Mark Vaz
Centreville,VA
Summary
Detail-oriented customer service professional skilled in multitasking and time management. Recognized for delivering positive and memorable experiences, enhancing customer satisfaction rates. Adept at problem-solving and efficiently handling diverse customer inquiries to drive loyalty. Career goal is to leverage these skills in a dynamic environment that prioritizes exceptional service.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Excutive Sous Chef
Clyde's Restaurant Group
Washington DC, VA
11.2015 - Current
- 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.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Improved performance of team members resulting in high-quality meals produced daily.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Cook/Sous Chef
Equinox Restaurant
Washington Dc, DC
01.2012 - 01.2013
- 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.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Cook
Wegmans
Fairfax Va, VA
01.2008 - 01.2010
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of dinner rush.
Education
High School Diploma -
Westfield High School
Chantilly, VASkills
- Motivational team management
- Dish preparation
- High-quality ingredients
- Workflow Optimization
- Compliance
- Positive and professional
- Equipment usage
- Foodservice
- Grilling and deep frying skills
- Menu development
- Cleaning and sanitizing methods
- Recipe creation
- Purchasing
- Portion and cost control
- Cleaning and sanitation
- Kitchen equipment and tools
- Food procurement
- Team training
- Pantry restocking
- Meal preparation
- Food preparation techniques
- Banquets and catering
- Food and beverage pairing
Certification
- Food safty manager
- Allergy training certification
- CPR
Accomplishments
- Food and Chocolate award winning in Leesburg 2020
Timeline
Excutive Sous Chef
Clyde's Restaurant Group
11.2015 - Current
Cook/Sous Chef
Equinox Restaurant
01.2012 - 01.2013
Cook
Wegmans
01.2008 - 01.2010
High School Diploma -
Westfield High School
- Food safty manager
- Allergy training certification
- CPR
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