Mark Mangafas
Flushing
Summary
High-performing Chef offering 25 years of experience in Greek and Mediterranean cooking. Excellent communication problem-solving skills. Ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
39
39
years of professional experience
Work History
Chef De Partie
Marathi Greek Bistro
12.2021 - 08.2022
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
- Monitored food and labor costs to verify budget targets were met
- Sanitized all counters properly to prevent food-borne illness
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
Chef
Ela Taverna
01.2017 - 11.2021
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef De Cuisine
Blue Olive Market
08.2014 - 12.2016
- Placed orders to restock items before supplies ran out.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned and prepared food product orders to maintain appropriate stock levels.
Chef De Partie
Agora Taverna
05.2013 - 08.2015
- Sanitized all counters properly to prevent food-borne illness.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepared items for roasting, sautéing, frying and baking.
- Maintained well-organized mise en place to keep work consistent.
Chef
E Taverna
01.2014 - 09.2014
- Trained and managed kitchen personnel and supervised related culinary activity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
Chef
Uncle George's
06.2012 - 05.2013
- Trained and managed kitchen personnel and supervised related culinary activity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Cuisine
Myrina Hotel
05.2007 - 11.2011
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Hired, managed, and trained kitchen staff.
Chef's Assistant
Apollo Hotel
06.2001 - 11.2007
- Trained new kitchen staff on proper food handling and preparation techniques.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Followed recipes and instructions to achieve quality and presentation standards.
- Used variety of kitchen tools and appliances to prepare ingredients
Chef's Assistant
Beer Academy
04.2000 - 06.2001
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Limited portion sizes and used garnishes to control food costs.
- Received delivered, sorted produce and stored supplies quickly to maintain quality.
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
Chef
Archontariki Taverna
11.1998 - 07.2000
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent
- Assisted with menu development and planning.
- Cooked memorable dishes that brought new customers into establishment.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef (Owner)
To Kouki Kai To Revithi Mezedopolio
05.1996 - 10.1998
- Implemented food cost and waste reduction initiatives to save money.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Evaluated food products to verify freshness and quality.
- Cooked memorable dishes that brought new customers into establishment.
Bartender (Owner)
The 1960's Bar
02.1984 - 10.1998
- Developed creative bar menus and drink recipes by researching emerging industry trends.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Kept bar presentable and well-stocked to meet customer needs.
Education
Mixalogy
American Bartender School
New York, NY06.1982
High School Diploma -
John Bowne High School
Flushing, NY06.1981
Skills
- Food Science
- Workflow Coordination
- Restaurant Operation
- Menu Planning Capability
- Labor and Food Cost Control
- Banquets and Catering
- Food Safety
- Create Recipes
- Menu Planning
- Production Preparation
- Knife Skills
Timeline
Chef De Partie
Marathi Greek Bistro
12.2021 - 08.2022
Chef
Ela Taverna
01.2017 - 11.2021
Chef De Cuisine
Blue Olive Market
08.2014 - 12.2016
Chef
E Taverna
01.2014 - 09.2014
Chef De Partie
Agora Taverna
05.2013 - 08.2015
Chef
Uncle George's
06.2012 - 05.2013
Chef De Cuisine
Myrina Hotel
05.2007 - 11.2011
Chef's Assistant
Apollo Hotel
06.2001 - 11.2007
Chef's Assistant
Beer Academy
04.2000 - 06.2001
Chef
Archontariki Taverna
11.1998 - 07.2000
Chef (Owner)
To Kouki Kai To Revithi Mezedopolio
05.1996 - 10.1998
Bartender (Owner)
The 1960's Bar
02.1984 - 10.1998
Mixalogy
American Bartender School
High School Diploma -
John Bowne High School
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