Mark Cyrus
Toronto,Canada
Summary
Dynamic culinary professional with extensive experience as Executive Chef at Native Canadian Centre of Toronto, skilled in orchestrating high-volume dining operations and ensuring superior food quality.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Head Chef / Sous Chef
Stellar Personnel
Toronto, Canada
01.2019 - Current
- Adjusted workflows and menus to fit varied kitchen environments and service styles
- Operated as temporary chef in diverse venues and events, adapting to unique culinary needs
- Assisted kitchen teams during peak service times, ensuring smooth operations
Owner / Head Chef
Cyrus Catering
Pickering, Canada
01.2010 - Current
- Planned menus, prepared food, and oversaw execution from preparation to service, enhancing guest experiences
- Maintained food quality and presentation standards, achieving high client satisfaction
- Operated and managed catering business for weddings, private functions, and special events, ensuring seamless service delivery
Executive Chef
Native Canadian Centre of Toronto
Toronto, Canada
01.2019 - 01.2023
- Oversaw congregate dining program serving 100+ seniors daily, ensuring high-quality meal service and satisfaction
- Managed internal and external catering services, coordinating events to meet diverse client needs
- Ensured food quality, safety, and consistency across all programs
- Led kitchen team of four, fostering collaboration and maintaining operational standards
- Provided meals for individuals experiencing homelessness
Education
College Intermediate Certificate - Food & Wine
Leith's School of Food and Wine
London, UK01.2014
College Diploma - Nutrition in Culinary Practice
Le Cordon Bleu
London, UK01.2008
College Diploma - American Culinary Arts
Florida American Culinary Institute
Florida, USA01.2004
PhD - American Culinary Arts
American Culinary Arts
Sierra College, California, USA01.1999
College Diploma - Culinary School
American River College
California, USA01.1999
Skills
- Culinary techniques and food science
- Nutrition and dietary programs
- Menu planning and food preparation
- Food presentation and fine dining standards
- Kitchen organization and workflow management
- Inventory and stock control
- Budgeting and cost awareness
- High-volume dining and service coordination
- Team supervision and scheduling
- Problem-solving and operational standards
- Interpersonal and communication skills
- Butchery skills and physical stamina
- Food hygiene and sanitation practices
- Safe food handling in regulated environments
Certification
- Worker Health and Safety Awareness, MLITSD, ON, 01/01/25
- Zenith Hygiene Systems Ltd., London, UK, 01/01/13
- Level 2 Emergency First Aid at Work - QSF, London, UK, 01/01/13
- BILAB - Awarding for Qualifications for Licensed Retail (Liquor), London, UK, 01/01/13
- Level 3 Food Hygiene, London, UK, 01/01/12
Awards
Chef of the Year, Knorr, London, UK, 03/01/16
Timeline
Head Chef / Sous Chef
Stellar Personnel
01.2019 - Current
Executive Chef
Native Canadian Centre of Toronto
01.2019 - 01.2023
Owner / Head Chef
Cyrus Catering
01.2010 - Current
College Intermediate Certificate - Food & Wine
Leith's School of Food and Wine
College Diploma - Nutrition in Culinary Practice
Le Cordon Bleu
College Diploma - American Culinary Arts
Florida American Culinary Institute
PhD - American Culinary Arts
American Culinary Arts
College Diploma - Culinary School
American River College