Amanda Martin
Katy
Summary
Dynamic culinary leader with extensive experience at Eurest Group, excelling in menu development and staff mentorship. Proven track record in P&L accountability and food safety compliance, driving operational excellence and enhancing guest satisfaction. Passionate about fostering talent and creating innovative dining experiences that elevate brand visibility and culinary standards.
Overview
15
15
years of professional experience
Work History
Director of Dining Services
Eurest Group
05.2023 - Current
- Director for 3 separate business units
- Build, develop and design an upscale weekly menu
- Work closely with the BOH to provide a seamless experience. Ensure that all food and products are consistently prepared and served according to the company’s recipes, portioning, cooking, and serving standards.
- Conducted interviews, hired candidates, and trained employees to adhere to company standards and guidelines.
- Purchased, ordered, and rotated food and beverage items to ensure quality and freshness.
- Source and contract local and national food vendors
- Liaised with local press and media to enhance culinary profile and increase brand visibility.
- Collaborated with the legal department to address business issues and monitor adherence to labor regulations.
- Ensure all local, state and federal hygiene standards are implemented and maintained
- Coordinated staff schedules and managed payroll functions to optimize operational efficiency.
- Oversaw inventory management and maintenance to ensure proper stock levels and equipment functionality.
- Account for P&L sheets, invoice processing, monthly budgeting meetings
- Created and implemented succession strategies to ensure leadership continuity.
Front of House Manager
The Federal American Grill
01.2022 - 04.2023
- Managed day-to-day operations, ensuring completion of opening and closing duties, scheduling, training employees, and fostering a positive, productive work environment.
- Work closely with the BOH to provide a seamless experience. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
- Conducted interviews and training sessions to ensure compliance with restaurant standards and guidelines.
- Enforced and monitored health, safety, and sanitation standards to maintain operational integrity.
- Managed inventory levels and ensured proper maintenance for both front of house and back of house operations.
- Handled daily deposits and ensured accurate operation of the POS system, including cash drawer balancing.
- Schedule and attend all continued educational meetings for all departments within our organization.
Chef Instructor
Culinary Institute LeNôtre
10.2019 - 10.2021
- Instructor of Fundamentals of Classical, French and International Techniques
- Developed master shells, menus, recipes, and syllabi to enhance curriculum and student learning experiences
- Managed, trained, motivated, and nurtured students in classroom of 6 to 12 pupils, fostering an engaging learning environment
- Mentored students to build confidence and culinary skills, contributing to their personal and professional growth
- Evaluated student performance through homework and examinations to ensure mastery of concepts
- Populate lesson plans for each class to ensure promote and facilitate successful learning outcomes
- Work with students to ensure an equal learning platform for all participants
Chef de Partie
Fairmont Grand Del Mar
01.2018 - 07.2018
- Prepared high-quality dishes following standard recipes and presentation guidelines.
- Supervised junior chefs, providing training and guidance on culinary techniques.
- Trained new staff to improve skill development and team integration
- Collaborated with kitchen staff to ensure efficient food preparation and service.
- Streamlined workflow to enhance operational efficiency
Executive Chef
Leoness Cellars
08.2011 - 11.2017
- Build, develop and design an upscale dining menu
- Hire, mentor, train, assist and direct all staff
- Manage the day to day operations of the restaurant
- Account for P&L sheets and maintain a consistent 30% food cost
- Ensure all local, state and federal hygiene standards are implemented and maintained
- Source and contract local and national food vendors
- Directed kitchen expansion to support increased sales revenue and accommodate growing customer demand
- Implemented succession planning strategies to prepare for future leadership needs.
- Liaised with the legal department on issues pertaining to the business and confirmed that all Federal and state labor laws and regulations met compliance.
- Liaise with local press and media to build a culinary profile for the restaurant
- Invited by CMC Ferdinand Metz to participate in Western Food Expo 2015, Food Demo and Celebrating Women Chefs’ panel
- Invited and participated in 2015 Chef’s Open at Pechanga Resort, Placed top 3
- Won “Most distinguished Alumni” Award 2015
Chef Instructor
The International Culinary School
06.2015 - 12.2016
- Instructor of Fundamentals of Classical Techniques & Art Culinaire
- Managed, trained, motivated, and nurtured students in classrooms of 6 to 25 pupils, fostering an engaging learning environment
- Mentored students, enhancing their confidence and culinary skills through hands-on guidance
- Developed master shells and syllabi aligned with EDMC standards, achieving WASC accreditation compliance
- Populate lesson plans for each class to ensure promote and facilitate successful learning outcomes
- Work with students to ensure an equal learning platform for all participants
- Assigned and graded homework assignments and examinations to assess student performance.
Chef de Cuisine
Temecula Catering
10.2015 - 10.2016
- Developed innovative menu concepts for diverse catering events.
- Managed kitchen staff to ensure efficient meal preparation and service.
- Oversaw food safety and hygiene compliance in all kitchen operations.
- Trained staff in culinary techniques, enhancing their skills and confidence in the kitchen.
- Coordinated management of commissary items at off-site location. ensuring consistent service quality.
Chef de Cuisine
Crush & Brew
07.2012 - 01.2016
- Managed day-to-day restaurant operations from offsite location, ensuring smooth service delivery and operational efficiency
- Hire, mentor, train, assist and direct staff (BOH)
- Purchase, order and rotate all food and beverage items
- Account for P&L sheets and maintain a 25% food cost
- Ensure all local, state and federal hygiene standards are implemented and monitored
- Source and contract local and national food vendors and maintain relationships
- Assisted in building and designing dining experience for lunch and dinner service, enhancing guest satisfaction
- Assisted in designing and developing expansion program to address growing business needs, facilitating future growth
- Managed employee schedules to optimize workflow and meet operational needs
Education
Associate of Science - culinary Arts
The Art Institute—Inland Empire
San Bernardino, CA12-2012
Skills
- Menu development
- Menu engineering
- Food safety compliance
- Inventory management
- P&L accountability
- Staff training and mentorship
- Customer relationship management
Awards
- Best new Restaurant in the Inland Empire, 01/01/12
- Best new Chef in the Inland Empire, 01/01/12
- Best Al Fresco Dining in Temecula Wine Country, 01/01/13
- Best of the IE, 01/01/12
- Award of Excellence, 01/01/14
- Best of the Inland Empire, Reader’s Choice, 01/01/14
- USA Today Best Winery Restaurant in the Country, 01/01/16
- USA Today Best Winery Restaurant in the Country, 01/01/17
Timeline
Director of Dining Services
Eurest Group
05.2023 - Current
Front of House Manager
The Federal American Grill
01.2022 - 04.2023
Chef Instructor
Culinary Institute LeNôtre
10.2019 - 10.2021
Chef de Partie
Fairmont Grand Del Mar
01.2018 - 07.2018
Chef de Cuisine
Temecula Catering
10.2015 - 10.2016
Chef Instructor
The International Culinary School
06.2015 - 12.2016
Chef de Cuisine
Crush & Brew
07.2012 - 01.2016
Executive Chef
Leoness Cellars
08.2011 - 11.2017
Associate of Science - culinary Arts
The Art Institute—Inland Empire