Cristina Martinez
Taos,NM
Summary
A seasoned Executive Chef with a proven track record at Heritage Hotels and Resorts, I excel in menu development and team leadership. Renowned for elevating dining experiences through innovative menus and meticulous attention to detail, I successfully maintained an 18-24% food cost, underscoring my expertise in cost control and culinary excellence.
Developed expertise in high-pressure kitchen environments, focusing on creativity, leadership, and operational efficiency. Gained skills in team management, menu development, and cost control, looking to transition into new field where these abilities can be applied. Seeks to leverage culinary experience to drive success in dynamic and innovative role.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
Heritage Hotels and Resorts/ El Monte Sagrado
11.2016 - Current
- Developed kitchen staff through hiring, training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Oversaw all F&B departments and outlets.
- Maintained a 18-24% food cost.
- Increased profit year over year.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated and oversaw front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Executive Chef
Artichoke Cafe
08.2012 - 11.2016
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Sous Chef
Pueblo Harvest Cafe
12.2011 - 05.2012
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Chef/Owner
Cristina Martinez Catering and Personal Chef
01.2009 - 02.2012
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Education
Associate of Arts - Culinary
California School Or Culinary Arts
Pasadena, CASkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Vendor relationship management
- Catering and events
- Food pairing
- Banquets and catering
- Staff scheduling
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recruitment and onboarding
- Recipes and menu planning
- Fine dining
- Recipe development
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed several whole new menus, including meal selections, beverages and pricing.
- Awarded Manger of the quarter in october 2024 and January 2025
- Given leadership award twice
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- CPR/AED Certification
Road runner food bank Souperbowl winner for 6 years
Won peoples choice best soup and critics choice best soup 6 years
Timeline
Executive Chef
Heritage Hotels and Resorts/ El Monte Sagrado
11.2016 - Current
Executive Chef
Artichoke Cafe
08.2012 - 11.2016
Executive Sous Chef
Pueblo Harvest Cafe
12.2011 - 05.2012
Chef/Owner
Cristina Martinez Catering and Personal Chef
01.2009 - 02.2012
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
- CPR/AED Certification
Associate of Arts - Culinary
California School Or Culinary Arts
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