Marcus Phelps
Natchitoches,LA
Summary
High-performing Chef offering 10+ years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
7
7
years of professional experience
Work History
Executive Chef
Cura Hospitality
12.2021 - Current
- 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.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Oversaw business operations, inventory control, and customer service for restaurant.
Executive Chef
Quality Inn
02.2019 - 12.2021
- 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.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Chef
Mimmos Pizza
01.2017 - 02.2021
- 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.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Orlando
Orlando FL12.2012
Skills
- Ingredients Selection
- Payroll and Scheduling
- Food Plating and Presentation
- Food Prep Planning
- Hiring, Training, and Development
- Menu Planning
- BOH Operations
- Food Spoilage Prevention
- Sanitation Guidelines
- Signature Dish Creation
- Performance Assessments
- Kitchen Staff Management
- Order Management
- Recipes and Menu Planning
- Vendor Relationship Management
- Team Leadership
- Banquets and Catering
- Food Stock and Supply Management
- Staff Scheduling
- Customer Service
- Quality Assurance
- Restaurant Operations
- Inventory Management
- Strong Work Ethic
- Catering and Events
- Kitchen Equipment Operation and Maintenance
- Menu Development
- Purchasing
- Recipe Management
- Problem and Complaint Resolution
- Staff Training
- Fine Dining
- Presentation Management
- Equipment Maintenance
- Kitchen Operations Oversight
- Attention to Detail
- Inventory Control
- Performance Improvement
- Delegating Work
- Decision-Making
- Operations Management
- Meal Preparation
- Cost Control
- Purchasing Management
- Staffing
- Creative Thinking
- Plating and Garnishing
- Order Delivery Practices
- Process Improvements
- Regulatory Compliance
- Vendor Relations
- Resource Management
- Recipe Development
- Customer Retention
- Recruitment and Onboarding
- Food Safety
- Hospitality Service Expertise
- Special Events
- Workflow Optimization
- Performance Review
- Coaching and Mentoring
- Policy Development
- Staff Management
Sports
I love to watch and play sports, but basketball is my favorite.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Executive Chef
Cura Hospitality
12.2021 - Current
Executive Chef
Quality Inn
02.2019 - 12.2021
Executive Chef
Mimmos Pizza
01.2017 - 02.2021
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts - Orlando
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