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
11
11
years of professional experience
1
1
Certification
Work History
Corporate Sous Chef
Betterment
New York , New York
2023.11 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Developed daily specials utilizing seasonal ingredients.
- Created a positive work environment by encouraging teamwork among staff members.
- Monitored inventory levels to ensure adequate supplies on hand.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Prepared meals for all 300 employees daily without fail
Jr. Sous Chef
Bluestone Lane Coffee
Manhattan, NY
2021.05 - 2023.02
- 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
Brooklyn, NY
2018.05 - 2021.12
- 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
Brooklyn, NY
2017.05 - 2018.05
- 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
Manhattan, NY
2016.04 - 2017.05
- 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
Brooklyn, NY
2015.03 - 2015.10
- . 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
Brooklyn, NY
2014.01 - 2014.09
- 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, NY12.2015
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
- Excel
- Microsoft word
Accomplishments
Employee of the month at Lafayette
Certification
DOH Food Handler Card
Serv Safe Food handlers certificate
Timeline
Corporate Sous Chef
Betterment
2023.11 - Current
Jr. Sous Chef
Bluestone Lane Coffee
2021.05 - 2023.02
Jr. Sous Chef
US Army
2018.05 - 2021.12
Line Cook
INSA
2017.05 - 2018.05
Line Cook
Lafayette Grand Cafe & Bakery
2016.04 - 2017.05
Line Cook
Buttermilk Channel
2015.03 - 2015.10
Lead Line Cook
Bench Sports Bar
2014.01 - 2014.09
Associate of Science - Culinary Arts
Kingsborough Community College of The City University of New York
DOH Food Handler Card
Serv Safe Food handlers certificate
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