Mark Hyche
I have many years of professional culinary experience. I'm also grateful for some of the "Well Known Chefs", I've gotten to work under over the years. I'm fortunate that I never only worked in one type of kitchen, in my career. I have worked in Hotels, Country Clubs, Restaurants, Remote Lodges. I've done creative menus and production for large Wedding Receptions, Huge Golf Outings, both local and remote Catering Events as well. "You're only as good as your last dish".
Work History
Working Chef
3 Years 4 Months*Prepped, cooked and plated on average 400 meals daily, including dietary needs for delivery.
*Prepared buffet menu foods for delivery to other Boulder Meals on Wheels daily.
*Prepped all menu items for the following day, always a day ahead.
*Received all food deliveries, and placed food order items in the coolers, freezers, and dry storage.
*Logged in twice daily temps in Coolers and Freezers
*Cleaned and sanitized all kitchen tables, equipment and floors daily.
Lead Cook and Hotel Product Purchaser
1 Year 11 Months*Trained cooks for breakfast and room service, ensuring adherence to menu standards and kitchen sanitation protocols.
*Trained Cooks for Breakfast and Room Service, Preparing menu items, and Kitchen Sanitation Standards.
*Did all Kitchen Food and Laundry Chemical ordering, twice a week.
*Managed food and chemical procurement for kitchen and laundry departments, ensuring timely deliveries.
*Conducted inventory and assessed par levels on-site, streamlining ordering process for food and chemicals across departments.
Sous Chef (AM) Full Time
9 Months*Prepared Large Breakfast and Lunch Buffets daily for Sorority Members and guests.
*Prepped after Lunch all next day's Buffet Menu ingredients, to include proteins, starches and vegetables, and a variety of salads, and house-made vinaigrettes.
*Worked with the Chef for both Breakfast and Lunch, daily Culinary Buffet Specials, for twice weekly food truck orders.
*Prepped the next day's both Breakfast and Lunch Buffet menu items.
*Prepped after Lunch all next day's Buffet Menu ingredients, to include proteins, starches and vegetables, and a variety of salads, and house made vinaigrettes.
*Stocked the Coffee and Soda bar, with snacks and energy bars every afternoon before leaving.
Cleaned and sanitized the kitchen equipment, work station.
Trained the "Hatchers," the male fraternity kitchen help daily, who worked for free meals and money.