Craig Mack

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Prepared meals efficiently under time constraints for timely service during peak hours.``````

I held 3 positions with Epsilon Foods

> Executive Chef of their Fine Dinning Restaurant

>Manager and Operator of their Food Truck

Appearing at many public events, also catered private events for the owners customers and a memorable event with the Governor of Iowa

> Assisted in the kitchen design, equipping, staffing ,and Menu development for a new restaurant