1. Christopher Mallars
3865 Lilly Rd. Brookfield WI,53005
Cell) 910-470-9247 Email) chrismallars@yahoo.com
Education
1997 - 2001 Winnebago High School Winnebago, IL
2003 – 2005 Culinary Arts and Hospitality Institute of Elgin
Associates Degree Applied Science Culinary Arts
Honors Pastry Arts Elgin, IL
Certifications/Acknowledgement
Salute to Excellence ECC- 2005
Fire on the Dock Culinary Challenge- Wrightsville Beach, NC
Chefof the Year 2015- MARCUS THEATRES
Serve Safe Certified- Wisconsin 2015 Certified Food Service Manager 2015
Alcohol Service Certified Wisconsin 2016
Experience
10/14-present The Majestic Theater ,Marcus Corp. Brookfield, WI
Kitchen Manager
Manage 30+ employees throughout F&B operation
Created 33% increase in revenue in first full fiscal year 4.1 Million
Responsible for meeting budgeted P&L Inventory, Labor, and Food Cost percentages
Maintaining a 25% Food cost against 27% budget
Reduced Labor cost from start to present day over 11%
Responsible for staffing, training, ordering, inventory weekly, developing staff,
maintaining quality of food through recipe
Preparation, Line Cooking, conduct line checks,sanitation checks
High scoring- Health and Audit Scores
Ran F&B training sessions on kitchen execution, recipe adherence, sanitation practices
Work with project team to develop over 15 different menus
Formed line recipes and prep recipes for All F&B locations MARCUS THEATRES
Developed menu items for specialty menus throughout the fiscal year
Trained staff at other locations/ Help in opening new properties F&B outlets
Helped key players in the kitchen gain exposure through promotion with-in
kitchen, taking on leadership roles at Majestic BF as well as other properties
Work with Project Team to Develop Banquet Line and Prep recipes for all F&B
Marcus Theatres
Banquet events up to 300+/ Buffet/ Plated, Breakfast , Lunch and Dinner
selections
Hosted the Annual Fall 2015 Marcus Corporation Meeting, 150+ guests
Offsite catering
03/13-09/14 South Beach Grill Wrightsville Beach,NC
Sous Chef
Managing staff of 5 or more employees
Interview, hire and cross train employees
Weekly menu creation using locally sourced food items
Produced and prepared catering menus

2. Attended annual food show in Raleigh for R&D
Assist Executive Chef in Day to Day operation
Responsible for Kitchen in Chefs Absence
Meat and fish cutting, Yield Testing
Quality control and expo of dinner service
9/11 – 03/13 Embassy Suites Concord Concord, NC
Sous Chef
Assist Executive Chef in Day to Day operation
Responsible for Kitchen in Chefs Absence
Menu development, Delegation of hot line AM and PM staff,
Lineup of wait staff explaining daily features
Dessert preparation and production
Prepare Sauces,Soups, Stocks
Set up and production of private parties
Meat and fish cutting, Yield Testing
Quality control and expo of dinner service
Hot line cooking
9/09 - 9/11 Beach Shop N Grill Topsail Beach,NC
Sous Chef
Purchasing Fresh Produce and Fresh Seafood to create daily features
Wine and Beer Pairing
Organized/Prepared Catering events
Menu Development
Lead line in dinner service, trained line cooks and expeditors
Ordering and Food cost control
Production and Prep of all daily items used on hot line
Soups, Sauces,Starches,etc.
9/06 – 8/09 Giovanni’s Restaurant Convention Center Rockford, IL
Banquet Chef- Line Cook
High Volume Banquets, Fine Dining
Prep, Production, Plating- High Volume
Ordering, Private Parties, Tastings
2/05 – 9/06 Basil Café Rockford, IL
Kitchen Manager
Ordering, Scheduling, Hiring, Menu Development
Organizing Special Event “Mayor’s Art Awards”