Martin Guijosa-Perez
Chicago,IL
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
Work History
Sous Chef
Barcocina
03.2018 - Current
- Direct food preparation and collaborates with the executive chef.
- Oversee and supervise kitchen staff.
- Assist with menu planning, inventory, and management of supplies.
- Keep stations clean and complies with food safety standards.
- Offer suggestions and creative ideas that can improve the kitchen’s performance.
- Prepare food properly.
- Train new employees.
- Order food supplies.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
Sous Chef
Piccolo Sogno
03.2016 - 02.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
Education
GED -
City Colleges of Chicago-Harry S Truman College
Chicago, IL01.2014
Skills
- Stocking and Replenishing
- Kitchen Preparation
- Inventory Management
- Chef Assistance
- Food Preparation and Safety
- Budgeting and Cost Control
- Safety Management
- Kitchen Management
- Staff Training
Timeline
Sous Chef
Barcocina
03.2018 - Current
Sous Chef
Piccolo Sogno
03.2016 - 02.2018
GED -
City Colleges of Chicago-Harry S Truman College
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