Mario D. Email & Phone Number

Cupertino, Ca, Us

Los Gatos, California, United States

Events• Required to prep, build, plate and sometimes cook high quality gourmet dishes• Events are for parties up to 200.• Dishes prepared come from a complex custom menu.• Items include: 1st, 2nd course, deserts, buffets, charcuterie, cheese boards, Mediterranean bar• Also included soiree stations with sandwiches, sliders, salads, decorated bread and cracker baskets.BistroResponsible for prepping, setting up and service for all bistro stations with focus on Pantry and StartersPrep includes cutting ingredients, dressings, portioning, and any heating and cooking of products used in each station.

Sunnyvale, California, United States

• Responsible for daily prep for all food service stations• Dedication to Soup Station, making 2 different varieties of soups daily• Dedication to Hamburger Station, processing prep items along with spread and custom condiments• Trained to cover, fill in and/or assist when all food stations needed.• Additional food stations include, pizza, sandwiches, healthy bowls and chef’s corner daily.• At an Apple Facility, in the Mac Caffe Commissary where lunch is provide for over 1000 patrons a day.

Palo Alto, California, United States

• Instructor for hands-on multi-course cooking classes• Recipes are from nearly every culture around the world for up to 16 students at a time.• Broke down menus for easy instructions, purchased ingredients needed for the classes• Prepped and portioned out recipes and set up workstations.• Managed timing so items could be completed at the same time and under a 2-hour time constraint.• Supervised multiple assistants in prep, setup and cleanup• Provided written instructions to kitchen staff in order to prep, carry out or finish recipes.

Los Gatos, California, United States

• Responsible for prepping my station with ingredients and recipes needed for lunch, brunch and dinner• Prepped meats, fish, baked goods, vegetables, sauces, and salad dressings for the restaurant.• Kept a clean organized environment, on the line, in the dish pit, and the walk-in fridge.• Maintained both equipment and product storage areas.• Took direction, followed instructions, and carried out tasks.• Ensured compliance with nutrition and sanitation guidelines.

Los Angeles, California, United States

• Assistant to various chefs within the banquet, restaurant and concession stand areas.• Featured as the fresh pizza cook using a stone fire oven• Cooked up to 25 pizzas at one time up to 1000 pizza’s night.• Followed prep lists created by chefs while performing additional duties as assigned.• Ensure compliance with nutrition and sanitation guidelines.

Glendale, California, United States

• Cook for bar menu items, multitasker for simultaneous orders, serving food hot and ready to eat.• Responsible for prepping, sauces, salad dressings, meats, fish, chilis, hummus and soups.

West Hollywood, California, United States

• Developed custom menus, purchaser of supplies and food• Prepped, cooked, and served groups of 2-15 people for formal dinners• Utilized a self-designed, custom-built kitchen.• Managed and supervised a sous chef and a bartender during events.

Certification Completion And Licensed Through The State Of California, Cook-Chef De Partie / Line Cook

Certificate Of Completion, Multiple Courses Including 6-Week Courses On World, National, And Local Cuisines

Course Completion, French Cuisines, Cheeses And Wine Pairing

Certificate Of Completion, 12-Week Course, Back To Basics And Advanced Culinary Skills

Graduate Of The Certificate Program, Film/Cinema/Video Studies

Criteria consisted of everything from Pre-production, Production through Post Production. Complete with on hands training as well.

Bachelor Of Science (B.S.), Business Administration / Computer Science

Activities and Societies: Phi Kappa Tau