Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mark Chapman

Wantage,NJ

Summary

Dynamic and results-oriented Executive Chef with a proven track record of enhancing operations and elevating guest experiences through innovative menu development and effective team leadership. Skilled in food safety and sanitation standards, with a keen eye for detail, I significantly improved operational efficiency and customer satisfaction.

Overview

33
33
years of professional experience

Work History

Corporate Chef

Dartcorp
11.2022 - Current
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Expanded business opportunities by creating unique catering packages targeting various industries and budgets.
  • Created signature dishes that became highly requested by clients, driving repeat business and positive word-of-mouth referrals.
  • Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.

Restaurant Owner

Chappy's Cafe Restaurant
12.2017 - 11.2022
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
  • Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Supervised daily activities of restaurant and 8 employees.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
  • Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
  • Implemented effective inventory management systems to minimize waste and control food costs.

Chef Manager

Dartcor
11.2015 - 11.2017
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Established positive relationships with local suppliers to secure fresh produce and support the community economy.
  • Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
  • Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.

Chef

Minerals Resort And Spa
11.2006 - 09.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • 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.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.

Executive Chef

Tail O the Pub
12.1997 - 10.2006
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
  • Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
  • Established positive relationships with local suppliers to secure fresh produce and support the community economy.
  • Utilized culinary techniques to create visually appealing dishes.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Helicopter Mechanic

United States Army National Guard
06.1991 - 09.1997
  • Followed safety procedures while analyzing issues and working on aircraft.
  • Collaborated with maintenance team members to complete projects on time and within budget constraints.
  • Worked on different types of aircraft from UH - 01 to UH - 08 helicopters.
  • Maintained detailed records of all helicopter maintenance tasks performed, providing a clear audit trail for regulatory inspections.
  • Logged maintenance notes regarding status of aircraft repairs.
  • Performed regular upgrades on avionics systems, enhancing reliability and improving overall operational capabilities of the fleet.

Education

Culinary Degree -

Culinary Institute of America
Connecticut

Skills

  • Guest experiences
  • Sanitation Standards
  • Nutritional knowledge
  • Food presentation
  • Kitchen Management
  • Food Cost Analysis
  • Menu development
  • Menu Planning
  • Special dietary needs
  • Food purchasing
  • Strong Work Ethic
  • Customer Service
  • Attention to Detail
  • Food Prep Planning
  • Hygiene Policy Implementation
  • Team Leadership
  • Decision-Making
  • Food Safety
  • Food Stock and Supply Management
  • Coaching and Mentoring
  • Operations Management

Timeline

Corporate Chef

Dartcorp
11.2022 - Current

Restaurant Owner

Chappy's Cafe Restaurant
12.2017 - 11.2022

Chef Manager

Dartcor
11.2015 - 11.2017

Chef

Minerals Resort And Spa
11.2006 - 09.2015

Executive Chef

Tail O the Pub
12.1997 - 10.2006

Helicopter Mechanic

United States Army National Guard
06.1991 - 09.1997

Culinary Degree -

Culinary Institute of America

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Mark Chapman