Mark Franz De Guzman
Griffith,NSW
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with mediterranean and middle eastern cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
11
11
years of professional experience
Work History
Head Chef
Bull And Bell
03.2022 - Current
- 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
Bull And Bell
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
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
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
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
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
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
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
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
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
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
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
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
No Degree - Advance Diploma in Business
Kent Institute
10 Barrack St , Sydney Nsw 268007.2016
No Degree - Diploma in Business
Kent Institute
10 Barrack St Sydney Nsw 200001.2015
No Degree - Diploma in Hospitality Management
Evolution Hospitality
552 George St Sydney Nsw 200007.2014
No Degree - Certificate 3 in Commercial Cookery
Evolution Hospitality
552 George St Sydney Nsw 200001.2013
Skills
- Food Safety Regulations
- Banquets and Catering
- Performance Assessments
- Plating and Presentation
- Inventory Rotation
- Signature Dish Creation
Timeline
Head Chef
Bull And Bell
03.2022 - Current
Chef De Partie
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
No Degree - Advance Diploma in Business
Kent Institute
No Degree - Diploma in Business
Kent Institute
No Degree - Diploma in Hospitality Management
Evolution Hospitality
No Degree - Certificate 3 in Commercial Cookery
Evolution Hospitality
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