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Fort Lauderdale, FL
December 28, 2019

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Mark Sulzinkski

Fort Lauderdale, FL ***** 954-***-****

Chef Manager

Talented and passionate culinary expert with 15+ years of experience in the food industry. Recognized as visionary chef with ability to add innovative twist to menu creation and food presentation. Proficient in food trends and pairings, flavors, and French, Cajun, and Creole cuisine. Exceptional leader skilled at training and supervising kitchen staff. Committed to controlling costs by reducing or eliminating waste, and effectively forecasting consumption rates.

Proven expertise in:

Innovative Menu Creation

Artistic Food Presentation

Multicultural Cuisine

Marketing and Merchandising

Special Events Planning and Catering

Personnel Management

Cost Control

Safety Compliance


Fish Peddler East – Fort Lauderdale, FL

Chef, 2011 to 2019

Oversaw creation of all prepared items for very popular and highly rated seafood market.

Coordinated food preparation and production in high-volume setting while ensuring quality standards for presentation were continually met or exceeded. Monitored inventory, purchasing and rotation of local and internationally sourced fresh and frozen foods. Maintained optimal condition of kitchen by adhering to food safety and sanitation standards.

Key Contributions:

Developed popular new menu items resulting in nearly doubling prepared food sales.

Implemented policies and procedures that increased efficiency and lowered food costs.


Creolina’s Cuisine, Fort Lauderdale, FL

Chef & General Manager

Founded small Louisiana-style diner with French principles and Cajun/Creole influences and evolved it into renowned restaurant.

Continuously coined new recipes and menu items. Successfully catered special events both on and off premises for up to 2000 people. Devised over 200 lunch specials featuring international and American regional cuisine. Hired, trained, and supervised restaurant staff. Initiated and cultivated excellent vendor relationships. Controlled costs by carefully managing food inventory, kitchen supplies, and various provision purchases.

Key Contributions:

Named by Zagat as the fourth best restaurant for seafood in South Florida.

Won New Times “Best of” awards for 16 years in a row for “Best Cajun/Creole”, “Best Waitress”, and “Best Service.”

Fostered rapport with press, achieving over 30 positive reviews over span of 19 years.

Taught cooking class at Jean Pierre’s cooking school.

Fifteenth Street Fisheries – Fort Lauderdale, FL


Helmed daily operations for two seafood restaurants simultaneously.

Lowered food costs by three percent and optimized labor costs by seeking opportunities to enhance restaurant efficiency. Trained and supervised staff of 20. Oversaw kitchen production, food preparation, and menu development. Created new menu items every three months.

Key Contribution:

Earned promotion to Chef following consistent success in various kitchen-based roles and as an apprentice.


Associate of Occupational Studies in Culinary Arts

Culinary Institute of America

Hyde Park, New York

Broward Community College

Coursework: Hotel Restaurant Management

Fort Lauderdale, FL

Safe Staff Certification

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