Mario Clark

• Prepared authentic Caribbean dishes using traditional techniques and locally sourced ingredients.
• Managed kitchen operations to ensure timely meal service during peak hours.
• Developed and implemented seasonal menus reflecting culinary trends and customer preferences.
• Trained new kitchen staff on food safety standards and cooking procedures.
• Collaborated with suppliers to maintain quality control of ingredients and inventory management.
• Enhanced customer satisfaction through personalized dish recommendations and prompt service adjustments.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• MANGED AND CONTROL THE LOOK AND COOK OF THE BBQ PIT

• I am a key factor a team player that understands purpose of getting orders fulfilled and customer's satisfied. Knowledgeable about my position and all other positions helping my team is my task after my duty is finished and then my day is over
• Cooking things with love and displaying a positive attitude towards everyone

• Prepared and executed menu items according to established recipes and presentation standards.
• Maintained cleanliness and organization of kitchen workspace to ensure compliance with health regulations.
• Collaborated with kitchen staff to streamline food preparation processes and enhance service efficiency.
• Monitored inventory levels and communicated needs for stock replenishment to minimize shortages.

• I OPENED AND CLOSED MAMAS BBQ keeping the place and orders on point with heavy traffic of happy customers was a moment to remember being manger I fully worked and coached my staff to be the best they could be vocally and consistently letting the environment be welcoming

• I open and operated all work follow until the staff came in to start there day I bbq and season all meats and peeped all mise in place handle cash flow and ordering logistics

CREATING NEW DESSERTS AND IDEALS Aroma goid healthy high quietly American food handle with love and appreciate to the craft

• Working right hand to the BOSS I acquired his skills know and insight on how good business should be ran
• I started and closed the full company with moving time was final I appreciate and earned my skills in a fruitful way