Saul Lopez
La Mesa
Summary
I am a hospitality minded individual who thrives in a service setting. With many years of experience in all aspects of fine dining, institutional dining and Charter boat dining.
Current attending member of skyline church.
Overview
18
18
years of professional experience
Work History
Galley Chef
Dolphin Sportfishing
San Diego
06.2023 - Current
- Stored foods correctly using correct storage containers and labelling systems.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Chef Owner
Sapos Tacos
La Mesa
02.2020 - Current
- Created weekly schedules for employees based on projected business volume.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Managed operations of the kitchen including scheduling shifts for staff.
Executive Sous Chef/Chef De Cuisine
SDSU DINING
San Diego
09.2013 - 03.2021
- Coordinate planning, budgeting, or purchasing for all the food operations within the establishment.
- Plan, direct, or supervise the food preparation or cooking activities of the kitchen and convenience store.
- Meet with sales representatives to negotiate prices or order supplies.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Check the quantity and quality of received products.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
Chef D' Partie
PAMPLEMOUSSE GRILLÉ
Solana Beach
03.2012 - 09.2013
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Coordinate and supervise work of kitchen staff.
- Create and execute catering menus.
- Ensure all guests are satisfied with the level and time of service.
Lead Line Cook
NORDSTROM CAFE
San Diego
03.2012 - 07.2012
- Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Control Line production and coordination with FOH staff.
A.M. Chef
SUFI MEDITERRANEAN
Clairemont Mesa
10.2011 - 03.2012
- Created and executed weekly brunch menu.
- Created a new atmosphere for Sufi while working brunch for patrons by providing a breakfast action station.
- Individually met with guests to ensure their satisfaction with the experience.
- Brunch preparation, ranging from fruit platters to omelet station setup.
- Weekly menu planning and development with owner and head chef.
Lead Line Cook (1)
BARONA CASINO
Lakeside
05.2007 - 04.2011
- Collaborated with teams, departments and clients to ensure the delivery of efficient, high-quality service.
- Consistently recognized by management for providing superior customer service.
- Created repeat business by developing long term relationships with guests.
- Managed ordering, set up, stock maintenance and line sanitation of full line service for several different dining locations on the property.
Education
CC Certification - Culinary/hospitality
Barona Culinary Institute
Lakeside, CA04-2010
High School Diploma -
Pheonix Independent Studies
Spring Valley, CA06-2005
Skills
Fluent Bilingual in English and Spanish
Team Management
Problem Solving
Multitasking
Timeline
Galley Chef
Dolphin Sportfishing
06.2023 - Current
Chef Owner
Sapos Tacos
02.2020 - Current
Executive Sous Chef/Chef De Cuisine
SDSU DINING
09.2013 - 03.2021
Chef D' Partie
PAMPLEMOUSSE GRILLÉ
03.2012 - 09.2013
Lead Line Cook
NORDSTROM CAFE
03.2012 - 07.2012
A.M. Chef
SUFI MEDITERRANEAN
10.2011 - 03.2012
Lead Line Cook (1)
BARONA CASINO
05.2007 - 04.2011
CC Certification - Culinary/hospitality
Barona Culinary Institute
High School Diploma -
Pheonix Independent Studies