Mark Baar Email and Phone Number

Executive chef at the Los Angeles Greek Theatre, and Franklins Cafe.

Food Design and Recipe development and consultancy for new restaurants and other start up F&B operations

To oversee all aspects Opening new Kitchens and of kitchen reinvestment and designOperations and Product QualityMultinational Food MenusOversee, train and mentor three in House "Head Chefs" In three different locationsMaintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premisesManage the preparation and presentation of food products to ensure quality at all timesImplement procedures to minimize… Show more To oversee all aspects Opening new Kitchens and of kitchen reinvestment and designOperations and Product QualityMultinational Food MenusOversee, train and mentor three in House "Head Chefs" In three different locationsMaintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premisesManage the preparation and presentation of food products to ensure quality at all timesImplement procedures to minimize wastage and over-production.Ensure standards of presentation and preparation of food items meet standardsDirect and coordinate the daily activities of the kitchensCoach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team membersRecruitment and interviewing of new staff membersControl payroll and business expenses of the departmentMaintain the highest standards of Food Hygiene, and adherence with all Health and Safety standardsMarketing & Guest RelationsAttend guest and official functions as a representative of the executive team Show less

All the responsibilities for a two kitchen operation direct supervision of the Chef de Cuisine and two Sous chef’s and staff in our main off site catering kitchen and facility as well as overseeing our “5 Star Kosher” Division’s kitchen, kosher food and it’s Chef. Supervising the Director of our warehouse division and staff approving all vendors, approving all staff schedules for up to fifty employees, writing all menu’s for distribution to the culinary staff starting from the top down… Show more All the responsibilities for a two kitchen operation direct supervision of the Chef de Cuisine and two Sous chef’s and staff in our main off site catering kitchen and facility as well as overseeing our “5 Star Kosher” Division’s kitchen, kosher food and it’s Chef. Supervising the Director of our warehouse division and staff approving all vendors, approving all staff schedules for up to fifty employees, writing all menu’s for distribution to the culinary staff starting from the top down. Deconstructing all menus and compiling all recipes, updating of the software system used to organize event planners and chefs as well. Working off site events as required, and meeting with any clients as needed Show less

Chef de Cuisine for the Patina Group catering division and Executive Chef in charge while Alec Lestr was on leave of absence for eleven months.Director of all food, beverage and warehouse departments.Oversee the working Chef, all food production and operations.Control and manage purchasing, budgets, staffing, equipment, transportation, health and safety standards.Develop menus per event and customize to client request. Plus managing in-house culinary as well as all on site… Show more Chef de Cuisine for the Patina Group catering division and Executive Chef in charge while Alec Lestr was on leave of absence for eleven months.Director of all food, beverage and warehouse departments.Oversee the working Chef, all food production and operations.Control and manage purchasing, budgets, staffing, equipment, transportation, health and safety standards.Develop menus per event and customize to client request. Plus managing in-house culinary as well as all on site staffTransferred to The Patina Groups Naples Restaurant in the DTD District to Support EC Joe Gotti.All the typical duties of a CDC for a company venue doing one thousand meals a day. Scheduling, supervision and training of all staff members.Worked with general manager, sharing equal responsibilities in budgeting and cost controls.Managed catering and event planning. Purchasing of all food and responsible for all inventory controls and accounting. Show less