Executive Chef Culinary Arts

Mark Kocovic

**** ************ **, ************, ** 28078

********@*****.*** +1-347-***-****

EDUCATION

The Culinary Institute of America Hyde Park, NY June 2007-February 2009

Bachelor of Professional Studies: Culinary Arts Management

Associate in Occupational Studies: Culinary Arts

ServSafe Certified, - TIPS Certified

Certified in Food and Sanitation Protection (NYC)

Sichuan High Institute of Cuisine Chengdu, China -March 2009

Received Certificate for completing 50 hours in Szechuan Cuisine

Traveled to China with group of six graduates. Studied local cuisine under great Chefs

Explored the Chinese culture and visited many restaurants

Developed a keen knowledge of the Szechuan Cuisine

WORK EXPERIENCE

Executive Chef, Spectrum Center Arena

Compass Group- Levy Charlotte, NC- July 2022-Present

Oversee all food operations within the Arena, from Concessions to Suites, as well as 7 Premium Clubs and Ownership Lounge

Control labor and food costs for $26 million operation

Curated and customized all menus for both concession and premium locations.

Leading a team of four chefs, as well as an hourly staff of 50, from supervisors to cooks and dishwashers.

Work with every department, from FOH to warehouse and financing, to make sure all is aligned and our guests are getting the best experience possible.

Chef de Cuisine, Citi Field, Sports and Entertainment

Aramark, (Union Account) New York, NY- September 2021-July 2022

Chef of the Delta 360 sky club, a premier location in the ballpark and responsible for five areas within this location. Servicing up to 4000 fans.

Pat Lafrieda Chop house, a 100-person full-service high-end dining room, two mobile ordering locations with concession style fare. One walk-up concession stand featuring food made to order from various partners in the building. As well as cooking for the owners’ suites, with parties of up to 85 guests.

Manage a large staff, control food cost, labor and daily ordering.

Executive Chef, United Nations New York, NY- November 2017-July 2020

Compass Group- CulinArt Sector (Union Account)

Responsible for the daily operations of five cafes feeding up to 6000 UN employees and visitors a day, as well as running a full service formal dining room which serves seasonal dishes a la carte.

Overseeing private catering events, from breakfasts to large gala’s ranging from 20 to 1000 guests.

Controlling food and labor costs in order to stay in line with Food and Beverage Sales of $18 million.

Managing a team of 110 associates consisting of cooks, porters, receivers, food runners, baristas, and cashiers.

Chef de Partie, North Shore University Hospital Manhasset, NY- October 2016-October 2017 Sous Chef July 2020-August 2021

Assists management in menu planning for patients, cafeteria and catering functions.

Generates and posts daily food production sheets based on estimated food consumption.

Leads and guides culinary team in meal preparation, feeding approximately 6000-7000 daily.

Specialty Chef, Radisson Blu Hotel Shanghai, China- January 2016-June 2016

Chef at Epicure on 45; This rotating Restaurant was located on the 45th floor displaying the most breathtaking views of Shanghai

Led a team of 15 Chefs and 3 Stewards to the highest of standards at this multi-cuisine restaurant

Cuisines included Europe/Western, China, Japan, and India, prepared by Chefs from each country

Sous Chef, Patina Restaurant Group New York, NY - February 2012-December 2015

Promoted within the company to Sous Chef (Nick and Stef’s Steakhouse) after 3 and a half years as a line cook

Responsible for the training and oversight all duties and preparations of all cooks

Worked closely with chef to develop and implement daily specials

Maintained and kept food and labor costs in line

Line Cook, Patina Restaurant Group New York, NY - September 2009 –February 2012

Worked throughout various restaurants within the company, including Brasserie, Naples 45,

Café Centro, and Cucina, each specializing in different cuisines

Trained and worked on every station from garde manger to grill station

Roundsman, Ljubo’s Pizzeria Bronx, NY - February 2009- September 2009

August 2001- May 2004

Oversaw the service of costumers and maintained the highest standards

Supervised the preparations of various toppings, including shredding cheese and making the dough

Server, Beckwith Pointe New Rochelle, NY - August 2007- September 2008

Served up to 450 guests for high end weddings and other special events.

Attended to numerous tables at once while providing excellent service and hospitality.

Externship, Ardsley County Club Dobbs Ferry, NY - June 2006- October 2006

Rotated through kitchen stations including: Garde Manger, prep, and hot appetizers stations.

Worked al la carte fine dining and banquets for elite private country club.

Maintained high standards in all food preparations, production, and presentation.

Skills:

Proficient in Microsoft word, PowerPoint, Excel and Windows

Languages: Albanian, Intermediate Spanish

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