Mark Franz De Guzman
Taylor,Australia
Summary
Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
Overview
13
13
years of professional experience
Work History
Head Chef
Dickson Taphouse
Dickson, ACT
10.2024 - Current
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Monitored food production to guarantee quality standards were met.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
Head Chef
Bull And Bell
Griffith, Nsw
03.2022 - 10.2024
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Sous chef
Bull And Bell
Griffith, Nsw
03.2021 - 03.2022
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Head Chef
Concrete Jungle
Chippendale, Nsw
01.2019 - 03.2021
- Elevated restaurant's reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Chef De Partie
Lillah Middle Eastern
Lane Cove, Nsw
09.2018 - 01.2019
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Nour
Surry Hills, Nsw
03.2018 - 09.2018
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Sous Chef
Brewtown Newtown
Newtown, Nsw
06.2016 - 03.2018
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Chef De Partie
Brewtown Newtown
Newtown, Nsw
06.2015 - 06.2016
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Harajuku Gyoza
Potts Point, Nsw
12.2014 - 06.2015
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Vargabar Espresso
Newtown, Nsw
12.2014 - 06.2015
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef De Partie
Lazybones Lounge
Marrickville, Nsw
06.2014 - 12.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Larder Chef and Grill Chef
Belgian Beer Cafe
The Rocks, Nsw
05.2013 - 06.2014
- Improved overall kitchen efficiency by streamlining larder station processes and maintaining a clean and organized workspace.
- Enhanced menu offerings by incorporating seasonal ingredients and creating innovative cold dishes and salads.
- Managed inventory for the larder section, reducing food waste through proper storage techniques and timely ordering of supplies.
- Maintained high standards of food safety and hygiene, ensuring all prepared items met or exceeded quality expectations.
- Contributed to the successful execution of special events by preparing unique hors d'oeuvres and appetizers tailored to each occasion.
- Supported cost control initiatives by monitoring portion sizes and minimizing product waste during preparation stages.
- Showcased attention-to-detail while assembling visually appealing plates that adhered to restaurant's brand identity.
- Increased overall guest satisfaction through consistent adherence to dietary restrictions and customization requests for plated dishes.
- Streamlined communication between suppliers and the kitchen team, ensuring timely delivery of fresh produce for daily use.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef De Partie
Butchers Block
Wahroonga, Nsw
04.2013 - 06.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Cook
Toast Catering
Sydney, Nsw
08.2012 - 05.2013
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Education
Some College (No Degree) - Advance Diploma in Business
Kent Institue
Sydney NSW07-2016
Some College (No Degree) - Diploma in Business
Kent Institue
Sydney NSW01-2015
Diploma in Hosptality
Evolution Hospitality
Sydney NSW07-2014
Some College (No Degree) - Certifcate 3 in Commercial Cookery
Evolution Hospitality
Sydney, NSW01-2013
Skills
- Inventory management
- Menu planning
- Food safety
- Cost control
- Staff training
- Quality assurance
Timeline
Head Chef
Dickson Taphouse
10.2024 - Current
Head Chef
Bull And Bell
03.2022 - 10.2024
Sous chef
Bull And Bell
03.2021 - 03.2022
Head Chef
Concrete Jungle
01.2019 - 03.2021
Chef De Partie
Lillah Middle Eastern
09.2018 - 01.2019
Chef De Partie
Nour
03.2018 - 09.2018
Sous Chef
Brewtown Newtown
06.2016 - 03.2018
Chef De Partie
Brewtown Newtown
06.2015 - 06.2016
Chef De Partie
Harajuku Gyoza
12.2014 - 06.2015
Chef De Partie
Vargabar Espresso
12.2014 - 06.2015
Chef De Partie
Lazybones Lounge
06.2014 - 12.2014
Larder Chef and Grill Chef
Belgian Beer Cafe
05.2013 - 06.2014
Chef De Partie
Butchers Block
04.2013 - 06.2014
Cook
Toast Catering
08.2012 - 05.2013
Some College (No Degree) - Advance Diploma in Business
Kent Institue
Some College (No Degree) - Diploma in Business
Kent Institue
Diploma in Hosptality
Evolution Hospitality
Some College (No Degree) - Certifcate 3 in Commercial Cookery
Evolution Hospitality
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