Kitchen Manager Dish Washer
Resume:
Andres Martinez
Chicago, IL 60639
adtia3@r.postjobfree.com
Objective
To utilize my 30 years of culinary and management experience in a position which will prove to be mutual benefit to both my new employer and myself. Qualifications
Experience from the ground level up, the workings and running of restaurants and most importantly the running of the kitchen. In all the areas clen, inventory; laber coast, food coast ect. Certified food service manager. EDUCATION
The first 11 years of schooling were taken in my native country of Mexico. G.E.D diploma received in Chicago Illinois .
EXPERIENCE
Swift and Sons - Broiler Cook
1000 W Fulton Market
Chicago, IL 60607
2015 - PRESENT
During the opening, the first 3 and 4 months, I worked the broiler station and helped as much as i could in the order station. Then I opened the cold station in the same building. I was resigned to open this sea food restaurant but, with much success. I also had the opportunity to create a new concept called, “ The Jasper” which is a combination of grill and broiler using charcoal. I did work 3 years at dinner time but for my convenience I am currently working lunch time. David Burkes Prime House at the James Hotel- Sous Chef 616 N Rush
Chicago, IL 60611
2006 - 2018
For the last 12 years I worked for this company. I was mainly in charge of cutting all stakes, fish, lamb, pork, beef, veal, chicken, duck, and lobster. The also had dry aged meat and one of my responsibilities was to keep all the processes including; checking, weight, rotating all loins and checking for different ages, making cuts and maintaining the area clean during the whole process. Also worked with another sous chef, was up to date with all request for specials regarding the restaurant, banquets and special events. Had the opportunity to be part of a team and having the honor to receive the mentioned recognitions by the Chicago Times Magazine. I also had the opportunity of coming out in the magazine and sharing a brief summary with readers on many tips on how to prepare a stake. In all the years that i have worked in the kitchen I have worked in all positions and stations in the line such as broiler, saute, over night, prepare, busboy,runner, and floor supervisor. 2006- Best opening in the city
2007- Best broiler in the city
2008- Best steak house in the city
2016- Best steak house in the city
2017- #6 steak house in USA
Ranallis Pizzeria - Line Cook
1925 N Lincoln Ave
Chicago IL 60614
2012- 2014
I worked for a year and a half in all the stations in the line. It was a very busy place most of the time. I worked two different stations; during dinner time there was 8 cooks (3:00pm-10:00pm) and over night there was 4 cooks
(10:00pm- 4:00am). The restaurant had a deal with the concierges downtown hotels near the area to provide delivery. I had no problem working two stations because the owner took care of me. At this time Chef Oscar LaSalle was in charge. Unfortunately the company was sold and the new owners decided to change everything. The new chef, Chef Cesar, was giving everybody a hard time. To my disadvantage the new chef wanted to bring in his own group of employees which was very unfair. Eventually, all the employees started to quit one by one. Until one day I also I had enough and decided to not show.
Chicago Fire House - Banquet Chef
1401 S Michigan Ave
Chicago, IL 60611
2011 - 2013
I was in charge of catering all the banquets for this restaurant. The restaurant at the time had 3 different sets of menus but, special request from parties were always welcomed. I also was in charge of placing all orders for any ingredients I might of needed that week. I typically placed orders 2 or 3 times a week or as needed. The head chef and myself met weekly to make sure everything is within the budget, labor, cost of food and figure out if we may need extra cooks; it all depended on the day on the party. I also had to plan with the pastry chef to ensure all pasties will be ready and ensure the quantity was right for the banquet and restaurant.
Chicago Cut Steakhouse - Broiler Cook
300 N Lasalle
Chicago IL, 60611
2011 - 2013
Very busy restaurant with high volume of productions in all areas. Open for breakfast, lunch and dinner. I worked all stations of the line also, expo and butcher.
Paris Club - Line Cook
65 W Hubard St
Chicago IL, 60611
2010 - 2012
This is a very nice French restaurant with at the time new concepts and much success. They trained me in every station of the line. With all the great experience I have, they did not assign me a specific station; they would rotate me as needed throughout the line. I also worked in expo. Unfortunately the chef got a transfer and the company brought in a new chef who then brought his own employes and he decided to cut my hours. I was working part time hours which were not convenient for me and then decided to leave the company.
