Profile: Highly accomplished professional with experience in food consulting, food science, product development, design, equipment management, menu to equipment fit, and sales. Ability to write and evaluate nutrition labels. Dynamic leadership abilities concerning employee supervision and training. Exposure to diverse areas of marketing including developing and implementing marketing campaigns. Comprehensive background in food service management, culinary design, and food cost, food and beverage management, food production, quality control, recipe development, and menu design. Directing daily operations within multimillion-dollar establishments. Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance. Executive Chef at Templeton Landing Restaurant January 2015 - September 2015 (seasons end) Most recent winner of the Taste of Buffalo People choice award summer 2015 Handled all aspects of food service management including food cost, pricing, inventory management, and vendor relationship management. Supervised and trained restaurant staff including sous chefs and food handlers. Inspected equipment and supplies to ensure conformance with Federal/State regulations Directed all aspects of back of the house operations successfully. Played an integral role in managing food cost activities including establishing ingredient costs, estimating purchasing amounts, and determining serving sizes. Developed and implemented strategic sales and marketing programs, which increased sales levels. Managed recipe development, menu planning, and menu design functions for special events, which encompassed determining nutritional value, palatability, and cost for each serving * Ensured compliance to Department of Health standards concerning raw and cooked food product kitchen sanitation. Working In my position at Templeton Landing Restaurant I have successfully improved food output and quality. I reduced food costs and surpassed numerous financial goals. As a veteran of the food and beverage industry, I have a strong understanding of how to successfully contribute to cultivating and motivating staff attitudes. Throughout my career I have exhibited the utmost level of professionalism and have led each restaurant with good humor and a determination geared to success. Operations Management: Supervision of all food operations of for Specialty Restaurant Corporation Including preparation of first class food, bulk ordering of ingredients and supplies, inventory management, stock rotation, and FOH and BOH logistics. High volume output of fine dining and banquets for up to and over 2000 guests daily. Menu planning and implementation for a multiple concept operation includes a casual patio menu, semi fine dining lunch and dinner menu and a full service banquet menu. Staff Training and Development: Managed scheduling and staff supervision for teams of up to 140 employees, and created a system of peer review for promotion recommendations. Maintained top-notch level of service to each and every customer through feedback reviews and consistent employee performance training sessions. I am dedicated team player committed to leading your restaurant to surpass its food business. Please contact me to further discuss my qualifications for this position. Thank You, Chef Carl P. Mazzu Work Experiences: Deep South Taco 291 Ellicott. Buffalo N.Y. 14203 consulting /Oct 2015 - Nov 2015

Highlights:

• Chef
• Communications
• Compliance
• Employee Relations
• Food Service
• French Language
• Inventory
• Management
• Training
• Computer Aided Software Engineering