Mark Freshwater

Head Chef

• Trained kitchen staff to perform various preparation tasks under pressure.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• 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.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.

• Designed and opened establishment
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Participated in food tastings and taste tests.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.

Completed my chefs apprenticeship in only 3 years. (Hospitality)

Worked in retail in aquariums (Retail)

Worked building retaining walls (Construction)

Numerous 5 star restaurants including:

Rosati's on the park New Farm

Samford Plaza Hotel

Various other restaurants as part of my apprenticeship:

Stones Corner Hotel

Bulimba Seafood