Mark Byrne Email & Phone Number

Ft. Myers, Fl

Inventory, scheduling, ordering, budgeting, quality and cost control, work all kitchen stations as needed, plate design, supervise back-of-house staff and operations, ensure compliance with HACCP state and federal sanitation guidelines.

Amivida promotion - was transferred from Amivida to sister-company Liana as culinary director.Planned kitchen staff schedule, represented department at staff meetings, adhered to menu and completed nutrition screens for residence, purchased and requisitioned food supplies, supervised receiving and storage of food, monitored and log food temperature logs, ensure the safety and sanitation standards were met. Received highest score with no violations on health inspection.

Fort Myers, Florida, United States

Trained kitchen staff on multiple stations in preparation, arrangement and plating of dishes, trained baker in plate and garnish design for dessert menu, supervised portion control to eliminate waste, insured all staff members adhered to culinary standards and regulations, responded to customer inquiries, submitted menu design choices to FNB director, expo for main kitchen and Lakeside restaurant, supervise day-to-day operations of kitchen associates.

Estero, Florida, United States

Worked sauté station, à la cart up to 200 guests, prep work for special events, carving and omelette stations.

Port Charlotte, Fl

Cook - prepared menu items to order according to Perkins standards and specifications. Ensured high standards of food safety and sanitation.Stock - maintained appropriate supply of food and service items on the cook's line for the expected level of business.Clean - kept cook's line and other kitchen and storage areas clean and organized. Completed assigned Perkin's cleaning system and equipment maintenance duties.

Fort Myers, Florida, United States

Prepared menu items according to standards and specifications, stocked an expedited, maintained appropriate supply of food and service items on the cook lines for the expected level of business, kept lying and other kitchen areas clean and organized, breakfast lunch and dinner for 160+ guests and prepared special diet restrictions as needed.

Fort Myers, Florida, United States

Prepared sufficient quantities in accordance to production plan in forecasted needs, wrapped, dated, rotated and properly stored food, utilized whole food products eliminating waste, maintain cleanliness and sanitation standards, monitored food supplies in a timely manner, requisition inventory and receive supplies, Inc. safe work practices, prepped and cooked for special events up to 300+ yes, cooked scratch soups and chowders for all events, insured line fully stocked for à la carte.

Punta Gorda, Florida, United States

Inspected stations for compliance and quality, oversaw purchasing and manage food costs, tracked and maintained inventory, coordinated hiring, training, staffing, prepared reports and forecasted trends, Jonas POS system, all stations adhered to standardized recipe preparation and presentation, including scratch menu items. Represented department at organizational meetings.

Punta Gorda, Florida, United States

Worked hot and cold station, sauté, grill, fry, prepared homemade soups and sauces from scratch using standardized recipes, prepped hot and cold lines.

Punta Gorda, Florida, United States

Cooked hot and cold wind stations, sauté/grill/fry, prepared soups and sauces from scratch, assist stations as needed.