Executive Chef Customer Service

Mark Harelick

Flushing NY 516-***-**** **********@***.*** /Open to relocation in Florida, Arizona, Nevada

Professional Summary:

Professional Executive Chef with over 10+ years’ experience in banqueting, menu development and back of house management. Passionate chef with experience in overseeing the consistent preparation, flavor, and presentation of contemporary and creative cuisine for restaurants, dining rooms, banquets, and other food facilities, resulting in outstanding guest satisfaction. Extensive background managing supplies and labor costs to meet financial targets. Exceptional performance working under pressure without compromising quality of entrees. Adept at training and motivating culinary staff towards exceeding productivity levels within a high pressure and fast-paced environments that require excellent teamwork. Dedicated to customer satisfaction and skilled in team leadership. Focused on executing sound financial/business decision-making to drive operational efficiency efforts.

Professional Experience:

Culinary Floor Manager : Resorts World Casino Queens, NY.

December 2021-Present

•Developed daily kitchen schedules to improve workload distribution and maintain individual goal achievement.

•Led and motivated teams of culinary staff to achieve exceptional results, creating a positive and high performing environment.

•Verified employees work for proper preparation and production.

•Monitored sanitation practices to ensure employees follow proper NYC DOH protocols.

•Started with 37% food cost and held a 33% food cost in busy Hyatt airport hotel.

•Train, and guide cooks or other workers in preparation, cooking, garnishing, and presentation.

•Attend and participate in key departmental meetings, staff development, and professional development to streamline culinary and customer service operations.

Executive Chef: The Phoenix House of Rehabilitation Brooklyn, NY.

June 2021-December 2021

•Prepare and maintain annual budget via forecasting, cost control and labor management.

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

•Verified proper diet controls for patients entering the rehabilitation center.

•Monitored & maintained a 98.5 % sanitation grade by enforcing strict adherence to codes.

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

•Reduce food expenses by 18% by expertly approximating purchasing needs and buying through approved vendors.

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

Chef Manager: Aramark Manhattan College, Bronx, NY.

July 2020-September 2020

•Developed, design high -quality menu items incorporating local and in-season ingredients, reducing costs and resulting in increased customer satisfaction and engagement.

•Implemented training programs to enhance culinary skills and improve productivity. Plan and supervise events.

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

•Minimized cost overages by controlling inventory and supplies and 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, NY.

September 2018-July 2020

●Embraced culinary integrity when crafting invigorating, nourishing, and memorable meals.

●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, 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.

●Brought the food cost from 42% to 36% in 4 months and held it for my tenure.

Sous Chef: Glen Cove Mansion, Glen Cove, NY.

June 2015-September 2018

●Altered pricing with Exec. Chef, resulting in an overall profit margin of 40%.

●Oversaw line cooks and increased overall efficiency of back of house staff.

●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.

Education:

Associates Of Sc. Culinary Arts, December 1996-1998. Johnson &Wales University, Rhode Island.

Certification Of Satisfaction. Culinary Arts, March 1994-June 1995, New York Restaurant School

Skills & Abilities:

●Menu Development

●Supplier Liaising

●Food Presentation

●Cost Control

●Kitchen Maintenance

●Quality Control

●Collaboration

●Scheduling

●Leadership & Mentoring

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