Rosendo Lopez
Clermont,FL
Summary
Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Overview
13
13
years of professional experience
Work History
Kitchen Manager
Salt shack on the lake
Clermont
02.2024 - 01.2025
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Inspected dining and serving areas for cleanliness and proper setup.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Oversaw food preparation, production and presentation according to quality standards.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ensured compliance with health and safety regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained new employees on kitchen procedures and policies.
- Resolved problems or concerns to satisfaction of involved parties.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Coached staff on strategies to enhance performance and improve customer relations.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Explained goals and expectations required of trainees.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Distributed food to service staff for prompt delivery to customers.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Delegated work to staff, setting priorities and goals.
- Trained new employees to perform duties.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Received, organized and rotated paper goods and food ingredients.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
Executive Sous Chef
Rumfish Grille
Saint Petersburg, FL
11.2016 - 02.2024
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Improved performance of team members resulting in high-quality meals produced daily.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Ensured compliance with local health department regulations by performing routine inspections.
- Distributed food to service staff for prompt delivery to customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Observed food safety and sanitation protocols to reduce germ spread.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Supervised food preparation staff to deliver high-quality results.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Trained kitchen workers on culinary techniques.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Trained new employees in food safety and sanitation regulations.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef the Cuisine
Don Cesar
Saint Petersburg, FL
05.2012 - 10.2016
- Prepared workstations with ingredients and tools to increase efficiency.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Education
Arts Culinary -
Universitas UNIVER
Guadalajara Jalisco México 01-2011
Skills
- Menu development
- Kitchen staff coordination
- Recruitment
- Scheduling
- Recipe creation
- Problem-solving
- Inventory coordination
- Scheduling coordination
- Equipment maintenance
- Leadership development
Timeline
Kitchen Manager
Salt shack on the lake
02.2024 - 01.2025
Executive Sous Chef
Rumfish Grille
11.2016 - 02.2024
Sous Chef the Cuisine
Don Cesar
05.2012 - 10.2016
Arts Culinary -
Universitas UNIVER