Martin Gonzalez
San Antonio,TX
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
32
32
years of professional experience
Work History
Tacos "El Profe"
Self-employeed
San Antonio, TX
10.2017 - Current
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Adhered to food safety standards when storing and preparing foods.
- Checked quality of ingredients before use in order to ensure freshness.
Chef Manager
Chart House Restaurant
San Antonio, TX
03.2017 - 05.2019
- Created menus based on seasonal ingredients and customer preferences.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Enforced health department regulations regarding storage and preparation of foods.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
Chef Manager
Rainforest Cafe
San Antonio, TX
01.2014 - 03.2017
- Created menus based on seasonal ingredients and customer preferences.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Enforced health department regulations regarding storage and preparation of foods.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
Kitchen Manager
Joes Crab Shack
San Antonio, TX
06.2002 - 01.2014
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
Kitchen Manager
Don Pablo's Restaurant
Dallas, TX
09.1992 - 06.2002
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Education
GED -
North Lake College
Irving, TX03-1988
Kitchen Manager. - Culinary Arts
Don Pablos Culinary School
Dallas, TX02-1984
High School Diploma -
Escuela Normal Primaria "18 De Marzo"
Salamanca ;Guanajuato.Mexico06-1982
Skills
- Time Management
- Team Management
- Calm Under Pressure
- Computer Skills
- Decision-Making
- Friendly, Positive Attitude
- Analytical Thinking
- Planning
- Leadership
Timeline
Tacos "El Profe"
Self-employeed
10.2017 - Current
Chef Manager
Chart House Restaurant
03.2017 - 05.2019
Chef Manager
Rainforest Cafe
01.2014 - 03.2017
Kitchen Manager
Joes Crab Shack
06.2002 - 01.2014
Kitchen Manager
Don Pablo's Restaurant
09.1992 - 06.2002
GED -
North Lake College
Kitchen Manager. - Culinary Arts
Don Pablos Culinary School
High School Diploma -
Escuela Normal Primaria "18 De Marzo"