Sushi Chef Line Cook

Juan Carlos Martinez

Wellfleet, MA 774-***-**** ***************@*******.***

Dynamic and results-oriented Chef with 15+ years of experience managing kitchens and preparing specialty cuisine for restaurants, luxury resorts, and banquets. Demonstrated ability to maintain exceptional attention to detail while performing under pressure in intense environments. Dedicated to providing excellent customer service through quality control and personnel management. Fluent in Spanish and advanced proficiency in English.

Skills

Kitchen Management: Controlled and supervised day-to-day operations by implementing a strict line structure, using team leadership to manage flow between shifts and ensure timely preparation of requested food for local diners and banquets serving up to 500 guests Food Preparation: Served as Sushi chef, head chef, sous chef, banquet chef, and line cook to develop daily menus and expertly present international cuisine, from sushi and pasta to ceviches, tiraditos and barbacoa Inventory: Balanced costs to maintain sufficient inventory and products by ordering from local suppliers and forecasting product needs to guarantee fresh and unique meals for guests Attention to Detail: Practiced thorough concern for all aspects of projects, including food preparation and costs, menu development, and chef training and performance, with particular dedication to efficient organization of kitchen staff, resources, and time Communication: Utilized clear and concise verbal communication and active listening during interactions with chef team, colleagues, and clients to deliver outstanding customer service Professional Experience

Wellfleet Harbor Seafood, Inc. Cape Cod, MA

Executive Sushi / Head Chef

● Directed the preparation of specialty menu items, including sushi, sashimi, American costal cuisine, and budget, coordinated with various restaurant departments to maximize service Mac’s Shack Wellfleet, MA

Executive Sushi / Head Chef

● Oversaw meals for seasonal restaurant and controlled menu costs to deliver quality recipes and adhere to preparation

Stratton Mountain Club South Londonderry, VT

Head Chef

• Approved and polished dishes prior to delivery and mentored line cooks, using camaraderie and positive reinforcement to improve technical abilities Il Vecchio Mulino Codroipo, Italy

Sous Chef

● Designed and engineered menus, creating high-rated recipes while also maintaining fresh inventory by following first-in, first-out principles

Additional Experience

The Ritz-Carlton - Key Bascayne Line Cook, Desert Mountain Line Cook, Pelican Bay Foundation Line Cook, Xcaret Ecological Park Line Cook 1 - Mexican Specialty, Fly Restaurant Chef de Partie - Mediterranean Fusion/Latin Grill & Seafood, Sushiitto Sushi Chef, Condado Hotel Cook - Mexican Specialty and Banquets, Soriana Trainee

Education & Notable Training

Name of degree, Food and Beverage.

Certified Culinarian,

● Global desserts with Chef Jesus Escalera

● Advanced fruit carving with Chef Ivan Romero

● Molecular gastronomy basic with Chef Rene Angon Romero

● Molecular gastronomy advanced with Chef Miguel Angel Cepeda

● Mexican evolution with Chef Mario Espinosa Torres

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