Makendy Marc
Miami,FL
Summary
In my pursuit of my next employment opportunity, I am seeking an organization where I can establish a long-term commitment, leveraging my skills and expertise to contribute meaningfully. I am keen to explore avenues for professional growth and development. At this stage in my career, I aspire to find a workplace that fosters a sense of appreciation and nurtures innovation, offering me an environment where I can thrive both personally and professionally.
Overview
11
11
years of professional experience
Work History
Senior Sous Chef
JW Marriott Miami Turnberry Resort & Spa
Aventura, FL
02.2022 - Current
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Production Chef
Cote Korean Steak House
Miami, FL
01.2021 - 03.2022
- Managing Prep Team of 12 to 15 employees
- Supervised kitchen food preparation in demanding, high-volume environments.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Reviewed staffing levels to meet service, operational and financial objectives.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Checked food portioning for optimal presentation and cost control.
- Identified ingredients needed for recipes and set up workstations for Prep team.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Performed waste minimization, saleable yield and predictive costing methods for meat department.
- Trained new employees on cleanliness, client engagement strategies and various types of meat cuts.
Sous Chef
Balan's Bar & Brasserie
Miami, FL
04.2019 - 01.2021
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Sous Chef
W Hotel
Fort Lauderdale, FL
02.2017 - 04.2019
- Prepared banquet meals according to standard recipes and customer preferences.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Managed production of food for catered corporate and private events.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Communicated with servers on timing of completed dishes and menu offerings to expedite food delivery.
- Executed set menus for banquets with cuisine from diverse regions.
Jr. Sous Chef
Cipriani Downtown Miami
Miami, FL
12.2012 - 01.2017
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Carried pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Miami, FLFood Safety Manager - Food Safety
National Registry of Food Satey Professionals
Orlando, FLSkills
- Menu development
- Portion and cost control
- Recipe creation
- Food Preparing, Plating and Presentation
- Verbal and Written Communication
- Hiring, Training and Development
- Restaurant Operations
- Inventory Management
- Budgeting and Cost Control
- Data Analysis
Timeline
Senior Sous Chef
JW Marriott Miami Turnberry Resort & Spa
02.2022 - Current
Production Chef
Cote Korean Steak House
01.2021 - 03.2022
Sous Chef
Balan's Bar & Brasserie
04.2019 - 01.2021
Sous Chef
W Hotel
02.2017 - 04.2019
Jr. Sous Chef
Cipriani Downtown Miami
12.2012 - 01.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu
Food Safety Manager - Food Safety
National Registry of Food Satey Professionals
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