Margie Martinez

Culinary professional with experience in high-volume kitchen operations, buffet, and steakhouse environments. Skilled in kitchen supervision, food cost control, and recipe standardization. Previous H-2B experience in the United States, with adaptability in fast-paced settings and additional exposure to catering, international cuisine, and healthy meal preparation.

Cook Pastry/Baker - Lauberge du lac Casino & Hotel - Lake Charles, Louisiana

(2026-03 - 2026-09)

H-2B Program

• Prepared and baked a variety of breads, pastries, cakes, and desserts following standardized recipes.
• Measured, mixed, and prepared ingredients while ensuring product consistency and quality.
• Maintained food safety, sanitation, and quality standards throughout production.
• Managed daily mise en place, ingredient preparation, and workstation organization.

Line Cook - Ember Grills Steakhouse Lauberge du lac - Lake Charles, Louisiana

(2025-03 - 2026-01)

H-2B Program

• Prepared and cooked high-quality dishes in a fast-paced steakhouse environment.
• Managed multiple kitchen stations including grill, sauté, and prep.
• Cooked steaks to precise temperatures according to guest preferences and standards.
• Maintained food safety, hygiene, and sanitation standards at all times

Food & Beverage Technician – Convenience Store Restaurant - Bay Island Petroleum S.A.

(2023-03 - 2025-03)

• Supervised kitchen staff, ensuring efficient daily operations and service quality.
• Trained employees on food safety, hygiene standards, and proper kitchen procedures.
• Managed inventory control, food costs, and supply ordering to optimize operations.
• Scheduled staff shifts and supported payroll and basic administrative tasks.
• Ensured compliance with health regulations and maintained kitchen safety standards.

Bachelor's Degree - Food Technology - Tech University

Professional Culinary Certification - Culinary Arts - ProJoven, Honduras