Sean Martin
Garland
Summary
Highly skilled Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
DENTON COUNTRY CLUB
Argyle
06.2025 - Current
- Supervised daily kitchen operations to maintain high culinary standards.
- Trained and mentored kitchen staff to enhance skills and teamwork.
- Collaborated with front-of-house staff for smooth service execution during events.
- Implemented process improvements to streamline kitchen workflows and efficiency.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Sous Chef
Invited Clubs- Monarch and Sage @ Tower Club
Dallas
12.2023 - 06.2025
- Managed kitchen operations and food preparation at exclusive dining venue.
- Supervised culinary team to ensure efficient meal service and high standards.
- Collaborated with chefs to create seasonal menu items using fresh ingredients.
- Trained junior staff on cooking techniques and kitchen safety protocols.
- Maintained cleanliness and organization of the kitchen environment at all times.
- Contributed to the successful execution of catered events from start to finish.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Liaised closely with kitchen and front-of-house personnel.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Determined schedules and staff requirements necessary to prepare and plate food.
Lead Cook 1
Children's Health
Dallas
12.2022 - 11.2023
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Maintained kitchen cleanliness and compliance with safety standards daily.
- Completed workstation set up and break down, properly disposing of leftover food.
- Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
- Implemented food quality specifications through menu planning, plate presentation, and quality checks.
Line Cook/Prep Cook
Rosewood Hotel Group
Dallas
02.2022 - 12.2022
- Prepared and cooked a variety of dishes for fine dining service.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with chefs to develop seasonal menu items and specials.
- Ensured food safety standards were adhered to during food preparation.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Stocked and restocked kitchen supplies as needed.
- Adhered to portion controls and presentation specifications.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Kitchen Manager and Line Cook
La Republica resturaunt
Tel aviv
12.2020 - 02.2022
- Supervised daily kitchen operations and staff activities at busy restaurant.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Developed and implemented kitchen policies, procedures and quality standards.
- Prepared and cooked menu items according to restaurant specifications.
General Worker/Student
Kibbutz Mishmar Hasharon
Israel
01.2016 - 08.2016
- Cooked in the Village kitchen, as well as being a Dishwasher, Gardener, landscaper, Fishmonger as well as learning Hebrew daily as a foreign student
Meat Clerk/Cutter
Hannaford
Ballston Spa
10.2014 - 12.2015
- Prepared and packaged various meat products for customer purchases.
- Maintained cleanliness and organization of the meat department area.
- Assisted customers with product selection and answered inquiries.
Education
Culinary Arts -
Israeli Institute of Culinary Arts Bishulim
Tel Aviv, IL01.2022
Skills
- Recipe development
- Inventory management
- Catering coordination
- Staff training
- Food safety compliance
- Team collaboration
- Quality assurance
- Problem solving
- Attention to detail
- Effective communication
- Time management
- Conflict resolution
Certification
- Food Handler Certification, 04/01/22-04/01/25, L2S-TX-FH-428440
- Driver's License
Languages
- Hebrew, Fluent
- English, Fluent
Military Service
Military police Detective and Officer, Israel, First Sergeant, 12/01/16, 11/01/19
Languages
Hebrew
Full Professional
English
Native/ Bilingual
Timeline
Executive Sous Chef
DENTON COUNTRY CLUB
06.2025 - Current
Sous Chef
Invited Clubs- Monarch and Sage @ Tower Club
12.2023 - 06.2025
Lead Cook 1
Children's Health
12.2022 - 11.2023
Line Cook/Prep Cook
Rosewood Hotel Group
02.2022 - 12.2022
Kitchen Manager and Line Cook
La Republica resturaunt
12.2020 - 02.2022
General Worker/Student
Kibbutz Mishmar Hasharon
01.2016 - 08.2016
Meat Clerk/Cutter
Hannaford
10.2014 - 12.2015
Culinary Arts -
Israeli Institute of Culinary Arts Bishulim
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