JORGE MARTINEZ
Hialeah,FL
Summary
Executive Chef with 20 years of experience in the culinary industry. Expertise in problem-solving and adaptability in fast-paced environments. Recognized for attention to detail and commitment to high food quality. Seeking to leverage culinary skills and passion for excellence in a new role.
Overview
19
19
years of professional experience
Work History
Executive Chef
JW Marriott Marquis & Hotel Beaux Arts
Miami, Florida
11.2024 - Current
- Attained top 10 ranking in guest satisfaction among all JW properties nationwide.
- Generated $16 million in revenue from banquets and restaurants during fiscal year.
- Developed seasonal menus, managed ordering, inventory, scheduling, food costs, budgets, and labor hours.
- Optimized kitchen efficiency through effective inventory management and supply ordering.
- Led stewarding department, overseeing orders for all controllable items for food and beverage team.
Executive Sous Chef
The St. Regis
Bal Harbour, FL
08.2021 - Current
- Led and mentored a team of 50 employees across eight outlets to uphold exceptional service standards.
- Collaborated with executive team to formulate strategies enhancing revenue and profitability for culinary department.
- Achieved employee engagement rates of 100% in 2022 and 91% in 2023.
- Increased overall food quality year-to-date by four points over the previous year, achieving 57% satisfaction.
- Oversaw operations for an eleven million dollar business across six outlets, including banquet services.
- Implemented cost-saving initiatives by analyzing food costs and inventory management processes to improve efficiency.
Chef de Cuisine
The Ritz-Carlton
Rancho Mirage, CA
09.2017 - 08.2021
- Oversaw nine employees across fine dining steakhouse and pool operations.
- Implemented seasonal menu creations, ordering, inventory management, and scheduling.
- Achieved employee engagement score of 88% through effective team leadership.
- Improved food quality at The Edge to 79.3%, five points above prior year.
- Reduced food cost percentage from 41% to 31% while maintaining high standards.
- Generated additional revenue by introducing new meat cuts and a caviar program.
- Managed peak season pool covers averaging between 300 and 400.
- Oversaw $3 million operation encompassing pool outlets and The Edge restaurant.
Chef de Cuisine
The Ritz-Carlton
Rancho Mirage, CA
09.2017 - 08.2021
- Oversaw operations for restaurant, bar, club level, and in-room dining with 22 staff members.
- Managed ordering, inventory, scheduling, food costs, budgets, and labor hours effectively.
- Achieved first-time food quality standards since hotel opening.
- Generated 800 to 1,000 covers daily during peak season.
- Revamped in-room dining menu to align with Forbes and The Ritz-Carlton standards.
- Increased employee engagement by 20 points, achieving a score of 79%.
- Directed operations for $5.5 million business unit successfully.
Consultant Chef
Blackbook Bar
Palm Springs, CA
01.2017 - 08.2020
- Developed menus and restaurant concept.
- Seasonal menu creations, ordering, inventory, scheduling, food cost, budget, labor hours.
- Assisted in hiring and training the chef and cooks.
- Designed, built and organized the kitchen from a blank slate.
- Supported chef and owner throughout any opportunities that arose.
- 4 million dollar operation.
- 300-400 covers per day in season.
- Voted best new restaurant in 2017, and best restaurant in 2020.
Chef de Partie
The Ritz-Carlton Rancho Mirage
Rancho Mirage, CA
04.2014 - 04.2015
- Oversaw all departments in banquet kitchen, club level, employee dining, and pool outlets.
- Managed employee dining operations serving 300-400 individuals daily.
- Regulated BEOs, ordering, inventory, and assisted with scheduling tasks.
- Contributed to successful management of $9 million banquet operation.
- Achieved 95% employee engagement alongside banquet chef.
- Ensured seamless coordination across diverse service areas to enhance operational flow.
Cook 1
The Ritz-Carlton
Sarasota, FL
08.2013 - 04.2014
- Controlled all BEOs in Garde Manager, ensuring seamless event execution.
- Distributed prep lists to team members, enhancing organization and efficiency.
- Coordinated all aspects of events, delivering high-quality service across multiple parties.
Chef de Partie
Turnberry Isle Miami
Aventura, FL
11.2008 - 08.2013
- Advanced through multiple hot and cold line positions to achieve Cook 1 promotion within six months.
- Served as Cook Trainer six months after promotion to Cook 1.
- Managed Garde Manager and hot kitchen responsibilities for three years in banquet operations.
- Promoted to Chef de Partie, overseeing Garde Manager and banquets for a three-meal restaurant.
- Assisted in supervising team of 25 cooks, ensuring high-quality food preparation.
- Successfully catered largest group of 800 guests, averaging 150-300 guests per event.
- Contributed to operations of a $25 million revenue-generating establishment.
- Collaborated with Master Chef Darin Moore for one year to enhance culinary skills.
Intern
Stella Restaurant
New Orleans, LA
07.2008 - 10.2008
- Cross-trained in all line positions within the kitchen to ensure seamless operations.
- Assisted in preparing diverse dishes for up to 150 guests nightly.
- Specialized in producing breads and applying molecular gastronomy techniques.
- Contributed to restaurant being voted second best in Louisiana.
- Worked in prestigious 5-star restaurants, maintaining high culinary standards.
Line Cook
TATU Restaurant
Fort Lauderdale, FL
10.2006 - 06.2008
- Managed all positions on hot and cold lines efficiently.
- Oversaw preparation of majority of sauces, ensuring consistent quality.
- Produced dishes for up to 800 guests simultaneously, maintaining high standards.
- Contributed to successful operation with revenue exceeding 10 million dollars.
Education
Associates of Science - Culinary Arts
Le Cordon Bleu of Miami
Miami, FL12.2008
Skills
- Culinary arts and food service management
- Customer service and leadership
- Analytical thinking
- Microsoft applications
- ADACO and ATLAS programs
Languages
- English
- Spanish
Certifications Recognition
- Awarded Manager of the Quarter for 2017
- Awarded Manager of the Year for 2017
- Awarded of the 2018 Palm Springs Oasis Award for Service and Tourism Excellence
- Rancho Mirage Food and Wine Festival, Best Dish 2018
- La Quinta High School Charity Event, Black Hawk Down Competition Winner
- The Edge Steakhouse was awarded number one restaurant in the Western Region
- 2019 Opening Team of The Ritz-Carlton, Saint Thomas - Received a recognition letter from the Director of Culinary, Steve Toevs for an outstanding job during for the opening.
- Community Footprints Ambassador for the Culinary Department - Reported to monthly meeting and events.
Timeline
Executive Chef
JW Marriott Marquis & Hotel Beaux Arts
11.2024 - Current
Executive Sous Chef
The St. Regis
08.2021 - Current
Chef de Cuisine
The Ritz-Carlton
09.2017 - 08.2021
Chef de Cuisine
The Ritz-Carlton
09.2017 - 08.2021
Consultant Chef
Blackbook Bar
01.2017 - 08.2020
Chef de Partie
The Ritz-Carlton Rancho Mirage
04.2014 - 04.2015
Cook 1
The Ritz-Carlton
08.2013 - 04.2014
Chef de Partie
Turnberry Isle Miami
11.2008 - 08.2013
Intern
Stella Restaurant
07.2008 - 10.2008
Line Cook
TATU Restaurant
10.2006 - 06.2008
Associates of Science - Culinary Arts
Le Cordon Bleu of Miami