1. Jonathan Marquez
Sous Chef/Lead Cook, Culinary Student
Norcross, GA marquezthechef@gmail.com - 7707150440
My name is Jonathan Marquez. I am a well seasoned Sous Chef/Lead Cook, that has a
passion for cooking and learning the art. I am versatile enough to work different stations in the
kitchen, while completing assigned tasks given by the Executive Chef. I relay messages and
duties to other cooks in the kitchen that come directly from the E.Chef. In charge of cutting and
preparing different fish, shellfish, and other proteins. Also in charge of 'holding down the
kitchen' while the Chef is not there. Additionally, I always try to expand different ways to save
money, and use food products that are normally thrown away(waste). I will not sell a plate I
would not eat; the customer's experience is always on my mind. I tend to get compliments from
my coworkers, classmates, and guests, from the work and passion that I input. I understand
closing and opening procedures throughout the BOH, and some FOH. The majority of my five
years of cooking experience have been in casual-fine dinning establishments. Currently, I am
attending Le Cordon Bleu in, Tucker-Lakeside Parkway, to earn my Associates Degree of the
Culinary Arts & Sciences. I am looking for new opportunities to further my knowledge of
different styles of cooking, and a leadership position that I can thrive in. I have a strong and
consistent work ethic, always seeing the objective through 100%. I am an improviser and a
perfectionist. I always take the initiative to go up the ranks, and love to compete. But, I am also a
team player, and always treat my co-workers with respect.
I am a well-rounded individual, so I have an array of aspirations I pursue. My passions
Include cooking, music, sports, & spending time with the people closest to me. I see myself one
day being behind the scenes of a big project, or company. I always look at the big picture of
things and understand how to connect the pieces to get there.
I think I would be a good edition to your company because I always strive to grow, and
master my task each and every day. I pay close attention to detail, always learning from
observation and I apply what I learn at a very fast pace. Whenever I have a problem with
something, I always confront the person/situation in a professional manner and come to a
solution. I keep it blunt when it comes to Honesty. I always look for new and improved ways to
have a successful shift, better prepared for the next day..
Feel free to contact me by email, or by phone.
References
Master Chef Konadu - 6787932158 – LCB
Sushi Chef Vin - 7707782116 - ASC
Chef Nick - 7706400488 - ASC

2. Chef Issac Crawford - ICrawford@atlanta.chefs.edu - LCB
Robert Masters - 4045472999 - Real Estate Appraiser
Best Regards, Jonathan Marquez
Willing to relocate: Anywhere
Authorized to work in the US for any employer
WORK EXPERIENCE
Sous Chef / Lead Cook
Atlantic Seafood Company - Alpharetta, GA - September 2015 to Present
• Privately owned Causal Fine Dinning.
• Advanced knowledge of French cooking techniques, & execution.
• Capable of working every station in a standard kitchen fry, grill, sauté, flattop, oven,
garde manger, & prep.
• Creating Specials daily/weekly (depends) as well as for specified events was part of the
job.
• Opening the restaurant, as well as staying until everyone finishes, was part of the
responsibility. On closing days, I would stay until the end to make sure everything is
cleaned, and put away properly.
• Versatile enough to help out on any station during a rush, while completing assigned
tasks.
• Took direct orders from the Executive Chef; assigned tasks to the rest of the kitchen, that
were given by the E.Chef.
• Knowledge in cutting, cleaning, and prepping a variety of fish and shellfish. Also on the
list; chicken, steaks (ribeye, filet), pork meats, and other miscellaneous proteins.
Assisted in setting up different events, as well as cooking in them. Catering, restaurant
contests, and other off cite events.
• Proficient in costing, math, measurement conversions, etc.
• Checking inventory, and stocking for a successful shift was a must.
• All around team player, with strong work ethic. A go to kitchen guy that you can count
on.
Expo/Window Cook
Uncle Julio's Mexican Fine Dine - Atlanta, GA - April 2014 to August 2015
 Creating a genuine fine dining experience while meeting corporate greeting protocols.
 Food Runner consists of running food to the customers as quick and proper as possible.
 As a Line Cook, I was able to use my prior cooking experience to quickly adapt on the

