Mark Cozine

Email: abor4s@r.postjobfree.com

Address:

City: Fort Pierce

State: FL

Zip: 34982

Country: USA

Phone: 772-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

I have over 30 years experience in the culinary field. I am a certified food safety manager. I have been a chef as well as a kitchen manager for various establishments.

Educational Background:

High School Dipolma from Southwest Miami High School, Miami FL 1/2001 to 6/1979 (ELECTRONICS)

Job History / Details:

Career Overview

I have over 30 years experience in the culinary field. I am a certified food safety manager. I have been a chef as well as a kitchen manager for various establishments.

Skills

I have worked various stations on the line and have done numerous buffets for weddings, brunches, and other special functions.

I have excellent knife skills and am an experienced butcher.

I have created and implemented menu ideas.

I have overseen other employees and can do scheduling, ordering, and inventories.

I have ample recipes at my disposal and can create different specials.

I am experienced in many different styles of cuisines.

I have priced out menu items for food cost evaluations.

I have hired employees and have gone through the disciplinary stages with some of them.

I can saute, broil, grill, fry, work the pantry, and create special garnishes.And have a strong work ethic.

Professional Experience

February 2012 to September 2012

On the Edge Bar and Grill Fort Pierce, Fl

Chef

I was hired to bring the food costs in line, to create specials, to oversee other employees, to hire and, if necessary, to terminate employees, to do the scheduling for the kitchen staff while keeping the labor costs within set standards, to do a monthly inventory for food costs analysis, to receive Health Department Inspections, and to keep the business as profitable as I was able. I provided outstanding customer service. I followed company procedures to maintain work environment in a neat and orderly condition.I was responsible for promoting safe and clean working environment.I organized the kitchen to make ordering and inventory counts easier.

April 2010 to February 2012

Cowboys Bar-B-Cue and Steakhouse Stuart, Florida

Kitchen Manager

I over saw the entire kitchen staff and made sure that everyone was working up to company standards. I made out weekly schedules and did weekly inventories. I ordered products as needed following a par guideline sheet that I was responsible for maintaining as the business either slowed down or got busier. I followed company guidelines and implemented new menu items.

July 2008 to March 2009

Doug and Tina's Steak and Seafood Port Saint Lucie, Fl

Head Chef

I was involved with the running of the kitchen and was also responsible for taking inventory, ordering supplies, and creating nightly specials. I researched recipes and implemented new menu ideas. I instructed other cooks on how to keep the kitchen clean and up to food code standards. I oversaw other employees, including: dishwashers, cooks, and prep-people.

March 2008 to May 2008

The Fairways at Island Dunes Country Club Jensen Beach, Fl

Line Chef

Prepared food for Buffets, Weddings, and other special functions (platters, fruit displays, crudites, carving stations, special garnishes, etc.). I also cooked food to order on the line stations; saute, broiler, grill, fry, and expedite.

March 2007 to January 2008

Sam Snead's Oak Grill and Tavern Port Saint Lucie, Fl

Line Chef

I maintained the oak wood grill, keeping the fire lit and even, and hauling wood as needed. I cooked approximately 70 percentage of the dinners. I prepared foods exactly to recipe specifications. I checked all the other line chefs to ensure that their stations were closed properly, did a nightly inventory of the cooler stock, and cleaned the hood vents every night.

July 2004 to March 2007

Harbor Cove Restaurant Fort Pierce, Fl

Night Chef

I was responsible for overseeing the night shift, including dishwashers, cooks, and prep-people. I cooked the majority of the meals and cleaned the line. I also received the health department inspectors and was responsible for keeping the kitchen up to code. When the owner was recuperating from a heart attack, I supported the manager in the operation of the restaurant. I developed a menu recipe training manual and implemented it to train new kitchen employees. I kept an inventory sheet, ordered supplies, made schedules, created and priced nightly specials and was involved with creating the menu.

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