FELIX MARTINEZ
Los Angeles,CA
Summary
Highly skilled Sous Chef with a proven track record of leading kitchen teams to deliver exceptional culinary experiences.
Overview
16
16
years of professional experience
Work History
Kitchen Supervisor
Tik Tok
09.2024 - Current
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff on food preparation techniques and operational standards.
- Streamlined inventory management processes to reduce waste and enhance efficiency.
- Developed menus in collaboration with culinary team, aligning offerings with current trends.
- Implemented quality control measures to maintain consistency in food presentation and taste.
- Led regular team meetings to discuss performance, share feedback, and promote best practices.
- Evaluated equipment needs and coordinated maintenance to ensure optimal kitchen performance.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Monitored food preparation, production, and plating for quality control.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Maintained rigorous health and safety standards, ensuring spotless inspection record.
- Reduced food waste significantly with meticulous inventory management.
- Fostered team-oriented environment, leading to increased productivity and morale.
- Orchestrated catering operations for large-scale events, ensuring timely and high-quality service.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Sous Chef
Honda Center
01.2022 - Current
- Managed the VIP club kitchen in the arena.
- Managed kitchen staff and collaborated with culinary team to create and execute menu items.
- Supervised food preparation, portion control, and quality assurance to maintain high standards of food service.
- Trained new kitchen employees on proper cooking techniques and safety procedures.
- Developed and implemented innovative recipes and seasonal menu specials to enhance customer satisfaction.
- Maintained inventory levels and ordered supplies to ensure smooth kitchen operations.
- Collaborated with vendors to source high-quality ingredients and negotiate pricing contracts.
- Adhered to health and safety regulations while upholding cleanliness and sanitation standards.
- Provided excellent customer service and resolved any food-related issues in a timely manner.
- Managed and maintained inventory control systems for a busy restaurant kitchen.
- Implemented FIFO (First In, First Out) system to ensure quality and freshness of ingredients.
- Developed and updated inventory reports to track usage and monitor stock levels.
- Utilized strong communication skills to coordinate with front of house staff and management.
- Received positive feedback from customers and colleagues regarding food quality and service.
- Trained new culinary team members on menu specifications and cooking techniques.
Sous Chef
Snap Inc
01.2017 - 01.2022
- Conducted preliminary food preparation.
- Prepared and cooked menu items.
- Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
- Responsible for receiving and properly storing supply shipments.
- Cooked for 700-1000 guest during lunch service.
- Worked on opening 3-5 restaurants for staff.
- Managed a team of culinary staff and ensured high-quality food preparation.
- Created and updated menu items to reflect seasonal ingredients and culinary trends.
- Collaborated with chefs to develop new recipes and improve existing ones.
- Maintained a clean and organized kitchen environment to comply with health and safety standards.
- Managed inventory and food costs to maximize profitability.
- Executed catering events and special functions with attention to detail and timeliness.
- Demonstrated strong leadership skills and ability to work under pressure in a fast-paced kitchen environment.
- 3040 Ocean Park blvd Snap Inc
Lead Cook
Sage street management
01.2013 - 01.2017
- Prepared and cooked various dishes in a fast-paced kitchen environment.
- Worked efficiently under pressure to meet strict deadlines.
- Provided exceptional customer service and resolved any issues or complaints in a professional manner.
- Skilled in storing, preparing, and cooking food according to established recipes and procedures.
- Strong knowledge of food safety standards and sanitation regulations.
Culinary Specialist
University of Southern California
01.2010 - 01.2013
- Served up to 700-900 covers per day.
- Assisted with breakfast/Lunch/Dinner menu planning.
- Primary responsibility to serve highest quality dishes at lowest possible cost.
- Charged with preparing all grilled foods, quality, presentation, and waste control.
- Pre-prepared items required for work station according to instructions from Sous Chef.
- Maintained effective communication and leadership with production and service staff in quality food production environment.
- Ensured a pleasurable dining experience for residents, family members, guests, and staff, through a positive attitude and consistent preparation and delivery of quality food.
- Conducted preliminary food preparation.
- Prepared most vegan/vegetarian/Gluten free items.
- Worked on opening 3-5 kitchen equipment, tilt Skillets, kettle, warmers, fryers, ranges, long grill, in wall pizza oven, combi-ovens.
- Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
Cook
Umami Burger
01.2010 - 11.2010
- Responsible for grilling all meats according to recipes and standards.
- Charged with preparing all grilled foods, quality, presentation and waste control.
- Pre-prepared items required for work station according to instructions from Chef.
- Conducted preliminary food preparation.
- Prepared and cooked menu items.
- Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
- Responsible for receiving and properly storing supply shipments.
Prep/Line cook
Wolfgang puck catering
01.2010 - 01.2010
- Conducted preliminary food preparation.
- Prepared and cooked menu items.
- Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
- Prepared appetizer's Prep/Line cook Jan 29-30th 2010 Wolf gang puck catering L.A live.
- Prepared and cooked menu items.
- Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.
- Prepped for the Grammy's 2010
- Pacific Design center
Education
Diploma - Culinary
Le Cordon Blue
Pasadena, CA06.2017
Skills
- Successful leader, equally effective as member of a team
- Highly organized; able to multi-task and accomplish multiple objectives
- Professional demeanor and attentive to detail
- Bilingual english / spanish
- Culinary
- Menu Development
- Food Safety
- Kitchen Management
- Team Leadership
- Recipe Creation
- Food Cost Control
- Plating Presentation
- Customer Service
LANGUAGES
Spanish | intermediate
English | native
Timeline
Kitchen Supervisor
Tik Tok
09.2024 - Current
Sous Chef
Honda Center
01.2022 - Current
Sous Chef
Snap Inc
01.2017 - 01.2022
Lead Cook
Sage street management
01.2013 - 01.2017
Culinary Specialist
University of Southern California
01.2010 - 01.2013
Cook
Umami Burger
01.2010 - 11.2010
Prep/Line cook
Wolfgang puck catering
01.2010 - 01.2010
Diploma - Culinary
Le Cordon Blue