Nathan Martin131 Reiling Rd.Breckenridge Co 80424540-290-2075

Objective: To obtain an Ececutive Chef postions within the company allowing opportuinty for growth.

Education: Jhonson and Wales Univeristy Providenc RI, 1998

Experience

Zynodoa- Staunton VA February 2014- January 2016Organization of Menu

Ordering food items from local farmers

Invertory, pricing, purchasing

Scheduling of staff

Cost control of menu and budgeting

Cleaning procedures of kitchen and maintaince

Running of all stations

Organization of Kitchen

Sunset Cantina-- Snowshoe, WV Feb 2011-Feb 2013 Executive Chef Head of all kitchen operations including opening and closing kitchen procedures, setting up cleaning schedules and making sure staff adhered to cleanliness standards, as well as training and scheduling of all staff Food ordering Training and scheduling of staff Cost development of menu items and menu development including creating menu items for specialized events for the resort Worked line, trained and expedited line Monthly inventory, transfer to other departments and waste sheets Integral part of the commercial made for the restaurant

Waynesboro Country Club-- Waynesboro, VA Oct 2009 Oct 2010 Waynesboro, VA Cook Organization of line, walk-in, and recipes Creation of monthly specials Creation of new menu and recipes for menu and banquets Southern Inn Catering , Lexington Horse Center, Lexington, VA Feb 2008- Sept 2008 Overseeing of employees Organization of all food and catered events Streamlined menu for better sales

Mary Baldwin College-- Staunton, VA , Aug 2006 May 2007 Food Production Manager Overseeing opening and closing procedures Responsible for performance and behavior of all staff Ensuring compliance with health development Maintaining all documents associated with quality assurance standards and solutions Inventory Supervising line inspection and maintaining sanitized work spaces Placing orders for food purchases and apper goods Implementation of four-week cycle menu recipe books Assisting Executive Chef with accuracy of food and product deliveries Plan and work special catered events The Dining Room The Dining Room--Staunton, VA ,Apr 2006-Aug 2006 Chef Daily preparation of menu items Implementation of creative plate presentations Created daily menu specials and pricing

LPGA International , Dayton Beach, FL Jan 2005-Sept 2005 Cook Preparation of daily menu and buffet items Organized a more efficient way to plate banquet functions Raised the standard of food quality and presentation Organized inventory and ordered produce Helped create menus for nightly service and menus for CTLC special dinner meetings

Boonesboro County Club , Lynchburg, VA Mar 2004 Nov 2004 Lead Cook Set the standard for food and plate presentations Cross-utilized foods for scheduled buffets Organized and prepared food for banquets of 500 people Created and prepared specials Organized food for daily preparation Fabrication of meats and fish Created vegetable and starch du jour Aided in creating two new menus Educated servers of menu and terminology Assisted in preparation of special event dinners for Board of Directions Taught cooking techniques and terminology to co-workers Wintergreen Resort ,Wintergreen, VA Jul 2003 July 2004 Cook Daily preparation of menu items Requisitioned items needed from storeroom to complete next day tasks Created specialty salads, desserts, and saut items Expedited line Enhanced presentation of plates Assisted in organizing foods for new menu and set standard recipes for those items Enhanced overall quality of food and presentation thereof Keswick Hall Keswick, VA Jul 2002 Jul 2003 Cook Cooking for a four-diamond resort hotel and restaurant Created nightly amuse busse Learned and implemented high quality cooking techniques Implemented proper food handling to fabricate fish Assisted chef in all off-site catering Prepared new seasonal menus and banquets Aided in high-end wine tasting dinners with Chef Bruce McLeod UVA Catering , Charlottesville, VA Mar 2002 Jul 2003 Cook CCooookk Cook Catered major events for university including all presidential functions and ACC sports event for 800 Organized food for weekly banquets and dinners Specialized in offsite catering Dazzled co-workers and clients with plate presentation of fraternity event

References

Jessica GoodeGeneral Manager, Zynodoa540-885-7775

Chad PowellFriend540-480-0955

Dorene FisherCatering Client540-448-4206