Mark Butcher
Anaheim,CA
Summary
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Overview
21
21
years of professional experience
Work History
Chef/Cook
Cultinary Staffing Service
01.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Worked various stations during meal service.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained well-organized mise en place to keep work consistent.
- Job duties varied based on job assignment and business location.
Sous Chef
Poppy & Seed
01.2022 - 03.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Cuisine
FLIK - B&I Account
01.2015 - 03.2020
- Managed cost controls and controlled expenditures the account.
- Created menus and designed corresponding recipes for catering.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Cuisine
Village Social
06.2014 - 01.2015
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Cuisine
Elm
12.2013 - 06.2014
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
Chef De Cuisine
Chateau and Bar Marmont, Andre Balazs Properties
01.2012 - 12.2013
- Created seasonal menus and executed all special events with high-end celebrity clientele.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Coordinated employee schedules and developed staff teams to boost productivity.
Lead Line Cook
Craft Restaurant
01.2009 - 01.2012
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
Patina Restaurant, Patina Restaurant Group
01.2007 - 01.2009
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals for banquet events.
Line Cook
The Water Grill, Kings Seafood Co.
01.2007 - 01.2008
- Worked on 4 out of the 6 kitchen stations.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as garde manger, meats, poultry, and fish when the restaurant received One Michelin Star.
Lead Line Cook
Zucca Ristorante, Patina Restaurant Group
01.2005 - 01.2007
- Worked all stations for high-volume a la carte and event location.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Prepared food items such as meats, poultry, and fish.
Education
Diploma -
California School of Culinary Arts
Pasadena, CA01-2005
Skills
- Food safety and sanitation
- Food presentation
- Kitchen operations
- Team collaboration
- Banquets and catering
- Portion and cost control
- Cost control
- Menu development
- Cooking techniques
- Kitchen management
Timeline
Sous Chef
Poppy & Seed
01.2022 - 03.2023
Chef/Cook
Cultinary Staffing Service
01.2021 - Current
Chef De Cuisine
FLIK - B&I Account
01.2015 - 03.2020
Chef De Cuisine
Village Social
06.2014 - 01.2015
Chef De Cuisine
Elm
12.2013 - 06.2014
Chef De Cuisine
Chateau and Bar Marmont, Andre Balazs Properties
01.2012 - 12.2013
Lead Line Cook
Craft Restaurant
01.2009 - 01.2012
Line Cook
Patina Restaurant, Patina Restaurant Group
01.2007 - 01.2009
Line Cook
The Water Grill, Kings Seafood Co.
01.2007 - 01.2008
Lead Line Cook
Zucca Ristorante, Patina Restaurant Group
01.2005 - 01.2007
Diploma -
California School of Culinary Arts
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