Marvin Turcios
Smithtown,NY
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Country House Restaurant
08.2020 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef Manager
Alexandros Restaurant
06.2019 - 09.2022
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Cuisine
Casa Rustica
05.2013 - 06.2019
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
Kitchen Prep Cook
Bohlsen Restaurant Group
03.2011 - 05.2013
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Enhanced kitchen efficiency by preparing ingredients and assembling dishes according to recipes.
- Contributed to a positive team environment through effective communication and collaboration with staff members.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Managed multiple tasks simultaneously while maintaining attention to detail under pressure during busy shifts.
- Operated kitchen equipment safely and maintained its cleanliness after use for continued functionality throughout the shift.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Demonstrated adaptability in learning new cooking methods and techniques, staying current with industry trends for continuous improvement.
- Maintained high sanitation standards, adhering to local health department guidelines and ensuring food safety.
Education
Associate of Arts -
Escuela 6 De Abril
Olancho, Honduras11.2009
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Garnishing Techniques
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Menu development
- Frying techniques
- Roasting methods
- Portion standards
- Allergen awareness
- Appetizer Creation
- Entree Preparation
- Pasta Making
- Food spoilage prevention
- Special Events
- Meat Cookery
- Fish cookery
- Legume cookery
- Grain cookery
- Dessert creation
- Poultry Cookery
- Potato cookery
- Pastry Techniques
- Braising Techniques
- Food Safety
- Food Preparation
- Cooking techniques
- Portion Control
- Kitchen Organization
- Safe handling
- Kitchen leadership
- Staff Motivation
- Cost Control
- Employee Scheduling
- Special diets
- Menu Planning
- Culinary Trends
- Sanitation Procedures
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Chef De Partie
Country House Restaurant
08.2020 - Current
Chef Manager
Alexandros Restaurant
06.2019 - 09.2022
Chef De Cuisine
Casa Rustica
05.2013 - 06.2019
Kitchen Prep Cook
Bohlsen Restaurant Group
03.2011 - 05.2013
Associate of Arts -
Escuela 6 De Abril
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