Mark Miranda Email & Phone Number

Big Pine Key, Fl, Us

Big Pine Key, Fl, Us

Key West, Florida, United States

Cudjoe Key Florida

Northwest hospital Executive Chef responsible for all patient food as well as retail food which included catering.

Annapolis, Maryland, United States

Silver Spring, Maryland

Assisting in the R & D development for training materials and assisted in creating new recipesTracking and developing management for troubled units, reducing food and labor costsAssisting in forecasting and budgets each yearDirected the training for all different leveled positions in RestaurantWriting the Business Operation Plan and budgets each year with the approval from the Owner of Select RestaurantsHandling all of the initial configurations on the POS system for the restaurant, and maintaining it at all timesOverseeing all training for back of the house for all management leveled positionsWorking currently as the executive chef in Baltimore as well, as other responsibilities and doing an excess of 5- 10 million in sales

Teach Garde Manger

Responsible for the execution of six different new store openings for the eastern regionAssisting in the R & D development for training materials and assisted in creating new recipesTracking and developing management for troubled units, reducing food and labor costsAssisting in forecasting and budgeting of corporate overhead expensesDirected the training for all different leveled positions, in both the M & S Grill, and McCormick locationsWriting the Business Operation Plan and budgets each year with the approval from the Eastern Vice President of OperationsHandling all of the initial configurations on the POS system for new openings, and maintaining them in the immediate regionOverseeing all training for back of the house for all management leveled positionsWorking at locations which do in excess of 5- 10 million in sales

Worked as an executive chef for 7 locations in the Baltimore marketResponsibilities included all P & L's, and labor reportsOverseeing the training for the back of the house staff and management traineesIn charge of daily change over in any menu productions and saving costsCreated special menus for sales and corporate functionsAccountable for all receiving and inventories