Mark B

Your New Banquet Chef

Old Hickory, Tennessee

Pay negotiable

Want to connect with Mark?

Chef in Old Hickory, Tennessee

Mark E Borquez
201 Anthony St
Old Hickory, TN --...
...@gmail.com
10/28/14
To whom it may concern:
Are you looking for a Executive Banquet Chef/ Souse Chef with:
• 25 years of hands-on experience in Master Executive Banquet/Chef?
• Knowledge of the latest technology in Culinary Artist?
• Excellent written and oral communication skills?
• A passion to learn and to increase his skills?
If so, then you need look no further. You will see from my enclosed resume that I meet all of these qualifications and more.
I would very much like to discuss opportunities with your company. To schedule an interview, please call me at 270-893-.... The best time to reach me is between 8am and 5pm, but you can leave a voice message at any time, and I will return your call.
Thank you for taking the time to review my resume. I look forward to talking with you.
Sincerely,
Mark E Borquez


Enclosure

Mark E Borquez 270-893-... Phone
201 Anthony Ave Old Hickory, TN 37138 ...@gmail.com
_________________________________________________________________________________________________________________
EXECUTIVE BANQUET CHEF
Specializing in Italian, French and Continental Fine-Dining, Banquet and Catering Cuisines
Dynamic, Results-Oriented, and Team-Spirited

Overview More than 25 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.

Consistently maintain 3.5*- 5*/5* and Michelin 2* rated restaurant establishments including: Canyon Lake Country Club (Riverside, CA), Victoria Country Club (Riverside, CA), and Suite Life Catering (Minneapolis, MN).

Areas of Expertise • Master Chef/Banquet designation.
• Executive/Sous-Chef experience with million-dollar, upscale establishments.
• Trained by California Culinary Academy.
• Training and development of staff from 25-35 people.
• Successful catering experience (1700 people) plated service.
• Maximizing kitchen productivity and staff performance/labor costs, food costs. Ordering and menu planning.

Professional Experience Ariella’s Italian Restaurant --...
EXECUTIVE CHEF
• Executive Chef for restaurant serving Italian, and Continental cuisine,
• Hire, train, and direct 4 cooks/chefs.
• Plan menu, assure quality control, and minimize waste. Menu planning and pricing, labor costs and banquet management.

Victoria Country Club, --...
EXECUTIVE BANQUET CHEF
• Supervised 25 cooks/chefs/Preps/supervisors.
• Grew the catering profits from 6 million to 8.3 million per year during my tenure
• Performed purchasing function, quality control, production, employee and food cost control,
• Prepared French, Asian, Southern, Indonesian, Italian, and Continental cuisine.

Canyon Lake Country Club 551-995-...
EXECUTIVE BANQUET CHEF
• Managed 25 people and oversaw production of high-volume banquets for the catering branch of this $12.6 million banquet section of the upscale restaurant specializing in European, Asian, and Indonesian and Continental cuisine. Grew the business from 8.9 – 12.6 million during my tenure.
Suite Life Catering 5*/5*
EXECUTIVE CHEF RESTAURANT AND BANQUET
• Supervised 35 cooks/chefs/Preps/supervisors. Preparing American/Continental cuisine.
• Catered to 65 suites around the Target Center for the MN Timberwolves.








--...


Education & Qualifications California Culinary Academy, San Francisco, CA
Graduate: CERTIFIED MASTER CHEF/BANQUET CHEF

5 year winner of Prestigious Service Award winner : Canyon Lake Country Club
Guest Instructor for Private Dining Experiences: The Mad Caterer Chef/Owner Mark Borquez
References & Supporting Documentation Furnished Upon Request


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