Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Mark Lanaro

Montreal,QC

Summary

Proven Chef De Cuisine with a track record of optimizing kitchen operations and reducing food waste at Inferno, showcasing strong multitasking abilities and adaptability. Expert in food safety and innovative cooking techniques, leading to increased guest satisfaction and team performance. Skilled in fostering growth among junior chefs and ensuring seamless service. Hardworking Line Chef with a 30-year background in the food and hospitality industry. Adept at working in high-volume restaurants that require quick food preparation. Outstanding communication skills and an excellent understanding of food safety rules. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

13
13
years of professional experience

Work History

Line Chef

Blandino Brasserie
07.2024 - Current
  • Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
  • Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
  • Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
  • Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.

Line Chef

Lucca
02.2023 - 07.2024
  • Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
  • Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
  • Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
  • Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
  • Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
  • Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
  • Streamlined communication between front-of-house staff and the kitchen team to ensure seamless coordination during peak hours.

Sous Chef

Fiorella
06.2022 - 12.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.

Chef De Cuisine

Keste Pizzeria
02.2021 - 06.2022
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.

Commis

Tuck Shop
10.2020 - 01.2021
  • Receiving,processing & organizing deliveries.
  • Following & maintaining daily cleaning & hygiene protocols
  • Executing instructions in a professional & timely manner.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Placed orders to restock items before supplies ran out.
  • Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.

Commis

Tranzo Butcher Shop
05.2020 - 10.2020
  • Customer Service
  • Receiving, pricing & organizing stock.
  • Cutting, weighing & processing meat & poultry orders.
  • Maintaining strict cleaning & hygiene protocols.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.

Chef De Cuisine

Inferno
10.2011 - 04.2020
  • Created, designed & priced menu from inception to execution.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Hired, managed, and trained kitchen staff.
  • Worked the line... consistently.
  • Always led by example.


Education

Bachelor of Arts - Mass Communication

University of Ottawa
Ottawa, ON

Skills

  • Multitasking Abilities
  • Reliability
  • Adaptability and Flexibility
  • Food Safety
  • Task Prioritization
  • Banquets and catering
  • Cooking techniques
  • Food safety knowledge

Languages

English
Native or Bilingual
French
Professional Working
Italian
Professional Working

Timeline

Line Chef

Blandino Brasserie
07.2024 - Current

Line Chef

Lucca
02.2023 - 07.2024

Sous Chef

Fiorella
06.2022 - 12.2022

Chef De Cuisine

Keste Pizzeria
02.2021 - 06.2022

Commis

Tuck Shop
10.2020 - 01.2021

Commis

Tranzo Butcher Shop
05.2020 - 10.2020

Chef De Cuisine

Inferno
10.2011 - 04.2020

Bachelor of Arts - Mass Communication

University of Ottawa

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Mark Lanaro