Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Martin Arciniega

San Jose,CA

Summary

Adept Sous Chef with a proven track record at Compass Group USA, where I elevated kitchen operations through innovative menu development and effective team leadership. Skilled in food safety and inventory control, I significantly enhanced guest satisfaction and reduced waste, showcasing strong organizational abilities and a flair for culinary excellence.

Knowledgeable shift leader with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Sous Chef

Compass Group USA
Mt View Ca
07.2001 - Current
  • Conducted regular inventory checks for freshness of ingredients.
  • Interacted with guests to gather feedback on menu offerings.
  • Supported head chef in managing kitchen staff for smooth operations.
  • Developed new dishes with innovative techniques.
  • Oversaw kitchen operations by coordinating staff schedules.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

Education

No Degree - Accounting And Finance

San Jose City College
San Jose, CA
06.1981

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory Control
  • Proper Food Handling Techniques
  • Food presentation
  • Menu planning
  • Food preparation
  • Customer service
  • Kitchen organization

Accomplishments

  • Created complete [type] restaurant menu alongside executive chef.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Developed tasting menus for new [type] business.
  • Supervised team of [Number] staff members.
  • Collaborated with team of [Number] in the development of [Project name].
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Certification

  • Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
  • HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.

Languages

English
Native or Bilingual
German
Elementary

Timeline

Sous Chef

Compass Group USA
07.2001 - Current
  • Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
  • HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.

No Degree - Accounting And Finance

San Jose City College
Martin Arciniega