Executive Manager

MARK R. LOZEAU

** ********* **** ~ Bow, NH *****

Phone 603-***-**** ~ Email: **********@*******.***

O B J E C T I V E

To acquire a long-term position and to gain knowledge and

experience in all aspects of the food service

industry while maintaining a standard of high quality,

consistency and excellence.

P R O F E S S I O N A L E X P E R I E N CE

Aramark

May 2013 - November 2013

Concord, New Hampshire Executive Chef

. Directed kitchen staff in all daily operational aspects of a

corporate cafeteria during breakfast and lunch service

. Performed all duties involved with inter-office and corporate

catering for up to 400 people

. Implemented ordering and inventory systems, production

standards and records, food waste tracking and sanitation

guidelines

. Worked directly with the Food and Beverage Manager to improve

upon merchandise pricing, selection and presentation of

product

Angelina's Ristorante

March 2008 - May 2013

Concord, New Hampshire Executive Sous Chef

. Worked directly with the Executive Chef/Owner on all aspects

of restaurant duties and catering functions

. Performed daily duties to include food preparation, line

execution, receiving inventory and kitchen sanitation

. Responsible for direct supervision of all restaurant staff in

daily operations

. Assisted Executive Chef/Owner in development and improvement

of menu items, daily specials, pricing, presentation and

taste

. Supervised all restaurant operations in the absence of the

Executive Chef/Owner

The Granite Restaurant March

2007 - November 2007

Concord, New Hampshire Executive

Sous Chef

Oversaw and performed all restaurant and banquet operations

under new business management

Performed daily duties to include ordering and receiving

inventory, food preparation, line shift execution and kitchen

sanitation

. Supervised and directed staff of 15 employees in daily

operations

. Worked with the Executive Chef to develop and improve upon

menu items, pricing, ingredients and presentation while

maintaining budgetary and inventory controls

Created and implemented daily menu specials using local and

seasonal ingredients

Concord Country Club June 2003 -

March 2005

Concord, New Hampshire Executive

Chef

. Supervised and performed all kitchen and banquet-related

operations

. Performed daily duties to include ordering and receiving,

food preparation, creating menu specials and line execution

. Responsible for the hiring, training, management, scheduling

and supervision of all kitchen staff

. Developed menu and pricing while maintaining departmental

budgetary and inventory controls

. Assisted in the management of the entire Clubhouse

E D U C A T I O N

New England Culinary Institute, Montpelier, Vermont

Fall 1997 - Spring 1998

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