Mark Goldhammer
Naples,FL
Summary
Adept at kitchen management and fostering inclusive work environments, I excelled as an Executive Chef at Chateau Le Mer Caterer Company, where I significantly increased customer satisfaction through innovative menu development and rigorous quality control. My leadership in sanitation procedures and banquet preparation ensured peak operational efficiency and culinary excellence.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Banquet Chef /Chef De Partie
Marco Island Yacht Club
03.2023 - 02.2025
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Ordered food and supplies used to prepare meals for [Number] people.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
Lead Chef
Naples National Gulf Cub
09.2022 - 05.2024
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Evaluated employee performance regularly to provide constructive feedback, acknowledging strengths and identifying areas for improvement.
- Fostered an inclusive work environment where employees from diverse backgrounds felt valued.
- Demonstrated exceptional leadership skills while supervising a team of chefs and kitchen staff members during peak service hours.
Executive Chef
Chateau Le Mer Caterer Compony
02.2016 - 01.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
Head Chef / Acting Sous Chef
Ritz Carlton Hotel
07.2011 - 09.2016
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Education
Continual Education Program - Kitchen Systems Management Program
09-2015
- Awarded Ritz Carlton " 5 Star " Accolade
- Stage - Chef Allen Susser, Miami,Florida know For his New World Cuisine
Associate of Arts - Criminal Justice
06-1993
Skills
- Sanitation procedures
- Food presentation
- Kitchen management
- Quality control
- Menu development
- Recipe creation
- Assignment delegation
- Banquet preparation
Certification
- Basic Life Support Certification (BLS)
- ServSafe Food Handler's Certification
- CPR/AED Certification
Timeline
Banquet Chef /Chef De Partie - Marco Island Yacht Club
03.2023 - 02.2025
Lead Chef - Naples National Gulf Cub
09.2022 - 05.2024
Executive Chef - Chateau Le Mer Caterer Compony
02.2016 - 01.2022
Head Chef / Acting Sous Chef - Ritz Carlton Hotel
07.2011 - 09.2016
- Basic Life Support Certification (BLS)
- ServSafe Food Handler's Certification
- CPR/AED Certification
The Culinary Institute of America - Continual Education Program, Kitchen Systems Management Program
Fresno City College - Associate of Arts, Criminal Justice
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