3. line and ultimately become a lead chef at this location.
 Because I was able to prove my worth both in the front and back of the house, I was
given the opportunity to become a supervisor.
Lead Cook/Prep/Dish
Chili's Restaurant - Dunwoody, GA - February 2013 to February 2014
 Understood my station enough to work alone by my second shift.
 Ensured all food items were prepared al-dente, wasting minimal to none food cost.
 Was recognized as the employee of the month, the first month I started working there.
Quickly stepped up to a leading position, which meant I was capable of running any
station & aiding wherever need be.
 I am always proficient at cleaning up the kitchen and dish pit, as I am when I am
prepping food or cooking on the kitchen line.
 Back of the house, as well as front of the house team members always enjoy working
with me because I meet all required tasks & have a respectable joyous attitude at all
times.
Server/Alcohol, Food, & Beverage Runner
Studio Movie Grill - Duluth, GA - July 2013 to December 2013
• Giving the clients a magical experience is always a must. This includes comfortably
welcoming them into the building, all the way to, going above beyond the clients'
expectations.
• The term "plant the seed" was a routine that I use to all my guests. This means, greeting
them & upselling alcohol to start off, and then go right into an appetizer & entre they can
enjoy, and finishing off with a desert they would love to complete their meal.
• Cashed people out with credit cards, cash, or gift cards with minimal to no mistakes at all
times.
• Used a computer terminal, as well as a handheld device to ring in orders properly.
• Pushed other co-workers to pick up the pace or to get to work, to ensure that the building
is running satisfactory as a whole.
Cook/Production/Truck
Bahama Breeze - Alpharetta, GA - February 2012 to August 2012
• Trained by top of the line culinary chefs to ensure I developed my cooking experience to
it's highest potential.
• I worked in an open kitchen, which meant that Preparation would always have to be
stocked up, as well as maintaining the correct uniform.
• Learned different stations at a fast pace, but with well enough time to ensure I can work

4. each station alone to my best ability.
• Worked in Production; cooked and prepared all the foods until al dente, to stock up the
line and prepare the open kitchen for orders.
• I was a part of the truck crew; which meant I would unload the truck and stock up the
cooler/ freezer/dry- storage. This also involved rotating all food items and maintained a
clean and organized kitchen to ensure the quality of the food is at it's best for cooking.
Cook/Dishwasher
Studio Movie Grill - Holcomb, GA - May 2011 to January 2012
• Capable of washing thousands of dishes every day, while stepping into different cooking
stations during rush hours
• Surpassed tasks of the work title by fulfilling various manager requests ethically correct.
• Cleaned and washed all types of Kitchen/Bar apparatuses, maintaining a clean and ready
to use working environment.
• I was given the responsibility of training new employees around the kitchen, due to
experience and strong work ethic.
• I opened up the kitchen in the morning as well as closing it at night.
• Helped stock up the kitchen with all the food needed in preparation for the following
workdays.
• Ultimately, I gained enough experience to comfortably master the fry, pizza, and flattop
work station.
Crew Member
Boardwalk Burgers - Sandy Springs, GA - January 2011 to April 2011
• Took customer orders on the cash register with great customer service and served food
with complete courtesy, ensuring customers received everything they desired.
• Completed customer orders by making sure the customer received exact expectations.
• Maintained a clean working environment to avoid tainting the quality of the food, as well
as distractions.
• Gave customers a comfortable, welcoming feeling to ensure a pleasurable dinning
experience.
EDUCATION
Associates Degree in the Culinary Arts & Sciences in Culinary Arts &
Sciences
Le Cordon Bleu College of Culinary Arts-Atlanta - Tucker, GA August 2015 to May 2017
Bachelor of Graphic Design in Design//Marketing

5. Georgia State University 2012 to 2013
ADDITIONAL SKILLS
Cooking, -Bilingual, Customer Service experience, Marketing Experience, Fast Learner, Strong
Work Ethic, Amazing leader, Detail Oriented, Good Communication Skills, Organized, Ability
to Multi-Task, follow instructions and build good rapport -Microsoft Word, PowerPoint/Prezi,
Excel -Troubleshooting Problems, Configuring different applications
AWARDS
Employee of the Month - Chilis
March, April, May 2013
CERTIFICATIONS
ServSafe Food Handler
September 2015