Mario Hodge
San Diego
Summary
Dynamic Navy Chief Culinary Specialist with a proven track record in dining facility management and guest interaction. Enhanced customer satisfaction through innovative menu development and effective team leadership. Skilled in food preparation and sanitation procedures, consistently achieving high-quality standards while fostering a collaborative kitchen environment.
Overview
20
20
years of professional experience
Work History
Navy Chief Culinary Specialist
US Navy
10.2004 - 01.2025
- Assisted in meal preparation and cooking techniques under supervision.
- Supported inventory management by organizing and tracking kitchen supplies.
- Collaborated with team members to ensure food safety and hygiene standards.
- Learned to operate kitchen equipment safely and efficiently.
- Adapted quickly to changing menu items and special dietary requests.
- Participated in training sessions to enhance culinary skills and knowledge.
- Helped maintain cleanliness in food prep areas following sanitation protocols.
- Engaged with customers to provide exceptional service and address inquiries.
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
- Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Inspected deliveries for accuracy and safety.
- Collaborated with other culinary specialists to create innovative dishes that exceeded customer expectations.
- Minimized wait times for customers during peak hours by quickly adapting to changing demands within the kitchen environment.
- Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
- Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
- Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Selected seasonal ingredients to highlight regional flavors while also considering sustainability practices in sourcing decisions.
- Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
- Managed delivery of fresh rations in foreign environments for over 5k personnel.
- Streamlined kitchen operations by implementing effective work schedules and delegating tasks appropriately.
- Mentored junior chefs, providing guidance on career development and enhancing skill sets within team.
- Introduced special dietary options menu, accommodating wider range of customer needs and preferences.
- Implemented cost-saving strategies without compromising on quality, optimizing supplier contracts and ingredient utilization.
- Enriched customer loyalty with personalized approach to menu development, taking into account feedback and preferences.
- Elevated guest satisfaction, creating welcoming and responsive dining atmosphere.
- Designed waste reduction program that involved composting and recycling, contributing to sustainability goals.
- Led menu planning sessions, incorporating feedback from team members to foster sense of ownership and creativity.
- Enhanced dining experience by crafting and executing diverse menu tailored to seasonal ingredients.
- Managed inventory with precision, ensuring optimal stock levels and freshness of ingredients.
- Revamped dessert menu with innovative offerings, driving increased customer interest and repeat business.
- Organized and executed high-profile catering events, showcasing culinary expertise and enhancing brand visibility.
- Spearheaded team-building program, fostering collaborative and efficient kitchen environment.
- Conducted comprehensive staff training on culinary techniques and customer service, elevating overall team performance.
- Enhanced team morale and reduced turnover by recognizing and rewarding outstanding performance.
- Boosted kitchen efficiency through adoption of new cooking technologies and equipment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Expanded culinary offerings by continually learning new techniques and incorporating current trends into menu development.
Cargo Chief
US Navy
02.2023 - 03.2024
- Supervised cargo loading and unloading operations to ensure compliance with safety protocols.
- Coordinated transport logistics for timely delivery of supplies and equipment.
- Trained junior personnel on cargo handling techniques and safety measures.
- Implemented process improvements to enhance efficiency in cargo management workflows.
- Monitored inventory levels, ensuring accurate documentation and reporting of materials received and dispatched.
- Conducted regular inspections of cargo handling equipment to maintain operational readiness and safety standards.
- Oversaw inventory management, ensuring accuracy in stock counts and minimizing discrepancies in records.
- Conducted performance evaluations to identify areas for improvement, leading to targeted professional development opportunities for staff members.
- Maintained high levels of safety compliance by enforcing strict adherence to regulations and conducting regular audits.
- Packed, crated and prepared orders to load on aircraft.
- Participated in industry conferences or workshops to stay informed about emerging trends affecting the field of cargo supervision positively influencing future strategies.
- Managed a diverse team of workers, fostering an inclusive environment that promoted collaboration and productivity.
- Verified documentation and condition of cargo to verify achieved quality standards.
- Improved cargo handling efficiency by implementing effective procedures and streamlining processes.
- Coordinated maintenance activities on equipment as necessary to ensure optimal functionality without compromising safety standards or causing delays in operations.
- Operated cargo handling equipment to facilitate safe and quick loading and unloading of cargo.
- Directed delivery trucks to shipping doors or designated areas and helped unload and load goods.
- Trained new employees in areas such as safety procedures or equipment operation.
- Identified and rectified discrepancies in cargo handling or shipping processes.
- Inspected cargo handling equipment regularly to identify maintenance or safety concerns.
- Managed team of cargo handlers with focus on maximum productivity and performance.
- Enforced safety standards with crew and handlers, minimizing risks to personnel, equipment and cargo.
- Managed customer complaints with professionalism and good critical thinking skills.
Maintenance Team Leader
US Navy
05.2021 - 08.2022
- Supervised maintenance team, ensuring adherence to safety protocols and operational standards.
- Developed and implemented preventative maintenance schedules to enhance equipment reliability.
- Coordinated training programs for staff, improving technical skills and efficiency in operations.
- Conducted regular inspections of facilities, identifying areas for improvement and addressing issues proactively.
- Managed inventory of maintenance supplies, optimizing resource allocation and minimizing costs.
- Supervised employee performance, preventive maintenance, and safety.
- Delegated tasks to carefully selected employees in alignment with resource management goals.
- Monitored priorities and liaised between maintenance team and management, delegating tasks to complete on time.
- Provided guidance to management regarding project bids for onsite improvements.
- Managed efficient teams of up to 30 employees.
- Conducted regular performance evaluations for team members, providing constructive feedback and setting achievable goals for professional growth.
- Performed root cause analysis on recurring equipment failures, devising solutions to prevent future occurrences effectively.
- Mentored new team members, sharing knowledge of best practices and fostering a culture of continuous improvement within the department.
- Improved team efficiency with hands-on training and development of junior maintenance technicians.
- Established open lines of communication between the maintenance department and other teams across the organization to promote collaboration and streamlined problemsolving.
- Increased safety awareness by conducting regular safety meetings and addressing concerns promptly.
- Managed maintenance projects, ensuring timely completion within budget constraints.
Education
High School Diploma -
Dr. Phillips High School
Orlando, FL05-2003
Skills
- Dining facility management
- Cleaning and sanitizing
- Guest interaction
- Kitchen organization
- Cooking methods
- Food preparation
- Food and beverage operations
- Knife skills
- Preparing food
- Sanitation procedures
- Food service
- Food presentation
- Equipment inspections
- Workstation maintenance
- Employee scheduling
- Waste reduction
- Serving food
- Garnishing techniques
- Teamwork and collaboration
- Teamwork
- Time management
- Attention to detail
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Cleaning and sanitation
- Reliability
- Excellent communication
- Customer satisfaction
- Organizational skills
- Team leadership
- Creative thinking
- Active listening
- Effective communication
- Adaptability and flexibility
- Verbal and written communication
Timeline
Cargo Chief
US Navy
02.2023 - 03.2024
Maintenance Team Leader
US Navy
05.2021 - 08.2022
Navy Chief Culinary Specialist
US Navy
10.2004 - 01.2025
High School Diploma -
Dr. Phillips High School