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Mark E. Dixon

Vizcaya Lakes Road #204

Ocoee, Florida 34761 407-692-5459

Present: Portofino Bay Hotel A Loews Hotel at Universal Studios Resort, Orlando Florida

August 9, 1999 - Present

Cuisine: Italian, Liguria and Mediterranean

Titles and Job Positions: Opening Team Trattoria del Porto Sous Chef, Assistant Restaurant Chef a`3 meal Restaurant and 24 hour Room Service. Two Specialty Restaurants Outlets Sal Market Deli and Splendido's Pool Restaurant, 2 limited Bar Menus Bar American and Thirsty Fish Bar, One Spa Menu, Mandara Spa, Banquet Sous Chef, and Mama Della's Ristorante Chef

Banquet Sous Chef August 4, 2006 – November 6, 2008

Conventions, Corporate Event Meetings, Weddings, Anniversary, Bar Mitzvah, Private Social Events

Present Position: Mama Della's Ristorante Chef : Upscaled homemade Italian cuisine concept to reflect Mama's diverse cooking and culinary experiences.

Managerial Responsibilities and Services: Management and Culinary duties performed on daily basis were to oversee culinary standards and sanitation guidelines. To ensure proper levels of food production, control product waste and maintain food cost and profit margins within company standards, this was accomplished by implementing production and par level sheets for each station and culinary outlet. I worked with and trained culinary staff in Sanitation and H.A.C.C.P. controls set by City, County and State Board of Health Codes. Maintained records, charts and certification records with Executive Chef's office and the Administrative Assistant

Labor standards were properly adhered to the hotels guest occupancy level. Staffing levels were determined by using the Time Saver Payroll System in accordance with the business and revenue due to seasonal guest occupancies

Intermezzo of Regular Full Time Position: March 1989 - August 9, 1999

Upon separation from ARAMARK to the start of my present employment I was employed for a short period of time with Mariner Health Care Nursing Facility as a Assistant Food Service Director and Chef. This was a temporary position to subsidize my finances. I also worked for with a temporary food service agency and management company by the name of Food Team and Culinary Resources in Food. Job opportunities and services hire for were Daytona 500, International Speedway, Pepsi 400, Daytona international Speedway, Orlando Convention Services, Disney Downtown Pleasure Islands Jazz Company, and Sodexho Food Service Campus Dining

ARAMARK Corporation September 1989 - February 1998

Titles and Job Positions: Banquet Cook, Chef Manager, Food Service Director, Executive Sous Chef, Assistant Food Service Director.

Managerial Responsibilities and Services: Eight Steps Menu and Recipe Writing and Development Program. Food Costing, Menu Pricing, Labor Costing Analyses and control. Sanitation and H.A.C.C.P trained and certified. .Scheduling proper staffing of business for revenue generating functions and events. These functions included Corporate Executive Meetings, Functions, and Private Catered Events. Weddings, Conventions, Private Social Events and Governmental Heads of States Banquets. These Culinary opportunities were achieved within the divisions of ARAMARKS many business entities: Parks and Recreation, at the Bear Mountain Inn Resorts, Bear Mountain New York, Corporate Business Dining, Volvo Cars Of North America, Inc Rockliegh New Jersey, Convention Services and Entertainment, Tampa Convention Center, Business Dining at the Walt Disney World Resort, Orlando Florida.

Military Services and Culinary Education; References

United States Army June 13,1977 - September 13, 1983 M.O.S. ( Military Occupational Services ) Cook Specialist 94B10/20, Two Honorable Discharges, (I) Reenlistment, (2) E.T.S End Of Time Served.

Culinary and Management Degree: Graduated May 21, 1995 A.A.S Degree, Rockland Community College, S.U.N.Y. State University Of New York , Culinary Vocational Tech School B.O.C.E.S. Board of Cooperation Educational Service, West Nyack, New York

*This Information is soley and personaly reflection upon me and my experience, it does not in any way pertain to any of the for mention companys above opions and aggrements.

COOKING ! CHEF ! M.E. .......Imagine this 4 years old sitting in a red booster high chair at the counter next to the stove where my mom was cooking dinner....she knew when I was hungry , so that must have been everyday at 4:30 PM because I would be sitting in that chair waiting for my mom to come in from work and start cooking. She would enter the house with dust all in hair and on her shoulders due to the fact that she was a seamstress in a curtain factory brush her self off and wash her hands ( very hygienic) and start preparing dinner for her family...mainly me sitting their in my chair. She always had the protein thawing in the sink, she would pull the pork chop, fish, chicken or whatever protein it was out of the freezer before she went to work and let it thaw...huh not these days the board of health would quarantine your house ! or no telling what might happen with all the food born illnesses we have today, I swear we never had all these problems before I'm talking 1959 - through what ? I graduated in 1977 and she was still doing ...hell she still doing it now ! and we are not dead . Anyway she would start preparing dinner and I would sit there curious to why she was putting this white powder on the chicken or the pork chop and putting in this hot liquid . So the questions began " Mommy why are You " Mommy why is "

" Mommy what is that for " Mommy what is that " So hence my first culinary instructor and class as all of us have learn from. Well this went on until I became the right age of 13 years old, one day my mom had pulled out a package of pork chops and left them in the sink to thaw as she always did when she went to work . So I come home from school hungry and ready to eat ( usually a snack of peanut butter and jelly sandwich) looking in the refrigerator and searching the kitchen for something to cure my hunger craving I spotted the pork chops in the sink and instantly my mind went into cooking mode and I started to flash all the years of watching my mom cook dinner as I sat in that red high chair asking all those questions. As I put all the knowledge that I had learned over the years together of watching her and asking the questions I prepared a whole dinner and had it ready by the time she pulled into the drive way from work at 4:30 PM dusty and tired. I was so proud of my self and so elated with my accomplishment of what I had done , then I stop and realized how happy my mom was that I had learn from her guidance and teaching but I think most of all she was relieved that she did not have to cook that day. My life took a hell of a turn after that and I thought I would never make anything of my life and then my mom step in with her guidance again ( along with my guidance counselor in High School) and suggested that I take cooking classes in VoTech School....And My Cooking Career Began !