Sergio Martinez
Pasadena
Summary
Motivated Sous dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Trained under Chef Joachim Splichal Patina Restaurant Group has been my mentor for my carrier , understanding different techniques and types of cuisine .. :Private dinners for Gustavo Dudamel :Private Galas for openings The Music Center , Walt Disney Concert Hall , The Emmy Awards ..
Overview
18
18
years of professional experience
Work History
Sous Chef
Hilton LAX
Los Angeles, CA
01.2026 - Current
- Managed inventory levels, reducing waste through effective ordering and storage practices.
- Led kitchen initiatives to streamline workflows, improving overall operational efficiency.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Sous Chef
Walt Disney Parks and Resorts
Anaheim, CA
05.2024 - 10.2025
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed and implemented seasonal menu items, enhancing guest dining experiences.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Collaborated with front-of-house teams to optimize service efficiency during peak hours.
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
- Assisted executive chef in strategic planning for events and special functions, contributing to successful outcomes.
Sous Chef
Four Season Hotel / West lake village
05.2023 - 05.2024
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
- Monitored food products, driving quality, freshness and integrity.
Sous Chef
The Valley Hunt Club
Pasadena, CA
12.2019 - 05.2023
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Leveraged electronic timekeeping system to prepare work schedules and monitor payroll costs.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- High-Quality Ingredients
Sous Chef
True Food kitchen
El segundo, CA
01.2018 - 01.2019
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Managed shift of 12 cooks, bakers and kitchen helpers.
Sous Chef
Patina Restaurant Group Accounting
City of Los Angeles, CA
02.2008 - 01.2018
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assisted head chef with scheduling, training and professional development for team.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Trained kitchen workers on culinary techniques.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
Education
GED -
New Mexico Center For Montessori Education
Corrales, NM07.2005
Skills
- Detail Oriented
- Team Collaboration
- Recipe Development
- Quality Control
- Instruction and Delegation
- BOH Operations
- Dish Preparation
- Food Preparation
- Safe Food Handling
- Special Events and Catering
Languages
English
Timeline
Sous Chef
Hilton LAX
01.2026 - Current
Sous Chef
Walt Disney Parks and Resorts
05.2024 - 10.2025
Sous Chef
Four Season Hotel / West lake village
05.2023 - 05.2024
Sous Chef
The Valley Hunt Club
12.2019 - 05.2023
Sous Chef
True Food kitchen
01.2018 - 01.2019
Sous Chef
Patina Restaurant Group Accounting
02.2008 - 01.2018
GED -
New Mexico Center For Montessori Education