Mark Traganos
Chef
Granbury,TX
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
16
16
years of professional experience
2
2
Language
Work History
Executive Sous Chef
Pecan Plantation Country Club
Granbury, TX
10.2022 - 05.2024
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored meals served for temperature and visual appeal.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained and supervised line cooks to develop new skills and improve team performance.
Kitchen Lead
HOTEL DROVER
Fort Worth, TX
11.2020 - 10.2022
- Verified food preparation and cooking standards to ensure quality control.
- Distributed food to waiters and waitresses to serve customers.
- Took and recorded temperatures of food, refrigerators and freezers.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Portioned and wrapped food or placed directly on plates for service to patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Performed regular maintenance checks on all kitchen equipment.
- Performed opening and closing kitchen supervisory tasks with proficient adherence to checklists.
- Kept front line prepared and stocked for peak periods and encouraged staff to prepare small food batches frequently during slow periods.
- Adjusted prep sheet for proper production on each shift, communicating adjustments to kitchen team.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Requested supplies and equipment orders, explaining needs to managers.
- Distributed food to service staff for prompt delivery to customers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Made meals in accordance with company standards and requirements.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Managed time efficiently while preparing meals during busy service hours.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Maintained a safe working environment by following all safety regulations.
Grill Cook
Del Frisco's Grille
Fort Worth, TX
03.2018 - 11.2020
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
- Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
- Monitored grill temperature to ensure proper cooking times.
- Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
- Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
- Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
- Ensured all food was cooked to the correct temperature as per health code regulations.
- Made sure that all orders were filled in an accurate and timely manner.
- Stored food in designated containers and storage areas to prevent spoilage.
- Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
- Trained new employees on grill operations and safety protocols.
- Performed closing duties such as organizing leftovers into containers for refrigeration or disposal; cleaning grills; emptying grease traps;.
- Maintained cleanliness and organization of line workstations.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Set up work stations prior to restaurant opening to improve speed during busy periods.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Garnished and arranged plated meals.
Broiler Cook
Cheesecake Factory Inc
Fort Worth, TX
04.2016 - 03.2018
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Set up fryers, grills, and other kitchen equipment according to restaurant standards.
- Grilled meats and vegetables in accordance with recipes specified by the chef.
- Ensured food quality by tasting dishes before serving them.
- Requested supplies and equipment orders, explaining needs to managers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Executed proper techniques when preparing menu item ingredients.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked completed orders for correct quantity and quality.
- Checked quality of food products to meet high standards.
Education
High School Diploma -
Arlington High School
Arlington, MA06-2007
Skills
- Menu development
- Culinary techniques
- Waste Reduction
- Sanitation Standards
- Recipe creation
- Cost Control
- Team Leadership
- Banquets and catering
- Staff Scheduling
- Quality Assurance
- Inventory Management
- Ingredients Selection
- Food and beverage pairing
- Menu Planning
- Fine Dining
- Catering and Events
- Special Events
- Operations Management
- Attention to Detail
- Decision-Making
- Strong Work Ethic
- Recipe Development
- Coaching and Mentoring
- Creative Thinking
- Purchasing
- Productivity Optimization
Languages
Spanish
Professional
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeWork Location
On-SiteImportant To Me
Work-life balanceCareer advancementHealthcare benefitsPaid time offStock Options / Equity / Profit SharingPersonal development programsTimeline
Executive Sous Chef
Pecan Plantation Country Club
10.2022 - 05.2024
Kitchen Lead
HOTEL DROVER
11.2020 - 10.2022
Grill Cook
Del Frisco's Grille
03.2018 - 11.2020
Broiler Cook
Cheesecake Factory Inc
04.2016 - 03.2018
High School Diploma -
Arlington High School
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