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
Rehoboth Beach, DE
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
Naples, FL
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
Rehoboth Beach, DE
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
Naples, FL
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
Naples, FL
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
Big Sky, MT
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
Naples, FL
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
Kennebunk Port, Maine
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
Naples, FL
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
Naples, FL
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
Kennebunk Port, Maine
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
Fort Lauderdale, Fl
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
Montego Bay, Jamaica
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
Ocho Rios, St Ann, Jamaica
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
St Ann, Jamaica
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
St Ann, Jamaica
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