Summary
Overview
Work History
Education
Skills
Affiliations
Languages
Accomplishments
Certification
References
Timeline
Generic

Mark Pena

Grand Praire,TX

Summary

Dynamic Executive Chef with a proven track record at Flower Child-Fox Restaurant Concepts, excelling in menu development and culinary innovation. Expert in cost control and inventory management, I foster team leadership and staff training, driving high-quality meal production and enhancing kitchen efficiency while maintaining a strong focus on food safety and customer satisfaction.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Chef

Flower Child-Fox Restaurant Concepts
Dallas, TX
01.2021 - 07.2025
  • Guided Sous Chefs during peak service hours to enhance kitchen efficiency.
  • Reviewed vendor orders for accuracy and cost effectiveness.
  • Supervised selection, training, scheduling, and performance of kitchen personnel.
  • Created daily specials utilizing seasonal ingredients and customer feedback.
  • Monitored inventory levels to ensure availability of food supplies.
  • Established safety culture by enforcing strict kitchen protocols.
  • Collaborated with purchasing manager to control food costs while maintaining quality standards.
  • Ensured compliance with health regulations through proper sanitation procedures.
  • Maintained accurate records of orders and deliveries for catering services.
  • Ensured the quality of ingredients used in meals served at catered events.
  • Created marketing campaigns for catering services and monitored their effectiveness.
  • Resolved customer complaints promptly and professionally while maintaining good relations with clients.
  • Monitored budgets for catering services and implemented cost-saving measures when necessary.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Established controls to alleviate supply and food waste.

Sous Chef

Pok The Raw Bar/ Namo
Dallas , TX
06.2016 - 01.2021
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Developed daily specials utilizing seasonal ingredients.
  • Established standard procedures for plating presentations.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Maintained accurate records for cost analysis purposes.
  • Trained new hires in proper cooking techniques and recipes.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Monitored food products, driving quality, freshness and integrity.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Trained kitchen workers on culinary techniques.

Education

High School Diploma -

Brookhaven College
Dallas, TX

Skills

  • Menu development
  • Food safety
  • Inventory management
  • Cost control
  • Catering coordination
  • Culinary innovation
  • Staff training
  • Team leadership
  • Strong work ethic

Affiliations

  • Active Person ( gym goer, active soccer player)
  • Cooking and trying new recipes at home
  • baby sit and dog sit during my free time

Languages

English
Full Professional
Spanish
Professional

Accomplishments

  • Top 25 restaurants 2020, did an catering event for Chef for Farmers
  • Flipped my operation to an high performing

Certification

  • servsafe management 2021/2026

References

References available upon request.

Timeline

Executive Chef

Flower Child-Fox Restaurant Concepts
01.2021 - 07.2025

Sous Chef

Pok The Raw Bar/ Namo
06.2016 - 01.2021

High School Diploma -

Brookhaven College

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