Summary
Overview
Work History
Education
Skills
References
Timeline
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Mark Ray

BRUTUS,MICHIGAN

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory.

Forward-thinking with more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.

Overview

7
7
years of professional experience

Work History

Corporate Executive Chef

MTN Hospitality
10.2020 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Chef Owner

Carnivore Food Truck
05.2017 - 10.2020

Education

Associate of Arts - Culinary Arts

San Diego Culinary Institute
La Mesa, CA
05.2005

Skills

  • Critical Thinking
  • Vendor Relations
  • Food Preparation and Safety
  • Profit Target Achievement
  • Food and hospitality industry knowledge
  • Attention to Detail
  • Organized

References

Josh Ferguson Sysco business development (616) 510-422

Scott Jensen Walloon Lake (504) 717-3435

Bill Bryan Griffen Beverage (231) 373-3090

Timeline

Corporate Executive Chef

MTN Hospitality
10.2020 - Current

Chef Owner

Carnivore Food Truck
05.2017 - 10.2020

Associate of Arts - Culinary Arts

San Diego Culinary Institute

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Mark Ray