Bala Martin
Newport News
Summary
Line Cook with over 8+ years of experience in hospitality, adept at delivering high-quality dishes in fast-paced environments. Skilled in maintaining impeccable kitchen cleanliness and executing diverse menus with precision. Committed to collaborating effectively with culinary teams to surpass guest expectations and eager to enhance culinary skills further.
Overview
13
13
years of professional experience
Work History
Hot Line Cook
Virginia Wesleyan University
01.2025 - Current
- Operated various kitchen equipment safely and efficiently, ensuring optimal performance at all times.
- Managed multiple tasks simultaneously under pressure, maintaining poise and professionalism during busy times.
- Live exhibition cooking on certain days, lunches and dinners for students and staff. The station is highly popular known as "Showcase" ranging from asian stir frys, italian dishes, tai cuisine and perogies
- Collaborated with fellow kitchen staff to ensure timely completion of orders during peak service hours.
- Pizza station cook. Live cooking for students and staff. Creating varieties of pies. Preparing sauces and pasta for service. Stocking station with appropriate ingredients including, sauces, cheeses, vegetables and meats. Station encourages interaction and small conversation with students and staff members.
- Diligently followed standardized recipes while also adding personal flair to signature dishes. Personal creativity is allowed while occasionally improvising when recipe ingredients are lacking or unavailable.
- Utilized effective time management skills to complete tasks within designated deadlines. Food must adamantly be out by service times with no exceptions.
- Coordinated with front-of-house staff to facilitate seamless communication between the kitchen and dining areas for smooth operations during service hours. Must effectively communicate with servers to ensure food is available and ready.
- Ensured proper food storage procedures were followed to maintain freshness and prevent spoilage. Food and items are correctly labeled and stored to pass routine sanitation inspections.
- Operated and maintained grills, fryers and other cooking equipment. RoboCoupe, blenders, stick blenders, meat slicers, mandolins, steamers ect.
- Monitored food temperatures for proper cooking and safe consumption.
- Modified recipes according to dietary requirements. Kitchen also has an allergy-free station which has its own prep area, measuring cups, recipes and utensils.
- Worked closely with other kitchen staff to facilitate timely completion of orders. Work well with co-cooks to ensure organized and timely food production.
- Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
Line Cook
Bridgehampton Country Club
05.2024 - 09.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business for club members and guests.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from Chef Michael.
- Prepared and cooked full course meals based on restaurant recipes and specifications, including several banquets for members and guests throughout the season.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality. Lunches consisted of a variety of sandwiches. Dinners and banquets featured a more sophisticated menu.
- Supported head chef during high-volume periods by efficiently executing tasks with precision under pressure. Lots of high-volume during peak hours.
- Boosted employee morale through positive attitude, willingness to assist others when needed. Exhibited a team-effort mentality.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage. Very organized and specific kitchen under Chef Michael's direction.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Improved team morale and productivity through effective communication and collaboration.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Contributed to a successful 2024 summer season
Landscaping Supervisor
Marriot Hotel
08.2020 - 12.2023
- Ensured all assets on property are maintained to the highest standard to provide an excellent experience for hotel guests
- Assets include, but not limited to, lounge chairs, umbrellas, lawn and turf equipment, hand tools, landscape supplies and material, golf carts, work vans and gas-powered equipment
- Performed landscaping and ground work in high detail to ensure a top-rate aesthetic including lawn/sod care, planting/transplanting various plants and decorative flowers, watering, fertilizing, weeding, tree trimming/pruning, hedge trimming, weed eating, mulching, power washing, and blowing off walkways and seating areas
- Maintained overall cleanliness of property including entrance ways, parking garage, trash, compactor, receiving, and dumpster areas
- Ensured the safety of assets and guests in inclement weather
- Focused on providing world-class customer service for guests at every opportunity
- Trained, mentored and nurtured associates to provide the preferred hospitality experience
- Assigned all team members their duties, and inspect work according to prescribed company standards
- Supervised employees including scheduling, training, developing work lists and quality control
- Effectively communicated with other departments on special events and completed any special instructions as per the guests requests
- Performed inventories in a timely and accurate manner to ensure adequate supplies
- Guaranteed organizing and completing special projects
- Conducted preventative maintenance on equipment, work vans, lounge chairs and tables, umbrellas, cushions, teak furniture and bar chairs during the off-season
- Ensured effective communication between shifts and shift leaders
- Wrote shift end logs to prepare the incoming shift
- Worked in the software programs GXP, Transcendant, Gmail, Excel, and MS Word
Line Cook/Prep Cook
Bell&Anchor
04.2016 - 05.2020
- Managed inventory and placed orders before depletion
- Maintained professional communication with customers and team
- Ensured attractive plating of food according to restaurant guidelines
- Cleaned cooking stations and stored leftovers properly
- Worked collaboratively to achieve team goals and customer satisfaction
- Introduced innovative dish concepts that increased customer satisfaction ratings
- Fostered a cooperative kitchen environment to meet daily service targets smoothly
- Coordinated with front-of-house staff to optimize dining experience
Prep Cook
Tapovana Healing Center
05.2017 - 03.2019
- Prepared ingredients according to recipes and menu specifications, ensuring accuracy and consistency in food preparation
- Assisted in the setup and organization of the kitchen, including utensils, and equipment for efficient meal service
- Cleaned, peeled, and chopped vegetables, fruits, and other food items as required for daily meal preparation
- Assisted the chef in various tasks, such as preparing sauces, and assembling ingredients for dishes
- Maintained a clean and sanitary work environment by washing, sanitizing, and storing kitchen equipment and utensils
- Followed food safety and sanitation guidelines to ensure compliance with health regulations and standards
Line Cook/Pizza Chef
Reginella's Italian Restaurant
03.2012 - 01.2016
- Prepared and cooked a variety of Italian dishes, including appetizers, sandwiches, pizza, prepped dough and sauces, adhering to recipes and quality standards set by the restaurant
- Coordinated food preparation with other kitchen staff to ensure timely service during peak hours
- Operated kitchen equipment such as ovens, grills, and fryers efficiently and safely
- Monitored food inventory levels and communicated with management to reorder supplies as needed
- Maintained cleanliness and organization of the kitchen area, including equipment, countertops, and storage spaces
- Followed proper food safety and sanitation procedures to ensure compliance with health regulations
- Assisted in training new kitchen staff members on cooking techniques, recipes, and kitchen protocols
- Handled customer inquiries and special requests regarding menu items, ensuring excellent customer satisfaction
- Adapted to changing priorities and tasks as directed by management to support the smooth operation of the restaurant
Education
Bachelor of Arts - Mass Communication
Virginia Wesleyan University
06.2006
Skills
- Knife skills
- Highly motivated
- Menu understanding
- Scheduling and planning
- Pizza making
- Efficient multitasking
- Cooking techniques
- Cleanliness
- Ingredient knowledge
- Reliable and trustworthy
- Quick-learning
- Active listener
- Dependable and reliable
Timeline
Hot Line Cook
Virginia Wesleyan University
01.2025 - Current
Line Cook
Bridgehampton Country Club
05.2024 - 09.2024
Landscaping Supervisor
Marriot Hotel
08.2020 - 12.2023
Prep Cook
Tapovana Healing Center
05.2017 - 03.2019
Line Cook/Prep Cook
Bell&Anchor
04.2016 - 05.2020
Line Cook/Pizza Chef
Reginella's Italian Restaurant
03.2012 - 01.2016
Bachelor of Arts - Mass Communication
Virginia Wesleyan University
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