STEFAN MARTIN

Primary Phone Number· 480-***-****

ad3mxy@r.postjobfree.com

Accomplished leader with distinguished culinary and management knowledge in fine dining and high volume restaurants. Contributor to revenue/profit growth through improvements in quality, productivity, operational efficiency, and customer service.

MAY 2023-PRESENT

CHEF DIRECTOR, SALT TACOS Y TEQUILA

-Maintaining and overseeing three locations.

-Development of new systems, recipes, recipe management,inventory procedures, line checks, menu cards and menu development.

-Communication with Kitchen Managers/General Managers on a daily/weekly basis on any changes to current operations/systems and new systems/procedures.

-Implementing labor tools to be utilized for better management of hourly team members.

-Creating and Implementing high/low pars for better management of food costs.

-Holding Kitchen Managers accountable for BOH labor, Food Costs, and menu/recipe execution.

-Coaching Kitchen Managers on fiscal responsibility, leadership and team building skills.

-Weekly meetings with the Senior Team on how to keep building the brand to the next level. JANUARY 2023-MAY 2023

EXECUTIVE CHEF HIGH TIDE STEELYARD

-Deliver an outstanding food experience that guest will remember as unique.

-Detail oriented to provide financial accuracy of sales, labor, and inventory

-Communicate to the restaurant team to their personal development and areas of responsibility.

-Always maintain a professional working relationship with all team members that promote a positive, supportive and respectful work environment.

-Provide direction, delegate and trust in the culinary team to adhere to recipe standards and follow cleanliness guidelines.

JANUARY 2022-JANUARY 2023

CHEF/MANAGING PARTNER, ROYS HAWAIIAN

-Responsible for entire restaurant operations and success.

-Marketing strategies to keep growing the business.

-Creating financial budgets and AOR’s for the management team.

-Ensuring the management team follows company policies and systems.

-Weekly contact with the senior team on fiscal responsibilities on how to obtain our goals.

-Direct engagement with Guests, making the experience memorable.

-Available for the restaurant team on any issues that need to be resolved. MAY 2021-JANUARY 2022

EXECUTIVE CHEF, MAGGIANOS

-Broke a Thanksgiving record after 19 years. Close to $80,000 in sales with over 2,000 guests.

-Managing a chef team of three with proper leadership, coaching and guidance

-Holding chef team accountable for a kitchen team of 30 BOH team members.

-Operations and financial duties In accordance with systems and maintaining them. Daily line checks, equipment checks, prep checks and Andiamos. Maintaining Labor and Food costs within a given budget.

JUNE 2019-MAY 2021

EXECUTIVE CHEF, TOMMY BAHAMA

-Working in tandem with team members to ensure overall success of the restaurant.

-Provide, develop, train, and maintain a professional workforce.

-Create a clean, safe and positive environment that encourages ownership and improved performance to team members.

-Purchasing, inventory, and proper rotation of product.

-Created seasonal and weekly special

-Daily preparation of proteins, soups, and stocks needed for the shift. FEBRUARY 2010-MAY 2019

EXECUTIVE CHEF PARTNER, EDDIE V’S PRIME SEAFOOD

-Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget (FOH and HOH).

-Ensured smooth kitchen operations by overseeing daily product inventory, purchasing and receiving.

-Consistent line checks of all dishes to ensure they were visually appealing and prepared correctly.

-Verified kitchen team members followed recipes and portioned serving guidelines correctly.

-Following and implementing systems of operations FOH and HOH.

-Hiring and development of new team members.

-Perform any other duties as requested by above management.

-Created special dinners and menu development.

STRENGTHS/CERTIFICATES

● Food and Labor Cost Controls

● Purchasing and Inventory Management

● Staff Training and Development

● Food Preparation and Presentation

● Customer Service and Guest Relations

● ServSafe Certified/Proctor

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