Julio Martell
Dallas,tx
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
16
16
years of professional experience
Work History
Chef
Manpuku Japenese Steak House
01.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Chef Manager
La Madeline French Bakery
01.2009 - 01.2021
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Consistently met budgetary goals by carefully monitoring expenses
- Recruited and hired employees to build effective culinary team
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Cook
McAllister's Deli
01.2017 - 01.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Streamlined food preparation process, increasing kitchen productivity.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced environment.
- Monitored food quality and presentation to maintain high standards
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Prep Line Cook
Carl's Jr
01.2010 - 01.2011
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
- Demonstrated adaptability during peak hours by efficiently handling high-volume orders without compromising quality or speed of service.
- Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.
- Consistently met strict deadlines for meal preparation during busy shifts, contributing to timely service delivery.
- Contributed to a positive working atmosphere, fostering teamwork among kitchen staff for seamless service delivery.
- Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
- Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
- Supported inventory management efforts through accurate tracking of supplies and placing timely orders with suppliers as needed.
- Streamlined kitchen operations for efficiency by maintaining organized workstations and keeping inventory up to date.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Trained and assisted new kitchen staff members.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Verified proper portion sizes to consistently attain high food quality standards.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Managed inventory and ordered food and supplies to maintain adequate stock.
Education
Associate of Arts - Visual Communications
Art Institute
Dallas, TX05.1992
Skills
Food safety and sanitation
Food quality & Food presentation
Kitchen Management
Effective Communications
Kitchen Operations
Kitchen equipment operation and maintenance
Ingredient Knowledge
Recipes and menu planning
Workflow Optimization
Sanitation Practices
Portion and cost control
New Hire Training
Pastry Skills
Languages
Spanish
Native or Bilingual
Timeline
Chef
Manpuku Japenese Steak House
01.2021 - Current
Cook
McAllister's Deli
01.2017 - 01.2018
Prep Line Cook
Carl's Jr
01.2010 - 01.2011
Chef Manager
La Madeline French Bakery
01.2009 - 01.2021
Associate of Arts - Visual Communications
Art Institute
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