Leavy Company - Line Cook
Promenade Plaza
Bolingbrook, IL
2009 - 2011
I helped open a gold class cinema in Barrington with much success. Six months later opened another cinema in Bolingbrook. I was transferred to the Bolingbrook location. The way this company is managed is very unique because while the guest enjoys the movie, they also have the opportunity to enjoy what was on the menu.
Aramark - Assistant/ Kitchen Manager
C N A Plaza
333 S Wabash
Chicago, IL 60606
2002 - 2006
Open at 5 o’clock am to make sure all the equipment was running good before the rest of the team arrived to work. Prepared all the specials for each station according to chefs desires. Checked in all deliveries, coordinated as dated to be sure it is used, “first in first out”. Opened on time for service breakfast and lunch.
Sullivan’s - Sous Chef
415 N Dearborn
Chicago, IL 60610
2001 - 2006
In charge of running the kitchen during the dinner service. Set up all we needed including the following: cut all meat, fish for regular service and banquets make schedules and check inventory. All while maintaining the high expectations of the company. Assisted the head chef and had the opportunity to help open new stores as listed below.
1. Naperville, IL
2. Indianapolis, IN
Ruth’s Chris - Kitchen Manager
435 N Dearborn
Chicago, IL 60610
1994 - 2001
Underwent training for 1 year to assist the kitchen manager in the running of the kitchen and food preparation area. My hard work and culinary skills gave me the opportunity to be the head man in the kitchen, which is a big responsibility. By that time the restaurant served 150-200 lunches and 500-1,000 dinners each Monday through Sunday. Nothing more than hard work, focus, and planning ahead. This gave me much success while working there. Creating a good atmosphere with all employees by saying “teaching the right way means not the way i want but the way it has to be”. Also by performing at the highest level, and achieving goals in all areas. Succeeded in a couple other areas including scheduling, order reviews, inventory, food cost, labor cost, maintenance lead to excellent results in all areas of the kitchen. Because of my experience in the butcher area, I switched the cleaning system and had great feedback. I also had the opportunity to open new stores which are included below.
1. Detroit, Michigan
2. Huston, Texas
3. Northbrook, Illinois
Smith Wollensky - Assistant Kitchen Manager
318 N State St
Chicago, IL 60610
1994-1990
This restaurant had three kitchens which I was responsible for opening, operating, and closing one of the kitchens from 6:00pm- 2:00am. I was also in charge of food preparations for all kitchen, banquets and large parties with set menus because i was the closer and one of my responsibilities was to match all numbers in each kitchn int tracking sheet. I was in charge of maintenance and other areas.
Leona’s Restaurant - Assistant Kitchen Manager
1240 S Michigan
Chicago IL, 60605
1991-1994
One of my old chefs joined this company as corporate chef. He gave me the opportunity to work for him. He pushed me to work for one of the biggest store this company has. Basically, he trained me to learn the system, recipes, and menus. This store had two lines for lunch and dinner time which were dining in and the other one to-go. Also, served buffet monday through friday. After 3 months the chef took me along to a big wearhouse where they prepare and make everything for all locations. Every location place orders before 2:00 pm and delivery is ready by 4:00 pm everyday. When I finished all my training i became supervisor in different stores. The stores I supervised are listed below: 1. Irving Park
2. Western
3. Oak Lawn
4. Westchester
5. Fort City
United Maintenance - Janitor
1550 S Indiana Ave
Chicago, IL 60605
1988-1991
This company had many opportunities to work in all areas of maintenance. The had many places to clean like schools,hotels, restaurants, office buildings and malls. I learned everything that had to do with chemicals and machines. My biggest experiences i earned with this job was cleaning windows on a scaffold. Dick’s Last Resort - Dish Washer to Assistant Kitchen Manager 435 E Illinois
Chicago, IL 60610
1988-1998
With time and good hard work, i got promoted to all positions in the line. I had my first opportunity to work as manager. Worked with a couple of different chefs, each one taught me something different ways to get the job done. Gonzalez and Sons- Janitor
1986-1988
Small family owned business dedicated to cleaning carpets, siding, polishing floors, changing old wax and putting new wax using a propane machine. Other Experience:
● Taking and filling orders to customers satisfaction
● Supervision and development of employees skills to operate a successful business
● Sanitation and proper food preparation also serving and storage
● Quality control
● Food presentation
● Organization of kitchen and staff to fulfill potential to operate an efficient business
● Planning- both short term and long term
● Good inventory
● Good production and with lower cost
● Food cost
● schedules
● 86 hours of over time
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