Chef in Roebling, New Jersey

MARK MILLION 58 Riverside Ave., Roebling, NJ 08554 ~... ~ [email protected] CAREER PROFILE Key Contributor & Effective Leader supporting both administrative and culinary operations within fast-paced and high-stress environments. Experienced in planning unique menus, supervising daily kitchen operations, and overseeing food and service quality levels. Equipped with a significant ability to leverage skills in project management in order to introduce new tools for cost/time savings and efficiency improvements. Excel in creating strong relationships with co-workers, clients, and members of management. KEY COMPETENCIES • Culinary Management • Strategy Development • Project Management • Internal Communication • Banquets/Fine Dining • Corporate Dining • Timeline Management • Winemaking/Honey Production • Team Leadership • Complex Problem Solving • Process Improvement • Menu Planning PROFESSIONAL SYNOPSIS SAGE DINING SERVICES AT THE HUN SCHOOL SEPTEMBER 2015-JANUARY 2016 Executive Chef  Oversaw a variety of culinary management functions within a quickly changing environment which included managing staff members, monitoring food inventory levels, and working with vendors  Developed unique menu items which were concentrated on providing clients with a variety of innovative food and beverage choices  Played an integral role in coordinating special events, ordered inventory as needed, and maintained a significant knowledge of quality best practices and regulations THE HUN SCHOOL OF PRINCETON SEPTEMBER 2002-SEPTEMBER 2015 Chef/Manager  Acted as the Chef Manager within an on-campus dining facility which provided approximately 700 students with 3 meals on a daily basis in addition to handling special event catering  Instrumental in overseeing both Head Master and Board of Trustee events which included coordinating fundraising galas and themed dining experiences along with supervising a staff of 20 team members  Utilized exceptional communication and interpersonal skills in order to maintain positive relationships with students, members of management, and staff members FIRMENICH INC. MARCH 1998-AUGUST 2002 Chef  Facilitated all day-to-day logistics within a corporate dining center which provided meals to approximately 600 employees and required overseeing all food production logistics  Ensured the kitchen and food preparation areas were in regulation with safety and food sanitation codes and successfully exceeded set goals related to food quality and productivity  Played a lead role in preparing comprehensive menu items, monitored/purchased inventory, and played an instrumental role in diffusing escalated customer service situations Additional Restaurant Experience Includes: Jean Pierre’s, Pennsylvania, Trapp Family Lodge, and Nassau Inn EDUCATION & PROFESSIONAL DEVELOPMENT AOS, Culinary Arts, NEW ENGLAND CULINARY INSTITUTE, MONTPELIER, VERMONT CERTIFICATIONS INCLUDE: SERVSAFE AND APPLIED FOOD SANITATION MEMBER, NEW JERSEY BEEKEEPER ASSOCIATION AND EASTERN APICULTURE S