Mark Curran

• Trained kitchen staff to perform various preparation tasks under pressure.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Guided kitchen staff to perform various tasks on a regular basis , organization was a key point .
• Created New Menu items with My own twist . The staff,both Front and Back of House, embraced the changes and made the menu a success.
• Controlled inventory levels effectively, resulting in reduced food waste, and cost control was a result,

Performed exceptional culinary tasks to maintain standards in a fast-paced dining environment.

Enhanced team skills by implementing effective development strategies.

Supported Executive Chef in readiness tasks for room management.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Standardized production recipes to ensure consistent results.
• Trained and Educated entire staff with a detailed description and presentation of each menu items. Allowed the staff to create discussion daily so everybody was professional and menu knowledge was on point