Iván Emanuel Martínez Cruz
Zapopan, Jalisco
Summary
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.
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. More than 10 year background in high-end restaurant industry.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
3Sustancial
01.2024 - Current
- Kitchen station support.
- Health code requirements.
- Set up and performed initial prep work for food items such as salads, sauces, main course and desserts.
- Coordinate an average of 10 cooks, organizing timely deliveries to each course of the menu.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Serve dishes for up to 300 people.
- Planned and directed high-volume food preparation in fast-paced environment.
Restaurant Owner
Coffe Shop
02.2023 - 12.2023
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and two employees.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
Restaurant Waiter
La Perla Pixan Cuisine & La Carboneria
06.2022 - 10.2022
- Maintained clean and organized dining areas for optimal guest experience.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Processed cash and credit card transactions accurately, maintaining accountability for all sales revenue generated during shifts.
- Balanced excellent customer service with efficient task completion by multitasking effectively throughout each shift.
- Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
Restaurant Waiter
El Hornero
03.2022 - 06.2022
- Maintained clean and organized dining areas for optimal guest experience.
- Cultivated warm relationships with regular customers.
- Answered customers' questions, recommended items, and recorded order information.
- Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
- Explained menu items and suggested appropriate options for food allergy concerns.
Restaurant Waiter
Tierra Restaurante
01.2022 - 03.2022
- Maintained clean and organized dining areas for optimal guest experience.
- Cultivated warm relationships with regular customers.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Answered customers' questions, recommended items, and recorded order information.
- Collaborated with kitchen staff to ensure timely delivery of orders, resulting in positive feedback from guests.
- Balanced excellent customer service with efficient task completion by multitasking effectively throughout each shift.
Chef De Cuisine
Yum Yum by George
08.2021 - 12.2021
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Scheduled and supervised all kitchen employees such as dishwashers, cooks and waiters.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Sous Chef
3Sustancial
04.2019 - 06.2021
- Kitchen station support.
- Health code requirements.
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
- Coordinate an average of 10 cooks, organizing timely deliveries to each course of the menu.
- Serve dishes for up to 300 people.
Chef De Cuisine
Del Moral Catering
09.2018 - 03.2019
- Kitchen station support.
- Health code requirements.
- Develop new recipes based on knowledge of consumer tastes and budget consideration.
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
- Coordinate an average of 20 cooks, organizing timely deliveries to each course of the menu.
- Coordinate the kitchen staff and the service staff to ensure the food comes in time.
- Serve dishes for up to 500 people.
Sous Chef
Dinner in the Sky México
04.2018 - 08.2018
- Set up and performed initial prep work for food items such as breakfast,, drinks, snacks and dinner.
- Make sure the table is set up, including plates, food cutlery, wine and water glasses.
- Preparation of food and drinks.
Sous Chef
Restaurante Rosso by Rojo Salmón
08.2017 - 11.2017
- Company Overview: (School Project).
- Kitchen station support.
- Health code requirements.
- Develop new recipes based on knowledge of consumer tastes and budget consideration.
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
- Coordinate an average of 20 cooks, organizing timely deliveries to each course of the menu.
- Coordinate the kitchen staff and the service staff to ensure the food comes in time.
Chef De Cuisine
Del Moral Catering
09.2016 - 04.2018
- Kitchen station support.
- Health code requirements.
- Develop new recipes based on knowledge of consumer tastes and budget consideration.
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
- Coordinate an average of 15 cooks, organizing timely deliveries to each course of the menu.
- Coordinate the kitchen staff and the service staff to ensure the food comes in time.
- Serve dishes for up to 300 people.
Jefe de Cocina
Sudestada Cocina RioPlatense
05.2016 - 08.2016
- Kitchen station support.
- Health code requirements.
- Set up and performed initial prep work for food items such as salads, sauces, main courses and desserts.
- Coordinate an average of 3 cooks, organizing timely deliveries to each course of the menu.
- Coordinate the kitchen staff and the service staff to ensure the food comes in time.
Cook
Del Moral Catering
09.2015 - 04.2016
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
- In charge of the grill station, make sure the meat comes out with the right temperature and cooking level, such as rare, medium rare, medium, well done.
- Serve dishes for up to 100 people.
Chef
La Marisqueta
04.2014 - 07.2015
- In charge of the kitchen staff.
- Kitchen station support.
- Health code requirements.
- Set up and performed initial prep work for food items such as, sauces, entrys and main course.
- Coordinate an average of 4 cooks, organizing timely deliveries to each course of the menu.
- Inventory control, requisition manager, recieved food and kitchen supplies making sure they are in excellent conditions.
- Develop new recipes based on knowledge of consumer tastes and budget consideration.
Cocinero
La Marisqueta
11.2013 - 03.2014
- Set up and performed initial prep work for food items such as salads, sauces, and main course.
Education
C1 - English-as-a-Second-Language Education
University of Cambridge
Cambridge, UK02-2025
Specialty - Food And Beverage Business Administration
Escuela Culinaria Internacional
Guadalajara, Jalisco, Mexico12.2019
Bachelor's Degree - Gastronomy
Escuela Culinaria Internacional
Guadalajara, Jalisco, Mexico09.2017
Associate of Arts - Gastronomy
Escuela Culinaria Internacional
Guadalajara, Jalisco, Mexico12.2013
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Supervising food prep
- Mentoring and coaching
- Staff training
- Butchery skills
- Cost control
Certification
- Integral English Practice E.F.R.C., University of Cambridge - 120 hours.
Languages
Spanish
Bilingual or Proficient (C2)
English
Advanced (C1)
Timeline
Sous Chef
3Sustancial
01.2024 - Current
Restaurant Owner
Coffe Shop
02.2023 - 12.2023
Restaurant Waiter
La Perla Pixan Cuisine & La Carboneria
06.2022 - 10.2022
Restaurant Waiter
El Hornero
03.2022 - 06.2022
Restaurant Waiter
Tierra Restaurante
01.2022 - 03.2022
Chef De Cuisine
Yum Yum by George
08.2021 - 12.2021
Sous Chef
3Sustancial
04.2019 - 06.2021
Chef De Cuisine
Del Moral Catering
09.2018 - 03.2019
Sous Chef
Dinner in the Sky México
04.2018 - 08.2018
Sous Chef
Restaurante Rosso by Rojo Salmón
08.2017 - 11.2017
Chef De Cuisine
Del Moral Catering
09.2016 - 04.2018
Jefe de Cocina
Sudestada Cocina RioPlatense
05.2016 - 08.2016
Cook
Del Moral Catering
09.2015 - 04.2016
Chef
La Marisqueta
04.2014 - 07.2015
Cocinero
La Marisqueta
11.2013 - 03.2014
C1 - English-as-a-Second-Language Education
University of Cambridge
Specialty - Food And Beverage Business Administration
Escuela Culinaria Internacional
Bachelor's Degree - Gastronomy
Escuela Culinaria Internacional
Associate of Arts - Gastronomy
Escuela Culinaria Internacional
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