Mark Stewart

• Streamlined kitchen operations for enhanced efficiency.
• Developed new recipes for a diverse culinary experience.
• Maintained high safety standards during food preparation and serving procedures.
• Implemented cost-effective strategies in purchasing and inventory management.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Optimised workflow processes reduced time spent on administrative tasks.
• Coordinated prep work, streamlined the cooking process.
• Led successful catering events provided excellent dining experiences for guests.
• Reduced food waste to improve profitability.
• Improved customer satisfaction by creating innovative and appetising menu items.

Originally hired as a Kitchen Porter (My friend and previous employer ran the pub) I was also tasked with helping behind the line when needed. I was prompted to Head Chef after the turn of the year. Due to an underperforming business in the run up to Christmas, The place unfortunately closed on the 31st of January.

• Conducted regular inventory checks; ordered supplies as necessary.
• Trained junior staff members to improve their culinary skills and knowledge.
• Collaborated on special events menus, resulting in successful events.
• Kept up-to-date with current food trends, infusing creativity into the menu development process.
• Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
• Helped maintain high standards of food quality with meticulous attention to detail.
• Utilised excellent teamwork skills whilst working alongside a large team of chefs.
• Ensured optimal kitchen cleanliness, complying with health and safety regulations.

After So long out of the kitchen, I Started out as a Commis chef and within 18 months i was prompted to Jr Sous. I loved my time here, But i felt that it After 3 years the job was starting to get a bit stale and it was time to move on.

• My job was listed as 'Sales Advisor' But my duties were mainly back of house
• I originally worked nightshifts 4 nights a week, Bringing in the nightly deliveries and making sure they were checked properly
• Making sure the stockrooms were tidy at all times, Whilst moving stock around to fit, While also re-arranging due to the seasonal clothing ranges we had

• My duties here were slightly different from the other warehouse job i had at Arcadia
• At Dorothy Perkins i was also the 'handyman' fixing any issues that arose within the building that didn't need specialist care
• I would also do the start of day admin work so that the managers could focus on more important issues when they arrived

• Making sure the prep was done for the day
• Cooking the breakfast menu
• Cooking the pasta dishes during service

• My job here was to support the head chef
• As there were only the 2 of us that worked in the kitchen, We shared all of the responsibilities in the kitchen between ourselves

• Company Overview: The County Hotel was Primarily a pub, With 10 rooms for guests which also done Meals on Wheels
• This was a good place to learn about pub food
• During the summers we would do 300+ covers which were a good lesson in how to co-ordinate with the head chef, and owners son (Simon) as the kitchen was very small and cramped
• We also done meals on wheels lunches for the elderly which i had control over before proper lunch service started
• The County Hotel was Primarily a pub, With 10 rooms for guests which also done Meals on Wheels

• My first job as a Chef
• This was a fantastic place to learn the basics on how to be a chef
• All the ingredients were fresh just about every day and as it was a more upmarket place to have food, There were 3 other chefs who could take the time to show me how to do things properly in a kitchen
• My main duties were to prep the veg for the day, Make fresh soup each day and once i had mastered the basics, I was given control of the kids menu
• We also done outside catering, Mainly weddings