ARDIN MARTIN

catering prep cook with over 10 years of Esperance in culinary art's. Able to follow recipes loves to cook healthy meals with a variety of cooking methods and cuisine's self-motivated, proven record of responsibility confident Please take a moment to review the qualifications you'll see the required skills.

• Successfully complete all assignments from by some of the industry top chef's
• Consistently maintained high customer satisfaction ratings.

MY Professional Experience starts with basics culinary technique and methods when I am cooking professional or at home, I have been a part of  maney culinary teams in the hospitality industry ,cooking for in-house parties, brunches, lunches, Breakfast cookery, Hors D'oeuvre's, wedding tasting for potential clients consisting of soups,salads,appetizer,entrees,cheese palters,and pastry's In my experience I find farm to table the most fresh healthy and enjoyable  fresh ingredients to work with everything is light vibrant and in season, I like cooking  verity of cuisines, american cuisine is on the top of my list I am open  to many more cuisines in to my professional career.

• Salad chef paramount country club New city NY (2019 )-(2023)
• Cook Diego's Taqueria Kingston NY (2018)-(2019)
• Hot and cold prep chef, Silvia Woodstock NY ( 2018) (2019)
• Catering sous chef Villa Borghese, Wappingers Fall's (2016)-(2017)
• Banquet Cook , Suny New Paltz College New Paltz NY (2014)-(2015)
• pastry cook The food Emporium Greenwich, CT (2003 )-(2013)
• Pasty cook Marriott Marquis, New York (2002)- (2003)