Summary
Overview
Work History
Education
Skills
Languages
Languages
Accomplishments
References
Timeline
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Mario Bellante

Silver Springs

Summary

Dynamic hospitality professional with over eight years of culinary expertise, now pivoting to web development. Renowned for creative problem-solving and meticulous attention to detail acquired in high-pressure kitchen environments. Proficient in culinary operations and staff management, with a strong ability to leverage technology for enhanced efficiency. Military experience underscores a disciplined work ethic and commitment to teamwork, ready to integrate culinary innovation with technical skills in a development setting.

Overview

8
8
years of professional experience

Work History

Production Manager

EverPresent
North Bethesda
09.2024 - Current
  • Project & Operations Management: Oversee all digitizing efforts within the Maryland store/lab, managing workflows, equipment use, and space organization to ensure on-time, high-quality product delivery
  • Workflow & Productivity Optimization: Track daily progress using internal client-facing systems and databases
  • Adjust team assignments to meet fluctuating workloads and hit production targets
  • Identify bottlenecks, and implement process improvements to enhance speed and accuracy.
  • Leverage Windows-based systems and internal tools to record, track, and report digitizing activity
  • Use Adobe Photoshop and Adobe Acrobat for basic image corrections, file prep, and team documentation, contributing to quality control and training resources
  • The nation’s leading Family Memories Company, specializing in digitizing and preserving family photos, videos, and memorabilia
  • Monitored staff training and output to meet compliance, productivity and revenue goals.
  • Created reports on productivity levels, cost analysis, and inventory status.

Supervisor

Favorshots
Washington DC
04.2024 - 09.2024
  • Evaluated supplier ingredients for quality, taste, and cost-effectiveness
  • Presented new product concepts to company executives for approval and implementation
  • Participated in trade shows and industry events as representative of company's culinary expertise
  • Implemented cost-saving measures without compromising product quality or safety standards
  • Supported food safety initiatives by checking production procedures and sanitation practices
  • Eliminated order backlog and delays by monitoring and addressing logistics issues
  • Negotiated with suppliers to secure cost-effective resources.

Aviation Ordnanceman

United States Navy
Washington DC
09.2020 - 12.2023
  • Collaborated with other maintenance personnel to troubleshoot complex issues related to aircraft weapon systems
  • Conducted quality assurance checks on newly received ordnance items before adding them to inventory
  • Ensured all safety regulations were followed during loading, arming, and disarming processes
  • Trained junior personnel in safety procedures and proper handling of ordnance materials
  • Maintained detailed records of ammunition usage, expenditures, and replenishments
  • Prepared overall project plan and controlled delivery of individual elements
  • Coordinated project teams, outsourcing work where required

Sous Chef

Inflight Catering
San Antonio
12.2018 - 02.2020
  • Supervised food preparation and production, maximizing productivity and minimizing waste
  • Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual and bistro themes
  • Utilized expertise in various cuisine styles when preparing diverse menu offerings for guests' enjoyment
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind while maintaining labor and operating costs with stringent food cost analysis and forecasting
  • Met demanding delivery timelines, actively managing stations
  • Achieved and exceeded performance goals, budget goals and team goals

Head Chef (seasonal)

Red Canyon Lodge
Vernal
04.2018 - 10.2018
  • Planned menus and prepared recipes for various dishes and courses
  • Scheduled employees fairly while still meeting demands of business hours
  • Developed innovative seasonal menu offerings in alignment with brand vision, resulting in increased patron satisfaction
  • Oversaw daily operations in kitchen, ensuring efficiency and productivity
  • Coordinated with suppliers to source fresh, locally-sourced ingredients whenever possible
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.

Lead Cook

Resort Lifestyles Communities
San Antonio
11.2016 - 04.2018
  • Instructed cooks in preparing, cooking and presenting food
  • Utilized diverse cooking techniques, following established recipes to prepare various meal types
  • Rotated perishable items to lower risk of spoilage and reduce waste
  • Operated and maintained range of common kitchen equipment
  • Handled customer complaints or concerns professionally, aiming for resolution and satisfaction
  • Assisted with ordering food and calculating amount needed to meet service demands

Education

Bachelor of Science (B.S.) - Web Development And Design

University of Maryland Global
College Park

Associate in Arts (A.A.) - Occupational Sciences and Culinary Arts

Le Cordon Bleu
Atlanta

Skills

  • Project management
  • Inventory management
  • Team leadership
  • Quality control
  • Data reporting
  • Preventive maintenance programs
  • Adaptability and flexibility

Languages

German, Native

Languages

English
Native/ Bilingual
German
Native/ Bilingual

Accomplishments

U.S Navy Commendation Letter for Proficency

References

References available upon request.

Timeline

Production Manager

EverPresent
09.2024 - Current

Supervisor

Favorshots
04.2024 - 09.2024

Aviation Ordnanceman

United States Navy
09.2020 - 12.2023

Sous Chef

Inflight Catering
12.2018 - 02.2020

Head Chef (seasonal)

Red Canyon Lodge
04.2018 - 10.2018

Lead Cook

Resort Lifestyles Communities
11.2016 - 04.2018

Bachelor of Science (B.S.) - Web Development And Design

University of Maryland Global

Associate in Arts (A.A.) - Occupational Sciences and Culinary Arts

Le Cordon Bleu

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