Marquez Staton
Manhattan,KS
Summary
Dynamic chef driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques, as well as safe food-handling standards. Diligent banquet chef with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.
Prior military service member with over 8 years of experience in the logistics field. Excellent property accountability and organizational skills. Works efficiently and effectively under pressure while fulfilling numerous roles. Technical Skills/Proficiencies
I am a people person and will at all times be professional in everything I do. I strive to have productive conversations with everyone as I have traveled all around the world dealing with many individuals that were from different places and backgrounds.
I am successful at multitasking and have been able to pull off work that many could only dream of accomplishing with very minimal to absolutely no errors.
I have persuaded many to use better products and formulas by simply showing them results and good examples of why they should whether it is co-workers, boss and customers.
Management skills whether it be training others and also doing research and analyzing situations to see if the overall result is worth all the trouble.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Greek House Chefs
Manhattan, KS
08.2021 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Lead Cook/Executive Chef/All Purpose Manager
Courtyard By Marriott , Atrium Hospitality
11.2018 - 08.2021
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Took over line positions in event of emergency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Executive Chef/Owner
Showtime BBQ
Milford, KS
02.2017 - 07.2021
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Supply Technician(Contractor)
PAAT TEAM
01.2014 - 07.2016
- Conducted property transfers, receipt, storage, and issue activities.
- Operated PBUSE and GCCS-Army computer program software for daily tasks.
- Conducted maintenance of historical files, Administrative Adjustment Reports, receipt, issue, and transfer documents.
- Performed reconciliations and identified shortages of on-hand equipment.
- Prepared inventories, documentation and reports.
- Provided general supply assistance to unit supply sergeants and commanders as needed for 1ST ID.
- Deployed to Iraq during Oct 2008 until Sept 2009.
- Deployed to Afghanistan during April 2011 until Feb 2012.
Painter
Graydaze Industrial
02.2013 - 11.2013
- Prepared working area on day to day basis to make sure area was safe to work in.
- Inventoried all equipment and tools daily.
- Painted all designated areas in accordance with regulations and guidelines provided from supervisor.
Unit Supply Specialist
US ARMY
09.2011 - 07.2012
- Unit Armorer(92Y additional duty).
- Solely responsible for safekeeping of all unit assigned weapons.
- Inspected all weapons as they came in and out of the arms room to make sure that each one met the required specifications to be able to be operated safely and effectively.
- Created and enforced SOP, rules and regulations for proper procedures governing the use and cleaning of all weapons.
- Was the weapon specialist so had to be familiar with every weapon system and be able to take apart fast and fix and return so that it could be used for mission.
Unit Supply Specialist
US ARMY
04.2010 - 09.2011
- Rotated goods in inventory by following “first in, first out” approach to keep shelves organized and well-stocked.
- Examined incoming shipments to verify quantity and quality, returning unacceptable shipments to suppliers for refunds or replacement.
- Organized storage of articles in bins, floor, shelves and assigned areas according to product categories.
- Managed supply requests, movements and preservation of group supplies.
Unit Supply Specialist
US ARMY
08.2006 - 04.2010
- 92Y).
- Ensured 100% accountability of over 3 million dollars of government property.
- Ordered, received, fixed, performed maintenance, distributed, tracked, bought, and turned in all items in company inventory.
- Absolutely no items came in or out of company without going through my shop or myself first whether it was computers, weapons, uniforms, and furniture.
- Prepared and ensured that all monthly and yearly inventories were done accurately and finished before the deadline with proper hand-receipts.
- Used automated systems and technology on a day to day basis to electronically track and organize all items.
Education
Associate of Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TXUnit Supply Specialist Course(2006)PBUSE Unit Level Certification(2006)PBUSE Property Book Level(2010)GCSS-Army(2016)Awards/AccomplishmentsWarrior Leader's Course Commandants' List Graduate -
US Army
High School Diploma Business Administration - Computers
Nash Central High School
Rocky Mount, North Carolina2006
Skills
- Kitchen organization
- Large-scale food preparation
- Food inventory management
- Teamwork
- Excellent communication
- Efficient multitasking
- Time management
- Food preparation and safety
- Problem-solving
- Team leadership
- Inventory and supply
- Cleaning and sanitizing
- Servsafe
Accomplishments
- Awarded and was recognized as "Employee of the Month" in January 2019.
- Graduated with Honors in Culinary Arts(AAS)
- Created signature chicken wing recipe that placed 3rd in Austin Chicken Wing Festival (2018)
Certification
Servsafe Manager's Certification (2018)
Nutrition Certified (2018)
Timeline
Executive Chef
Greek House Chefs
08.2021 - Current
Lead Cook/Executive Chef/All Purpose Manager
Courtyard By Marriott , Atrium Hospitality
11.2018 - 08.2021
Executive Chef/Owner
Showtime BBQ
02.2017 - 07.2021
Supply Technician(Contractor)
PAAT TEAM
01.2014 - 07.2016
Painter
Graydaze Industrial
02.2013 - 11.2013
Unit Supply Specialist
US ARMY
09.2011 - 07.2012
Unit Supply Specialist
US ARMY
04.2010 - 09.2011
Unit Supply Specialist
US ARMY
08.2006 - 04.2010
Associate of Science - Culinary Arts
Auguste Escoffier School of Culinary Arts
Unit Supply Specialist Course(2006)PBUSE Unit Level Certification(2006)PBUSE Property Book Level(2010)GCSS-Army(2016)Awards/AccomplishmentsWarrior Leader's Course Commandants' List Graduate -
US Army
High School Diploma Business Administration - Computers
Nash Central High School