Florencio Martinez

Experienced chef with a long history of directing kitchen operations, cooking fine foods, and delivering high quality meals in both private and dining settings. Skilled in menu planning, inventory control, and maintaining smooth back of house workflows. Recognized for strong leadership, clear communication, and maintaining health department sanitation standards.

Committed to supporting a positive kitchen culture and exceeding service expectations. Seeking an Executive Chef or Sous Chef position where expertise and teamwork can contribute to a successful culinary program.

Executive Chef - Hyatt Hotel - Santa Monica, CA

(2023-01 - 2025-01)

• Oversaw monthly inventory processes, food cost analysis, and sanitation compliance to support efficient and cost-effective kitchen operations.
• Participated in daily managerial meetings to align culinary goals with overall service objectives and operational needs.
• Led daily tastings to verify meal quality, flavor balance, and plate presentation met standards.
• Developed 12 updated restaurant menus, incorporating seasonal ingredients and guest preferences with a specialty in Mediterranean and Mexican cuisine
• Directed 12 kitchen staff and coordinated banquet production to maintain smooth workflows and high service quality for up to 200 guests a day.

Executive Chef - Beverly Bar - Beverly Hills, CA

(2021-01 - 2022-01)

• Collaborated with the Owner to build a menu from scratch for a new Mediterranean concept.
• Developed recipes and flavor profiles that shaped the restaurant's core culinary identity.
• Supported the launch of a highly successful, highly-rated restaurant in Beverly Hills through menu creation and preparation.
• Tested dishes and refined presentation to align with the restaurant's vision and quality standards.
• Managed 8 staff in a fast-paced kitchen for 150 daily guests while ensuring top quality service.

Dining Director - Meridian World Class Assisted Living - Santa Monica, CA

(2015-01 - 2021-01)

• Supervised a team of 6 across daily kitchen operations for 100 clients and 6 weekly private events.
• Created new menus each week – over 300 in total – to support resident preferences and standards.
• Supervised food quality and plate presentation to ensure consistency and excellence.
• Created weekly staffing schedules and led team meetings with kitchen staff to review goals, address needs, and support consistent communication.
• Oversaw health and sanitation inspections to ensure full compliance with safety requirements.

High School Diploma - Venice High School