Summary
Overview
Work History
Education
Skills
Timeline
Generic

CHRISTOPHER MARTIN

Naples

Summary

Highly skilled culinary professional with strong background in high-volume kitchen environments. Expertise in grilling techniques, menu planning, and maintaining kitchen safety standards. Strong focus on teamwork, adaptability, and delivering consistent, high-quality results. Known for reliability, excellent communication, and leadership abilities.

Overview

13
13
years of professional experience

Work History

Head Grill Cook (Seasonal)

Rehoboth Beach Country Club
05.2025 - 09.2025
  • Managed inventory of grilling supplies, optimizing stock levels to reduce waste and costs.
  • Conducted quality control checks on grilled items, maintaining high standards of food safety and taste.
  • Streamlined cooking processes through the integration of time-saving equipment and techniques.
  • Facilitated communication between front-of-house and kitchen staff to ensure timely service delivery.
  • Adapted quickly to changing menu offerings or special requests from guests, demonstrating versatility in grilling skills.
  • Maintained a clean and organized work area, adhering to strict sanitation guidelines for food preparation and handling.

Head Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2024 - 05.2025
  • Prepared diverse ingredients using sautéing techniques to enhance flavor profiles and presentation.
  • Collaborated with kitchen staff to streamline meal preparation processes, ensuring timely service during peak hours.
  • Maintained cleanliness and organization of workspace according to food safety standards and regulations.
  • Trained junior cooks on proper sautéing methods and kitchen safety protocols to improve team efficiency.
  • Developed new sauté recipes that contributed to menu innovation and customer satisfaction initiatives.
  • Monitored inventory levels for fresh produce and other ingredients, facilitating timely replenishment orders.

Head Grill Cook (Seasonal)

Rehoboth Beach Country Club
05.2024 - 09.2024
  • Developed and implemented standardized cooking procedures for consistency in flavor and quality.
  • Trained new grill cooks in safety protocols, equipment usage, and culinary techniques.
  • Reduced food waste by effectively managing grill station inventory and implementing proper storage techniques.
  • Mastered various cooking techniques, such as searing, smoking, and charring to create diverse grilled dishes for customers'' enjoyment.
  • Demonstrated excellent time management skills by prioritizing tasks according to service demands without compromising quality or presentation of dishes served.

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2023 - 05.2024
  • Grilled and prepared a variety of meats, vegetables, and seafood to meet guest preferences.
  • Streamlined cooking processes, enhancing efficiency during peak service hours.
  • Trained new cooks on grilling techniques and kitchen protocols for consistency in food quality.
  • Successfully met high-volume demands during peak hours without sacrificing food quality or presentation standards.
  • Implemented proper food safety procedures, ensuring a clean and sanitary work environment at all times.

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2022 - 05.2023
  • Worked directly with BOH and FOH team members to effectively meet guests' needs.
  • Prepared garnishes, ingredients and side dishes in advance for maximum productivity.
  • Seasoned each dish to compliment flavor profiles.
  • Carved and trimmed meats to minimize waste.
  • Adjusted recipes to cater to customers with specific dietary requirements or special requests.
  • Communicated with FOH team to deliver timely service.
  • Guaranteed freshness of food and ingredients by checking for quality, tracking inventory and rotating stock.
  • Improved productivity for continual quality under tight constraints during peak meal service.
  • Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
  • Kept kitchen organized with easy-to-access ingredients.

Chef de Partie (Seasonal)

Moonlight Basin
05.2022 - 09.2022
  • Prepare food items for guests using a quality and pre-determined method in a timely and consistent manner.
  • Kept kitchen organized with easy-to-access ingredients.
  • Assessed current kitchen practices, recommending and implementing improvement action.
  • Supervised food preparation, plating and presentation to increase quality.
  • Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2021 - 05.2022
  • Working the grill station where I specialize in speciality foods.
  • Synchronize in preparation times with other stations so that the food go out in a timely manner.

Grill and Sauté Cook (Seasonal)

The Boat House Restaurant KRC
05.2021 - 10.2021
  • Kept work areas clean and neat with regular attention to spills, restocking, and other needs.
  • Completed cooking and kitchen support tasks consistently to contribute to exceptional dining experiences for guests.
  • Working the grill station and synchronizing with the other stations for the food to go out in a timely manner.

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
11.2020 - 05.2021
  • Working on the grill where I specializes in steaks seafood and poultry.
  • Synchronize in preparation times with other stations so that the food go out in a timely manner.
  • Assisted where necessary
  • Followed restaurant recipes and adequately seasoned each dish to produce high-quality menu offerings.
  • Kept food properly stored and limited the size of incoming orders to prevent spoilage.

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
11.2019 - 05.2020
  • Grilled and garnished hamburgers, sandwiches and other meats to meet the customer's desires.
  • Handled food properly and sanitized surfaces regularly to minimize risk of cross-contamination in a high volume environment.
  • Completed cooking and kitchen support tasks consistently to contribute to exceptional dining experiences for guests.
  • Broke down and cleaned equipment daily to eliminate buildup and maintain compliance with health code standards.
  • Took advantage of periods between the restaurant's rushes to prepare ingredients and cook garnishes such as bacon.
  • Started in the pantry and also worked the grill and fry station.

