Martin Velazquez
Chandler,AZ
Summary
Adept at high-volume production and grilling, I elevated culinary standards at Southwest Key Program Casa Kokopalli, showcasing strong butchery skills and a commitment to food safety. My leadership improved team efficiency, significantly enhancing customer satisfaction through meticulous quality control and innovative recipe modification.
Overview
17
17
years of professional experience
Work History
Cook
Southwest Key Program Casa Kokopalli
Mesa, AZ
06.2024 - Current
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Adhered to food safety standards when storing and preparing foods.
- Monitored stock levels of food items and ordered more when necessary.
- Checked completed orders for correct quantity and quality.
- Set up and performed initial prep work for soups, sauces and salads.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
Cook
Village of ocotillo
Chandler, AZ
04.2022 - 05.2024
- Performed basic administrative duties such as inventory management, ordering supplies.
- Ordered supplies as needed for the kitchen.
- Adhered to food safety standards when storing and preparing foods.
- Made meals in accordance with company standards and requirements.
- Set up work stations prior to opening to minimize prep time.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Grilled and deep fried various foods from meats to potatoes.
- Checked quality of food products to meet high standards.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- 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.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook
Arizona Country Club
Scottsdale, AZ
09.2018 - 09.2022
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Supervised and trained kitchen staff on proper preparation techniques.
- Grilled and deep fried various foods from meats to potatoes.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Distributed food to service staff for prompt delivery to customers.
- Recognized by management for providing exceptional customer service.
- Completed routine maintenance and repair.
- Worked effectively in team environments to make the workplace more productive.
Cook
Fat Cat Cafe
Avila Beach , CA
05.2008 - 09.2018
- Trained kitchen workers on culinary techniques.
- Monitored waste levels throughout shift hours to reduce spoilage costs.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Implemented systems designed to improve efficiency within the kitchen environment.
- Improved performance of team members resulting in high-quality meals produced daily.
- Monitored food quality control and safety standards to ensure compliance with health regulations.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Monitored inventory levels and placed orders for necessary supplies as needed.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Explained goals and expectations required of trainees.
- Created weekly schedules for kitchen staff based on business needs while maintaining labor cost controls.
- Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
- Maintained accurate inventory records of all food items received and used in the kitchen.
Cook
Steamer de Pismo
Pismo Beach, CA
05.2009 - 08.2018
- Oversaw food preparation, production and presentation according to quality standards.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Managed household errands and other essential duties.
- Managed inventory and supplies to ensure materials were available when needed.
- Exceeded customer satisfaction by finding creative solutions to problems.
Education
High School Diploma -
ETI #30
Uruapan Michoacan06-1982
Skills
- Food presentation
- Grilling
- Food safety oversight
- Recipe-based cooking
- Surface cleaning
- Contamination prevention
- Sanitation
- Recipe modification
- Frying
- Dish preparation
- Ingredient knowledge
- Strong butchery skills
- Quality assurance and control
- Order verification
- Allergen awareness
- Kitchen sanitation management
- Health code adherence
- High volume production capability
Timeline
Cook
Southwest Key Program Casa Kokopalli
06.2024 - Current
Cook
Village of ocotillo
04.2022 - 05.2024
Cook
Arizona Country Club
09.2018 - 09.2022
Cook
Steamer de Pismo
05.2009 - 08.2018
Cook
Fat Cat Cafe
05.2008 - 09.2018
High School Diploma -
ETI #30
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