Saul Martinez
Banning,CA
Summary
Experienced Chef de Cuisine skilled in managing high volume of customers in fast-paced dining establishments. Committed to creating an enjoyable and educational work environment with a strong sense of discipline. Implements creative culinary techniques and stays up-to-date with industry trends. Effective at leading and motivating teams to deliver exceptional dining experiences.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Agua Caliente Casino Resort & Spa
Rancho Mirage, CA
09.2021 - Current
- Created new menu items and interesting plating designs.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Kept stations stocked and ready for use to maximize productivity.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Checked food portioning for optimal presentation and cost control.
Chef De Cuisine
Agua Caliente Casino Resort & Spa
Rancho Mirage, CA
09.2021 - Current
- 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.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for Business Name.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organized mise en place to keep work consistent.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
Cook
University Of Riverside California
Riverside, CA
10.2014 - Current
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Precooked garnishes for later use to top off fresh dishes.
Education
High School Diploma -
Rialto High School
Rialto, CA05.2007
Skills
- Recipe preparation
- Culinary Art
- Sous vide technique
- Cleaning and organization
- Effective prioritization
- High volume production capability
- Focused and disciplined
- ServSafe certified
- Food presentation
- Cutting and slicing techniques
- Well-tuned palette
- Fine Dining
- Dish preparation
- Team-oriented
- Food preparation
- Equipment cleaning and maintenance
- Menu item creation
- Positive and professional
- High-quality ingredients
- Recipe creation
- Food preparation techniques
- Portion and cost control
- Cleaning and sanitation
- Punctual and honest
- Plating and presentation
Certification
- Le Cordon Blue Blue Kitchen Petit Workshop Taste Of Southern Italy - 2014
- First Place Winner "Seeds Of Change" Culinary Challenge, UCR Dining Services - 2016
- Top Chef Competition Summer 2016, UCR Dining - 2016
Education and Training
other
Experience
["Cooks, All Other"]
Languages
Spanish
Full Professional
Timeline
Sous Chef
Agua Caliente Casino Resort & Spa
09.2021 - Current
Chef De Cuisine
Agua Caliente Casino Resort & Spa
09.2021 - Current
Cook
University Of Riverside California
10.2014 - Current
High School Diploma -
Rialto High School