Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Writing kid stories
Timeline
Generic

Mario Mazidis

Brooklyn,NY

Summary

To secure a position as a Sous Chef at a Amazing restaurant and to contribute my culinary expertise in preparing outstanding and commendable dishes to provide customers with a world class dining experience.


Overview

9
9
years of professional experience
1
1
Certification

Work History

Jr. Sous Chef

Bluestone Lane Coffee
05.2021 - 02.2023
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Monitored recipe portioning to control food costs.
  • Ordered new ingredients and supplies to meet expected needs.
  • Create a fun working environment
  • Prepped daily menu items to quickly deliver upon request.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.

Jr. Sous Chef

US Army
05.2018 - 12.2021
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food and labor costs to verify budget targets were met.
  • Collaborated with staff members to create meals for large banquets.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Oversaw cleanliness of each station in kitchen.
  • Worked all station necessary to succeed

Line Cook

INSA
05.2017 - 05.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Started on noodle, moved to fry , then saute, then gm


Line Cook

Lafayette Grand Cafe & Bakery
04.2016 - 05.2017
  • Prepared foods in a timely fashion for a fast-paced and high volume restaurant environment


  • Responsible for making a series of vinaigrette, and oyster shucking.
  • Covered all line cook duties including prep work, cooking food to order, and clean up


  • Set up and stock stations with all necessary supplies


  • Answer, report and follow executive or sous chef instructions.
  • Within a few months I was promoted to the hotline in charge of Veg on plancha
  • Assisted chef in executing herb infused oils, and creating a variety of Aiolis

Line Cook

Buttermilk Channel
03.2015 - 10.2015
  • . Prepared items for broiling, grilling, frying, sautéing or other cooking methods by portioning battering, breading, seasoning or marinating.
  • Season and cook food according to recipes
  • Regulate temperature of ovens and grills to ensure food is stored and cooked at correct. temperature
  • Fabricated chicken and fish, cured salmon, cut and cleaned vegetables and fruits
  • Maintained accurate food inventories
  • Set up and broke down station during / after service
  • Always kept station clean and organized

Lead Line Cook

Bench Sports Bar
01.2014 - 09.2014
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Grilled meats and seafood to customer specifications.

Education

Associate of Science - Culinary Arts

Kingsborough Community College of The City University of New York
Brooklyn, NY
12.2015

Skills

  • Food Stock and Supply Management
  • Fish butchery
  • Cooking temps on meat and fish
  • Meat butchery
  • Staff Training
  • Kitchen Management
  • Excellent communication skills in busy, noisy environments
  • Detail oriented
  • Oyster shucking
  • An enthusiasm to learn and grow
  • Proven ability to work under pressure

Accomplishments

    Employee of the month at Lafayette

Certification

DOH Food Handler Card

Serv Safe Food handlers certificate

Writing kid stories

I take personal hardships and turn them into playful funny stories for my neices 

Timeline

Jr. Sous Chef

Bluestone Lane Coffee
05.2021 - 02.2023

Jr. Sous Chef

US Army
05.2018 - 12.2021

Line Cook

INSA
05.2017 - 05.2018

Line Cook

Lafayette Grand Cafe & Bakery
04.2016 - 05.2017

Line Cook

Buttermilk Channel
03.2015 - 10.2015

Lead Line Cook

Bench Sports Bar
01.2014 - 09.2014

Associate of Science - Culinary Arts

Kingsborough Community College of The City University of New York

DOH Food Handler Card

Serv Safe Food handlers certificate

Mario Mazidis