Executive Chef Los Angeles

MICHAEL CHAVEZ-MARTINEZ

Email: ************@*****.***

Phone: 213-***-****

Employment History

Ame' Cuisine, Hollywood, Ca. October 2020 - Present Executive Chef/ Culinary Consultant

-Multi-outlet management execution and Development

-Banquet/catering organization and execution consultation

- Seasonal dinner, lunch and brunch menu creation

-Introduced new culinary SOP's, controlling food cost (30%) and Labor costs

-Product Sourcing, Recipe research and Development

- Clients*

Private tastings for Celebrity Clients

Electric Owl, Hollywood, CA.

Four Seasons, Los Angeles, CA.

Sonesta Resorts, Redondo Beach, CA.

Kimpton Le Peer, West Hollywood, CA.

Ojai Valley Inn and Spa, Ojai, Ca. October 2019 - September 2020 Culinary Lead

-Multi-outlet management and execution

-Banquet Organization and execution

- Seasonal dinner, lunch and brunch menus

-Introduced new culinary SOP's, controlling food cost (35%) and Labor costs (18%)

-Product Sourcing, Recipe research and Development Sage, Ojai, Ca. October 2018 - October 2019

Executive Chef

--Organization and management of all culinary operations

-Introduced new culinary SOP's, controlling food cost (35%) and Labor costs (22%)

-Product Sourcing, Recipe research and Development

-Researched and developed dietary restricted menus, I.E. vegan, keto, low-lectin, gluten free, dairy free, etc...

-Recipe and Menu Development

-Scheduling, Inventories, Mentoring

Craft Hill, Monrovia, Ca. November 2015 - September 2018 Executive Chef

-Organization and management of all culinary operations

-Launched new Brand from Sow House to Craft Hill

-Introduced new culinary SOP's as well as dropped food cost (30%) and Labor costs (29%)

-Product Sourcing, Recipe research and Development

-Recipe and Menu Development

-Ordering, purchasing, receiving, menu and recipe costing-P&L Luxe City Center Hotel (Stafford + Mathis Kitchen), LA, Ca. January 2013 - September 2015 Executive Chef

- Organization and Management of all culinary operations

-Banquet/ Catering production and execution

-Product Sourcing, Recipe research and Development

-Recipe and Menu Development

-Ordering, purchasing, receiving, menu and recipe costing, scheduling, mentoring

-Opened hotel restaurant Stafford and Mathis in one week, new menu, costed and dropped

-Dropped food cost to 24% Labor cost to 19%

-Increased Hotel culinary revenue by 25%

Ritz Carlton/ JW Marriott: Kerry Simons, LA, CA. January 2010 - January 2013 Chef Supervisor

-Management of all hourly associates.

-Maintaining temperature logs, payroll and Mise en Place (production).

- Fabrication, Garde Manger, and pastry Development

-Ordering, purchasing, receiving, menu and recipe costing

-Overseeing all operations in LA Market outlet

Wyndham Hotels & Resorts, Los Angeles, CA. April 2007 - December 2009 Executive Chef

-Management of all culinary operations

-Product Sourcing, Recipe research and Development

-Formula Development, Innovation, Microbiologist

-Ordering, purchasing, receiving, menu and recipe costing

-Scheduling and staff training

-All cost analysis, labor, inventory and p&L

Additional projects, Certifications & skills

Trader Joes, Los Angeles, CA. November 2010 - June 2016 Innovation/Development Chef

-Management of all culinary operations

-Product Sourcing, Recipe research and Development

-Formula Development, Innovation, Microbiologist

-Ordering, purchasing, receiving, menu and recipe costing

-Scheduling and staff training

The Taste w/ Anthony Bourdain, Los Angeles, CA. September 12 - October 15 Culinary Producer

-Anthony Bourdain, Marcus Samuelson, Nigela Lawson, Ludo LeBreve

-Product Sourcing, Recipe research and Development

-Formula Development, Innovation, Microbiologist

-Ordering, purchasing, receiving, menu and recipe costing

-Scheduling and staff training

-Organization and management of Culinary operations

● Serve Safe certified, FPP Certified and certified in Alcohol Awareness, food handlers

● Multi-unit Experience

● Computer proficient in Apple, MS Windows, MS Word, PowerPoint and MS Excel.

● Menu & recipe development

● Cost analysis

● Bilingual

● Butchery/ Fabrication

● Advanced Knife Skills

● Baking

● Fresh Pasta production

● Saucier

Education

January 96’ – September 99’: California School of Culinary Arts, Pasadena, CA. B.A: Culinary arts, /Food Science 3.6 g.p.a.

*References and further work history available upon request

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