Marc Twomey
Peabody,MA
Summary
Executive Chef with 20+ years of experience cooking in commercial and residential kitchens. Delivers deep passion for food, large repertoire of ethnic and classic dishes and self-motivation to learn new recipes. Creates menus built around client preferences to cultivate satisfaction and drive referrals.
Overview
11
11
years of professional experience
Work History
Personal Chef
Evoke Wellness
10.2022 - 03.2023
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Maintained food inventories to support efficient cost management.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Cooked 50/75 meals per day and delivered to 3 different requested locations.
Banquet Chef
Charles Hotel
06.2016 - 03.2020
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Chef
Harvard Club Of Boston
09.2014 - 06.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Executive Chef
Hilton Back Bay Hotel
08.2012 - 04.2014
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI05.1997
Skills
- Food Prep Planning
- Recipes and Menu Planning
- Payroll and Scheduling
- Inventory Management
- Hiring, Training, and Development
Timeline
Personal Chef
Evoke Wellness
10.2022 - 03.2023
Banquet Chef
Charles Hotel
06.2016 - 03.2020
Chef
Harvard Club Of Boston
09.2014 - 06.2016
Executive Chef
Hilton Back Bay Hotel
08.2012 - 04.2014
Associate of Arts - Culinary Arts
Johnson & Wales University
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