Rick Martinez

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Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

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