Daniel Fernando López
Summary
General Planning and organizational skills Capacity for formal and informal teaching Easy interaction with people and good team skills Excellent presentation and customer service skills Ability to communicate with people at all levels Committed to ongoing education and self development Experience working in an office environment, including computer literacy
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
29
29
years of professional experience
Work History
Executive Chef (Permanent)
ESS SUPPORT SERVICES
09.2014 - Current
- Reports to: Site Operations Manager
- The job involves:
- Responsible for the daily operation of a Army kitchen which provide high quality meals for about 800 Army personnel and staff
- Responsible for the managing of about 25 kitchen staff
- Follow and implement HACCP principles on a day to day basis through any activities in the kitchen.
- Ensure that company policies and WHS procedures are follow within the kitchen
- Prepare weekly stock & cost reports
- Ensure that the meal cost remain under budget
- Staff training
- Participate in company training when required
Weekend Chef (Casual)
ST VINCENTS COLLEGE
02.2010 - Current
- Reports to: Head Chef
- Responsibilities:
- Provide Breakfast and Lunch for 100 boarding school girls
- Maintaining a high level of WHS & HACCP principles within the kitchen
Executive Chef (Permanent)
ESS SUPPORT SERVICES
11.2010 - 08.2014
- Reports to: Site Operations Manager
- The job involves:
- Responsible for the daily operation of a Navy kitchen which provide high quality meals for about 200 Navy personnel and staff
- Responsible for the managing of about 15 kitchen staff
- Follow and implement HACCP principles on a day to day basis through any activities in the kitchen
- Ensure that company policies and WHS procedures are follow within the kitchen
- Prepare weekly stock & cost reports
- Ensure that the meal cost remain under budget
- Staff training
- Participate in company training when required
Food and Beverage Manager
ESS SUPPORT SERVICES
06.2013 - 06.2014
- Reports to: Site Operations Manager
- The job involves:
- Oversee the delivery of the Garrison Support Services contract with specific reference to Hospitality and Catering at HMAS Watson.
- Meet with event clients, identify events objectives and submit quotes
- Prepare and implement the operational plans for all events/conferences and catering and oversee the delivery of all events as required for the site.
- Monitor Food and Beverage financial activities against budget and allocated budget resources
- Identify opportunities to increase revenue, and improve Food and Beverage budget performance for the site
- Financial reporting :
- Weekly Stock and Cost submission for the site
- Daily Banking and applicable reporting for the Messes
- Weekly submission of the Mess Financial reports as per the commercial deadlines
- Submit all monthly reporting for the Messes and Galley(s)as required under the contract and Compass Group commercial timelines
- Manage Staff grievances timely and effectively with the support and guidance of the Site Operations Manager or as directed by ESS General Manager or their delegate, following all Compass Group procedures
- Identify recruitment needs and specify the selection criteria with support and guidance of the Site Operations Manager including reviewing applications and conducting interviews
- Ensure 100% of new employees receive applicable site specific and Compass Inductions and all information is kept on the site in an efficient manner.
- Effectively utilise Compass and Defence systems( if required) to maintain efficient operations ( My Compass, Compass college online, Converga, Myorders, ESMS, IRP)
Chef Supervisor (Permanent)
ESS SUPPORT SERVICES
02.2008 - 11.2010
- Reports to: Executive Chef
- The job involves:
- Provide breakfast, lunch and dinner for about 200 Navy personnel
- Preparation of functions (sit down dinners and cocktails parties) for senior Navy staff
- Follow and implement HACCP principles on a day to day basis through any activities in the kitchen
- Relieve the executive chef when absent
- Ensure that WHS procedures are follow within the kitchen
- Staff training
Sous Chef (permanent)
ST JOHN OF GOD PRIVATE HOSPITAL
10.2007 - 12.2007
- Reports to: Head Chef
- Responsibilities:
- Responsible for the daily production of quality meals for patients, doctors, visitors
Executive Sous Chef (permanent)
THE MATER PRIVATE HOSPITAL
06.2004 - 10.2007
- Reports to: Food Services Manager
- Responsibilities:
- Responsible for the daily production of quality meals for patients, doctors, visitors and staff
- Responsible for the management of about 20 kitchen staff
- Menu planning
- Elaboration of rosters and management of casual staff
- Induction and training of production staff
- Managing supplies, production and distribution in all areas of the kitchen
- Maintaining update of HACCP procedures and ensure the staff compliance with its regulations
- Prepare weekly payroll reports
- Maintain a high level of WHS principles within the kitchen
Chef (permanent)
ST VINCENT PRIVATE HOSPITAL
09.2002 - 06.2007
- Reports to: Executive Chef
- Responsibilities:
- Responsible for the preparation of quality meals for patients, doctors and staff.