Grill and Sauté Cook (Seasonal)

The Boat House Restaurant KRC
05.2019 - 11.2019
  • Produced large volume of food and applied organizational and prioritization skills to manage fast-paced orders.
  • Cooked for guest in house and in the Restaurant
  • Organized and prioritized preparation of food items.
  • Obtained daily production schedule and preparation requirements from chef.
  • Prepared and cooked food in quantities according to menu and number of persons to be served.

Grill and Sauté Cook (Seasonal)

Coral Ridge Country Club
11.2018 - 05.2019
  • Cooking in the pantry and making desserts for members and guest at the club.
  • Tasted ingredients and prepared food items to verify quality and freshness.
  • Regulated the temperature of the ovens, boilers and grilled to evenly cook food and avoid waste.
  • Prepared garnishes, ingredients, and other side dishes in advance for maximum productivity.
  • Followed restaurant recipes and adequately seasoned each dish to produce high-quality menu offerings.

Range Cook

Secrets Resorts Wild Orchid
03.2017 - 11.2018
  • Made Soup and Sauces while working at the Steak House Restaurant.
  • Executed all five mother sauces of classical cuisine.
  • Prepared vegetables, garnishes, and other items in advance to reduce loads during rush periods.
  • Maintained and operated grills and deep fryers.
  • Cooked items to correct temperatures to minimize risk of food-borne illness.
  • Used various spices to season meat, fish, and menu dishes.
  • Managed simultaneous cooking tasks to promptly deliver high-quality food.
  • Trained team members in grilling, frying, sauteing, and baking techniques.

Chef de Partie

Usain's Bolts Tracks and Records
06.2016 - 03.2017
  • Oversaw menu planning and verified prep and line cook compliance with recipes.
  • Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
  • Controlled costs through stringent portion requirements and thoughtful inventory management.
  • Met with restaurant managers to review sales, costs, and customer feedback and continuously improve results.
  • Kept kitchen organized with easy-to-access ingredients.
  • Introduced completely new menu, resulting in boosted sales and overwhelmingly positive customer feedback.
  • Interviewed and trained back-of-house employees at various levels.
  • Expo multiple stations in the kitchen.
  • Built positive relationships with customers by visiting tables and engaging in friendly conversations.
  • Estimated the needed levels of foods, ingredients and supplies to make the correct weekly orders.
  • Kept work area organized and clutter-free.

Range Cook

Moon Palace Jamaica Grande
12.2014 - 06.2016
  • Made Soup and Sauces at the Italian Restaurant.
  • Work in the pasta and grill station simultaneously whenever someone is off as a relief person.
  • Prepared vegetables, garnishes, and other items in advance to reduce loads during rush periods.
  • Followed established recipes to prepare and cook menu items.
  • Executed all five mother sauces of classical cuisine.

Range Cook

Sandals Ochi Beach Resort
09.2012 - 12.2014
  • Working at the pizzeria where I made pizzas from scratch (Hand made)
  • Worked at Banquets (Where I made special requested foods for weddings and other social events)
  • Sanitized kitchen surfaces and equipment to comply with food safety regulations.
  • Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products.

Education

7 CXC Subjects -

Caribbean Examination Council
06.2012

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Ochi Rios High School

Skills

  • Coordination
  • Kitchen management
  • Menu planning
  • Inventory management
  • Food allergy knowledge
  • Kitchen equipment operation
  • Cost control
  • Verify food quality
  • Knife skills
  • Food presentation

Timeline

Head Grill Cook (Seasonal)

Rehoboth Beach Country Club
05.2025 - 09.2025

Head Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2024 - 05.2025

Head Grill Cook (Seasonal)

Rehoboth Beach Country Club
05.2024 - 09.2024

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2023 - 05.2024

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2022 - 05.2023

Chef de Partie (Seasonal)

Moonlight Basin
05.2022 - 09.2022

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
10.2021 - 05.2022

Grill and Sauté Cook (Seasonal)

The Boat House Restaurant KRC
05.2021 - 10.2021

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
11.2020 - 05.2021

Grill and Sauté Cook (Seasonal)

The Players Club & Spa
11.2019 - 05.2020

Grill and Sauté Cook (Seasonal)

The Boat House Restaurant KRC
05.2019 - 11.2019

Grill and Sauté Cook (Seasonal)

Coral Ridge Country Club
11.2018 - 05.2019

Range Cook

Secrets Resorts Wild Orchid
03.2017 - 11.2018

Chef de Partie

Usain's Bolts Tracks and Records
06.2016 - 03.2017

Range Cook

Moon Palace Jamaica Grande
12.2014 - 06.2016

Range Cook

Sandals Ochi Beach Resort
09.2012 - 12.2014

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Ochi Rios High School

7 CXC Subjects -

Caribbean Examination Council

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