Mark McInnes

• Hired and trained both permanent and temporary staff members.
• Handled catering scheduling, ordered food and planned events with chefs to plan menus according to client needs and budgets.
• Collaborates with detainees and dietician to create customized culturally appropriate menus tailored to their specific preferences and needs.
• Coordinates logistics for multiple dietary needs simultaneously, maintaining seamless operations and timely execution.
• Maintains stringent budget controls, minimizing cost without sacrificing quality.
• Streamlines kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
• Ensures compliance with all health and safety regulations, maintaining impeccable record.
• Impeccable audit history with complete HACCP compliance.
• Reduced waste and optimized resource use by introducing efficient inventory management practices.
• Enhanced detainee satisfaction by efficiently managing catering schedules and menus and promptly addressing any concerns.
• Develops and conducts staff training programs, enhancing team skills and service levels.
• Handles escalated detainee concerns with speed and knowledgeable support to achieve optimal satisfaction with low complaint record.
• Motivates staff to perform at peak efficiency and quality.

• Increased client base by identifying new business opportunities and cultivating strong relationships with key decision makers.
• Facilitated regular communication with clients to ensure their needs were met, fostering long-lasting relationships built on trust and mutual respect.
• Developed customized solutions for clients based on a deep understanding of their unique requests, delivering exceptional value and driving repeat business.
• Managed a diverse portfolio of accounts, consistently exceeding revenue targets through upselling strategies and exceptional customer service.
• Established relationships with key decision-makers within customer's organization to promote growth and retention.
• Designed first class and business class menus and taught staff in multiple countries how to cook the menus with consistency and impeccable quality.
• Managed approximately 50 staff both front of house and catering team.
• Recruited and trained all staff for the Business and First Class lounges in Oman and Bangkok.

• Collaborated with marketing team on promotional events and special menus to attract new clientele and boost revenue.
• Developed a successful employee training program, resulting in improved staff performance and higher retention rates.
• Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
• Monitored industry trends to stay ahead of competitors by incorporating innovative ideas into culinary offerings and restaurant operations.
• Adapted menus for international venues by incorporating local flavors while preserving brand identity and culinary vision.
• Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
• Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
• Managed large events up to 2000 people for weddings, conferences, cultural celebrations and special hotel functions/events.
• Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
• Achieved outstanding guest feedback through attentive listening to concerns or suggestions regarding menu offerings or service improvements.
• Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
• Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for Exhibition and Convention Centre.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Recruitment and training of all new kitchen staff

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

• Managed the catering operations of multiple venues including Montefiore Nursing Home, BHP billiton Head Office, Ormond College, Melbourne University.
• Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

• Management of 5 venues within Crown Casino Complex, Responsible for budgets and financial targets, sales and marketing, food and labour costs.
• Managed staff recruitment and training
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Set up “Let’s Eat” (food and wine emporium) for Coles, menu writing/testing, staff recruitment/training, HACCP plan, and Equipment set-up. Team consisted of 50 chefs, rostering, and food/labour costs, ordering food and equipment.

Sheraton Towers, Southgate, Melbourne Five Star

Grand Hyatt Melbourne Five Star

1995 S.S. Rotterdam-The Grand World Voyage

The Savoy Hotel, London Five Star

The Tower Thistle Hotel - Four 1/2 Star

Hyde Park Hotel, Grosvenor House and The Strand Palace, London