Mark Cunningham

Honolulu

Summary

A professional Chef with 27+ years in the hospitality industry seeking a management position to oversee the operations of a busy and innovative kitchen Offering fresh perspective and strong desire to excel in culinary management. Brings understanding of culinary principles and ability to quickly learn and implement advanced techniques in fast-paced environment. Ready to use and develop leadership and organizational skills in Executive Chef Manager role.

Overview

years of professional experience

Work History

Owner

Mark Bizz LLC

01.2022 - Current

Managed day-to-day business operations.
Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
Implemented marketing strategies to increase brand awareness and attract new customers.

Executive Chef

Romano's Macaroni Grill

09.2019 - 06.2021

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Created menus for all events, including weddings, receptions, and large social events
Created quality control and quality assurance programs, training tools, and policies that increased satisfaction scores and staff efficiency
Ensure optimal equipment maintenance and sanitation of kitchen facilities
Established menu descriptions to drive consistent standards throughout the kitchen
Generated food and beverages sales up to $[7.5]mm Y.O.Y through implementing strategic sales plans and methodologies
Keep stock rooms, coolers and freezers clean and rotated while making sure all food is labeled, dated and stored in accordance with local, state and county health department policies
Keep waste to a minimum by utilizing food storage and food recycling techniques

Chef De Cuisine

Bluenote Hawaii

02.2018 - 09.2019

Assist Executive Chef in exceeding financial targets of labor and food cost
Attend all scheduled employee meetings and brings suggestions for improvement
Complete daily walkthroughs for food quality, control and storage
Create schedules for kitchen staff to ensure optimum resource management and speed of service
Design new menu choices based on seasonal ingredients and customer demand
Develop menus, schedule, oversee production, order specialty food, manage logistics of transporting food, equipment and materials to events while overseeing a staff of [number45+]
Ensure compliance with food hygiene and Health and Safety standards
Estimate food consumption, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus
Oversee production for all catering events, set up buffet for up to 300+] people and execute game day and special events
Responsible for all scheduling for the banquet kitchen, including but not limited to Garde Manger, Pastry, Saucier, Butcher, as well as the associate dining room
Train and manage kitchen personnel and supervise/coordinate all related culinary activities

Executive Sous Chef

Haleiwa Beach House

01.2016 - 02.2018

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Conducted in-depth review of schedules in collaboration with human resources as well as led the sourcing, purchase, and maintenance of equipment for entire union property
Created quality control and quality assurance programs, training tools, and policies that increased satisfaction scores and staff efficiency
Ensure optimal equipment maintenance and sanitation of kitchen facilities
Established menu descriptions to drive consistent standards throughout the kitchen
Keep stock rooms, coolers and freezers clean and rotated while making sure all food is labeled, dated and stored in accordance with local, state and county health department policies
Keep waste to a minimum by utilizing food storage and food recycling techniques
Managed extremely large kitchen staff and oversaw production of high-volume establishment for this $[8]mm upscale restaurant specializing in Eurasian Cuisine

Education

HIGH SCHOOL DIPLOMA - General Studies

Conestoga High School

Berwyn, Pennsylvania

06.1991

Skills

Food safety
Menu planning
Cost control
Menu development
Sanitation Standards
ServSafe certification

Banquets and catering
High-Volume Production
Training staff
Team building
Recipes and menu planning
Team leadership

References

Phil Paragoso - (District Sales Manager - Sysco Hawaii) *808.225.0463

Timeline