Martise Dubose
Chicago
Summary
Dynamic culinary professional with extensive experience, excelling in menu development and team leadership. Proven track record in inventory management and food safety standards, ensuring high-quality service and customer satisfaction. Adept at fostering collaborative teamwork while maintaining efficient kitchen organization and cost control.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Lead Line Cook/Prep Cook
Truth Be Told ~ The Study Hotels
Chicago
12.2022 - Current
- Collaborated with team members to ensure high customer satisfaction in a dynamic dining experience.
- Responsible for the proper setup and breakdown of each station.
- Executed complete dish preparation through slicing, measuring, and cooking diverse menu items.
- Led training sessions for new hires on safe recipe preparation methods.
- Organized walk-in coolers and freezers according to established guidelines.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
Farmer/Sales Associate
Urban Growers Collective
Chicago
09.2024 - 12.2025
- Managed crop production operations, including planting, transplanting crops, irrigation, and harvesting.
- Documented daily activities, weather conditions, and crop yields for analysis.
- Forged partnerships with wholesale buyers to obtain produce at favorable prices.
- Managed cash register operations by counting money and balancing drawers.
- Oversaw inventory levels and replenished stock on sales floor.
- Completed customer transactions accurately through point-of-sale systems.
- Developed product knowledge to provide detailed information to customers.
Culinary Supervisor - Seasonal
C.M.B. Catering
Chicago
11.2022 - 02.2025
- Contributed to the successful execution of catered events from start to finish.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies were on hand.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Enforced portion-control guidelines to minimize costs associated with overproduction.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Education
Farm-to-Table Apprenticeship
Anne Saxelby Legacy Fund
Detroit, MI07-2025
Associate of Science - Nursing Midwifery
College of DuPage
Glen Ellyn, IL01-2021
Skills
- Menu knowledge
- Collaborative teamwork
- Food safety standards
- Customer service
- Financial records oversight
- Inventory management
- Detail-oriented approach
- Efficient kitchen organization
Certification
Servesafe Food Handler Certification
Timeline
Farmer/Sales Associate
Urban Growers Collective
09.2024 - 12.2025
Lead Line Cook/Prep Cook
Truth Be Told ~ The Study Hotels
12.2022 - Current
Culinary Supervisor - Seasonal
C.M.B. Catering
11.2022 - 02.2025
Farm-to-Table Apprenticeship
Anne Saxelby Legacy Fund
Associate of Science - Nursing Midwifery
College of DuPage