Mark Pullin
Summary
Dedicated Chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with 30 years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Motivated chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
30
30
years of professional experience
Work History
Executive Chef
Djons Steak and Lobster
Melbourne Beach, FL
05.2023 - 08.2024
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Coordinated with front-of-house staff regarding reservations and table management.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- In charge of all culinary operations for all four restaurant concepts for the company.
- Increased the quality of products and profit margins by properly costing out and controlling portions with a hands-on approach.
Chef De Tournant
Vanderpump Paris Hotel
Las Vegas, NV
07.2022 - 02.2023
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Collaborated with department staff to prepare food items in accordance with recipes and established standards.
- Modeled proper culinary techniques and delivered mentoring to train new employees.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Chef
My Yard Live Beer Co
San Marcos, CA
06.2021 - 06.2022
- In charge of all ordering, receiving, inventory, inputting invoices, menus, food costing, recipe building, and scheduling.
- Prepped daily butchering of meats and seafood, smoking, curing, brining, pickling, making sauces, soups and specials
- Helping cooking daily on line to insure fast pace highest quality product for our guests
- Doing anything and everything that is possibly needed to ensure my staff, bosses and guests are happy and well taken care of
Sous Chef
Herb and Wood
San Diego, CA
02.2019 - 05.2021
- Worked closely with chef Brian Malarky to help insure his culinary vision become reality
- Stepped in and helped with chef duties with all of our different restaurants during covid
- As the morning sous chef I received and put away all food ordering insuring highest quality produce, meats and seafood are received and rejecting anything that doesn't meet our standard of quality
- Lead prep team building daily prep lists and projects for the day as well as overseeing upstairs market Cafe staff was producing at highest level of quality and efficiency
- In charge of making all scrath made pastas and gnocchi daily.
- Butchering all fish and protein for service.
- Set up all stations for evening service while also keeping upstairs market Cafe was stocked with mise during service
- Trained kitchen workers on culinary techniques.
Food Expediter
Curcina Urbana
San Diego, CA
03.2019 - 09.2019
- Relayed orders and special requests to cooks.
- Orchestrated smooth and seamless workflow between kitchen and tables in fast-paced restaurant, resulting in quick delivery of proper orders with full customer satisfaction.
- Gained broad base knowledge in restaurant operations, both front-of-house and back-of-house.
- Set up station for maximum efficiency
- Helped chef with final mise prep for service
Chef Manager
Tomoka Brewing Co
Port Orange, FL
07.2017 - 01.2019
- Ran all operations of front and back of house
- I was also the general manager as well as the chef
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Directed preparation, delivery and service of catering and special meal requests.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
The Garlic Restaurant
New Smyrna Beach, FL
04.2016 - 06.2017
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Monitored food products, driving quality, freshness and integrity.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
Education
High School Diploma -
R G Drage Career Center
Massillon, OH05.1999
Some College (No Degree) - Culinary Arts
Pennsylvania Culinary Arts
Pittsburgh, PASkills
- Portion and cost control
- Food and beverage pairing
- Budgeting and cost control
- Banquets and catering
- Food preparation techniques
- Waste control
- Customer service oriented
- Company safety standards
- Purchasing
- Meal preparation
- Verbal and written communication
- Leader
Certification
- Manager food ServSafe
Awards
- Winner Taste of NFL 2012
- Winner King of the Grill 2015
- Restaurant Impossible 2019 fundraiser (Roses Cafe)
Timeline
Executive Chef
Djons Steak and Lobster
05.2023 - 08.2024
Chef De Tournant
Vanderpump Paris Hotel
07.2022 - 02.2023
Chef
My Yard Live Beer Co
06.2021 - 06.2022
Food Expediter
Curcina Urbana
03.2019 - 09.2019
Sous Chef
Herb and Wood
02.2019 - 05.2021
Chef Manager
Tomoka Brewing Co
07.2017 - 01.2019
Sous Chef
The Garlic Restaurant
04.2016 - 06.2017
High School Diploma -
R G Drage Career Center
Some College (No Degree) - Culinary Arts
Pennsylvania Culinary Arts
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