Alex Lopez

Sous chef with over 8 years of experience in Michelin-starred kitchens, recognized for enhancing team efficiency and maintaining high culinary standards. Demonstrates strong skills in multitasking, time management, and menu development, fostering a collaborative environment that supports skill development and kitchen productivity. Passionate about fine dining with expertise in a variety of cuisines, dedicated to upholding the restaurant's standards.

Sous chef - Protégé

(2020-01)

• Oversee kitchen standards, ensuring quality in chefs' absence, enhancing team efficiency.
• Mentor new line cooks, fostering skill development and improving kitchen productivity.
• Maintain Michelin standards, contributing to restaurant's prestigious reputation.

Line Cook/Chef de Partie/Chef de Tournant - Madera

(2018-01 - 2020-12)

Michelin star restaurant. Senior line cook.

• Experience on all five stations
• Made Chef de Partie on four stations: hot apps, garde manger, entremetire, and fish

Line Cook/Meat Cook - Adega

(2018-01 - 2018-12)

Michelin star restaurant.

• Promoted to Chef de Partie of meat
• Responsibilities included taking stock of proteins and making stocks and jus

Line Cook - Zume Pizza

(2016-01 - 2018-12)

• Worked through all stations: dough, toppings, pizza oven, and expo
• Major responsibility was making dough before service
• Ensured enough dough for at least the following two days

Grand Diplôme - Professional Culinary Arts - International Culinary Center (2017-01 - 2018-12)

Some College - General Education - DeAnza College (2014-01 - 2016-12)