Overview
Work History
Education
Skills
Timeline
Generic
Mark Lizardo

Mark Lizardo

Overview

15
15
years of professional experience

Work History

Chef De Partie

Queen Anne - Cunard
04.2019 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

Demi Chef De Partie

Queen Victoria - Cunard
11.2016 - 01.2019
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.

Commis De Cuisine

Crystal Serenity - Genting
12.2010 - 12.2015
  • Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
  • Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
  • Improved dish presentation through attention to detail and creative plating techniques.
  • Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.
  • Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
  • Meticulously followed recipes provided by executive chef while adding personal flair when appropriate.
  • Upheld strict personal hygiene standards to maintain a safe working environment according to local health regulations.
  • Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.
  • Assisted sous chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
  • Performed regular equipment maintenance checks to ensure optimal functionality and prevent costly repairs or downtime.
  • Participated in weekly menu planning meetings, offering valuable input on seasonal ingredients and culinary trends.

Education

Associate of Arts - Culinary Arts

Most Institute
Quezon City
07-2010

Skills

  • Kitchen organization
  • Team management
  • Knife skills
  • Food presentation
  • Proper food handling
  • Garnishing techniques
  • Stock making
  • Plating and presentation
  • Sauce preparation
  • Grilling techniques
  • Menu development
  • Hospitality
  • Roasting methods
  • Sanitation practices
  • Entree preparation
  • Appetizer creation
  • Grain cookery
  • Pastry techniques

Timeline

Chef De Partie

Queen Anne - Cunard
04.2019 - Current

Demi Chef De Partie

Queen Victoria - Cunard
11.2016 - 01.2019

Commis De Cuisine

Crystal Serenity - Genting
12.2010 - 12.2015

Associate of Arts - Culinary Arts

Most Institute

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Mark Lizardo