Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Marco Casas

San Antonio

Summary

Continue to develop a passion for food and excellent service in a wide range of cuisines.

Overview

34
34
years of professional experience
1
1
Certification

Work History

Executive Chef

Sodexo Inc.
03.2010 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Monitored food production to verify quality and consistency.

Sous Chef

Radisson Hill Country Resort
01.2003 - 02.2010
  • Prepared a variety of specialties for breakfast, lunch, and dinner.
  • Prepared consistent entrees for banquet events of 300 and more.
  • Followed all key health and sanitation requirements.
  • Conducted Monthly inventory and managed food cost.
  • Coordinated with Executive Chef and culinary staff for daily needs.
  • Was acting Executive Chef 2 times and prepared schedules and payroll as well as other duties that were needed.
  • Employee of the year for 2006.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Sous Chef

Azuca Sabor Latin Cuisine
01.2001 - 01.2002
  • Responsible for all aspects of the kitchen.
  • Cost saving targeting.

Kitchen Manager

Le Peep
01.1997 - 01.2001
  • Was in charge of inventory, sanitation, food and labor costs, training, and guest services.
  • Proven ability to produce under pressure without sacrificing quality.
  • Provided professional services for catering and private party functions.

Executive Chef

Razmiko’s Ristorante Italiano
01.1993 - 01.1996
  • Basic mastery of cooking techniques.
  • Management duties including private functions, training, scheduling, inventory, and managed food and labor costs.

Sous Chef

Luna Notte
01.1991 - 01.1993
  • Responsible for all aspects of the kitchen.
  • Completed all tasks that were assigned by Executive Chef.
  • Created 'special of the Day' for different stations like brick oven, sauté station, and cold food station.

Education

High School Diploma - undefined

Robert E. Lee High School
San Antonio, TX
01.1994

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Operations management
  • Customer service
  • Kitchen operations oversight
  • Food prep planning
  • Special events
  • Catering and events
  • Coaching and mentoring
  • Hygiene policy implementation
  • Inventory management
  • Food presentation

Certification

Texas Department of State Health Services Food Management Certified

Timeline

Executive Chef

Sodexo Inc.
03.2010 - Current

Sous Chef

Radisson Hill Country Resort
01.2003 - 02.2010

Sous Chef

Azuca Sabor Latin Cuisine
01.2001 - 01.2002

Kitchen Manager

Le Peep
01.1997 - 01.2001

Executive Chef

Razmiko’s Ristorante Italiano
01.1993 - 01.1996

Sous Chef

Luna Notte
01.1991 - 01.1993

High School Diploma - undefined

Robert E. Lee High School

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