Martin C. Marsh

**** ***** **, **** ****, WI ****0

262-***-****

abionr@r.postjobfree.com

WORKING CHEF

Well Versed in all Major Western Cuisines

Hard-Working, Detail-Oriented, Team Leader

Overview More than twenty years of professional cooking and supervisory

experience. Exceptional organizational skills and professionalism,

hands-on leadership style.

Diverse professional repertoire including: fine dining, casual

fine dining, upscale corporate cafeteria, buffet, vegetarian

delicatessen, large-scale production kitchen: butcher and garde

manger.

Passionate, focused, and reliable.

Areas of Kitchen Operations - manage the timely utilization of product from

Expertise ordering to receiving, storage, preparation, and service

Operational Resources - recipe books, line checks, prep lists,

order guides, time temperature controls

Team leadership - scheduling, training, counseling, coaching

Prep Cook - meat and fish fabrication, soups, stocks, sauces,

braised meats, garde manger

Line Cook - saute, broiler, grill, pantry, expeditor

Banquet Cook - stage and execute high volume food service for

special events

Professional POTAWATOMI BINGO & CASINO, Milwaukee, WI 2005 -

Experience Present

SOUS CHEF

Production Kitchen- Assist the Executive Sous Chef in

managing production, distribution and cost transfers of

product to seven different food service outlets

throughout the casino. Responsible for tracking labor

and material costs, timely utilization of product,

HACCP logs, and other managerial duties. (July,

2008-May, 2009)

LEAD COOK

Wild Earth/ Casual - Fine Dining Restaurant - Assisted

the Restaurant Chef in daily kitchen operations,

resources, training, prep, and line responsibilities

(July, 2008-May, 2009))

Production Kitchen / Butcher Shop - Assisted the

Executive Sous Chef in the start up of the butcher shop

during casino expansion; Directed meat fabrication for

all casino venues (April- July, 2008)

Buffet Production Supervisor - Led third shift

production team in preparation of soups, sauces, roast

and braised meats, and garde mange items; Wrote menus

and staged products for next day service; Operations,

resources and team leadership responsibilities

(January, 2005-July, 2007/November, 2007-April, 2008)

Solstice Lounge - Assisted the Food and Beverage

Director in the start-up of Solstice - an exclusive

venue for high rollers and invited guests; Purchased

small wares, interviewed staff, and wrote menus (July-

November, 2007)

STRONG CAPITAL MANAGEMENT/ CLAUS, INC., Menominee 1995- 2005

Falls, WI

LEAD COOK

Performed all aspects of food preparation, including

packaging and shipping, for an upscale corporate

cafeteria with as many as fifteen hundred employees in

three satellite locations. Prepared food for intimate,

formal dinner parties, and large (2,500 person) outdoor

events.

BEANS & BARLEY, MARKET, CAF , AND DELI, Milwaukee, WI 1992-1995

KITCHEN MANAGER

Managed kitchen production for a multi-tiered

foodservice operation producing deli and pre-packed

items, foodservice for a seventy seat caf , and

carry-out/catering business. Created recipe books,

checklists, policies manual, and other controls.

Directly responsible for hiring, training and managing

staff.

Supervised the opening of a small business after the

original was destroyed by fire. Designed the physical

layout, procured equipment, and scheduled contractors.

Project was delivered on time and under budget.

VARIOUS RESTAURANTS 1985-1992

LINE COOK, PREP COOK, ETC.

Performed a variety of duties in various restaurants in

order to gain experience.

U.S. COAST GUARD ACTIVE DUTY, USCG Training Center, 1981-1985

Cape May, NJ

SUBSISTANCE SPECIALIST, THIRD CLASS

Prepared meals for 1200 recruits and permanent duty

personnel.

U.S. COAST GUARD BASE, Milwaukee, WI

SEAMAN

Performed various duties including Aids to Navigation,

and Search and Rescue operations

Education U.S COAST GUARD TRAINING CENTER, Petaluma, CA 1981

Certified Subsistence Specialist, Third Class. Basic

culinary course with an emphasis on sanitation and

safety. 520 hours.

General Education Diploma

References Furnished Upon Request

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