Marquito Craig
Dallas,TX
Summary
Experienced chef with a strong foundation in food service operations, consistently exceeding customer expectations. Known for upholding strict standards in food preparation and safety protocols. Skilled in collaborating with team members and thriving in fast-paced kitchen settings.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Food Service Worker/ Floater
Sodexo
09.2024 - Current
- Train and coach staff members on food and safety standards
- Travel to different schools to assist and train new leads or food service workers.
- Responsible for assisting in counting monthly inventory.
- Responsible for ordering supplies and food product for the week
- Responsible for keeping track of daily production records and inputting them into the child nutrition system.
- Train and assist new leads with market connection, primeroedge
- Successfully achieved a 98% from the board of health (while filling in as a lead)
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
Restaurant Manager
McKaren
03.2022 - Current
- Responsible for managing quality food control and proper food safety standards.
- Responsible for keeping track of waste control.
- Consistently managing and training new hires
- Responsible for monitoring and assigning daily cleaning tasks.
- In charge of closing and opening of the store in the back-office system
- Responsible for preparing and dropping daily deposits.
- Supervised up to 10 to 15 employees on a daily
- Traveled to assist in different stores and opening of stores when needed.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Sous Chef/Executive Chef
Driftwood Management(Sheraton)
03.2024 - 09.2024
- Interviewed potential candidates for open positions.
- Responsible for scheduling employees according to business needs
- Responsible for ordering and budgeting according to monthly budget
- Responsible for creating monthly and weekly specials for popups and lounge.
- Responsible for monthly inventory
- Overseeing all aspects of the kitchen
- Collaborating with GM and AGM on kitchen budget, equipment needs.
- Responsible for conducting pre-shift meetings and informing staff of new updates.
- Designed and implemented new menu.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Food Service Supervisor
Sodexo
03.2023 - 11.2023
- Monitored employee productivity and provided daily feedback.
- Responsible for making sure employees are trained according to company expectations.
- Made sure employees are aware and educated on health and safety standards, achieving a score of 98% from the board of health.
- Successfully organized food storage areas for to be sheet to shelf for monthly inventory.
- Responsible for ordering all supplies needed in the kitchen for weekly production.
- Participated and conducted safety meetings and daily training.
- Responsible for counting monthly inventory.
- Responsible for tracking the daily amount and estimating the number of clients to be serviced.
- Maintained health and food safety standards at all stages, from storage through delivery.
- Reduced food waste by implementing proper inventory tracking and storage practices.
- Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
- Ordered new supplies and food to maintain service levels.
- Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Tracked food production levels, meal counts, and supply costs.
- Maintained high-quality standards for food preparation, presentation, and taste across all menu offerings.
- Promoted a positive work culture that encouraged teamwork resulting in an uptick in employee retention rates.
- Ensured compliance with health department regulations, maintaining a consistently clean and safe kitchen environment for staff and customers alike.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored food preparation, production, and plating for quality control.
- Served consistent portions following recipes and control standards.
- Directed food preparation and cooking activities to meet health and safety standards.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Sous Chef
Sodexo
03.2022 - 03.2023
- Monitored employee productivity and provided daily feedback.
- Mentored and trained newly hired staff, improving employee engagement performance.
- Created and implemented staff health and safety standards compliance training program, achieving a score of 98% from the board of health.
- Successfully redesigned existing inventory system, ordering and food storage practices.
- Registered Servsafe Proctor: openings/refreshers/support.
- University of Texas Southwestern Medical School
- Participated and conducted safety meetings and daily training.
- Responsible for counting monthly inventory.
- Responsible for tracking the daily amount and estimating number of clients to be serviced.
- Rolled out different concepts such as: Asian Concept, Caribbean Concept, Pasta Concept, BBQ Concept.
- Responsible for putting in order for temporary staff employees.
Cook 2
The Mansion Restaurant
03.2019 - 10.2021
- Responsible for daily preparation and line setup.
