Mark Caravella

Experience

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  Playboy Hotel Casino

  Jun 1983 - Sept 1985

  Apprentice Cook
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  Hi Hat Club

  May 1986 - Oct 1988

  Executive Chef
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  The Palace Hotel

  Nov 1988 - Dec 1989

  Banquet Chef

  The Helmsley Palace Hotel October 1988 – December 1989New York, NY• Responsible for banquet facilities to 800 at this 3 Diamond award hotel. • Supervised cooks, contributed menu ideas and acted as Executive Chef in his absence.

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  Menhef Corp Retirement Living

  Jan 1989 - Jan 1991

  Chef

  Menhef Corporation Bay Lea Village December 1989 – March 1991Bricktown and Toms River, NJExecutive Chef two assisted living facilities.• Responsible for the development of new menus trained kitchen staff to carry out from scratch cooking, baking and butchering procedures.• Interacted with the residents to ensure needs and expectations were met.

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  Brandywine Senior Living

  Dec 1989 - Mar 1991

  Executive Chef

  Responsible for the development of new menus for two upscale retirement village.Trained kitchen staff to carry out from scratch cooking, baking and butchering procedures as opposed to using canned and frozen products.

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  Metedeconk National Golf Club

  Apr 1991 - Jun 2018

  Executive Chef

  Metedeconk National Golf Club February 2016 to present Jackson, NJ April 1991 – November 2012 Executive Chef, exclusive private golf club in central New Jersey.Key Chef Responsibilities• Managed daily kitchen operations of a 365-member club including ala carte breakfast, lunch and dinner, as well as banquets and private cottage events. Total food and beverage revenue of 1.2 million dollars. • Strong attention to detail, customer service and satisfaction.• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.• Hire, train and mentor all kitchen staff. Created a cohesive team and work environment with a near 100% employee retention.• Responsible for food and beverage budgeting, purchasing and inventory control utilizing Excel and Jonas software. Created standardized recipe to ensure consistent quality.• Increased food and beverage profit by over 40% from 2016 to 2017 due to weddings, events and dining. • Managed relationships with vendors and negotiated prices of food products which resulted in a 15% savings on food cost. Show less

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  Greenbriar Oceanaire Community

  Jun 2013 - Oct 2014

  Chef/Owner Concessionaire

  Caravella’s Greenbriar at Oceanaire June 2013 - October 2014Waretown, NJOwner, contractor over fifty-five adult community.• Responsible for all food and beverage operations of ninety-five seat ala carte restaurant and three hundred seat ballroom. • Coordinated planning and execution of all catered events on the premises of up to seven hundred.• Recruited, managed and trained kitchen and dining room staff of twelve full time employees.• Actively participated in monthly restaurant committee meetings to address any needs and concerns of the community. Show less

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  Princeton Quadrangle Club

  Jan 2015 - Feb 2016

  Executive Chef

  Princeton Quadrangle Club January 2015 – February 2016 Prospect Avenue, Princeton, NJExecutive Chef, Princeton University private eating club.• Re-developed menu in 2016, utilizing fresh seasonal ingredients.• Improved quality, taste and presentation of food options by identifying the cuisine students sought while adhering to their dietary needs. Initiated more healthy and nutritious menu options.• Increased membership twofold in one year from sixty-five members to one hundred thirty.• Responsible for weekly themed events helping generate more interest in the club.• Menu planning, purchasing, implementing new cuisines and cooking procedures with current staff. The Princeton Quadrangle Club is one of eleven Princeton University eating clubs, and is located at 33 Prospect Avenue. Show less

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  Princeton Windrows Condominium Association

  Jun 2018 - now

  Director of Culinary Services

  Director of Culinary Services at Princeton Windrows. An exclusive 55 and over independent living community in Princeton, New Jersey. In charge of all Culinary Services, front and back of the house team with three dining venues and 330 residents.