David Martin
Fairfax Va
Summary
Energetic culinary professional with a blend of creativity, passion for Seafood and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Overview
10
10
years of professional experience
Work History
Chef De Cuisine
Congressional Country Club
02.2022 - Current
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Hired, managed, and trained kitchen staff.
Chef De Cuisine
Ritz-Carlton Key Biscayne
08.2021 - 02.2022
- Worked with and trained on the use of charcoal cooking with Josper Ovens.
- Worked in a high volume seafood restaurant averaging 700 covers a night.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Developed and maintained courteous and effective working relationships.
- Prepared a variety of different written communications, reports and documents to ensure smooth operations.
- Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.
- Created plans and communicated deadlines to ensure projects were completed on time.
- Supervised work of contracted employees to keep on task for timely completion.
- Eliminated downtime and maximized revenue by providing top project quality control.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
Restaurant Chef
Ritz-carlton Key Biscayne
04.2019 - 08.2021
- Placed orders for food supplies weekly with understanding of kitchen's budget
- Mitigated risk of kitchen safety incidents by maintaining clean and orderly environment
- Trained and supervised all culinary personnel for $[Amount] annual revenue-grossing restaurant
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe]
- Maintained labor at under [Number]% to promote long-term business profitability
- Trained and supervised line cooks to develop new skills in [Skill] and [Skill]
Sous Chef
Marriott Marquis D.C.
12.2017 - 12.2018
- Managed staff schedules to optimize coverage of peak times.
- Planned and directed food preparation in fast-paced environment.
- Maintained appropriate professional relationship with union officials.
- Ensured compliance with relevant regulatory employment rules and standards.
- Created and implemented an action plan to address cost control issues.
- Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
- Help raise gss in the restaurant and put gss in the green resulting in an Sp on performance report.
- Implemented cleaning standard for the cooks
Sous Chef
JW Marriott Washington, DC
01.2016 - 12.2017
- Achieved high customer satisfaction for [duties performed]
- Collaborated with [teams, departments, clients] to ensure the delivery of efficient, high-quality service
- Enhanced company reputation by [action]
- Successfully initiated and implemented [project] which resulted in [positive outcome]
- Provided coaching, mentoring, and consultation to staff to enhance staff development
- Consistently received positive feedback from guests on performance reviews
- Reviewed weekly inventory charts and recorded facility needs
Sous Chef
Marriott New Orleans
01.2014 - 01.2016
- 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.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- 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.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- 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.
- Ordered and received bakery products and supplies.
- Promptly reported any maintenance and repair issues to Executive Chef.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- 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.
- Promptly reported any maintenance and repair issues to Executive Chef.
- Comprehensive knowledge of food and catering trends
Education
High School Diploma - Culinary Arts
Pattonville High School
2009
Skills
- [technique type] cooking technique
- Beautiful presentation of food
- Strong attention to safe food handling procedures
- Strong set of knife skill
- Works we'll under pressure
- Relationship/team building
- Communication skills
- Staff collaboration
- Staff motivator
- Inventory control
- Quality control
- Developing menus
- Strong Leadership Skills
Accomplishments As Chef De Cuisine Ritz Carlton
- Work in a high volume high stress environment
- Developed a program for high volume Josper charcoal cooking.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Won best restaurant Key Biscayne Winning Best in Show Award at the 15 Annual Rotary Club of Key Biscayne Foundation.
Accomplishments As a Sous Chef Marriot Marquis
- Worked in a hotel size 1175 room
- Operated and maintained standards for 5 high volume outlets.
- Worked in a Union environment.
- Worked with cooks on developing there cooking skills and sanitation skills.
- Made promotions in various restaurants based on specials and holidays.
- Helped increase revenue by making promotions.
Accomplishments as Sous Chef Jw Marriot
- Help build a new sauce program for the restaurant.
- Change filing system for important form A1s,A3s Etc.
- Had positive Aes feedback
- Constantly helped innovate new menu items based on customer demand
- Helped create a cleaning plan for front of the house
- Raised scores in Concierge Lounge dramatically
- Work in a hotel size of 777 rooms
Accomplishments
Won gold key for excellent customer service.
Help reduce food cost. By simply checking coolers and station product.
Bridge the gap between a.m. and p.m. shift.
Helped coordinate Essence and Bridge groups.
Oversaw the P.M. crew
Helped with scheduling.
Worked in Hotel size 1300 rooms.
Additional Information
Worked in New Orleans with Chef John Besh at Restaurant August. During this time period John Besh was one of the best chef in the city. I learned how to take care of fresh seafood and just general care for the ingredients.
Also worked with Aaron Sanchez in New Orleans at Restaurant Johnny Sanchez, Mexican food with the emphasis on local fresh seafood.
Timeline
Chef De Cuisine
Congressional Country Club
02.2022 - Current
Chef De Cuisine
Ritz-Carlton Key Biscayne
08.2021 - 02.2022
Restaurant Chef
Ritz-carlton Key Biscayne
04.2019 - 08.2021
Sous Chef
Marriott Marquis D.C.
12.2017 - 12.2018
Sous Chef
JW Marriott Washington, DC
01.2016 - 12.2017
Sous Chef
Marriott New Orleans
01.2014 - 01.2016
High School Diploma - Culinary Arts
Pattonville High School
Similar Profiles
Patricia OglesbyPatricia Oglesby
Hospitality Manager at Congressional Country ClubHospitality Manager at Congressional Country Club
Aiden FranzeAiden Franze
Camp Counselor at Congressional Country ClubCamp Counselor at Congressional Country Club
Lindsay AlisbahLindsay Alisbah
Assistant Swim Coach at Congressional Country ClubAssistant Swim Coach at Congressional Country Club