Martin Guevara

**** **** ***** *********: 408-***-****

San Jose, CA 95133 Email: ad2s2r@r.postjobfree.com

OBJECTIVE: Seeking employment with a reputable restaurant or company that will utilize my excellent customer service and supervisory skills, providing opportunities for continued professional and personal improvement.

QUALIFICATIONS: Excellent customer service attitude and return customers, strong head watering leadership skills, work well under pressure, full understanding of typical restaurant operations from front desk to the kitchen; bi-lingual – English and Spanish with Serv safe certification and allergen certification.

PROFESSIONAL EXPERIENCE SUMMARY:

7/2019 _ Personal /Private chef

In charge to design creative meals in conjunction with my employer, following specials diets, shop for the Ingredients, vegetables and proteins, keeping the pantry well-stocked and the kitchen clean and organized. Potentially travel with clients on bossiness trips or vacations.

9/2018 –03/2019 Executive chef

Avant (senior center)

Responsible for the successful operation of the culinary department for a high-end senior living (independent) facility, preparation and cooking of food, developing, preparation, and garnishment, ordering, inventory, menu development. Produce and execute catering events.

2/2017 – 9/2018 Sous Chef

Reposado restaurant

Cooking and helping to prepare Salsas and Butchering Meats for the day and Day after Maintaining a Regular stock to make sure we can provide our customers with consistency and well-presented plates

12/2015 – 3/2017 Sous Chef

Guckenheimer enterprises

I star working with the team then promptly promoted to lead the night shift, where I have the opportunity to hand -eye coordinated and cook the dinner (as an Iron chef) reporting to the executive chef, to make sure every piece of food as safe, prepared correctly and tasty, coordinating closing duties to present the restaurant ready to start the next day. (using my creativity, knowledge and improving my knowledge)

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4/ 2011 – 12/2015 Kitchen Manager

Kisco Los Altos, CA (bridge point)

In charge for a 137-unit Senior retirement community, managing 8 full-time cooks and preps and 12 dining staff with master chef Kevin Taliaferro in quality control consistent with proper procedures, butchering and help assisting with food preparation, staff overview/pre-meetings in creating and introducing new menu items, ordering food stocks from different vendors, monthly

inventory, maintaining temperature records, staff scheduling, budget compliance and interaction with county environmental health and residence.

1/ 2009 – 3/ 2011 Sous Chef

CulinArt San Jose Ca

Hired as a lead cook and promptly promoted to Sous Chef in charge of the cafeteria; developing weekly menus oriented to healthy eating habits, controlling food cost, ordering cooking and portions the meats. Chicken. Veal. Pork, beef, and inventory control. In charge of team consisting of 5 full-time staff, daily bookkeeping and preparation of bank deposits, reconcilement. Proficient in Excel, Microsoft Access I, cafeteria charges, payouts, invoice entry, daily cash and sales recap.

12/2003 – 9//2008 Kitchen Supervisor Aramark

Rincon Garden, San Jose, CA

Kitchen Supervisor – Catering

Aramark – NVIDIA, San Jose, CA

EDUCATION SUMMARY:

8/2006 – 7/2007 Student

Professional culinary institute

Attended two years’ culinary arts curriculum at this established professional culinary institute, learning proper food preparation techniques, development of implementation of specialized recipes using newly learned cooking techniques, also instructing other students, and graduating within top five percent of class and received professional certification.

1983 – 1987 Communications Major (Ciencias de la Communication) UAG-Mexico

Degree program in newspaper, radio and television communications and journalism. Graduated/degree conferred in June, 1987.

Mexican Caribbean culinary award first place 2022

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