Martin Cordero Suarez

• Overseeing all culinary operations on a fleet of airplanes, managing a team of chefs, developing innovative in-flight menus, ensuring food quality and safety standards are met while adhering to strict airline regulations, and adapting recipes to the unique challenges of preparing meals on a plane while considering dietary restrictions and passenger preferences.

Key responsibilities:

• Menu Development: Create and maintain creative, seasonal in-flight menus that cater to diverse passenger tastes and dietary needs.
  Consider airline regulations, portion sizes, and presentation for onboard dining.
  Research and incorporate new culinary trends and ingredients.
• Kitchen Management: Lead and supervise a team of flight chefs, ensuring proper training and skill development.
  Manage kitchen operations on multiple aircraft, including food ordering, inventory control, and cost management.
  Implement standardized cooking procedures to maintain consistency across flights.
• Quality Control: Monitor food quality and safety, ensuring adherence to HACCP guidelines and airline regulations.
  Conduct regular taste tests and quality checks of prepared meals.
  Address any food safety concerns promptly.
• Special Dietary Needs: Develop and manage special dietary menus for passengers with allergies, religious restrictions, or other dietary needs.
  Ensure accurate labeling and communication of special meal options.
• Collaboration: Collaborate with flight attendants and other departments to ensure smooth onboard dining service.
  Liaise with catering providers to maintain quality standards and manage food delivery.
• Innovation: Explore new cooking techniques and presentation styles to enhance the in-flight dining experience. Develop innovative meal concepts that align with airline branding and passenger expectations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for airlines.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  

• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Developing unique and cuisine-appropriate menus
• Food cost control both theoretical and menu displacement
• Crafted innovative menus to elevate dining experience and enhance customer satisfaction.
• Designed seasonal dishes for maximizing ingredient freshness and variety.
• Enhanced team collaboration by implementing effective communication channels.
• Developed new recipes to keep offerings fresh and exciting.
• Implemented food safety standards for maintaining high levels of hygiene.

• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Developing unique and cuisine-appropriate menus
• Food cost control both theoretical and menu displacement
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

• Food cost control both theoretical and menu displacement
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Create specials menu every day of the week
• Creating schedules for the back of the house
• Hiring, training and supervising kitchen staff
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

• Food cost control both theoretical and menu displacement
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Create specials menu every day of the week
• Creating schedules for the back of the house
• Hiring, training and supervising kitchen staff
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Hiring, training and supervising kitchen staff
• New restaurant opening
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Developing unique and cuisine-appropriate menus
• Food cost control both theoretical and menu displacement
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Collaborated with front of house to ensure cohesive and superior guest experience.

• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Food cost control both theoretical and menu displacement
• Creating schedules for the back of the house
• Remote operations from headquarters
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food from approved vendors
• Developing unique and cuisine-appropriate menus
• Food cost control both theoretical and menu displacement
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Create menu for sold banquet events
• Responsibility for other kitchen tasks
• Monitoring inventory and purchasing supplies and food from approved vendors for banquet events
• Creating schedules for banquet staff
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
• Continuously researched and experimented with new culinary techniques, staying current on industry trends to ensure competitive offerings at events.
• Reduced food waste by implementing efficient portion control practices during plating processes.
• Improved kitchen efficiency by streamlining the preparation process for large-scale events.

• Execute guidelines ordered by the executive chef
• Monitoring inventory and purchasing supplies and food
• Check standards and consistency of recipes
• Rotations of received products
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

• Monitor minimums and maximums of productions
• Report incidents in operations to Chef de Cuisine
• Monitoring inventory and purchasing supplies and food
• Control of food rotations in buffets
• Food cost control both theoretical and menu displacement
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Monitoring inventory and purchasing supplies and food
• Create new recipes with Executive Chef
• Create training and education programs
• Food cost control

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.

• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.