Martin Melgar
Saugus,MA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef Supervisor
Marriot Hotel
Cambridge, MA
03.2001 - 12.2020
- Monitored inventory levels for all food items; placed orders with vendors when necessary.
- Inspected supplies, equipment, and work areas to ensure conformance to established standards.
- Ordered supplies and equipment as needed.
- Resolved employee issues or complaints in a timely manner.
- Managed stock rotation procedures ensuring freshness of products used.
- Evaluated the quality of raw materials used in the kitchen prior to acceptance.
- Provided guidance regarding culinary techniques for junior chefs in training.
Skills
- Culinary expertise
- Sanitation Standards
- Menu development
- Kitchen Operations
- Special diets
- Cost Control
- Food Preparation
- Food Safety
- Portion Control
- Inventory Management
Affiliations
I really like soccer, because it is a healthy sport and I practice it with my friends.
Languages
English
Limited
Spanish
Full Professional
Accomplishments
- Masters Chef Award.
Certification
Fish Certificate
Timeline
Chef Supervisor
Marriot Hotel
03.2001 - 12.2020