Jacob Martinez
Los Angeles,california
Summary
I have over 15 years of experience in the food industry, specializing in both fine dining and banquet-style settings, with 8 years dedicated to food management. I have played a key role in revamping menus at Ziran Restaurant, located at the LA Grand Hotel, and Smeraldis Restaurant at the Millennium Biltmore Hotel under the guidance of the executive chef. My consulting efforts have also contributed to opening restaurants such as The Cheesecake Factory at Americana and The Grove in Los Angeles, CA. My responsibilities have encompassed meal preparation, menu changes, food budgeting, and cost control. I am proficient in food safety and handling, staff hiring and training, employee scheduling, and inventory management. Well-versed in FDA guidelines, I have participated in several state inspections. My passion for the culinary arts, combined with my extensive training, has significantly contributed to my professional accomplishments.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Pastry Cook 3
Millennium Biltmore Hotel
01.2024 - Current
- Responsible for pastry production, including cakes, tarts, and specialty desserts
- Maintained quality control and consistency in all pastry items
- Assisted in developing seasonal pastry offerings for the menu
- Managed inventory for pastry ingredients and ensured proper stock levels
- Ensured compliance with food safety and sanitation guidelines
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members.
- Stayed current on industry trends and emerging techniques, attending workshops and conferences to continuously improve skills as a pastry cook.
- Created new dessert items for seasonal and special events.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Created specialty menus and portfolios to showcase custom designed cakes and desserts, boosting overall sales [Number]%.
- Reduced leftovers [Number]% by monitoring production and properly storing items.
- Created specialty menus and portfolios to showcase custom designed cakes and desserts, boosting overall sales [Number]%.
Hot/Cold Line Team Member
McCormick & Schmick's Seafood Restaurant Group
04.2024 - 06.2025
- Maintained cleanliness of work area to ensure hygiene standards.
- Assisted team with stocking supplies for efficient workflow.
- Prepared ingredients, maintaining freshness and quality.
- Coordinated with team members to fulfill orders accurately.
Grill Cook 1
Kaiser Permanente
12.2022 - 01.2024
- Conducted meal preparation and managed inventory tracking, ordering, and storage
- Responsible for employee scheduling and labor management
- Assisted in training and coaching kitchen staff
- Conducted residential interviews for dietary needs and tracked meals for dietitian review
- Oversaw food budgeting and cost-control measures
- Ensured compliance with food health and safety regulations
Sous Chef
Millennium Biltmore Hotel
10.2019 - 11.2023
- Assisted in overseeing all kitchen operations, including both pastry and savory departments
- Managed staff training and kitchen workflow efficiency
- Collaborated with the executive chef to develop new menu items
- Conducted cost-control measures and budget planning
- Maintained compliance with food health and safety regulations
Production Cook
Universal Studios Hollywood
01.2018 - 01.2020
- Played a key role in reopening the new production kitchen
- Assisted with large-scale food preparation for theme park guests and employees
- Ensured compliance with food safety and sanitation standards
- Managed inventory and efficiency in kitchen workflow
Sous Chef
Villa Florence Hotel
02.2012 - 06.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Hot Line Cook
Daily Grill
06.2006 - 11.2012
- Managed multiple tasks simultaneously under pressure, maintaining poise and professionalism during busy times.
- Addressed customer concerns promptly and professionally, working towards resolution when necessary.
- Showcased strong multitasking abilities while preparing multiple dishes concurrently.
- Assisted in menu development, offering creative input and suggestions for new dishes based on seasonal ingredients.
- Expedited orders swiftly without sacrificing quality or presentation standards.
- Coordinated with front-of-house staff to facilitate seamless communication between the kitchen and dining areas for smooth operations during service hours.
- Utilized effective time management skills to complete tasks within designated deadlines.
- Adhered to established recipes while demonstrating creativity in plating presentations for enhanced visual appeal.
- Reduced food waste through proper portion control measures and accurate inventory management.
- Operated various kitchen equipment safely and efficiently, ensuring optimal performance at all times.
- Mentored junior cooks in proper cooking techniques and kitchen protocols, fostering a team-oriented atmosphere.
- Ensured proper food storage procedures were followed to maintain freshness and prevent spoilage.
- Enhanced kitchen efficiency by streamlining food preparation processes and adhering to established schedules.
- Contributed to the development of daily specials, drawing inspiration from available ingredients and current culinary trends.
Education
Pastry and Baking Arts -
Escoffier Culinary School
Colorado Springs, CO12.2025
Certificate - Certified Food Protection Manager
360 Training
Los Angeles, CA08-2021
High School Diploma -
Montessori International School
Philippines, Manila 04-2021
Bachelor of Arts -
Le Cordon Bleu College of Culinary Arts
Pasadena, CA09.2003
Skills
- Pastry and baking techniques
- Menu development
- Food safety and sanitation
- Inventory and cost control
- Staff training and leadership
- Creativity and attention to detail
- Time management and multitasking
- Pastry preparation
- Organization
- Allergy awareness
- Event catering
- Sanitation practices
- Glazing and icing application
- Supply ordering
- Food safety
- Fondant making
- Workflow management
- Production management
- Recipe development
- Nutrition
Certification
- Certified Professional Food Manager
- ServSafe Certified
- Food Handler Certification
- Associate Degrees in Pastry and Baking
Assessments
- Food Safety, Proficient, 09/01/21
- Cooking Skills: Basic Food Preparation, Proficient, 08/01/21
Timeline
Hot/Cold Line Team Member
McCormick & Schmick's Seafood Restaurant Group
04.2024 - 06.2025
Pastry Cook 3
Millennium Biltmore Hotel
01.2024 - Current
Grill Cook 1
Kaiser Permanente
12.2022 - 01.2024
Sous Chef
Millennium Biltmore Hotel
10.2019 - 11.2023
Production Cook
Universal Studios Hollywood
01.2018 - 01.2020
Sous Chef
Villa Florence Hotel
02.2012 - 06.2015
Hot Line Cook
Daily Grill
06.2006 - 11.2012
Bachelor of Arts -
Le Cordon Bleu College of Culinary Arts
- Certified Professional Food Manager
- ServSafe Certified
- Food Handler Certification
- Associate Degrees in Pastry and Baking
Pastry and Baking Arts -
Escoffier Culinary School
Certificate - Certified Food Protection Manager
360 Training
High School Diploma -
Montessori International School
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