Summary
Overview
Work history
Education
Skills
Custom
Personal Information
Timeline
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Mark Muana

Providenciales,Turks and Caicos

Summary

High-energy kitchen team member with flexibility to cook delicious dishes from different cuisines, ingredients and recipes. Confident in high-pressure, busy environments and always ready to step in on any station. Highly organised and hardworking with focus on efficiency and consistency.

Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.

Overview

14
14
years of professional experience
4
4
years of post-secondary education

Work history

COOK SUPERVISOR

SHAY CAFE AND LOUNGE
Providenciales, Turks and Caicos
12.2021 - Current
  • Trained junior cooks to improve their culinary skills.
  • Maintained cleanliness in the kitchen by thorough daily cleaning routines.
  • Optimised workflow in the kitchen, improving overall efficiency and productivity.
  • Fostered an environment that encouraged creativity in dish creation.
  • Prepared orders quickly and accurately, reducing complaints from customers due to delays or mistakes in order preparation.
  • Enhanced food quality by implementing strict inventory control procedures.
  • Supervised food preparation, ensuring high standards of taste and presentation were met consistently.
  • Ensured compliance with health and safety regulations, promoting a safe working environment.

SUPERVISOR

BEACHES RESORT AND SPA
PROVIDENCIALES, TURKS AND CAICOS
03.2019 - 11.2021
  • Delegated tasks appropriately, achieved balanced workload among team members.
  • Fostered a positive work culture to boost employee morale.
  • Facilitated monthly training sessions for enhanced staff performance.
  • Reduced workplace conflicts through effective communication and negotiation skills.
  • Conducted performance appraisals with employees for career development discussions.
  • Resolved customer complaints promptly, resulted in increased customer satisfaction rates.
  • Trained new hires and set up mentoring relationships to drive team performance.

Sous chef

AZADEA GROUP KSA,
RIYADH, SAUDI ARABIA
05.2014 - 08.2018
  • Streamlined kitchen processes by implementing effective time management strategies.
  • Managed inventory efficiently, minimising waste and optimising resource use.
  • Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
  • Delegated tasks to junior chefs for efficient kitchen operations.
  • Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
  • Ensured quality control with strict adherence to hygiene regulations.
  • Maintained high standards of food preparation by following recipes accurately.
  • Collaborated closely with front-of-house team, ensuring seamless service delivery.
  • Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.

WAITER

AZADEA GROUP KSA
RIYADH, SAUDI ARABIA
01.2011 - 05.2014
  • Liaised with kitchen staff for prompt order delivery to customers.
  • Communicated efficiently with fellow team members, fostering a harmonious working environment.
  • Managed table settings for optimal dining experience.
  • Handled payment transactions to guarantee smooth customer checkout process.
  • Assisted in food preparation, resulting in timely service delivery.
  • Accommodated special dietary requests, enhancing customer dining experience.
  • Remained calm under pressure, ensuring better performance during peak hours.
  • Completed side duties such as refilling condiments, contributing to organised workplace.
  • Maintained knowledge of menu items, leading to accurate order taking.
  • Delivered excellent customer service through friendly and polite interaction.
  • Followed health and hygiene standards when handling food and cleaning restaurants.

Private Chef

Self employed
Providenciales, Turks and Caicos
01.2021 - Current
  • Sourced specialised ingredients from various markets around the world to provide novel tastes in traditional dishes.
  • Improved client satisfaction by creating tailored menus based on dietary needs and personal preferences.
  • Incorporated seasonally changing menus-an approach that kept dining experiences fresh and interesting.
  • Maintained excellent communication with clients to understand their preferences better leading to a personalised dining experience.

Education

Bachelor of Science - Marine Transportation

UNIVERSITY OF VISAYAS
03.2001 - 10.2004

Skills

  • Basic computer literacy
  • Gourmet cuisine preparation
  • Efficient time management
  • Food service operations
  • HACCP certification
  • Familiarity with dietary restrictions
  • Positive attitude under pressure
  • Health and Safety Compliance
  • Food preparation techniques
  • Creative problem solving

Custom

Personal Information

Timeline

COOK SUPERVISOR

SHAY CAFE AND LOUNGE
12.2021 - Current

Private Chef

Self employed
01.2021 - Current

SUPERVISOR

BEACHES RESORT AND SPA
03.2019 - 11.2021

Sous chef

AZADEA GROUP KSA,
05.2014 - 08.2018

WAITER

AZADEA GROUP KSA
01.2011 - 05.2014

Bachelor of Science - Marine Transportation

UNIVERSITY OF VISAYAS
03.2001 - 10.2004

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Mark Muana