Mark Mattos
Wailuku,US
Summary
Dynamic Executive Chef with a proven track record at Makena Golf & Beach Club, enhancing guest satisfaction through innovative menu development and effective team leadership. Expert in culinary techniques and inventory management, I foster collaboration and drive operational excellence, achieving significant improvements in kitchen efficiency and sustainability initiatives.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Makena Golf & Beach Club
Wailea-Makena, Hawaii
09.2016 - Current
- Lead culinary operations, enhancing menu creativity, and guest satisfaction.
- Streamlined kitchen processes, boosting efficiency, and reducing waste.
- Coordinated cross-departmental initiatives, improving service quality.
- Implemented cost-control measures, optimizing budget utilization.
- I mentored the culinary team, fostering skill development and teamwork.
- Coordinate seamlessly with interdepartmental teams to ensure exceptional guest experiences.
- Develop strategic partnerships with local suppliers, enhancing food quality, and sustainability.
- Pioneer farm-to-table initiatives, showcasing regional flavors, and reducing carbon footprint.
- Introduce cutting-edge culinary techniques, elevating the club's gastronomic reputation.
- Foster cross-departmental synergy, aligning culinary operations with overall club objectives, to deliver seamless, exceptional guest experiences.
- Lead kitchen operations, set performance benchmarks, and implement safety protocols, fostering a culture of excellence and continuous improvement.
- Coordinate with multiple outlets to maintain high culinary standards, mentor staff, and create an open work environment conducive to goal achievement.
- Drive kitchen performance through strategic goal-setting, staff development, and implementation of best practices, leading to improved service quality.
Sous-Chef
Ka'anapali Beach Hotel
Ka'anapali, Hawaii
09.2015 - 09.2016
- Prepared daily meals to standard, aiding in menu innovation and special dishes.
- Supported the chef in achieving restaurant objectives efficiently.
- Managed expo duties while maintaining station operations.
- Partnered with the chef to achieve restaurant goals, fostering a team-oriented environment, and adapting to dynamic kitchen demands.
- Mastered expo duties while managing station responsibilities, ensuring seamless coordination between kitchen and front-of-house operations.
- Prepared quality dishes in a fast-paced kitchen, enhancing team efficiency.
- Supported line operations and expedited service, improving order accuracy.
- Spearhead a hotel-wide safety initiative, designing a reward system for maintaining secure work practices, resulting in enhanced operational efficiency.
- Managed inventory and product ordering, optimizing kitchen resources.
- Elevated culinary standards in a high-volume kitchen, mastering dish preparation while contributing to seamless line operations and inventory management.
Cook I
Capische
Wailea, Hawaii
10.2013 - 08.2015
- Monitored food preparation techniques to ensure consistent delivery of high-quality products.
- Trained new employees on proper food preparation, presentation, and safety procedures.
- Plated dishes according to artistic guidelines to enhance visual appeal.
- Contributed creative ideas for seasonal menu items during planning activities.
Chef De Partie
Spago
Wailea, Hawaii
12.2010 - 01.2015
- Managed all kitchen stations, ensuring smooth operations and team collaboration.
- Assisted in creating daily specials, enhancing menu variety and customer satisfaction.
- Collaborated effectively with team, achieving seamless service and high team morale.
- Managed kitchen stations, developed specials, and led line operations.
- Fostered team collaboration for optimal performance and culinary excellence.
- Designed menus aligning with client preferences, ensuring culinary excellence.
- Calculated precise food costs, optimizing budget and resource allocation.
- Supervised dish preparation, maintaining high standards and consistent quality.
Cook III
Montage Kapalua Bay
Kapalua, Hawaii
05.2014 - 08.2014
- Prepared diverse dishes following menu specifications and chef instructions.
- Monitored inventory and rotated stock to optimize freshness and minimize waste.
- Executed meal preparation adhering to company standards and requirements.
- Coordinated orders to ensure timely delivery based on cook and delivery times.
- Maintained safety protocols for food prep equipment to uphold operational safety standards.
Education
Associates of Culinary Arts -
Maui Culinary Academy at University of Hawaii Maui College
Kahului, Hawaii01.2012
Associates of Pastry Arts -
Maui Culinary Academy at University of Hawaii Maui College
Kahului, Hawaii01.2012
High School Diploma -
St. Anthony Jr./Sr. Highschool
Wailuku, Hawaii01.2009
Skills
- Food Preparation
- Kitchen Management
- Menu planning and development
- Food safety compliance
- Team leadership and collaboration
- Inventory management and control
- Customer service excellence
- Cross-departmental coordination
- Supplier relationship management
- Culinary techniques mastery
- Staff training and development
- Time management skills
- Effective communication skills
Certification
- Basic Life Support and AED Certified
- State of Hawaii Food Handlers Card
Languages
English
Languages
English
Professional
Accomplishments
- Manager of the Year Award at Makena Golf & Beach Club 2023
Timeline
Executive Chef
Makena Golf & Beach Club
09.2016 - Current
Sous-Chef
Ka'anapali Beach Hotel
09.2015 - 09.2016
Cook III
Montage Kapalua Bay
05.2014 - 08.2014
Cook I
Capische
10.2013 - 08.2015
Chef De Partie
Spago
12.2010 - 01.2015
Associates of Culinary Arts -
Maui Culinary Academy at University of Hawaii Maui College
Associates of Pastry Arts -
Maui Culinary Academy at University of Hawaii Maui College
High School Diploma -
St. Anthony Jr./Sr. Highschool
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