Daniel Martinez

Daniel Martinez | ​thecynicalchef.com - | ​demartinez.dennan@gmail _________________________________________________________ Career Summary For decades I've put in countless hours feeding thousands of people each week, from Southern Arizona to Upstate New York. I've also put in just as much time (if not more) behind the scenes: ● Menu costing, design, formatting and/or analysis ● Recipe books, prep lists, order guides, and troubleshooting ● Financial and product mix analysis (including schedulling, sales, and labor) ● Staff training/counselling, SOPs, transcription, site building Experience Executive Chef, ​JAM Culinary Concepts Tucson, AZ/Salt Lake City, UT | February- ● Compose, edit, revise and/or design a wide variety of key documents, including: ○ Recipe books and recipes ○ SOPs/company policies ○ Menu design/format ○ Web content and employee manuals ● Create and maintain on a daily basis: ○ Financial spreadsheets/documents, including ■ Profit and loss ■ Product mix and recipe cost analysis ■ Labor and food cost controls, including monthly inventory ● Implementation of systematized: ○ BOH Management Training practices ○ Facility cleaning procedures ○ Safe food handling practices ● Establish/maintain vendor relationships, with emphasis on local purveyors & product Executive Chef,​ Vero Amore/JAM Culinary Concepts Tucson, AZ | September 2015-February 2017 ● Develop and nurture a safe and efficient work environment in which to: ○ Create, execute, and present an excellent menu and dining experience, ○ Including recipe book writing/editing, cost analysis and -management ● Directly in charge of: ○ Ordering ○ Hiring, training, and schedulling ○ Staff coaching and counselling Daniel Martinez | ​thecynicalchef.com - | ​demartinez.dennan@gmail _________________________________________________________ ● Responsible for: ○ Maintaining food and labor costs within set goals/standards ○ Regular analysis of P. Mix Reports, food cost and waste controls ○ Year-over-year sales analyses ○ Coordinate consistency of plating/menu item preparation between the two Vero locations ○ Regular presence at the expo station during peak services ○ Consistent execution of large- and small, on- and off-site catering events Executive/Pastry Chef; Banquets Captain,​ McMahon’s Prime Steakhouse Tucson, AZ | November 2013-May 2015 ● Create, cost, and otherwise overhaul: ○ Restaurant dessert program ○ Large-party limited menus ○ Banquet menus ○ Holiday and seasonal menus ● Efficient and expedient use of labor and product, including: ○ Advocate for employee development through cross-training ○ Implementation of tight financial controls designed to increase profitability ○ Introduction/development of new and improved dessert and catering programs ● Responsible for: ○ Regular presence at expo station during peak services ○ Plated and buffet-style banquet events for parties/groups of 15-125 ○ Staff hiring, training, coaching and counselling, and termination ○ Maintaining food and labor costs within established goals/standards Other Qualifiers ➢ Two decades’ experience throughout Arizona, Texas, and New York ➢ Thorough working knowledge of many different cuisines and cooking techniques, including baking and pastry ➢ Proficient with Microsoft Office, Google Drive (Docs, Calendar, Sheets, Photos), graphic design, site building, financial analysis and cost controls ➢ ServSave Certified through 2020