MIGUEL MARTINEZ
Kansas City,MO
Summary
Hard-working professional with 6+ years of experience and a proven knowledge of food preparation, food sanitation and safety, and quality control. Aiming to leverage my skills to successfully fill the Executive Chef role at Nobel 33.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Crossroads Hotel
2024 - Current
- Developed seasonal menus utilizing local ingredients to enhance culinary offerings.
- Supervised kitchen staff, ensuring adherence to health and safety regulations.
- Coordinated food preparation activities to optimize efficiency during peak service times.
- Implemented training programs for new hires to maintain high standards of food quality.
- Collaborated with front-of-house team to ensure seamless service and customer satisfaction.
- Maintained inventory control, reducing waste through effective stock management
- Monitored food presentation and portioning standards, ensuring consistency across all dishes.
- 5 years Multiple high volume outlet management and operating experience.
- 3+ years experience managing, coaching, mentoring multiple outlet managers and associates.
- 5+ years managing, operating multiple B+C programs.
- High focus on people and culture
Percheron Sous Chef
Crossroads Hotel
01.2022 - 01.2023
- Trained cooks and food preparation workers in cooking techniques and kitchen processes.
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
- Enforced sanitation practices to safeguard employees and patrons.
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
- Orders
Sous Chef
J Rieger & Co
05.2021 - 12.2021
- Schedule
- Orders
- Food handling/ preparation
- Banquets/ Events
Lead Line Cook
Kansas City Country Club
2020 - 05.2021
- Supervised daily kitchen operations, ensuring timely meal preparation and adherence to hygiene standards.
- Trained and mentored junior cooks in food preparation techniques and safety protocols.
- Coordinated with front-of-house staff to streamline service and enhance customer satisfaction.
- Developed and implemented menu items in collaboration with head chef, focusing on seasonal ingredients.
Chef De Partie
The Restaurant At 1900
2019 - 06.2020
- Prepared and presented high-quality dishes in line with menu specifications.
- Collaborated with team members to ensure timely service during peak hours.
- Implemented food safety and sanitation practices to maintain a clean working environment.
- Trained junior kitchen staff on cooking techniques and equipment usage.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Corvino Supper Club & Tasting Room
2019 - 02.2020
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- High volume capacity
Sous chef
Tannin wine bar & kitchen
02.2017 - 02.2019
- Schedule
- Orders
- Food handling & Preperation
Lazia Sous Chef
Crossroads Hotel
01.2023 - 2024
- Utilized advanced culinary techniques for preparation of unique dishes that enhanced the dining experience.
- Ensured compliance with food safety regulations.
- Collaborated with other departments such as marketing and event planning teams to develop special events.
- Trained new employees on standard operating procedures, safety regulations, menu items and cooking techniques.
- Monitored inventory levels to ensure an adequate supply of food items were available for daily operations.
- Enforced health codes by monitoring cleanliness throughout the kitchen area including floors, walls and equipment surfaces.
- Led weekly meetings with staff members in order to discuss goals, objectives and strategies for success.
- Analyzed financial data related to restaurant performance in order to make informed decisions regarding operational changes.
- Cultivated relationships with vendors for procurement of fresh ingredients at competitive prices.
- Managed all aspects of kitchen operations including budgeting, staffing, sanitation, scheduling and purchasing.
- Planned menus based on seasonal availability of ingredients.
- Evaluated staff performance on regular basis providing feedback necessary for improvement or recognition purposes.
- Ensured effective utilization of kitchen staff by utilizing proper scheduling techniques.
- Demonstrated strong organizational skills with ability to manage multiple tasks efficiently and effectively.
- Sous Chef
Education
High School Diploma -
Shawnee Mission North
Merriam, KSSkills
- Plating techniques
- Leadership qualities
- Kitchen sanitation
- Food safety
- Team management
- Kitchen operations
- Food presentation
- Creativity and innovation
- Allergen awareness
- Menu development
- Recipe creation
- Fine-dining expertise
- Ingredient sourcing
- Nutrition
- Pastry skills
- Food trends awareness
- Food spoilage prevention
- Budgeting and cost control
Certification
Food Handler
Languages
Spanish
Native or Bilingual
Timeline
Lazia Sous Chef
Crossroads Hotel
01.2023 - 2024
Percheron Sous Chef
Crossroads Hotel
01.2022 - 01.2023
Sous Chef
J Rieger & Co
05.2021 - 12.2021
Sous chef
Tannin wine bar & kitchen
02.2017 - 02.2019
Executive Sous Chef
Crossroads Hotel
2024 - Current
Lead Line Cook
Kansas City Country Club
2020 - 05.2021
Chef De Partie
The Restaurant At 1900
2019 - 06.2020
Chef De Partie
Corvino Supper Club & Tasting Room
2019 - 02.2020
High School Diploma -
Shawnee Mission North