Mark Harelick

**-** ***** ******, *** floor, Flushing NY, 11358 516-***-**** ad3ydl@r.postjobfree.com /Open to relocation in Florida, Arizona, Nevada.

Professional Summary

Industrious executive chef with background managing supplies and labor costs to meet financial targets. Train and mentor employees effectively for consistent operations. Dedicated to customer satisfaction and skilled in team leadership. Focused and creative kitchen professional offering solid leadership background and cooking expertise. Develop new recipes to delight customers and bring in repeat business. Manage efficient, productive kitchen team delivering high-quality food consistently.

Experience

CULINARY FLOOR MANAGER

RESORTS WORLD CASINO

QUEENS NY

December 2021-Present

Verified employees work for proper preparation, portioning, and presentation.

Monitored sanitation practices to ensure employees followed NYC standards and regulations.

Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.

Supervised and coordinated activities of cooks or workers engaged in food preparation and production.

Holding a 33% food cost reduced from 37% inside the first year at the Hyatt Regency airport hotel.

EXECUTIVE CHEF

THE PHOENIX HOUSE OF REHABILITATION

BROOKLYN, NY

June 2021-November 2021

Verified employees work for proper preparation, production, and maintenance of diet controls for patients.

Improved kitchen operations by offering skilled leadership and guidance to staff.

Monitored stock of foods, supplies, and equipment, placing orders to restore optimum levels.

Monitored sanitation practices to ensure employees followed NYC standards and regulations.

Held a 37% food cost at 110 room nursing facility with a diversity of tastes and cultures.

CHEF MANAGER

ARAMARK

MANHATTAN COLLEGE BRONX, NY

July 202-September 2020

Verified employees work for proper preparation, portioning, and presentation.

Minimized cost overages by controlling inventory and supplies while minimizing waste.

Monitored sanitation practices to ensure employees followed NYC standards and regulations.

Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.

EXECUTIVE CHEF

COMPASS GROUP

CON EDISON

NYC, NY

September 2018-July 2020

Met operational, financial, and service goals consistently based on skilled staffing assessments and judgements.

Improved kitchen operations by offering skilled leadership and guidance to staff.

Monitored stock of foods, supplies, and equipment, placing orders to restore optimum levels.

Boosted staff performance by continuously monitoring activities and stepping in to handle problems.

Supervised and coordinated activities of cooks or workers engaged in food preparation.

Monitored sanitation practices to ensure employees followed NYC standards and regulations.

SOUS CHEF

GLEN COVE MANSION

GLEN COVE, NY

June 2015-September 2018

Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates.

Maximized productivity and minimized waste through effective supervision of food preparation and production areas.

Maintained performance standards by working with chef-partner to coach and counsel employees.

Verified line quality with regular inspections and tests and corrected deficiencies.

Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes.

Inspected foods throughout each shift, verifying quality and attractiveness of each plate.

Instructed cooks or other workers in preparation, cooking, and presentation of plates.

STATION CHEF

AMSTERDAM at HARBORSIDE

PORT WASHINGTON, NY

February 2012-June 2015

Maximized productivity and minimized waste through effective supervision of food preparation and production areas.

Matched food orders with expected demand to minimize risk of spoilage.

Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.

Education

ASSOCIATES OF SCIENCE IN CULINARY ARTS

JUNE 1998

JOHNSON & WALES UNIVERSITY, PROVIDENCE, RHODE ISLAND

CERTIFICATE OF SATISFACTION IN CULINARY ARTS

JUNE 1995

NEW YORK RESTAURANT SCHOOL, NYC, NY

Skills & Abilities

·

·Recipe development

·Employee training

·Excellent interpersonal and communication skills

·Task prioritization

·Safe food handling

·Licensed food handler

·Leadership

·Task prioritization

·Supply management (Inventory)

·Time management

·Batch cooking

·Food cost

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