top of page

ACHIEVEMENTS:

Alan Martin

1211 16th Ave.
Honolulu, HI 96816
Phone: (808) 541-7714
Email: Alanmart@hawaii.edu Eportfolio: http://durtierice808.wix.com/eportfolio

 

Recognized as Hawaii’s first student to pursue a bachelor’s in science with a Food Science- Culinology degree. News Coverage on Eportfolio: https://durtierice808.wixsite.com/eportfolio/news-coverage

Achieved 1st place in Culinary Institute of the Pacific – King’s Hawaiian Product Development Challenge creating a snack with local Hawaiian flair.

Created 2nd best chocolate chip cookie on Oahu while working at The Kahala Hotel and Resort as rated by Frolic Hawaii, food blog.

  

CERTIFICATIONS:

  • FSPCA Preventive Controls for Human Food (PCQI)

  • HACCP Certification

  • BRC Root Cause Analysis

  • BRC Food Safety Culture

  • Internal Audits

  • Google Data Analytics

  • Certified Culinarian, ACF

  • Certified Pastry Culinarian, ACF

  • ServSafe Manager

  • Supervision in Hospitality

  • Biosafety and Sharps Handling • Bloodborne Pathogen Safety

  • Transportation of Biological Substance

  • Human Subjects Research

  • Information Privacy Security

​

EDUCATION:
August/21-August/23: Culinary Institute of America, Hyde Park, NY-
Graduated: Master’s in Professional Food Business – Product Concept in Summer 2023 Subjects studied: Food Business Fundamentals, Food Systems Science, Design Thinking, Ethical Leadership, Concept Building, Proving, Prototyping, Differentiation, Branding, Packaging, Manufacturing, Co-Packing, Supply Chain, Legal Contracts, Sales, Marketing, and Distribution.

​

January/17-December/19: University of Hawaii Manoa, Honolulu, Hawaii- Graduated: BS in Food Science- Culinology in Fall 2019
Subjects studied: Business Organization, Food Chemistry, Food Engineering, Food Microbiology, Government Regulations, and Product Development

​

August/11-May/14: Kapiolani Community College, Honolulu, Hawaii-
Graduated: AS in Culinary and Pastry in Spring 2014
Subjects studied: Cost Control, Culinary Arts, Food Safety, Hospitality Management, Nutrition, and Pastry Arts

        

​

WORK EXPERIENCE:

​

October/23-Present: Makana Lani at Alohilani Resort. Assistant Manager, Pastry Chef

  • Led FOH and BOH teams on operational efficiency company culture and food safety

  • Inventory control management and procurement of ingredients

  • Reporting Profit and loss, Labor Cost, and Food Cost trend analysis

  • Design, train, and execute dessert menus for Buffet and A la Carte service

​

​

January/92-Present: Duc’s Bistro; Honolulu, Hawaii. Bartender, Server, Cook, Banquet Coordinator

  • Managed scheduling for reservations and waitstaff

  • Prepare cocktails and beverages, while serving tables for guests

  • Managed catering service for large events, 100+ guests

​

June/23-October/23: La Tour Bakehouse; Honolulu, Hawaii. Quality Assurance Supervisor, Quality Assurance

  • Ensure 3rd Party Audit Readiness, FDA, USDA, DOH, FSMA Regulatory, and Certified Organic

  • Manage a team of Quality Assurance assistants, technicians, production, and sanitation staff

  • Revise and maintain Standard Operating Procedures

  • Utilize analytical and critical thinking skills for Root Cause analysis

  • Implement corrective actions and training on process controls

  • Conduct routine internal audits to maintain government regulation compliance

​

August/19-June/23: Hawaiian Host Group; Honolulu, Hawaii. Quality Assurance Supervisor, Quality Assurance

  • Ensure 3rd Party Audit Readiness, FDA, USDA, DOH, FSMA, Regulatory, & GFSI

  • Manage a team of Quality Assurance assistants, technicians, interns, and sanitation staff

  • Revise and maintain Standard Operating Procedures

  • Utilize analytical and critical thinking skills for Root Cause analysis

  • Conducted routine internal audits to maintain government regulation compliance

  • Lead production teams to launch new product development concepts

​

November/15-January/20: Kahala Hotel and Resort; Honolulu, Hawaii. Bakers Assistant

  • Able to perform in high volume, 300+ guests, cooking environment

  • Prepare large volumes of baked goods items for Banquets, Hoku’s, Plumeria Beach

    House, Seaside Grill, and Veranda

  • Bake artisan breads for banquets, buffets, special orders, and dinner service

  • Trained in a number of cooking stations: Action, Banquet assembly line, Line Cook,

    Pantry, Omelet Station, and Wok

     

January/19-May/19: Research Assistant; Honolulu, Hawaii. Analyst, Transcriber

  • Certified in Information Privacy Security and Human Subject Research

  • Computer efficient; 50+WPM, Word, Excel, PowerPoint, inventory systems, POS, etc.

  • Diligent in maintaining accuracy and deadlines

​

​August/16-May/17: Tacos Zaratez, Honolulu, Hawaii. Line Cook

  • Prepare workstations for lunch and dinner shifts for 200+ guests daily

  • Maintain par levels of all side dishes and garnishes daily

  • Inventory control management and procurement of ingredients

​

March/16-July/16: Fete; Honolulu, Hawaii. Pastry Cook, Line Cook

  • Prepare various in-house ice creams and deserts for service

  • Assist in the management of daily bread-baking

  • Prepare and cook for lunch and dinner service on various stations; Grill, Sauté, and Pantry

 

March/15- October/15: BreadBox Hawaii; Honolulu, Hawaii. Head Baker, Co-Owner, BOH and FOH Manager

  • Daily customer service and relations

  • Managed FOH and BOH staff for daily operations

  • Weekly inventory and ordering

  • Payroll and sales management

     

October/13- March/15: Hawaii Yacht Club: Honolulu, Hawaii. Pastry Cook, Prep Cook

  • Bake breads and pastry items for dinner and catering services

  • Assist in the design of the menu for daily specials and catering events

  • Assist with prep cooking for catering events and dinner service

​

October/12-August/14: Nobu’s Waikiki: Honolulu, Hawaii. Line Cook

  • Perform in high volume dinner shifts for 100+ guests daily

  • Prepare vegetables, proteins, and sauces for daily service

  • Trained in various cooking stations: Sauté, Oven, Grill, Soups, and Pantry

 

October/13-March/14: The Pig and the Lady; Honolulu, Hawaii. Line Cook, Prep Cook

  • Prepare for lunch service as a line cook for 100+ guests daily

  • Assist in preparing items for Farmer's Markets

  • Maintain and sanitize work areas daily

     

May/10-January/14: V-lounge; Honolulu, Hawaii. FOH Manager, Bartender, Server

  • FOH Manager of dinner shift overseeing waitstaff and sales

  • Perform inventory daily and restock beer and wine

  • Assist in routine maintenance of floors and tables

​​

July/04-June/07: Antonio’s Pizza; Honolulu, Hawaii. Pizza Cook, Pantry Cook, Dishwasher

  • Maintain and sanitize dishes and cooking areas

  • Prepare and bake pizza and side dishes for lunch and dinner service

bottom of page