Dominic Martoccio
Miami
Summary
Energetic Chef de Cuisine experienced in creating and executing innovative meals while adhering to safe food handling procedures. Delivered high-quality catering services for large volumes of guests by sourcing local ingredients to support farm-to-table menus. Focused on developing sustainable cuisine and crafting exciting menus based on in-season ingredients.
Overview
11
11
years of professional experience
Work History
Chef de Cuisine
Cafe panisse
Miami
10.2024 - 07.2026
- Developed seasonal menus focusing on fresh, local ingredients.
- Managed kitchen staff to ensure smooth daily operations.
- Collaborated with farmers and suppliers for ingredient sourcing.
Sous Chef
Mandolin Aegean bistro
Miami
04.2021 - 07.2024
- Supervised kitchen staff to ensure food preparation met quality and safety standards.
- Assisted in menu development and seasonal ingredient selection for Mediterranean cuisine.
- Coordinated inventory management and ordering of fresh produce and supplies.
Sous Chef
Frenchette
New York
04.2018 - 05.2019
- Contributed to menu development and seasonal ingredient selection for French cuisine, enhancing culinary offerings.
- Trained new kitchen personnel on cooking techniques and safety protocols.
- Contributed to menu development and seasonal ingredient selection for Mediterranean cuisine, enriching guest experience.
- Coordinated inventory management and ordering of fresh produce and supplies, ensuring kitchen efficiency and quality.
Lead Line Cook
Estela
New York
03.2017 - 07.2018
- Oversaw preparation of menu items using fresh, seasonal ingredients.
- Trained and mentored junior cooks on cooking techniques and kitchen procedures.
- Managed kitchen operations and ensured compliance with food safety standards.
Intern
Blanca
New York
04.2016 - 04.2018
Sous Chef
The four horseman
Miami
07.2015 - 11.2017
- Prepared a variety of dishes according to established recipes and presentation standards.
- Assisted in menu development and recipe testing.
- Created a positive work environment by encouraging teamwork among staff members.
Line Cook
Batersby
Miami
10.2016 - 01.2017
- Operated kitchen equipment safely and efficiently during meal preparation and cooking.
- Collaborated with chefs to ensure timely delivery of food orders to customers.
- Prepared ingredients according to chef's specifications for daily menu items.
- Collaborated with team members to ensure timely service during busy shifts.
- Maintained cleanliness and organization of kitchen workstations throughout service.
Education
General Education Robert Morgan
Miami, FLSkills
- Menu and recipe development
- Ingredient sourcing
- Staff management
- Team leadership
- Food safety compliance
- Culinary training
- P&L management
- Inventory control
- Quality assurance
- High volume cooking
- Positive workplace culture
Accomplishments
- Core member of the culinary team that earned and maintained a 1 Michelin Star rating (2017-2018)
Timeline
Chef de Cuisine
Cafe panisse
10.2024 - 07.2026
Sous Chef
Mandolin Aegean bistro
04.2021 - 07.2024
Sous Chef
Frenchette
04.2018 - 05.2019
Lead Line Cook
Estela
03.2017 - 07.2018
Line Cook
Batersby
10.2016 - 01.2017
Intern
Blanca
04.2016 - 04.2018
Sous Chef
The four horseman
07.2015 - 11.2017
General Education Robert Morgan