- Preparation of special dietary requirements for patients
- Follow and implement HACCP principles on a day to day basis through any activities in the kitchen
- Assist the head chef in the preparation of special functions (cocktail parties and sit down dinners )
- Follow and maintain high levels of WHS principles within the kitchen
Preset Coordinator (permanent)
GATE GOURMET SERVICES Pty Ltd
01.2001 - 08.2002
- Reports to: Sous Chef
- Responsibilities:
- Provide quality control for all catering supplied to the aircraft, ensuring compliance with customers’ specifications
- Ensure that production schedules and efficient operating procedures are follow
- Keep and enhance OH&S procedures
- Ensure all food and equipment is packed and stowed as per customer specifications
- Bring to the attention of the Head Chef any poor quality food or inappropriate food presentation
Special Meals Coordinator (permanent)
GATE GOURMET SERVICES Pty Ltd
07.1997 - 01.2001
- Reports to: Head Chef
- Responsibilities:
- Prepare and packing of trays complying with company standards and client specifications in quality, quantity and schedules
- Prepare and pack special meals such as medical diets, religion or ethnic requirements
- Label meal containers and special diet provisions to facilitate easy identification
- Ensure that the total meals corresponded to the latest passenger load figures
- Perform quality control checks of products to ensure highest quality on line with customers and company requirements
- Assist with induction and training of staff in airline specification and equipment, food handling, hygiene and safety policies and procedures
- Monitor staff on performance standards, safe work practices, hygiene and appearance to meet company requirements
Catering Assistant Cold Larder (permanent)
GATE GOURMET SERVICES Pty Ltd
01.1997 - 07.1997
- Reports to: Head Chef
- Responsibilities:
- Prepare salads, cold sauces
- Decoration of cheese and fruit trays
- Follow food standards and specifications accordingly with each airline
- Provides on-job training of designated staff
- Monitor techniques, efficiency, safe handling and make recommendations on all aspects of the operation, seeking to improve performance and productivity
- Perform daily stock checks to ensure correct stock levels and stock rotation
- Liaise with Operations Coordinators, Head Chefs and Account Controllers on a daily basis to ensure client specifications are met
- Assist and perform other duties related to operational requirements
Education
Food Safety Supervisor -
Food Authority NSW
02-2023
Certificate IV in Australian Contemporary Cuisine - undefined
TAFE
NSW, Australia11.2002
Certificate II in Hospitality Operations - undefined
TAFE
NSW, Australia06.2002
Commercial Cookery - undefined
TAFE
NSW, Australia06.1999
Commercial Cookery - undefined
SENA, Technical College
Bogotá, Colombia06.1993
Skills
- Planning and organizational skills
- Capacity for formal and informal teaching
- Easy interaction with people
- Good team skills
- Excellent presentation skills
- Customer service skills
- Ability to communicate with people at all levels
- Committed to ongoing education and self development
- Experience working in an office environment
- Computer literacy
Contact
0414205397, dafelopez72@hotmail.com
Drivers Licence
C, 12457684
Personal Interests
- Travelling
- Cooking
- Computing
- Photography
Personal Information
Driving License: Class C No. 12457684
Timeline
Executive Chef (Permanent)
ESS SUPPORT SERVICES
09.2014 - Current
Food and Beverage Manager
ESS SUPPORT SERVICES
06.2013 - 06.2014
Executive Chef (Permanent)
ESS SUPPORT SERVICES
11.2010 - 08.2014
Weekend Chef (Casual)
ST VINCENTS COLLEGE
02.2010 - Current
Chef Supervisor (Permanent)
ESS SUPPORT SERVICES
02.2008 - 11.2010
Sous Chef (permanent)
ST JOHN OF GOD PRIVATE HOSPITAL
10.2007 - 12.2007
Executive Sous Chef (permanent)
THE MATER PRIVATE HOSPITAL
06.2004 - 10.2007
Chef (permanent)
ST VINCENT PRIVATE HOSPITAL
09.2002 - 06.2007
Preset Coordinator (permanent)
GATE GOURMET SERVICES Pty Ltd
01.2001 - 08.2002
Special Meals Coordinator (permanent)
GATE GOURMET SERVICES Pty Ltd
07.1997 - 01.2001
Catering Assistant Cold Larder (permanent)
GATE GOURMET SERVICES Pty Ltd
01.1997 - 07.1997
Certificate IV in Australian Contemporary Cuisine - undefined
TAFE
Certificate II in Hospitality Operations - undefined
TAFE
Commercial Cookery - undefined
TAFE
Commercial Cookery - undefined
SENA, Technical College
Food Safety Supervisor -
Food Authority NSW
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