Arnold Martinez
Las Vegas
Summary
Culinary professional with extensive experience in operations, menu innovation, and kitchen management. Renowned for leading high-performance teams and delivering consistent culinary excellence. Collaborative mindset with focus on achieving exceptional results and adapting to evolving needs.
Overview
8
8
years of professional experience
Work History
Sous Chef
Hash House a Go Go
Summerlin/Henderson, Las Vegas
09.2021 - Current
- Reduced food waste and costs by implementing effective inventory control measures and vendor negotiations.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Implemented safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Assisted with menu development and planning.
Sous Chef
Hard Rock Cafe
Dallas, TX
11.2016 - 03.2020
- Traveled to multiple cafes for restructuring of standards and team development.
- Collaborated with the front of house manager to coordinate marketing, special events and menu changes.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Trained and mentored new and current staff members in kitchen safety, sanitation, cooking techniques, speed and presentation.
- Devised unique events and special promotions to drive sales.
- Set effective employee schedules and maintain maximum productivity with minimum labor costs.
- Evaluated department conditions and operations to determine strengths and areas of improvement.
- Planned and managed menus for weekly and seasonal offerings.
- Maintained optimal inventory levels and kept food costs in line with budget.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Improved employee morale and performance to better adhere to company standards and guest experiences.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Skills
- Extensive hospitality background
- Food safety
- Staff training and development
- Inventory management
- Food presentation
- Menu development, creativity and innovation
- Cooking techniques
- Budgeting and cost control
- Allergen awareness
- Kitchen organization
- Mentoring and coaching
- Detail-oriented
- Vendor relationship management
- Understanding of P&L
Languages
Spanish
Timeline
Sous Chef
Hash House a Go Go
09.2021 - Current
Sous Chef
Hard Rock Cafe
11.2016 - 03.2020