- Responsible for execution of meals for guests and employees of the establishment.
- Cook proteins by using the grill, broiler, and fry methods.
- Followed proper sanitation/safety standards to complete daily tasks.
- Assisted the Banquet Chef for major catering events.
Assistant General Manager
Hatcreek Burger Company
09.2019 - 07.2020
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Resolved problems promptly to elevate customer approval.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
- Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
- Analyzed customer feedback data to identify areas of improvement and develop solutions.
- Managed team schedule with eye for coverage needs and individual strengths.
- Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.
- Optimized scheduling practices to ensure appropriate coverage during peak hours while minimizing labor costs.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
- Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
- Enforced quality assurance protocols to deliver ideal customer experiences.
- Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
- Established strong relationships with local vendors to secure high-quality products at competitive prices for our customers'' enjoyment.
- Developed and implemented policies and procedures to improve customer service and satisfaction.
- Assisted in recruiting, hiring and training of team members.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Traveling Chef/Manager
Acrobat
09.2017 - 12.2019
- Travel to different corporate accounts to assistant management in BOH.
- Assisted in daily paperwork for outside accounts.
- Successfully trained new employees in various positions for different accounts.
- Conducted and participated in safety meetings and daily training.
Sous Chef
Gather Kitchen
03.2018 - 12.2018
- Order, Purchase, and stock supplies in a timely manner.
- Responsible for counting monthly and weekly inventory.
- Responsible for training and orientating new employees.
- Responsible for scheduling of staff according to business needs.
- Ensured that all meal prep for catering events get done and delivered in a timely manner.
- Responsible for high volume prep of sauces, and proteins from scratch according to menu items.
- Responsible for opening and closing of store and making sure the day-to-day operations run smoothly.
Lead in Garde Manger/Sous Chef
Royal Oaks Country Club
09.2015 - 05.2018
- Order, purchase, and stock supplies in a timely manner.
- Responsible for high volume prep in production of menu items, sides, dressings, and sauces.
- Assisted in fabrication of various meats.
- Responsible for set-up and breakdown for major catering events.
- Worked on action stations such as sauté and carving when needed for large events.
- Responsible for training staff and delegating roles for the plating of all major catering events.
- Foresee and supervise Garde manger setups for all major catering events and holidays.
Education
A.A - Business Administration
Eastfield College
Dallas, Texas05.2021
A.A - Culinary and Applied Science
Le Cordon Bleu
Dallas, Texas12.2015
Skills
- Detail-oriented
- Proficient with POS systems
- Strong interpersonal communication
- Experienced in maintaining focus while multitasking in challenging environments
- Resilient in challenging environments
- Experienced across diverse restaurant functions
- Proficient in Microsoft Word
- Quick learner
- Positive attitude
- Multitasking
- Customer service
- Strong work ethic
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 15.
Certification
- Human Resources Certification | May 2020 | Eastfield College, Dallas, Texas
- Servsafe Food Manager Certification
- Servsafe Registered Proctor
Languages
English
Full Professional
Timeline
Food Service Worker/ Floater
Sodexo
09.2024 - Current
Sous Chef/Executive Chef
Driftwood Management(Sheraton)
03.2024 - 09.2024
Food Service Supervisor
Sodexo
03.2023 - 11.2023
Restaurant Manager
McKaren
03.2022 - Current
Sous Chef
Sodexo
03.2022 - 03.2023
Assistant General Manager
Hatcreek Burger Company
09.2019 - 07.2020
Cook 2
The Mansion Restaurant
03.2019 - 10.2021
Sous Chef
Gather Kitchen
03.2018 - 12.2018
Traveling Chef/Manager
Acrobat
09.2017 - 12.2019
Lead in Garde Manger/Sous Chef
Royal Oaks Country Club
09.2015 - 05.2018
A.A - Culinary and Applied Science
Le Cordon Bleu
A.A - Business Administration
Eastfield College
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