Mark A. Brethauer Email & Phone Number

Bradenton, Florida, United States

Bloomington, Indiana Area

• Plan and create menus for three hundred meals daily. * Menus include many special diets, including celiac, vegan, and several allergens.* Plan and implement special events and theme parties for up to three hundred.

Maryland

* Plan and prepare three meals daily for one hundred fifty campers with special dietary needs, including sixteen different allergens, celiac, vegan, and other special diets. * This summer job supplemented my seasonal job with Campus Cooks.

Bloomington, Indiana Area

• Responsible for a team of nine preparing three meals daily as well as bistro food for one hundred residents in this upscale retirement community• Plan weekly menus with a focus on quality and nutrition• Won best food presentation four times in two months for our region* Held weekly "chef talks" with residents on food quality and menu selections.

* Angel B's was the premier specialty cake and pastry shop in Bloomington, Indiana.* Created efficient production line to produce 99% scratch made pastries and cakes daily.* Produced thousands of scratch cakes and pastries for retail and wholesale accounts every week.

Bloomington, Indiana Area

* Increased pastry sales in wholesale division by 200% in the first twelve months through menu development, implementing a quality assurance system, and educating accounts about our products* Improved production efficiencies resulting in labor reduction of 5% * Designed and opened pastry department in the company's new wholesale production facility, streamlining processes through automation

Saginaw, Michigan Area

* Opened the pastry department in this 1200 seat banquet facility* Prepared as many as 2500 plated desserts in one day with a staff of three* Demand for our pastries led to the opening of a retail pastry shop I managed for the company* Prepared and delivered pastries to several business accounts including the company's flagship hotel

Bloomington, Indiana Area

* Managed food production staff of 10 preparing over 1200 meals daily* Created cook chill program for advanced food production following HACCP standards* Introduced vacuum packaging for improved production efficiencies, reducing labor by eight percent.

Frankenmuth, Mi

This busy coffee shop and full service restaurant seats ninety in the basement of the twelfth largest independent restaurant in the nation. * Managed a staff of two dozen servers, cooks, and supervisors in this $1.3 million dollar full service restaurant * Improved production efficiencies while reducing food waste by as much as 40% in seven months.* Increased check averages 12% through training and coaching of service staff

Ce Courses, Savory, Pastry, Baking, Confectionary, And Nutrition, Certificates

Attended the Culinary Institute of America for a series of continuing education and development courses in fish and shellfish cookery.

Certificate Courses, Hospitality Management, Volume Food Production, Nutrition, Marketing, Accounting Principles

Attended dozens of courses and seminars throughout the country sponsored by the National Restaurant Association.

Certificate, Sugar Work

Basic course in sugar art with world renowned Pastry Chef Ewald Notter.

Certificate Programs, Food Safety, Nutrition, Hospitality Management

Certificate Program, Hospitality Management/Healthy Seafood Cooking/Ice Carving

Certificate Program, Hospitality Management