CORTEZ MARTIN
CINCINNATI,OH
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives. Highly-motivated with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
11
11
years of professional experience
Work History
SOUS CHEF
21c Museum Hotels (METROPOLE)
CINCINNATI, OH
01.2022 - Current
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Complied with all health department regulations regarding proper food handling methods.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Performed as head chef to maintain team productivity and restaurant quality.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
TRAVELING CHEF
Thunderdome Restaurant Group
CINCINNATI, OH
10.2021 - 04.2022
- Prepared ingredients for cooking according to recipes and dietary requirements.
- Developed menus based on seasonal availability of local produce.
- Catered meals for private parties, corporate functions, and other special occasions.
- Supervised kitchen staff in the preparation and presentation of dishes.
- Maintained accurate inventory records of all food items used in daily operations.
- Ensured compliance with health codes, sanitation regulations, and safety standards.
- Trained new kitchen personnel in proper techniques for preparing specialty foods.
- Monitored quality control of all products served to ensure customer satisfaction.
- Provided exceptional customer service by responding promptly to customer inquiries.
Line Cook
21c Museum Hotels (METROPOLE)
CINCINNATI, OH
04.2021 - 01.2022
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Stocked and restocked kitchen supplies as needed.
- Operated fryers and grills according to instructions to maintain safety and food quality.
Kitchen Manager
BREWRIVER CREOLE KITCHEN
CINCINNATI, OH
12.2020 - 04.2021
- Developed and implemented kitchen policies, procedures and quality standards.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Explained goals and expectations required of trainees.
- Inspected dining and serving areas for cleanliness and proper setup.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
Kitchen Manager
PLAYA LINDA BREWERY
TitusV, FLORIDA
03.2020 - 11.2020
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
Line Cook
21c Museum Hotels (Metropole)
CINCINNATI , OH
02.2019 - 02.2020
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Set up and performed initial prep work for soups, sauces and salads.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
SOUS CHEF
TASTE OF BELGIUM
CINCINNATI, OH
07.2017 - 02.2019
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
SOUS CHEF
AVI FOOD SYSTEMS
CINCINNATI, OH
05.2016 - 07.2017
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
LINE COOK
TASTE OF BELGIUM
CINCINNATI, OH
01.2013 - 05.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
Education
High School Diploma -
Winton Woods High School
Cincinnati, OH05-2009
Skills
- Food Preparation
- Dish preparation
- Inventory Management
- Workflow Optimization
- Kitchen Equipment Operation
- Staff Training
- Kitchen Management
- Menu development
- Menu Memorization
- Sauce preparation
- Equipment usage
- Seafood Preparation
- Kitchen Organization
- Positive and professional
- Ordering and Requisitions
- Motivational team management
- Mentoring and Coaching
- Heavy Lifting
- Team Leadership
- Staff Motivation
- Detail Oriented
- Performance Improvement
- Food Preparing, Plating, and Presentation
- Restaurant Operations
- Prioritization and Organization
- Operational Oversight
Affiliations
- Private catering
Timeline
SOUS CHEF
21c Museum Hotels (METROPOLE)
01.2022 - Current
TRAVELING CHEF
Thunderdome Restaurant Group
10.2021 - 04.2022
Line Cook
21c Museum Hotels (METROPOLE)
04.2021 - 01.2022
Kitchen Manager
BREWRIVER CREOLE KITCHEN
12.2020 - 04.2021
Kitchen Manager
PLAYA LINDA BREWERY
03.2020 - 11.2020
Line Cook
21c Museum Hotels (Metropole)
02.2019 - 02.2020
SOUS CHEF
TASTE OF BELGIUM
07.2017 - 02.2019
SOUS CHEF
AVI FOOD SYSTEMS
05.2016 - 07.2017
LINE COOK
TASTE OF BELGIUM
01.2013 - 05.2015
High School Diploma -
Winton Woods High School
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