IRENE CARINO MARTINEZ
Sandy Spring,MD
Summary
Hardworking to any fast food or any restaurant bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. Punctual cook experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Focused cook with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.
Overview
25
25
years of professional experience
Work History
Sous Chef
Harbor Chase Senior Living
2025.04 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented seasonal menu items to enhance dining experiences.
- Maintained inventory controls to minimize waste and optimize ingredient usage.
- Trained junior chefs on culinary techniques and kitchen safety protocols.
- Monitored food quality standards, ensuring compliance with health regulations.
- Streamlined kitchen workflows to improve productivity during peak hours.
- Collaborated with front-of-house staff to ensure seamless service operations.
Cook
Cogir Management USA
2024.04 - 2025.04
- Managed kitchen operations to ensure timely meal preparation and service efficiency.
- Trained and mentored junior cooks on culinary techniques and safety protocols.
- Developed new menu items in collaboration with management to enhance dining experience.
- Oversaw inventory management, ensuring proper stock levels and minimizing waste.
- Implemented food safety standards, achieving compliance with health regulations consistently.
- Streamlined cooking processes, improving kitchen workflow and reducing preparation time.
- Coordinated with dietary staff to accommodate special dietary needs effectively.
COOK
MedStar Montgomery Medical Center
2019.04 - 2020.11
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Made recommendations regarding future food and equipment purchases to maintain product effectiveness.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
COOK
Cafe Rio
2016.05 - 2017.09
- Precooked garnishes for later use to top off fresh dishes.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Replenished food items from inventory and rotated ingredients.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
COOK
Mike and Son Deli
2010.03 - 2014.09
- Precooked garnishes for later use to top off fresh dishes.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
COOK
Ruby Tuesday
2001.01 - 2010.12
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Education
High School Diploma -
Miguel Hidalgo
Mexico, MXSkills
- Cutting and Slicing Techniques
- Dish Preparation
- PPE Compliance
- Safe Food Handling
- Inventory Control
- Ingredient Selection
- Menu Planning
- Product Rotations
- Purchasing and Receiving
- Store Room and Walk-In Inspections
- Safe food handling
- Food presentation
- Food preparation
- Menu planning
- Cooking techniques
- Safe handling
- Menu memorization
- Portion control
- Sanitation procedures
- Kitchen equipment operation
- Food spoilage prevention
- Seafood preparation
- Line inspections
- Verbal and written communication
- Cleaning and sanitation
- Food handler certification
- Meal preparation
- Foodservice
- Ingredient knowledge
- Supervising food prep
- Food safety
LANGUAGES
English: Professional
Spanish: Native/ Bilingual
Timeline
Sous Chef
Harbor Chase Senior Living
2025.04 - Current
Cook
Cogir Management USA
2024.04 - 2025.04
COOK
MedStar Montgomery Medical Center
2019.04 - 2020.11
COOK
Cafe Rio
2016.05 - 2017.09
COOK
Mike and Son Deli
2010.03 - 2014.09
COOK
Ruby Tuesday
2001.01 - 2010.12
High School Diploma -
Miguel Hidalgo