Joseph Alvin Lopez
Dasmarinas, Province Of Cavite
Summary
Highly skilled Hibachi with 10 + years of experience in traditional Japanese Cuisine preparation, known for maintaining the highest standards of craftsmanship and artistry. Passionate about seasonal ingredients, knife techniques, and offering customers a memorable dining experience.
Overview
14
14
years of professional experience
Work History
Japanese Chef De Cuisine
Vakkaru Hotel & Resort
03.2024 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Creating promotion Multi course Japanese cuisine (Kaiseki) & Ishiyaki set menu
- Maintained high levels of sanitation and cleanliness
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Organized staff training to improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Participated in food tastings and taste tests.
Japanese Chef In-charge
JW Marriott Mauritius
08.2022 - 03.2024
- Chef In-charge in Japanese Restaurant & Teppanyaki station
- Developed innovative menu concepts and recipes to enhance customer satisfaction while maintaining cost efficiency.
- Doing live Teppanyaki cooking in front of the guest
- Maintain a high standard of cooking and high quality of raw ingredients for sushi & sashimi.
- Establish and enforced standards and quality, portion control, and presentation for all dishes.
- Conducted staff training in kitchen safety and sanitation as well, as in proper preparation, plating and presentation of food.
Japanese Chef
Baglioni Hotel Resort
01.2022 - 08.2022
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production
- Assists all section inside Japanese Restaurant and respective lines as necessary
- Ensure that the standard rules are applied to all menu and stocks
Japanese Chef
Orchard Golf & Country Club
01.2021 - 11.2021
- SUSHI COOK of the restaurant, doing all around inside of Japanese Restaurant.
- Making all kind of sushi and preparing all kind of sauces for the orders in Sushi Bar & Robatayaki
- Ensured that the standards rule applied to all menu and stocks
- Assists all section inside Japanese Restaurant and respective lines as necessary
- Complied with food safety and food hygiene regulations to safeguard public health.
- Enhanced customer satisfaction by providing exceptional service and assistance in the Fresh Foods department.
- Prepared and disposed of food, using proper food labeling, handling and safety techniques.
Japanese Chef
Bandos Hotel Resort
10.2017 - 01.2020
- Trained kitchen staff to perform various preparation tasks under pressure.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed innovative Teppanyaki menu items that attracted new customers and increased overall sales for the restaurant.
- Assisted in training new team members on Teppanyaki cooking techniques, fostering a supportive work environment for all employees.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Trained junior chefs on sushi preparation techniques, fostering professional growth within the team.
Junior Sous Chef Sushi And Teppanyaki
Kuredu Island Resort & Spa
10.2015 - 09.2017
- · Incharge in ala carte Japanese Restaurant
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each Japanese dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
Sushi And Teppanyaki Chef De Partie
Kanifushi Hotel & Resort
09.2014 - 10.2015
- In charge of teppanyaki and sushi and direct reporting to executive sous chef.
- Make and serve sushi & sashimi to its safest and elegant standard.
- Established rapport with regular patrons, cultivating loyalty through personalized service and attention to individual preferences.
- Observed extreme caution when preparing meals in front of guests so that no one got hurt.
- Consistently met strict safety and sanitation guidelines, maintaining a clean workstation throughout each shift.
- Enhanced customer dining experience by skillfully executing Teppanyaki cooking techniques and engaging with guests.
Chef De Partie
Sushiminto Japanese Restaurant
08.2011 - 09.2014
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Education
Bachelor Science Hotel Restaurant Management - Culinary
De La Salle University
Dasmarinas, Province Of Cavite, Philippines03-2008
Skills
- Knife handling and sharpening
- Plating techniques
- Fish filleting and cutting techniques
- Leadership qualities
- Knowledge of Japanese tradition cuisine/ Nikkei modern fusion and culinary traditions
- Menu Development
Timeline
Japanese Chef De Cuisine
Vakkaru Hotel & Resort
03.2024 - Current
Japanese Chef In-charge
JW Marriott Mauritius
08.2022 - 03.2024
Japanese Chef
Baglioni Hotel Resort
01.2022 - 08.2022
Japanese Chef
Orchard Golf & Country Club
01.2021 - 11.2021
Japanese Chef
Bandos Hotel Resort
10.2017 - 01.2020
Junior Sous Chef Sushi And Teppanyaki
Kuredu Island Resort & Spa
10.2015 - 09.2017
Sushi And Teppanyaki Chef De Partie
Kanifushi Hotel & Resort
09.2014 - 10.2015
Chef De Partie
Sushiminto Japanese Restaurant
08.2011 - 09.2014
Bachelor Science Hotel Restaurant Management - Culinary
De La Salle University
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