Mark M. Email & Phone Number

United States

Houston, Texas Area

Houston, Texas Area

Houston, Texas Area

As a Sous Chef at Le Colonial Houston, I am focused on acting as an intermediary between the kitchen management and line staff. I supervise food production activities: proper cleaning, cutting, marinating, seasoning and cooking of various food items. Our daily operations consist of developing positive relationships and motivating kitchen staff to follow food safety procedures, maintain a well-organized kitchen, present aesthetically appealing food and taste consistency. I am also responsible for tackling kitchen maintenance needs, delegating kitchen duties, conducting food inventory monthly, documenting product quality, and reporting kitchen issues daily within a recap. My pivotal role ensures that guests receive the highest quality of food while also adhering to labor costs goals.

Houston, Texas Area

As a chef at Hotel Za Za, I was focused on providing excellence to the guests and staff members. Also, I designed recipes, trained new employees, led food consistency processes, controlled food cost and monitored waste.My day-to-day included overseeing station setup upon arrival, ensuring proper use of equipment, identifying the food supplies necessary for food preparation and making the items available on a timely basis. As a core member of the team, I strived to protect all company assets by focusing on adhering to state, local, MSDS and OSHA regulations and providing strong leadership and communication skills.

Houston, Texas Area

As an Executive Chef, I was responsible for leading the preparation of meals for breakfast and lunch services with an average of 200 table services per day. Daily, I collaborated with the Sous Chef in menu design and the development of innovative recipes to incorporate the best culinary techniques.I also Interviewed, hired, trained, and directed staff members, improving operational kitchen flow by 50%, while maintaining 100% employee retention. My daily tasks included: following policies and procedures throughout three departments, assigning labor tasks, managing relationships with vendors and controlling and eliminating the waste of products.

Woodlands, Texas

As a Sous Chef, I managed daily kitchen operations and created standards that exceeded safety and health regulations. I strategically targeted the development of processes to maximize service levels, meet the payroll budget and achieved expense control. To support the focus on serving excellent food, I collaborated with the Executive Chef to redevelop the entire menu in 2012, increasing sales revenue by 50%. Also, I organized weekly staff meetings to guarantee a smooth-running operation.