JOHN JOHN MARTELL
Laurens,SC
Summary
EXPERIENCED CULINARY PROFESSIONAL WITH OVER 14 YEARS IN THE INDUSTRY, INCLUDING 5+ YEARS OF MANAGEMENT IN A HIGH-PRESSURE AIRPORT KITCHEN ENVIRONMENT AND 9 YEARS OF DIVERSE CHEF ROLES FROM SAUCIER TO SOUS CHEF. PROVEN ABILITY TO LEAD TEAMS, STREAMLINE OPERATIONS, AND DELIVER EXCEPTIONAL CULINARY EXPERIENCES.
Overview
9
9
years of professional experience
Work History
CHEF SAUCER
HYATT HOTEL
Oak Brook, Illinois
01.2019 - Current
- Responsible directly to the Executive Chef for the presentation of many different plates, sauces, and overall dish delivery
- Sauce preparation: crafting a variety of sauces, such as hollandaise, bechamel, and other complex sauces
- Sauteing: handling the sauté station, which involves cooking ingredients quickly in a small amount of oil or fat
- Soup and Stew Preparation: making soups, stews, and hot hors d'oeuvres
- Quality Control: ensuring the quality and taste of sauces and dishes meet the restaurant's standards
- Collaboration: working closely with other kitchen staff to ensure smooth operations
SOUS CHEF
HILTON HOTEL
Chicago, IL
01.2018 - 01.2019
- Accountable directly to the Executive Chef for all culinary throughput and quality control of the entire kitchen
- Supervising Kitchen Staff: Overseeing the daily operations of the kitchen and ensuring that all staff adhere to the restaurant's standards and procedures
- Food Preparation: Assisting in the preparation and design of all food and drink menus and ensuring high-quality presentation and taste of dishes
- Inventory Management: Managing kitchen inventory, ordering supplies, and ensuring ingredients are fresh and of high quality
- Training and Development: Training new kitchen staff and providing ongoing development to ensure a skilled and efficient team
- Quality Control: Ensuring that food is prepared to the highest standards and maintaining consistency in taste and presentation
- Sanitation and Safety: Enforcing sanitation regulations and safety standards to maintain a clean and safe kitchen environment
- Problem Solving: Addressing any issues that arise during food service and taking control of problematic situations
CHEF/MANAGER
AMERICAN CONCESSION (ARAMI JAPANESE restaurant)
Chicago , Illinois
01.2016 - 01.2018
- Responsible to the General Manager for all food operations within the establishment
- Staff Management: Hiring, training, scheduling, and supervising kitchen personnel to maintain a skilled and cohesive team
- Operational Oversight: Overseeing menu planning, recipe standardization, inventory control, and equipment maintenance to optimize kitchen operations
- Quality Control: Ensuring high standards of food quality and presentation and performing quality control on food leaving the kitchen
- Inventory Management: Managing inventory to ensure all necessary ingredients are stocked and ordering supplies as needed
- Sanitation and Safety: Enforcing sanitation regulations and safety standards to maintain a clean and safe kitchen environment
- Budget Management: Managing the kitchen budget, controlling food costs, and tracking kitchen finances to identify areas of potential waste
- Menu Development: Developing and updating the menu, incorporating seasonal and fresh ingredients
- Checked quality of food products to meet high standards.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
Education
Associate of Arts - NURSE
NORSU
Philippines 03-2002
Skills
- Management
- Leadership
- Inventory Management
- Food handling
- Sanitation standards
- Allergen and food handling certifications
Timeline
CHEF SAUCER
HYATT HOTEL
01.2019 - Current
SOUS CHEF
HILTON HOTEL
01.2018 - 01.2019
CHEF/MANAGER
AMERICAN CONCESSION (ARAMI JAPANESE restaurant)
01.2016 - 01.2018
Associate of Arts - NURSE
NORSU