Mark Smith Email & Phone Number

Somerset, England, United Kingdom

Somerset, England, United Kingdom

Somerset, England, United Kingdom

Southwest

N11

• To ensure all food hygiene and Health & Safety practices are monitored, met and recorded in line with organisational policies and current legislation.• Ensure all food produced is to the agreed standard, developing innovative approaches to ensure market trends and cultural requirements are met.• To work within the agreed budget, administer unit controls and consistently seek and implement ways of improving to enhance the quality and cost effectiveness of the service.• Manage financial and administrative requirements to ensure Jewish Care budgets and Policies are adhered to.• To ensure that individual learning needs are met through provision of high quality training and development to inspire learners in developing their skills and capabilities.• To keep abreast of best practice within the Catering sector to ensure Jewish Care’s training and development remains relevant and innovative.• To lead and motivate the team to ensure agreed qualitative outcomes are achieved and customer service expectations are achieved and maintained.

Ceme Conference Centre

To actively seek new businessTo ensure the production of food to the highest quality and service standards using current trends in cooking techniques and new commoditiesTo develop and progress the business in line with high street trendsTo plan, coordinate and order all food requirementsTo actively build good client relationships.To be involved in selling new initiatives to the client in an effort to continually innovate. To ensure that the meals and services comply with the agreed budgetary standard and cost.To maintain the profitability of the contractTo ensure that all company book work and returns are completed in the prescribed manner.To organise the collection and collation of relevant material to compile the budget.To ensure consistent standards of service through the effective recruitment, selection and training of all staff.To maintain accurate and up to date personnel files including working hours, payroll and training recordsTo effectively communicate with all the team on a regular basis, including monthly documented team briefings and weekly management team meetings.To assess training needs by applying the appraisals procedure.To receive and implement any training required

Illford, United Kingdom

• Proactive management of catering team. Responsible for recruiting, supporting, training and people development to deliver an efficient, high quality service to Elior UK, customer and client. • Accountable for ensuring that all aspects of the “Elior eXperience” are communicated and embedded within the team supporting the service champion as appropriate. • Accountable for ensuring ongoing team communications, including building internal and external relationships, management reporting and client liaison to enable operational excellence. • Accountable for maintaining, ordering and controlling food stocks within budget. • Accountable for innovative menu planning and design of food service within specified budgets ensuring high standard of food presentation and portion/quality control. • Accountable for creating a platform for financial growth through cost control and culinary excellence. • Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues.Building a strong client relationship

London, United Kingdom

• Participation in the organization, stocking, and rotation of walk-in and freezer products received daily. • Ensure that cakes are decorated accurately and creatively according to Harrods quality standards. • Ensure proper labelling and dating of all products. • Utilize spoilage sheets to gauge and adjust production sheets to maintain product. • Assist with the production all mandatory bakery products (parfaits, cake slices, bars, cupcakes, etc.) • Maintain the highest level of kitchen cleanliness and organization. • Follows and complies with all applicable health and sanitation procedures and adheres to safe work practices. • Operates and sanitizes all equipment in a safe and proper manner

London, United Kingdom

Responsible for:•Conducting on the job training and assessment in the hospitality sector.•Teaching key skills Maths and English. •Organising my own diary and looking after a case load of learners that are working towards apprenticeships.•Responsible for marketing to bring on new learners. •Identify and engage potential employers and learners government funded and commercial learners to achieve regional and contracted targets for.•The assessment, progression and completion of learners in line with the NVQ code of Practice and Quality Assurance frameworks.•To effectively manage diary to ensure all learners within your caseload are supported in line with company and contractual requirements.•Gained a Level 3 Certificate in assessing vocational achievement.Babcock is the largest private sector provider of vocational training in the UK. Organisations, ranging from the military to the emergency services and from local authorities to commercial organisations, trust us to deliver their training needs. In return they receive a world-class solution that saves them money.Babcock helps thousands of organisations to get the best out of their people. We develop and deliver a broad range of tailored training programmes for the private and public sector.

Reading, United Kingdom

Responsible for:• Efficient management of cash and cashless staff restaurants, including main meals, salad bar and deli.• Prepare and cook high quality meals and deliver hospitality services/functions• Managing the catering teams to ensure the highest standard of service delivery at all times.•Control and monitor the financial performance of the unit and to maintain costs within pre-budgeted targets.• Ensure all food is prepared fresh and to a high standard as per service level agreement, Company policy and current legislation.• Establish and maintain satisfactory relationships with individuals at all levels within the Company and the Client organisation.• Implement and maintain the Statutory and Company standards of hygiene, health and safety and take any action as is necessary. • Took Head Chef role in November 2009, at a private school (Gayhurst School, Chalfont St Peter), catering for 300 students aged 3 to 13 and 50 teachers, cooking nutritional fresh food from scratch, writing all menus. Also catering for private events at the school.Driving solutions and best practice through training, support and a clear set of ethical and behavioural guidelines. Connect trains and inspires managers, chefs and their teams through catering meetings, advice and support from their Operations Manager with two-way, open communications and with extensive support from head office, just a phone call away!

Henley

• Running a very busy famous Gastro pub including all Health and safety and food safety. • Creating weekly specials and new menus using fresh local produce• Managing a team of 5 chefs and 5 bar staff. • Responsible for all the ordering, menu design and advertising.

• Running a very busy Gastro pub including all Health and safety and food safety. • Managing a team of 3 chefs and 4 bar staff. • Responsible for all the ordering, menu design and advertisement for the pub. • Completing all the Health and safety and food safety paper work and book work.

• Running a busy pastry section producing all the desserts, petite fours, ice cream and sorbet for the restaurant. • Running the whole kitchen as and when required. • Adhering to a very tight budget.• Completing all the food safety paper work for my section.

London, United Kingdom

• completed the royal academy of culinary arts apprenticeship Worked on Larder, fish, vegetable, pastry and sauce section. • Producing for the Foyer, bar, room service and banqueting. • Everything prepared from scratch using the freshest ingredients available.• Working to the highest standard.

Education record

Diploma, Professional Catering (Royal Academy Of Culinary Arts Graduate), Merit

Mark was awarded the Specialised Chefs Scholarship - a prestigious three-year advanced apprenticeship, offering the opportunity to train.

Cava And Preparing To Teach In The Life Long Learning Sector (Ptlll), Certificate In Assessing Vocational Achievement

Catering

NVQ 2 in food Preparation and cooking