Mark Ottman

• Managed daily kitchen operations, ensuring food quality and safety compliance.
• Trained and supervised kitchen staff, fostering teamwork and efficiency.
• Streamlined inventory management processes, reducing waste and improving cost control.
• Developed seasonal menus, aligning offerings with customer preferences and trends.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Developed and executed seasonal menu offerings, enhancing guest satisfaction and culinary creativity.
• Streamlined inventory management processes, reducing waste and ensuring optimal stock levels for high-demand items.
• Coordinated special event preparations, managing multiple orders while maintaining high-quality standards under pressure.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• 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.
• Managed banquet operations, ensuring seamless execution of events and high guest satisfaction.

• Developed and executed seasonal menus, ensuring culinary creativity and consistency across dining services.
• Streamlined food preparation processes, improving efficiency and reducing waste in high-volume settings.
• Ensured compliance with health and safety regulations, maintaining a clean and safe kitchen environment.
• Collaborated with suppliers to source quality ingredients, optimizing cost-effectiveness while maintaining menu standards.
• Oversaw inventory management, implementing systems to track supplies and reduce shortages or overstock situations.
• Conducted regular quality control checks on prepared dishes, ensuring excellence in taste and presentation for guest satisfaction.
• Coordinated logistics for multiple events, optimizing schedules and resource allocation efficiently.
• Collaborated with culinary team to create customized menus tailored to client specifications.
• Analyzed feedback from events to identify areas for improvement and implement necessary changes.
• Established strong relationships with vendors, negotiating contracts to secure favorable terms and pricing.
• Delegated tasks to staff members to maximize production under tight deadlines.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Enhanced banquet operations by streamlining communication between kitchen and service staff.
• Increased guest satisfaction by anticipating needs and providing exceptional service during events.
• Streamlined food preparation processes, reducing waste and improving efficiency in kitchen operations.
• Developed and executed seasonal menus to enhance customer satisfaction and culinary innovation.

• Collaborated with front-of-house team to optimize service flow and reduce wait times during peak hours.
• Mentored junior chefs, fostering skill development and promoting teamwork within the kitchen environment.
• Implemented training programs on new cooking techniques, improving overall kitchen efficiency and quality of dishes.
• Evaluated supplier performance, negotiating contracts to secure quality ingredients at competitive prices.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Managed kitchen operations, ensuring high standards of food quality and safety compliance.
• Streamlined food preparation processes, reducing waste and improving overall efficiency.

• Led menu planning and development for diverse banquet events, ensuring culinary excellence and guest satisfaction.
• Supervised kitchen staff, providing training and guidance to enhance operational efficiency and teamwork.
• Coordinated food preparation timelines to meet event schedules, optimizing workflow during high-demand periods.
• Implemented quality control measures to maintain food safety standards and uphold health regulations consistently.
• Developed cost-effective recipes while maintaining high-quality presentation for large-scale banquets.
• Collaborated with event coordinators to customize menus based on client preferences and dietary restrictions.
• Streamlined inventory management processes, reducing waste while ensuring adequate supplies for events.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
• Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top quality food.

• Managed kitchen staff, fostering teamwork and enhancing performance through effective training and mentoring.
• Developed innovative menu items reflecting seasonal ingredients and local culinary trends.
• Streamlined food preparation processes, enhancing efficiency and reducing waste.
• Conducted inventory management, optimizing ingredient procurement and storage practices.
• Implemented cost-control measures, maintaining budget while enhancing menu offerings.
• Led special events catering, customizing menus to meet diverse client preferences and dietary needs.
• Actively participated in menu planning meetings with hotel management, providing valuable insights for appealing dishes that catered to a diverse clientele.
• Streamlined kitchen operations by implementing efficient prep procedures and cooking techniques.
• Monitored food production at all stages, ensuring consistency in quality and presentation to maintain high standards of service.
• Enhanced guest satisfaction by creating visually appealing and delicious culinary dishes.
• Established positive relationships with vendors, fostering long-term partnerships beneficial for both parties involved.

• Assisted in preparation of high-quality dishes within a fast-paced kitchen environment.
• Collaborated with senior chefs to refine food presentation and flavor profiles.
• Maintained cleanliness and organization of workstations, ensuring compliance with safety standards.
• Supported inventory management by tracking ingredient quality and availability daily.
• Executed daily prep tasks efficiently, contributing to timely meal service and customer satisfaction.

Through Johnson County Community College