Mark Mangafas
Chef
Flushing,NY
Summary
High-performing Chef offering 25 years of restaurant experience. 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
40
40
years of professional experience
Work History
Chef De Cuisine
The Barking Dog
06.2022 - 12.2022
- 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.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
Chef De Partie
Marathi Greek Bistro
12.2021 - 06.2022
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
Chef
Ela Taverna
02.2017 - 11.2021
- Modernized work processes to reduce guest wait times and boost daily output.
- 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.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Sous Chef
Kellari Taverna
08.2016 - 02.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Cuisine
Blue Olive Market
08.2014 - 08.2016
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- 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.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef
E Taverna
01.2014 - 07.2014
- Modernized work processes to reduce guest wait times and boost daily output.
- 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 De Partie
Agora Taverna
05.2013 - 11.2013
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- 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
Uncle George's
06.2012 - 05.2013
- Modernized work processes to reduce guest wait times and boost daily output.
- 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.
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Received, inspected and verified food and kitchen inventory delivery before storage.
- Followed recipes and instructions to achieve quality and presentation standards.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
Chef's Assistant
Beer Academy
04.1999 - 06.2001
- Prepped ingredients ahead of time to increase cooking and service speed.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- 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.
- Limited portion sizes and used garnishes to control food costs.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Chef
Archontariki Taverna
02.1999 - 07.1999
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored food production to verify quality and consistency.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- 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 Revthi
05.1996 - 10.1998
Bartender (Owner)
The 1960's Bar
02.1984 - 08.1998
- Developed creative bar menus and drink recipes by researching emerging industry trends.
- Prepared garnishes by evenly slicing and pitting fruits.
- 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.
- Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
Bartender
Plaza Hotel
08.1982 - 11.1983
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Created attractive bar displays by strategically arranging bottles and glasses.
- Assisted with inventorying beverage stock and bar supplies.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
Education
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 Cuisine
The Barking Dog
06.2022 - 12.2022
Chef De Partie
Marathi Greek Bistro
12.2021 - 06.2022
Chef
Ela Taverna
02.2017 - 11.2021
Sous Chef
Kellari Taverna
08.2016 - 02.2017
Chef De Cuisine
Blue Olive Market
08.2014 - 08.2016
Chef
E Taverna
01.2014 - 07.2014
Chef De Partie
Agora Taverna
05.2013 - 11.2013
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
04.1999 - 06.2001
Chef
Archontariki Taverna
02.1999 - 07.1999
Chef (Owner)
To Kouki Kai To Revthi
05.1996 - 10.1998
Bartender (Owner)
The 1960's Bar
02.1984 - 08.1998
Bartender
Plaza Hotel
08.1982 - 11.1983
High School Diploma -
John Bowne High School
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