Mark Barretto
Chef/Cook
Berwyn,IL
Summary
A motivated passionate Chef who loves to cook, learn, grow and excel in Hospitality and Culinary industry. Also eager to contribute to team success through hard work, attention to detail and organizational skills. Possesses considerable knowledge in food preparation, presentation and portion control. Consistently maintains organization, cleanliness and sanitation of work areas and equipment to meet health and safety regulations. Detail-oriented Chef can adept in managing high-volume environments with grace and efficiency. Well-versed in using thru knives skills with exceptional work ethic. Self-motivated Chef with 15 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Mexican, Italian, American, Asian cuisines and such.
Overview
27
27
years of professional experience
1
1
Certification
6
6
years of post-secondary education
Work History
Banquet Lead Cook
Crowne Plaza Ohare
08.2024 - Current
- Working and collaborate with the Executive Chef
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
Traveling Chef
Aramark Seniorlife Plus
07.2021 - 07.2024
- Traveling from different properties every week or where is needed help.
- Collaborate and report to Regional Culinary Director
- Acting Dietary Manager when he or she is out of vacation and oversea the staff.
- Created visually appealing presentations of dishes that enhanced the overall dining experience.
- Managed inventory control by monitoring supplies and placing orders as needed, minimizing food spoilage.
- Interviewed, hired and trained cooks and dietary personnel to provide optimal service.
- Adapted menus seasonally to take advantage of fresh produce availability, enhancing the overall dining experience for the residents.
- Streamlined meal preparation processes for increased efficiency and reduced food waste.
- Oversea resident's from 50-300ppl depends on each different locations.
- Collaborate with the Administrator of the building and work together to reach the goals.
- Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
- Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
- Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
- Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures such as therapeutic diets, as well as safety regulations and productivity strategies.
- Consulted with dietitians to plan menus appropriate for patient needs.
Banquet Lead Cook
Crowne Plaza Ohare
05.2010 - 03.2020
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Learned all menu items produced by assigned station to achieve proper quantities within designated timeframe.
- Ordered food and supplies used to prepare meals for100-2500 people.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Practiced safe work habits at all times to avoid possible injury to self or other employees.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Oversaw kitchen operations for Cold and Hot locations.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised all related culinary activity.
Banquet Cook
Hyatt Lodge
07.2009 - 05.2010
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals such as weddings and other events.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Ordered food and supplies used to prepare meals for 1-500 people
Line Cook
Crowne Plaza Ohare
03.2006 - 01.2008
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Grilled meats and seafood to customer specifications.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared average of 1-300 orders each shift
Head Cook
Alden Town Manor Rehab & Health
04.2006 - 08.2007
- Prep and cook for over 200 resident in facility.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Prepared operational reports and analysis, monitored trends and made appropriate recommendations for success.
- Collaborated with staff members to create meals for large events.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Dietary Aide
Alden Town Manor Rehab & Health
03.1998 - 04.2006
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
- Distributed food during busy peak periods to drive customer satisfaction.
- Arranged tray and or table settings with proper tableware, condiments and tray card.
- Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.
- Increased aide productivity by working closely with staff to redesign cleaning protocols, processes and workflows.
- Maintained strict levels of cleanliness for tables, floors and prep areas.
- Upheld efficiency of meal services by pre-setting tables before patients arrived.
- Cleared tables and removed dishes, trays and utensils from dining room to dishwashing area.
- Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Organized and planned medical nutrition therapy for patients and residents
- Kept all kitchen areas clean, tidy and free of hazards.
Education
Associate of Science - Culinary Arts
Triton College
River Grove, IL 08.2004 - 06.2006
High School Diploma -
Morton West High School
Berwyn, IL 08.1996 - 06.2000
Skills
- Team Leadership
- Efficient multitasking
- Teamwork
- Food Production
- Compassion
- Responsible
- Self-motivated professional
- Good listening skills
- Coordinating Kitchen Staff
- Decision Making
- Instruction and Delegation
- Quality Control and Oversight
- Current in Culinary Trends
- Cooking Technique Demonstrations
- Team Collaboration
- Creative Thinking
- Kitchen organization
- Food Preparing, Plating and Presentation
- Food safety
- Allergen safety
- Large-scale food preparation
- Ingredient knowledge
- Task delegation
- Recipe creation
- Cooking techniques
- Food safety monitoring
- Knife safety
- Shift leadership
- Cleaning and sanitation
- Recipe development
- Kitchen management
Accomplishments
2 Times Employee of the Month at Crowne Plaza Ohare
1 Time Employee of the Month at Alden Town Manor Rehab and Health
Certification
- ServSafe Food Protection Manager Certification
- Date of Examination 5-8-2024
- Date of Expiration 5-8-2029
Languages
Filipino/ Tagalog
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Banquet Lead Cook
Crowne Plaza Ohare
08.2024 - Current
Traveling Chef
Aramark Seniorlife Plus
07.2021 - 07.2024
Banquet Lead Cook
Crowne Plaza Ohare
05.2010 - 03.2020
Banquet Cook
Hyatt Lodge
07.2009 - 05.2010
Head Cook
Alden Town Manor Rehab & Health
04.2006 - 08.2007
Line Cook
Crowne Plaza Ohare
03.2006 - 01.2008
Associate of Science - Culinary Arts
Triton College
08.2004 - 06.2006
Dietary Aide
Alden Town Manor Rehab & Health
03.1998 - 04.2006
High School Diploma -
Morton West High School
08.1996 - 06.2000
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