Ashley Martinez

• Helps design and execute multiple coursed dinners and/or experiences.
• Develops and remains accountable for safety, quality, consistency and adherence to standards.
• Maintains high food quality standards by checking delivery contents to verify product quality and quantity.

• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Evaluated food products to verify freshness and quality.
• Developed close relationships with suppliers to source best ingredients.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Disciplined and dedicated to meeting high-quality standards.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Implemented food cost and waste reduction initiatives to save money.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Part of the opening team for Surfside and (after covid) opened it's other sister property called Dockside Inn and Suites.
• Constantly improved team performance by providing direction and hands on support.
• Optimized stock levels and coordinated resources to support employee's needs.
• Focused employees on important tasks and prioritized work actions to accomplish daily goals.
• Made sure to follow all safety standards and had high levels of food quality at all times.
• Coordinated work during both peak and off-peak season to expertly handle customer and operational needs.
• Minimized cost overages by controlling inventory and supplies and minimizing waste.
• Managed performance of kitchen employees through regular evaluations, coaching, discipline, and most importantly motivation.

Started off as a Cook 1 and a few months later I became a part time kitchen supervisor, helping cover supervisor's shifts when needed. Everyday I made sure to follow all safety standards and ensuring high levels of food quality. I always made sure all cooks where set up for success. There is a main area on the first floor where food is sold to the guests and an outlet kitchen located on the rooftop (Bar17) where I mainly worked in. We hosted a lot of private events where we usually turned our regular service menu into a banquet/butler pass style menu. Being a part of the opening team for Aventura I got to the chance to work along side Chef Olivier Gaupin (corporate chef at Loews Hotel at the time) as he trained us and was with us for over a month.

Set up my work station with all the materials needed and ensuring the line was fully prepped
including back ups. Always following HACCP guidelines and maintaining accurate food inventory. The resort has one main food area in the heart of it along with three outlet kitchens one which I opened back in May of 2017 called Atomic (poolside kitchen). I was very well trained in all kitchens, always doing high covers. Nominated for team member of the month in 2017.

Part of the opening team for Cowfish in 2014, I started off as a cook 3 ( in garde manger) getting promoted to a cook 2 in less than 6 months. I eventually was able to work all stations but I was mainly on expo. Everyday I set up my work station with all materials/supplies needed including back up prep. I spent a good 6 months in their prep kitchen and there I was able to gain a lot of knowledge when it came to heavy prep. I was able to master my sushi rice skills as well. I always made sure to follow all the safety standards and ensuring high levels of food quality. While doing over 1,500 covers every night I was able to advance my sushi rolling skills (falling in love with the art of sushi) and I also acquired my fish cutting skills while being here.

Directed incoming and outgoing u-haul equipment to every moving center and dealerships to make sure every reservation was ready on time for the customers. Reviewed, updated, and audited daily reports. Maintained inventory reports.