Omar Martinez
Jacksonville,FL
Summary
Dynamic culinary professional with extensive experience at Capital Grille, excelling in kitchen management and grilling expertise. Proven track record in enhancing customer satisfaction through innovative menu development and effective staff training. Strong problem-solving abilities and commitment to sanitation protocols have consistently improved operational efficiency and minimized waste.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
Work History
Lead Broil Chef
Capital Grille
Jacksonville, FL
03.2016 - Current
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Developed and refined broiling techniques, enhancing flavor profiles of menu items.
- Trained new chefs on equipment usage, safety protocols, and kitchen workflows.
- Coordinated inventory management, minimizing waste and optimizing ingredient utilization.
- Collaborated with management on menu development, integrating seasonal ingredients creatively.
- Oversaw daily kitchen operations, maintaining effective communication among team members.
- Enhanced customer satisfaction by preparing quality dishes with precise broiling techniques.
- Developed new menu items that showcased unique flavors and presentation styles, increasing overall sales.
- Led team meetings to discuss menu changes, staff performance, and ongoing operational improvements.
Line Cook Supervisor
Taverna
01.2012 - 02.2016
- Supervised daily kitchen operations, ensuring adherence to food safety standards.
- Trained and mentored junior cooks on preparation techniques and menu items.
- Coordinated staff schedules to optimize workflow during peak service hours.
- Developed new recipes, enhancing menu offerings and customer satisfaction.
- Monitored inventory levels, reducing waste through efficient stock management.
- Implemented streamlined processes for food preparation, increasing kitchen efficiency.
- Enforced cleanliness standards, maintaining a safe and organized cooking environment.
- Collaborated with management to forecast staffing needs based on seasonal demand.
Education
High School Diploma -
Florida Youth ChalleNGe Academy (FLYCA)
Jacksonville, FL06.2008
Skills
- Knife skills
- Sanitation protocols
- Food presentation
- Kitchen management
- Cooking equipment operation
- Meat preparation
- Grilling expertise
- Ordering supplies
- Cross-training
- Problem-solving abilities
Timeline
Lead Broil Chef
Capital Grille
03.2016 - Current
Line Cook Supervisor
Taverna
01.2012 - 02.2016
High School Diploma -
Florida Youth ChalleNGe Academy (FLYCA)