type] culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
Foxtrot
05.2022 - 09.2022
- Presented the plates in a pleasing manner in accordance with restaurant standards
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Make sure that the portions are correct and that the food is presented in a pleasing manner
- Maintained a well-organized mise en place to keep work efficient and consistent
- Assessed inventory levels over a [Timeframe] period and placed orders to replenish [Type] and [Type] items before they ran out.
Conference Service Cook
Convene
11.2019 - 08.2020
- Prepared regular menu items as well as seasonal specialties in accordance with company guidelines
- Grilled meats and seafood according to customer requests
- All equipment was operated and sanitized in a safe and proper manner by me
- Was in charge of the kitchen's upkeep and maintenance
- Made food according to recipes, portioning, cooking, and waste management guidelines
- Prepared food for frying, including meats, poultry, and fish
- Cleaned and organized all line stations when necessary.
Grill Cook
Restaurant Association Metropolitan Washington
09.2016 - 08.2019
- Grilled meats and seafood according to customer requests
- Was in charge of the kitchen's upkeep and maintenance
- Keep meat products at the proper temperature and humidity
- Was in charge of creating and maintaining inventory records
- Made food according to recipes, portioning, cooking, and waste management guidelines
- Cleaned and organized all line stations when necessary
- Restocked the salad bar and buffet for lunch and dinner service
- Refilled and rotated items on the shelves to keep the inventory well-stocked.
Salad Bar Attendant and Line cook
Flik
10.2013 - 09.2016
- Prepared deli meats and cheeses by cutting, weighing, and wrapping them
- Cleaned grocery shelves, storage areas, and work areas, as well as keeping spills, water, and hazardous debris off the floors
- Was in charge of product packaging and labeling
- Helped customers with take-out orders
- Gave out product samples, answered questions, and assisted customers in finding what they needed
- Cleaned and sanitized all work surfaces in between food preparations to avoid cross-contamination and adhere to food safety regulations
- Prepared salad bar ingredients in accordance with restaurant standards
- Restocked the salad bar and buffet for lunch and dinner service
- Provided excellent service by creating a warm and welcoming environment
- Carried out supervisory responsibilities in accordance with company policies and applicable laws.
Food Truck Operator
On the Fly
03.2008 - 08.2013
- Greeted customers, responded to complaints, and answered menu questions
- Worked with suppliers to stock inventory and calculated the operating budget
- Got parking permits from the city and drove the food truck to designated areas
- Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen
- Took orders and prepared meals for takeout and delivery
- Wiped down counters and sanitized equipment to keep the food prep and dining areas clean
- Prepared food in batches using standard recipes
- Restocked condiments, beverages, and supplies while keeping the service areas clean.
Education
High School -
INSA Santa Ana
01.1993
Skills
- Food preparation and safety
- Schedule management
- Food preparation
- Food spoilage prevention
- Safe handling
- Recipes and menu planning
- Order delivery practices
- Conflict resolution
- Inventory management
- Catering background
References
- Anthony Strom, anthony.strom@aporter.com, (240)671-2545, Flik Executive Chef
- Jared Richardson, jared.richardson@compass-usa.com, (313)600-3908, Restaurant Associate Food Director
- James Junior, James.Jr@compass-usa.com, (240)459-4721, Assistant Director Chartwells.
Timeline
Supervisor of Operations
Chartwells Schools Dining Services
02.2024 - 04.2024
Sous Chef
Seasons Culinary Service.
10.2022 - 01.2024
Sous Chef
Tatte Bakery & Cafe
05.2022 - 09.2022
Sous Chef
Foxtrot
05.2022 - 09.2022
Conference Service Cook
Convene
11.2019 - 08.2020
Grill Cook
Restaurant Association Metropolitan Washington
09.2016 - 08.2019
Salad Bar Attendant and Line cook
Flik
10.2013 - 09.2016
Food Truck Operator
On the Fly
03.2008 - 08.2013
High School -
INSA Santa Ana
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