Derek Mark Email & Phone Number

United Kingdom

Scotland

Watford, United Kingdom

Barclays Bank

Leading a kitchen team of 25 producing fresh food for 5 different food outlets,With over ten thousand customers on site. Responsible for all aspects of kitchen management from G.P to staff appraisal’s, staff rota, disciplinary, HACCP, food safety systems, innovation, marketing, training & motivation of team.

Glasgow, Scotland, United Kingdom

Edinburgh

Leading a kitchen brigade of 19 in different trading outlets, catering for over three thousand customers daily. I was responsible for staff dinning, our on site bistro, coffee bars & deli bars throughout the business. Responsible for achieving GP in all areas. Incorporating new innovative concepts and ideas. Daily and weekly menus staff/client meetings, staff training, gross profit management, menu planning, and costing’s and motivating staff.

Financial Bank Canary Wharf

Leading a kitchen brigade of 35 in 2 different outlets catering for over seven thousand customers. Responsible for achieving GP in all areas and incorporating new concepts and ideas. Daily and weekly staff/client meetings Staff training, gross profit management, menus planning, costing’s and motivating staff.I created innovative menu’s to achieve a 54% gross profit.Introduced a sushi chef into the business. New wok/stir-fry concepts, healthy food concepts, training classes for customers.

Over seeing the food production, training, gross profit management & introducing new concepts into 16 sites through out the UK.Introduced continuity through out the business while still keeping regional trends & favourites in different parts of the country. Created new hospitality specifications. Carried out hospitality road shows with catering managers & clients. Organised chef forums to help build networks between chefs.