Sergio Marin Lopez
Phoenix,AZ
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 9-year background in casual restaurant industry.
Overview
12
12
years of professional experience
Work History
Sous Chef
Fox Restaurant Concepts
2021.12 - Current
- Worked at The Arrogant Butcher from December 2021 until December of last year, when I got transferred to Olive and Ivy.
- 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.
Line Cook
Fox Restaurant Concepts
2015.05 - 2021.05
- Starting out at The Greene House, where I worked for 3 years, then got transferred to Olive and Ivy, where I worked 3 more years to then get transferred to The Arrogant Butcher, where I got promoted to sous chef after 2 months
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Cook III
Occidental Royal Hideaway
2013.10 - 2014.06
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Cook III
Fairmont Mayakoba
2013.03 - 2013.10
- Prepared meals at the employee cafeteria.
- Often supported with the preparation for banquets as well as the hotel's Steak House.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Sous Chef
Restaurant MX
2012.07 - 2012.12
- First opportunity out of Scool. Opening a brand new restaurant with two friends.
- Helped with the design, costing of dishes, training of staff and overall operation of the kitchen.
Education
Licenciatura En Administracion De Empresas Gastron - Food And Beberage Administration
Universidad Del Valle De Mexico, Campus Aguascalie
Aguascalientes, AGS, Mexico11.2011
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
Languages
Spanish
Native or Bilingual
French
Limited Working
Timeline
Sous Chef
Fox Restaurant Concepts
2021.12 - Current
Line Cook
Fox Restaurant Concepts
2015.05 - 2021.05
Cook III
Occidental Royal Hideaway
2013.10 - 2014.06
Cook III
Fairmont Mayakoba
2013.03 - 2013.10
Sous Chef
Restaurant MX
2012.07 - 2012.12
Licenciatura En Administracion De Empresas Gastron - Food And Beberage Administration
Universidad Del Valle De Mexico, Campus Aguascalie
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