Martin Garcia
Florence
Summary
Dynamic Executive Chef with a proven track record at Whiskey Row, excelling in food cost control and team leadership. Expert in inventory management and vendor relations, I implemented waste reduction initiatives that enhanced profitability while maintaining high sanitation standards. Committed to delivering exceptional culinary experiences and fostering a collaborative kitchen environment.
Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
7
7
years of professional experience
Work History
Executive Chef
Whiskey Row
03.2025 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Executive Sous Chef
Evo
01.2023 - 03.2024
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Line Cook
Culinary Dropout
04.2018 - 12.2022
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- 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.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Plated and presented all dishes to match established restaurant standards.
Education
High School Diploma -
East Mesa High School
Mesa, AZ05-2007
Skills
- Food and beverage pairing
- Business operations oversight
- Forecasting and planning
- Banquets and catering
- Budgeting and cost control
- Sanitation coordination
- Operations management
- Equipment maintenance
- Process improvements
- Waste reduction
- BOH operations
- Sanitation guidelines
- Kitchen staff management
- Staff scheduling
- Food safety
- Inventory control
- Order management
- Workflow optimization
- Team leadership
- Kitchen operations oversight
- Sanitation standards
- Vendor relations
- Kitchen management
Languages
Spanish
Professional Working
English
Full Professional
Timeline
Executive Chef
Whiskey Row
03.2025 - Current
Executive Sous Chef
Evo
01.2023 - 03.2024
Line Cook
Culinary Dropout
04.2018 - 12.2022
High School Diploma -
East Mesa High School
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