Mark MacPherson

Executive Chef

Location 15h@2xFreehold, NJ

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Work Experience
  • Executive Chef
    Danny'sRed Bank, NJ, US
    Sep. 2015 to Oct. 2016 (1 year and 1 month)

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    Role & Tasks:

    Create weekly specials. Provide cost analysis for all menu items. Managed catering on and off premise. Handled all ordering for both front and back of the house. Trained and managed kitchen staff to further their skills. Performed quality control to reduce waste.

  • Executive Chef
    Nov. 2012 to May. 2015 (2 years and 6 months)

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    Role & Tasks:

    Weekly innovations for new fine-dining menu and specials. Budget analysis of kitchen, food, and staff. Conduct all business with sales representatives/vendors. Provide training and management to all employees. Handle special event catering. Took over restaurant for award winning Chef Matt Zappoli.

  • Executive Chef
    Ivan and Andys Steakhouse
    Jul. 2011 to Aug. 2012 (1 year and 1 month)

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    Role & Tasks:

    Negotiated with sales representatives on the price of orders and supplies. Analyzed cost, sales, and trends. Review and resolve profit & loss statements. Created and refreshed fine-dining and casual menus for lunch and dinner. Worked all kitchen stations including roast, expedited, grill, & saute. Regulated kitchen staff schedule and maintained labor cost. Opened and orchestrated the restaurant.

  • Executive Chef
    Market in the Middle
    Jul. 2010 to Jan. 2011 (6 months)

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    Role & Tasks:

    Hired, trained, and directed all kitchen, bar, & waitstaff. Planned weekly/seasonal menus. Performed quality control and minimized waste. Consulted on all ordering for multiple areas of business. Managed 1.9 million dollar business with on and off premise catering. Provided daily accounting and weekly P&L statements. Maintained a high standard of quality meals while promoting fresh ingredients.

  • Hotel Restaurant Management
    Sep. 1997 to Jun. 2001

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    Bachelor in Science Degree • GPA: 2.8


    I studied restaurant management to understand how to run a successful business from both the culinary side as well as management. I felt this gives a chef a better understanding of the business not just food.


Advanced Knife Handling


Off-site Event Management

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate


Food Safety Knowledge


Food Styling


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Accounting / Bookkeeping



Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Food Safety Knowledge

Staff Education / Motivation

Hospitality / Management Degree

Vendor Management


Surfing, Golf, Reading, Home repair, Yoga, Running
Spanish Intermediate
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