Executive Chef

MARK HAUPT

*** ***** ****** ****, ** 209-***-**** *********@*****.***

Executive Chef and visionary leader with over 20 years of expertise running national and international kitchens for high profile restaurants serving a wide variety of cuisines. Directs effective kitchens, predicting and responding to emergency situations quickly so they do not affect performance. Creative and innovative, with a strong track record of transforming visions into reality. Consistently increases sales by designing and implementing innovative advertisements. Seeks to benefit top organization as restaurant manager/chef.

Menu Design

Advertising

Cooking All Cuisines

Staff Management

Production

Sheets/Delegation

Catering/Coordinating Events

Inventory Control

Food Safety

Ordering & Supply

F&B Marketing

Strategies

Cost Control

Budget Management

PROFESSIONAL EXPERIENCE

EL CAPITAN RESORT & CASINO, Hawthorne, NV 2010 – 2024

Executive Chef

Maintain gourmet dining labor costs at or below 26% as compared to industry average of 30%.

Maximize profit, minimize loss, and increase customer satisfaction by revolutionizing menu with new dishes.

Improve kitchen operations by motivating staff to implement best practices in all daily tasks, ensuring all state and federal safety regulation compliance, and developing policies and procedures that increase efficiency.

LEXINGTON HOTEL, Sacramento, CA 2009 – 2010

Executive Chef

Kept dining food costs at or below 26.5%, less than industry average of 34%.

Directed all hotel food operations, including recipe and food presentation development, portion control procedures, inventory, recipe standardization, and day-to-day tasks.

Ensured well-staffed and highly performing kitchen by creating work schedules and managing personnel leave.

Garnered high retention rate by mitigating customer complaints, reviving customers’ loyalty.

CHEF & COMPANY, Lodi, CA 2000 – 2009

Executive Chef/Manager

Achieve banquet labor costs of 5% under industry standard of 7%.

Expanded clientele to include surrounding cities, including Sacramento, improving bottom line.

Built and managed teams that effectively handled all kitchen operations, from menu planning and set-up through sanitation and cleanup, improving performance, efficiency, customer satisfaction, and return on investment.

Grew business by developing and implementing advertising strategies and campaigns.

STARBUCKS, Cordova, CA 2004 – 2006

Assistant Manager

Boosted employee morale by coordinating with manager to implement performance and sales incentives.

Cut costs by managing inventory, scheduling appropriate staffing levels, and training new hires.

Early Employment: Chef/Manager for Aspiring Chef & Company& Assistant Chef for Cottage Bakery & Rotisserie Café.

VOLUNTEER EXPERIENCE

Chef & Child Foundation - Advocated against childhood hunger, malnutrition, and obesity by teaching children and their families proper nutrition in conjunction with community-based initiatives.

The LOEL Center and Gardens – Contributed to the wellbeing of seniors by preparing meals for program participants.

MARK HAUPT Resume, Page 2

EDUCATION, CREDENTIALS, & AFFILIATIONS

Bachelor of Science, Hotel Restaurant Management, University of Phoenix, Sacramento, CA Associate of Arts, Culinary Arts,Ledderwolf Culinary Academy, Sacramento, CA

Associate of Arts, Honors Graduate, Culinary Arts, LeCordon Bleu College of Culinary Arts, Sacramento, CA

Member, American Culinary Federation, Chef & Child Foundation,&ACF California Capital Chefs Association

Serve Safe Number 129998

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