Martha Hernandez
Buckeye,AZ
Summary
Dedicated culinary professional with 10+ years of experience. Proven ability to manage full kitchen operations, control inventory, and deliver high-quality meals in fast-paced environments. ServSafe Certified Manager skilled in food safety, menu planning, and team leadership, with a strong focus on efficiency, consistency, and excellence in service.
Overview
14
14
years of professional experience
Work History
Head Chef/Kitchen Manager
Rogue Events
Phoenix, AZ
10.2022 - Current
- Direct all aspects of kitchen operations, overseeing menu planning, food preparation, and service for daily meals and desserts
- Ensure compliance with all food safety and sanitation standards, leveraging ServSafe Manager Certification to train and uphold best practices.
- Develop and execute high-quality menus that balance nutrition, taste, and cost-effectiveness.
- Monitor kitchen performance, streamline workflows, and maintain operational consistency without staff assistance.
- Oversee quality assurance, equipment maintenance, and adherence to local health department regulations.
- Manage food cost controls, ordering, inventory, and vendor relations to maintain budget efficiency and minimize waste.
Cook
Self Employed
Phoenix, AZ
09.2021 - Current
- Set up and performed initial prep work for soups, sauces and salads.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Managed portion control using correct utensils during preparation and plating.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Lead Cook
Beatitudes Campus
Phoenix, AZ
10.2019 - 09.2021
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Trained new chefs on menu items and kitchen procedures.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
- Cooked food following specific measurements and recipes.
- Grilled and deep fried various foods from meats to potatoes.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Lead Cook
Aramark
Phoenix, AZ
07.2012 - 09.2015
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Grilled and deep fried various foods from meats to potatoes.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Assisted Sous Chef with training and development of culinary staff.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Cook
Rojo Hospitality
Glendale, AZ
07.2014 - 04.2015
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Grilled and deep fried various foods from meats to potatoes.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
Pantry Cook
Levy Restaurants
Phoenix, AZ
11.2011 - 07.2012
- Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
- Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
- Maintained clean and orderly appearance throughout kitchen and dining area.
Skills
- Food Service Management
- Cutting and Slicing Techniques
- Dish Preparation
- Delegating Work
- PPE Compliance
- Food Preparation
- Plating and Presentation
- Team Leadership
- Multitasking and Organization
- Menu Planning & Inventory Control
- Vendor Relations & Ordering
- Food Safety & Sanitation
- Budgeting & Cost Efficiency
- Leadership & Staff Training
- Quality Assurance & Compliance
- Time Management & Problem Solving
Languages
Education and Training
other
Timeline
Head Chef/Kitchen Manager
Rogue Events
10.2022 - Current
Cook
Self Employed
09.2021 - Current
Lead Cook
Beatitudes Campus
10.2019 - 09.2021
Cook
Rojo Hospitality
07.2014 - 04.2015
Lead Cook
Aramark
07.2012 - 09.2015
Pantry Cook
Levy Restaurants
11.2011 - 07.2012