Mark Lizardo
Overview
15
15
years of professional experience
Work History
Chef De Partie
Queen Anne - Cunard
United Kingdom
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
United Kingdom
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
United Kingdom
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 City07-2010
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