MARK DRISCOLL
Summary
Dynamic small business owner with a proven track record at The Cake Tin GC, excelling in operations management and vendor relations. Leveraged marketing strategies to enhance brand identity and foster customer loyalty. Skilled in financial management and project execution, consistently delivering exceptional service and cultivating a positive team culture.
Overview
13
13
years of professional experience
Work History
Small Business Owner
The Cake Tin GC
03.2016 - Current
- Managed daily operations for a successful small business, ensuring efficient processes and quality services.
- Established a loyal customer base by providing personalized attention, addressing concerns promptly, and exceeding expectations.
- Promoted business via social media to generate leads and maximize brand identity.
- Enhanced company reputation by consistently delivering exceptional service quality to customers.
Chef
Reid St Kitchen
02.2014 - 03.2016
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Chef
Annakerina
02.2012 - 02.2014
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Skills
- Small business operations
- Planning and execution
- Vendor relations
- Business marketing
- Operations management
- Financial management
- Project management
- Budget management
Accomplishments
- Successfully ran a small business with 3 employees for 9 years maintaining a loyal customer base
- Consistently baked quality products for sale for our weekly farmers markets
- passed all yearly local council inspections at our commercial premises
Timeline
Small Business Owner
The Cake Tin GC
03.2016 - Current
Chef
Reid St Kitchen
02.2014 - 03.2016
Chef
Annakerina
02.2012 - 02.2014
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