Mark Nazario

Well Rounded and Equipped with extensive experience in different restaurant set-up and concept.

Sr. Chef De partie - Golden Sands Hotel Creek - Dubai, UAE

(2025-02)

• Work in a 5-star hotel environment Delivering High Quality food service standard.
• Maintaining HACCP and food safety standard to achieve and sustaining (Grade A rating) from Dubai municipality.
• Preparing and cooking food according Recipe SOP that include Ala carte, Breakfast and lunch buffet.
• Forecasting and ordering ingredients
• Cross trained in multiple section like, Cold, Grill, hot and pizza to provide coverage during emergencies.

Sous Chef - Soho Garden Meydan - Dubai, UAE

(2024-09 - 2024-02)

• Helping the Head Chef & Sr.Sous Chef on planning strategy to cook large quantity of food for the events including ordering and delegating the task to the station Chef
• Preparing and cooking food according Recipe SOP that include Ala carte Canapes, finger food and pass around Menu according to the client selection.

Chef in charge - Cast Restaurant - Dubai, UAE

(2022-10 - 2024-08)

• Collaborate with the Top management team create dish that's up to trend and highly profitable
• In charge of overall operation in the kitchen, Like Ordering, Dealing with supplier, Training staff on recipe SOP and developing menu
• Insuring alignment with presentation standard in the food pass before goes to the Table

Kitchen in charge - Green Earth Cafe - Dubai, UAE

(2022-04 - 2022-10)

• Create and Modify Dish into a Vegan and gluten free
• Preparing and cooking dishes according to the Recipe SOP
• Briefing and Training staff on any update on the menu and restaurant operation.

Head Chef - Birch Bakery - Dubai, UAE

(2019-10 - 2020-08)

• Prepare and cook Given recipe by the owner make a Documentation and troubleshoot any inconsistency
• Making Detailed Recipe card and trained the kitchen staff on the SOP
• Forecasting and ordering ingredients making sure all are available for production.

Head Chef (Exes Point club and lounge) - Chelsea Plaza Hotel Dubai - Dubai, UAE

(2017-07 - 2019-04)

• Create ideas, Marketing strategy to increase food revenue like, Multiple Events, Promotion etc…
• Meeting client to discuss event set-up packages, schedule and price
• Training staff cooking new dishes as per client request for events.

Demi Chef de partie (Hot Section) - Nusret Steakhouse (Saltbae) Four Season Hotel - Dubai, UAE

(2015-07 - 2017-07)

• Preparing and cooking Dishes according to the restaurant SOP in a high volume and busy environment.
• Making sure all mes en place and the station set up is complete before the operation.

Chef de Partie / Kitchen in charge at Hookah lounge Café and restaurant - Auris Plaza Hotel - Dubai, UAE

(2012-02 - 2015-06)

• Cooking and maintaining the standard of the recipe.
• In charge of overall operation in the kitchen, Like Ordering, Dealing with suppliers, Training staff on recipe SOP

Demi Chef - Nasr Wedding Catering - Al Ain, UAE

(2006-04 - 2009-02)

• Flexible in Preparing and cooking food in a small or large quantity
• Assisting the Sr. Chef in any task on the kitchen.