Mark Staples

Background

About Mark Staples

EXECUTIVE HEAD CHEF I am an accomplished Executive Head Chef with a very strong combination of culinary experience and management skills. I have an extensive experience in all aspects of kitchen management and a huge passion for the culinary arts. Some of my extensive experiences are as follows; • Food & Labour Cost Controls. • Budget Administration. • Team Training & Development e.g. On the Job Training, Kitchen Personnel Duties, Standard Operating Procedures (S.O.P’s). • Quality Assurance & Control • Health & Safety e.g. HACCP. • Menu Planning, Design & Execution. • Food Preparation & Presentation. • Train, manage and develop a brigade of 24 kitchen chefs to a very high 5*standard. • Manage and develop 4 kitchen Stewards. • Demonstrate continuous commitment in managing and controlling food and labour costs. • Achieve and maintain a sustainable and impressive food cost percentage. • Develop highly effective inventory, ordering and purchasing controls. • Develop standard operating procedures for all dishes and tasks within the kitchen. • Carry out and comply with all kitchen human resource procedures. • Carry out daily business briefing sessions with the team to create a positive and productive work environment. Full coordination and execution of all kitchen activities for 6 food service outlets