Mark Gregory MacLean
Executive Chef
Fremont Marriott
46100 landing pkw. Fremont Ca. 94538
488 Jensen Street
Livermore, CA 94550
Home Phone (925) 456-3065
HIGHLIGTED EDUCATION AND TRAINING
(Please see profile for further Marriott
training)
1983-1985 Culinary Arts, Cypress College,
California
2000
Chefs Excellence Program, Culinary Institute of America, New York
ACHIEVEMENTS
2001
Manager of the Quarter, JW Marriott Hotel, Lenox
1999 Manger of the Month, JW Marriott
Hotel, Lenox
1997
Manager of the Year, Chicago Marriott Downtown
1997
Manager of the Quarter, Chicago Marriott Downtown
1997
Quality Award, 3rd Quarter, Chicago Marriott
Downtown
1997 Bronze Medal, Culinary Arts
Competition, McCormick Center
1997
Certificate of Achievement, Culinary Arts Competition, McCormick
Ctr.
MARRIOTT EMPLOYMENT HISTORY
2001-Present Executive Chef, Fremont Marriott Hotel
(357rms)
Responsibilities include:
Total responsibility for all kitchen operations including food cost, wages,
associate costs, and controllables.
Continuing training and development of junior managers and associates to
further career progression.
Menu design and implementation using creative culinary flare and latest
trends.
Personal development:
·
Educational courses for Executive Chef Certification completed
in January 2004
2000-2001
Sous Chef, JW Marriott
Hotel, Lenox (371 rms)
Responsibilities include:
Acting Executive Chef as of April of 2000.
Total responsibility for all kitchen
operations including food cost, wages, associate costs, and controllables.
Facilitate development and implementation of
new menu ideas for hotel outlets and banquet department.
Meet and exceed expectations for AOS and GSS
surveys.
Lead and develop junior managers and
associates into further career progression.
1998-2000
Banquet Chef, JW
Marriott Hotel, Lenox (371 rms)
Executive Chef John Kenny
Responsibilities included:
Oversaw all banquet kitchen operations.
Menu development for banquet department.
Maintained quality, while managing low food
cost.
Educated and trained associates.
Exceeded goals for AOS and GSS surveys.
1996-1998
Assistant Banquet Chef,
Chicago Marriott, Downtown
(1,176 rms)
Executive Chef Edward Nunn
Responsibilities included:
Acted as Senior Banquet Chef for the final
eight months at hotel.
Assisted Senior Banquet Chef in all areas of
banquet operations.
Menu development for banquet department.
Maintained quality, while managing low food
cost.
Educated and trained associates.
Exceeded goals for AOS and GSS surveys.
1994-1996
Food Production
Manager, San Francisco Airport Marriott
(684 rms)
Executive Chef Phil Harnick
Responsibilities included:
Acted as Banquet Chef..
Facilitated all banquet
operations.
Developed menus for
restaurant and banquet department.
Maintained quality, while
managing low food cost.
Exceeded expectations for
AOS and GSS surveys.
1990-1994
Food Production
Manager, San Diego Marriott Marina
(1,355 rms)
Executive Chef Yuki Ijima
Responsibilities included:
Managed Sea Grill kitchen.
Received “Best Brunch”
award in the city of San Diego for entire term.
Managed the Yacht Club kitchen.
Assisted in banquet
production.
1987-1990
Anaheim Marriott
(1,055 rms)
Executive Chef Jens Laruthen
Hourly positions included:
·
Kitchen line cook
·
Completed QCT program
·
Lead line cook
·
Banquet cook
·
Lead Banquet cook
·
Completed ID program/ Manager
in training
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