Michael Lopez

Experience

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  Dunn-Edwards Corporation

  Mar 2007 - Sept 2013

  Assistant Manager

  Manage staff, preparing work schedules and assigning specific dutiesManaged up to 16 associates, trained and interviewed all new employeesIncreased sales 15% at two different locations Developed coaching plans and training plans for associates

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  Arroyo Trabuco Golf Club

  Sept 2013 - Apr 2014

  Chef De Partie

  Set up and prepared for Middle and Sauté stations Responsible for calling tickets to stations Produced stocks, sauces, and soups on a daily basis Responsible for final plating and presentation on dishesComplied with all established processes of food and kitchen hygiene and safety. Executed apt timing of tickets generated and supervised food production working in a team

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  Four Seasons Hotels and Resorts

  Mar 2014 - Apr 2016

  Lead Cook

  Maintain a clean working environment enforcing all health code enforcementManage employees, ensure work was done in a timely and professional mannerPrepare and execute meals for groups near 400 peopleWork in Banquets, fine dining Italian, and European brasserie style restaurantsCreate menu items and recipes Constantly provide exceptional food and service

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  Bru grill Pasadena

  Apr 2016 - Feb 2017

  Sous Chef

  Oversaw daily recipe preparation, food storage, cooking and presentationAssisted in opening a new restaurant and kitchen from ground upDeveloped menu items, recipes and recommended item pricingExecuted a seasonal menu with locally sourced ingredientsMonitored and controlled food and labor costsInterviewed, hired and trained all 16 member BOH teamProven leadership skills with a track record of training, developing and growing strong teams focused on quality, presentation, cleanliness, safetyand cost containment. Show less

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  Hyatt Regency Newport Beach

  Feb 2017 - Apr 2021

  Executive Sous Chef

  Managed the daily operation of the culinary and stewarding operation - $14.5 million in F&B revenueManager of the quarter in 2017, and 2018/ Manager of the Year Runner up 2018, Manager of the Year 2019Exceeding forecasts in food and labor costs, savings in excess of $125,000 in first annual year412 total rooms, hosted Jazz Festival and Concert Series yearly with over 30,000 attendees annuallyResponsible for training and development for all associates within the kitchenWeekly involvement in food and beverage financial updates, budget planning and purchasing controlsMaintained a Medallia score above 90% for 3 years in food creativity and qualityManaged 4 outlets while overseeing and managing a successful banquets teamWrite and execute seasonal menu changes for the restaurant, banquets all site menus for events and sales team Show less

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  Richard Sandoval Hospitality

  Apr 2021 - now

  Regional Corporate Chef

  - Oversee ongoing recipe development, costing, testing, and menu rollouts.- Hire and develop all culinary associates across properties.- Assist in opening new restaurants and implementing menu changes.- Develop labor budgets and forecasts for multiple properties with the regional Director of Operations.- Travel to multiple properties within the U.S. and assist with all culinary-related tasks.- Maintain and enforce a professional level of food quality and sanitation at all times.- Work closely with various hotel brands, including Ritz Carlton and Four Seasons.- Responsible for all culinary aspects for 16 properties in the U.S.- Create seasonal menus for all properties and all recipes for events and activations. Show less