Mark Stone Email & Phone Number

Sydney, New South Wales, Australia

Sydney Cricket Ground

Role Description• Managing budgets set for food and labor costs.• Responsible for all recruitment for full time, and casual staff.• Leading and inspiring a team which is predominantly casual staff based, whist maintaining high food quality.• Leading innovation within the corporate space, menu and product development, and establishing new suppliers.• Driving the product development in the retail space. Raising the quality and driving for what’s new, and remaining up to date on food trends.• Managing a kitchen brigade of 8 full timers, over 120 casual chefs, agency chefs and kitchen hands, creating a kitchen culture.• Driving food safety standards.• Keeping food cost standards to 25%.• Oversaw health and safety, created HACCP programs and plans

Sydney Cricket Ground And Allianz Stadium

Role Description• Managing expectations with key internal stakeholders, including general manager, finance, corporate operational team.• Managing expectations from key internal stakeholders, including VNSW, representatives from all sporting codes and corporate clients.• Maintaining food standards across all corporate events.• Menu creation for all corporate catering.• Co-Working with suppliers, and establishing new suppliers for menu development.• Staff training and management.

Glebe

Timbah is a small wine bar in Glebe, heavily featuring Boutique Australian wines and Native Australian produce.Role Description• Reportingly directly to the owners.• Menu Creation, day to day running of the kitchen.• Driving the advertising, and promotion of the wine bar, engaging social media, food bloggers, and magazines.Key Achievements• Doubled the restaurants turn over.• Heavily featured in magazines such as gourmet traveller, concreate playground, broadsheet.• Featured in Australian good food guide.

Sydney, Australia

Role Description• Operating the day to to day banquet operations. Maintaining quality across all function rooms, and the breakfast in the main dining room.• Staff training and development.• Working with various teams across the business, including service team, conference services, sales & marketing and purchasing departments.• HACCP and food safety.• Menu planning and design.

Dallas/Fort Worth Area

Worked in the club members lounge on the PGA tour golf courses at the hotel.Main responsibilities related to the day to day running of the kitchen and ordering, as well as assisting the Chef to write new menus, specials, train and develop the team.

Hampshire, England

Started at the hotel on the pre-opening team. I initially worked in the Garde Manger kitchen, producing all cold first courses, sandwiches and salads for banquets, restaurants, bars and room service. I then moved to main kitchen where I worked on the hot section for the restaurant running the sauce section. After that I moved to banquets.

Hook, Hampshire

Started work as Demi chef. I was promoted to chef de partie, in two rosette restaurant and banquets for up to 120 covers

Knightsbridge, London

Working in 2 rosette restaurant, Assisting the chef de partie, worked on various sections.

Tring, Hertfordshire

Started work as Commis, promoted to demi chef de partie, worked on various sections in one rosette restaurant, and banquets for up to 150 covers

Noce, Normandy, France

As part of my NVQ level 3, I did a 3 month Stage here, working various sections. Learning French cuisine and helping the chef go to markets every day to get ingredients.