Rey Martinez

Experienced culinary professional with over 20 years of progressive kitchen experience, including Executive Chef and Sous Chef roles. Proven success in menu development, kitchen operations, food and labor cost control, high-volume service, staff development, vendor relations, and operational systems. Experienced in American, French, Mediterranean, Mexican, raw and cooked seafood, vegetarian, vegan, seasonal, and farm-to-table cuisine.

Fluent in Spanish and English with intermediate French proficiency. Successfully operated and managed three restaurant kitchens simultaneously for multiple years. Seeking a Chef / General Manager position where culinary creativity, leadership, operational discipline, and team development can contribute to a high-performing restaurant.

Chef / Menu Development - CASA FÉLIX - Manhattan, NY

(2026-05)

• Developed the dinner and brunch menus for a modern Mexican restaurant, from concept through execution.
• Created a contemporary Mexican menu focused on traditional flavors, seasonal ingredients, and refined presentation.
• Developed recipes, prep systems, and kitchen standards to support consistency and efficient service.
• Managed menu execution, food quality, kitchen workflow, and culinary standards.
• Developed the culinary program with attention to food cost, labor efficiency, and high-volume execution.
• Menu received recognition from The New York Times.

Sous Chef - MOMOFUKU NOODLE BAR - Manhattan, NY

(2025-10 - 2026-04)

• Oversaw daily kitchen operations and supported smooth execution during high-volume service.
• Worked the line to maintain consistency, timing, communication, and proper station execution.
• Identified and corrected operational issues affecting daily kitchen performance.
• Supervised line cooks and assisted with training and kitchen organization.
• Managed closing procedures and ensured proper end-of-day kitchen standards.

Chef - SCREAMER'S PIZZERIA - Brooklyn, NY

(2016-10 - 2025-06)

• Developed and launched innovative vegan menu offerings.
• Trained staff in vegan cooking principles, preparation, food safety, and kitchen standards.
• Controlled food and labor costs to meet budget targets.
• Oversaw daily kitchen operations, staff management, ordering, and vendor relations.
• Developed recipes and systems that maintained consistency during high-volume service.
• Managed kitchen workflow, inventory, sanitation, and production.

Executive Chef - GREENWOOD PARK - Brooklyn, NY

(2023-06 - 2025-06)

• Designed and executed seasonal menus incorporating fresh, locally sourced ingredients.
• Improved kitchen operations and reduced labor hours through streamlined prep systems and efficient workflows.
• Led culinary execution for high-volume catered events, including weddings and corporate functions serving up to 200 guests.
• Managed BOH staff, inventory, ordering, food safety, sanitation, and daily kitchen operations.
• Maintained consistency and quality across restaurant and event service.

Executive Chef - SOUTH BROOKLYN FOUNDRY - Brooklyn, NY

(2017-09 - 2024-03)

• Led kitchen operations, inventory, menu development, and staff management for a full-service restaurant.
• Ensured food safety, ingredient quality, and compliance with local health regulations.
• Developed creative seasonal menus and implemented standardized prep systems and recipes.
• Trained and managed kitchen staff while establishing clear production and service standards.
• Created prep sheets and systems to improve organization and consistency.
• Worked directly with FOH leadership to maintain a strong guest experience.

Executive Chef - PARK LUNCHEONETTE - Brooklyn, NY

(2014-10 - 2016-02)

• Reorganized kitchen operations and trained staff to successfully pass reinspection with zero violations.
• Designed seasonal menus focused on farm-to-table sourcing.
• Supervised kitchen staff and maintained food safety and compliance standards.
• Improved kitchen organization, prep procedures, and daily workflow.

Head Chef - BAR MATCHLESS - Brooklyn, NY

(2011-10 - 2016-10)

• Promoted from Line Cook to Head Chef within two years.
• Reduced food and labor costs by improving kitchen workflows and production systems.
• Created rotating brunch specials that helped improve weekend traffic.
• Organized inventory systems to improve product freshness and reduce waste.
• Supervised kitchen staff and maintained consistent execution during busy service periods.

Sous Chef - APT 138 - Brooklyn, NY

(2004-10 - 2011-10)

• Advanced from dishwasher through multiple kitchen positions to Sous Chef.
• Assisted the Executive Chef with staff training and maintaining service standards.
• Supervised kitchen prep and ensured food quality and consistency during service.
• Supported BOH and FOH coordination during peak service periods.