Martin Valdez

Kitchen Supervisor

• Responsible for overseeing the day to day operation
• Create rules and procedures for the training and development of staff during regular service
• Ensure the highest quality of food service while maintaining cost control
• Maintained emphasis on the fresh local ingredients through networking with local supplies
• Responsible for all procedures aspects of recipe standardization, plate presentation and food quality and great customer service.

• Responsible foe all kitchen operations including buffets, banquets,and room service at the restaurant .
• Handled inventory, budgeting, staffing and food cost analysis.
• Created new recipes and update existing menu to reflect more consistent quality service.
• Highly skilled in creating eye appealing menus .
• Maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manner.
• Assisted with the training of newly hired kitchen staff.
• Responsible for meeting with potential banquets clients to discus menu options