Mark Sususco
Melton west
Summary
Accomplished Head Chef with a proven track record at Pony Boy Seafood Bar & Grill, excelling in kitchen management and team leadership. Expert in cost management and seasonal menu planning, significantly enhancing dining experiences by leveraging nutritional knowledge and food safety practices. Demonstrates strong vendor relations and a knack for mentoring kitchen staff to peak performance.
Overview
8
8
years of professional experience
Work History
Head Chef
Pony Boy Seafood Bar & Grill
12.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Sous Chef
Pony Boy Seafood Bar and Grill
11.2020 - 12.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
Chef Manager
Potato Corner
05.2019 - 11.2020
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Grill Cook
Bucking Bull
02.2017 - 05.2019
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu Planning
- Seasonal Menu Planning
- Cost Management
Timeline
Head Chef
Pony Boy Seafood Bar & Grill
12.2022 - Current
Sous Chef
Pony Boy Seafood Bar and Grill
11.2020 - 12.2022
Chef Manager
Potato Corner
05.2019 - 11.2020
Grill Cook
Bucking Bull
02.2017 - 05.2019
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