Mark Rickets
Brooklyn,USA
Summary
Was successful with the Jamaica culinary federation with gaining medals participating food shows in Miami Florida gained national attention in the hospitality industry
Overview
18
18
years of professional experience
Work History
Executive Chef
Bobby Vans Steakhouse
New York, NY
09.2023 - Current
- # High-Volume Operations: Managed kitchen operations for a bustling steakhouse with an average daily service of 800-1,200 guests. Supervised a team of 35 culinary professionals, ensuring efficient and high-quality food preparation.
- # Menu Development: Designed and executed seasonal and signature steakhouse menus, featuring premium cuts of meat and innovative culinary techniques.
- Regularly updated offerings based on guest feedback and market trends.
- # Operational Excellence: Streamlined kitchen workflows, implemented cost-control measures, and maintained inventory management to reduce waste and optimize profitability.
Sous Chef
Piping Rock Club
New York, NY
06.2022 - 07.2023
- Operational Oversight: Manage kitchen operations alongside the Executive Chef, focusing on purchasing, stewarding, and maintaining overall kitchen organization.
Sous Chef
OTG Newark Airport
Newark, NJ
01.2022 - 06.2022
- Quality Control: Ensure daily cleaning and overall kitchen organization, maintaining high standards of food safety and hygiene.
- High-Volume Management: Oversaw seven high-volume kitchen outlets within one of the busiest airport terminals in the U.S.
- Recognition: Contributed to the outlets being featured in Thrillist’s “Good Places to Eat” list (Thrillist Article).
Kitchen Manager
Mercy Circle
Chicago, IL
01.2021 - 11.2021
- Comprehensive Management: Directed kitchen and dietary operations for a senior living facility, focusing on compassionate food service and operational efficiency.
- Core Values: Emphasized compassion, hospitality, stewardship, leadership, and collaboration to enhance resident satisfaction and well-being.
Sous Chef
East Bank Club
Chicago, IL
01.2016 - 11.2019
- Daily Operations: Planned and executed daily specials and weekly menu items, managed ordering, scheduling, and ensured adherence to company food quality standards.
- Leadership: Led from the front, supervised the sanitation department, and collaborated with the Executive Chef to control food costs and manage special events for 700-1,000 daily guests.
Sous Chef
Hofbrauhaus Chicago
Rosemont, IL
02.2013 - 11.2015
- High-Volume Service: Managed kitchen operations in a fast-paced German restaurant with 700-2,000 covers daily, overseeing a staff of 25.
- Operational Efficiency: Handled payroll, labor, scheduling, and ensured smooth operation of all food stations, maintaining high standards of food quality and sanitation.
Chef/Kitchen Manager
Hilton Hotel
Kingston
03.2007 - 08.2012
- Multi-Kitchen Oversight: Supervised five kitchen areas within a 4-star corporate facility, including fine dining, terrace, breakfast & lunch, poolside buffet, and banquet kitchen.
- Training and Development: Developed and implemented standard operating procedures and training modules, managed a brigade of 50 cooks, and supervised 75 employees.
Education
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Constellation College
Toronto, ON01.1992
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Culinary Institute of America
Hyde Park, UT12.1988
Skills
- My goal as a professional Chef is to understand the company's needs and to work directly with the Food Service Director to execute a plan suitable for sustainable growth I take pride in my high-volume experience and heavily organized nature I also have over 20 years of experience working in the hotel industry in Jamaica with hotels like Sandals, Superclubs, Wyndham resorts, FDRFamily Resorts, and Hilton Hotels
- Leadership
- Banquet Experience (10 years) Catering (10 years)
- Cleaning Experience (10 years)
- Cost control (10 years)
- Culinary experience (10 years)
- Dietary department experience (5 years) Food Production (10 years) Food Safety (10 years)
- Hotel experience
- Inventory Control (10 years)
- Kitchen Experience (10 years)
- Kitchen Management Experience (10 years) Knife skills
- Menu Planning (10 years) Microsoft Office (10 years) Nutrition (5 years)
Timeline
Executive Chef
Bobby Vans Steakhouse
09.2023 - Current
Sous Chef
Piping Rock Club
06.2022 - 07.2023
Sous Chef
OTG Newark Airport
01.2022 - 06.2022
Kitchen Manager
Mercy Circle
01.2021 - 11.2021
Sous Chef
East Bank Club
01.2016 - 11.2019
Sous Chef
Hofbrauhaus Chicago
02.2013 - 11.2015
Chef/Kitchen Manager
Hilton Hotel
03.2007 - 08.2012
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Constellation College
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Culinary Institute of America