Richard Martinez David
Helensvale ,QLD
Summary
Successful 12 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Talented problem-solver ready to back up fellow employees at any time. Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Station Chef with more 10 years of experience cooking in casual fine dining environments. Prior work as prep cook, line chef, and baking chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated line chef offering over 10 years’ experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
10
10
years of professional experience
Work History
Sous Chef
CJM HOTEL OPERATIONS PTY LTD, The Boardwalk Tavern
Hope Island, 4212 , QLD
08.2017 - Current
- All around on working stations such as, larder, grill, pans and pizza
- Developing new dish, desserts salads and any sellable new dish that is likable with the regular guests
- Bringing new ideas in the kitchen, specially on modern innovation in cooking and culinary improvements.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Expediter
Piatto Italian restaurant Alfaisaliah Co
Riyadh, Kingdom Of Saudi Arabia
05.2015 - 07.2016
- Managed kitchen line cooks by effective trainings and supervising proper executions of dishes by recipe and proper cooking techniques
- Adapted pressure in super-fast cooking while maintaining highest food quality in very minimal time given.
- Assisted preparation of food plates, overseeing quality and appearance.
- Maintained speed of service for food orders while minimizing errors and complaints.
- Maintained kitchen productivity, guaranteeing timely preparation and serving of dishes in alignment with customer specifications.
- Monitored temperature of cases, shelves and storage areas and reported failures to manager.
General Cook
Alfaisaliah Co. Fire Grill, Fresh Mex Kitchen
Riyadh, Kingdom Of Saudi Arabia
06.2014 - 05.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Communicated closely with servers to fully understand special orders for customers.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Cashier, stockman, prep man
Firegrill, FreshMex Kitchen Alfaisaliah Co
06.2014 - 05.2015
- Line crew, and inventory)
- Performed mapping for every shift’s staff stations and areas for smooth flow of operations during peak time and balancing performance of staffs by performing trainings on gaps
- Offers immediate evaluated actions in given problems.
- Answered questions about store policies and addressed customer concerns.
- Prepared merchandise for transfer to shelves by removing packing materials and applying identifying codes, such as price or inventory control numbers.
- Evaluated supplies and product inventory to check for quality and quantity issues and returned unacceptable materials to vendors.
Cook
Italianni's LCT Binondo
Manila, Philippines
03.2012 - 01.2014
- (Saute, Sauce/PREP, Fry and Grill, Baker)
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by training, assigning, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Maintained updated knowledge of local competition and restaurant industry trends
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Cook
Italianni's Midtown Ermita
Manila, Philippines
06.2011 - 02.2012
- (sauce/prep/fry/pizza/pantry station)
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Cook
Italianni's Restaurant
Taguig City, Philippines
11.2010 - 05.2011
- Ensure consistency and controlling preparation items productions and monitoring item shelf life and quality
- Proper labeling and daily item portioning as per recipe
- Accurate execution of sauce and preparation as per recipe to achieve superior quality and consistency of any food item.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Education
Certificate III Commercial Cookery -
William Angliss Institute of TAFE
Melbourne, VIC2017
diploma - Culinary Arts
Global City Innovative College
Global City, Fort Bonifacio, Taguig Philippines03.2010
Bachelor of Science - Computer Engineering
Technological Institute of The Philippines
PhilippinesSkills
- Team Leadership
- Supply Ordering
- Cooking Technique Demonstrations
- Vendor Relationships
- Sauté, Pizza, Fry and Grill, Preparations and Sauces cooking techniques and Baking
- Beautiful presentation of food
Cleanliness and Sanitation - Institutional and batch cooking
- Strong attention to safe food handling procedures
- Self motivated, team player, works well with others
- Well organizes, inquisitive problem solver, enjoys challenges in people environment
- Fast learner, competitive, willing to be trained can communicate well
- Creative, can develop new ideas, Progressive and flexible, Professionalism, Perfectionist and food quality and safety, A shark…
- Staff Supervision and Coordination
- Sanitation and Cleaning
- Equipment Inspection and Maintenance
- Team Collaboration
- Creative Thinking
- Quality Assessment
- Recipe Development
- Current in Culinary Trends
- Coordinating Kitchen Staff
- Menu Planning
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Decision Making
- Performance Improvement
- Time Management
- Coaching and Mentoring
- Staff Performance Assessments
- Order Delivery Procedures
- Staff Training
Timeline
Sous Chef
CJM HOTEL OPERATIONS PTY LTD, The Boardwalk Tavern
08.2017 - Current
Expediter
Piatto Italian restaurant Alfaisaliah Co
05.2015 - 07.2016
Cashier, stockman, prep man
Firegrill, FreshMex Kitchen Alfaisaliah Co
06.2014 - 05.2015
General Cook
Alfaisaliah Co. Fire Grill, Fresh Mex Kitchen
06.2014 - 05.2015
Cook
Italianni's LCT Binondo
03.2012 - 01.2014
Cook
Italianni's Midtown Ermita
06.2011 - 02.2012
Cook
Italianni's Restaurant
11.2010 - 05.2011
Certificate III Commercial Cookery -
William Angliss Institute of TAFE
diploma - Culinary Arts
Global City Innovative College
Bachelor of Science - Computer Engineering
Technological Institute of The Philippines