MIGUEL MARTIR

• Led and managed kitchen operations for three restaurants including large-scale banquets, weddings, & private events.
• Works directly with the food & beverage director to control food & labor cost, reducing expenses through effective inventory management and vendor negotiations.
• Develops & cost menus for all restaurants, banquets, & golf operations.
• Trained and mentored staff on advanced cooking techniques, food presentation, food safety, quantity & portioning control.
• Enforces strict food safety protocols, ensuring all kitchen staff adhere to health, sanitation, and safety regulations, resulting in consistently high inspection scores.
• Collaborate with front of -the- house managers to ensure seamless service, timely delivery of dishes, and consistent feedback to improve overall experience.

• Manage culinary operations in multiple restaurants and meal periods, including fine dining restaurant The Nelson Cottage and High West saloon that generates 4.5 million dollars in sales
• Responsible for menu development and menu tastings
• Managed inventory and food cost
• Oversaw teaching and mentoring of 24 associates, and driving standards to highest level
• Purchased food and supplies for day-to-day operations
• Responsible for maintaining sanitation standards
• Executed dinner at James Beard House in New York City
• Manage line checks
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Garde Manager Lead

• Manage buffet service, weddings, plated dinners, holiday events, tastings, executing 4 or more events a day at a Forbes 5-star, AAA 5-Diamond level
• Organized staff to efficiently execute banquets ranging from 500 plus guest
• Highly involved in purchasing, writing prep list, and inventory management
• Managed day to day operations in absence of banquet chef generating 8 million dollars of revenue a year at the highest level of execution

Lead line cook (Apex)

• Closely oversaw operation that can do upwards of 1,500 covers a day and 5 million dollars in revenue annually
• Responsible to execute culinary operations in multiple outlets and meal periods including signature restaurant Apex, burgers and bourbon, In room dining, Champagne Lounge, buffet service, and private parties
• Managed inventory tracking
• Mentor and develop skills in staff of full-time associates, and also rotating staff of culinary interns from all over the world

Task Force (Montage Palmetto Bluff)

• Led and managed staff in absence of the chef de cuisine in a Forbes 5 star environment
• Created daily specials focusing on the restaurants seafood theme

• High volume and presentation Fine Dining American modern cuisine
• Assisted Executive Chef with ordering, organization of kitchen staff and menu planning
• Supervise the preparation and service of food
• Trained and oversee kitchen staff on recipe procedures to ensure consistency
• Awarded best restaurant in Park City

• Responsible for operation of dinner shift
• Assisted sous chef with some administrative duties (daily shift briefings, food temperature logs and ordering)
• Supervised food preparation and execution of banquet kitchen

• Set up and maintain saute line
• Responsible for daily food preparation and service food items
• Assist in cleaning and organization of kitchen