Mark Rowsell-Turner
Brisbane,Australia
Summary
Hospitality Executive and Acclaimed Chef, with exceptional record of launching award winning restaurants and implementing innovative process, quality, and safety improvements at world-class hotels and resorts designed to build diverse and successful teams and achieve sales and profit goals.
Overview
21
21
years of professional experience
1
1
Language
Work History
Director of Food and Beverage Operations
Markrowsellturner.com
01.2012 - Current
- Led launch of new culinary brand Too Zero restaurant, bar, and catering services and $3M in annual revenue, including creation of budget forecast, compliance, risk analysis and Q&A creating marketing strategy and product initiatives, implementing standard operations and efficiencies, creating new brand standards, writing policies and procedures, and ensuring training, risk management, and food safety guidelines were met
- Created an upmarket brand of Elegant French-influence bars to generate intrigue and profit and capitalizing on my strong social media profile specializing in Tapas, Shared and interactive dining Recruited, trained, and mentored a multicultural team focused on a strong culture of customer service
- Created an events and catering company servicing, corporate, domestic and event management Created conceptual designs and project managed construction and compliance of production kitchen facility to produce 2000 covers per day Delivered food safety programs, Audit and implement HACCP plans and strategies to clients Oversaw menu and product design, created and implemented successful business strategy, and optimized business processes through the launch of analytics tools measuring client-centric Created a Range of Dietary aware meals created for Childcare centres QLD wide Delivery of Consultancy services to Coral Seas Hotels, Australia Zoo and Sheraton Hotels.
Executive Chef
Conrad Rangali Resort
01.2011 - 01.2012
- Managed 7 successful restaurants, including the only underwater restaurant (Ithaa) in the world, for 5-star, award-winning resort catering to local and international visitors
- Led design and food vision for Mediterranean and European-themed menus
- Created inter-resort competition designed to engage, mentor, train, and award young chefs
- Awarded significant guest satisfaction improvements by implementing best practices, refining efficiencies, maximizing team performance, and using innovative new training methods
- Led implementation of food safety, risk management, HACCP, and other training policies and procedures, achieving 95% Q/A score
- Promoted to ‘Culinary Champion’ overseeing all Hilton Hotel brands in Maldives, Sri Lanka
- Managed green, sustainable pathways program, implementing environmental policies and procedures.
Executive Chef
Sheraton Grand Hotel/convention Centre/ Doha
06.2009 - 01.2011
- Led team of 80 in a 375-room property delivering cuisine to 6 restaurants and convention Centre seating 2500 Delivered policies and procedures for service, staff training, brand standards and Q&A, Risk analysis Standardized operations and increased operational efficiency through creation of workplace duties and operations..
- Realized significant improvements in guest satisfaction by maximizing staff performance through conducting team meetings to brief staff on corporate objectives, marketing and promotional efforts for the location
- Fully accountable for fresh and creative menu design and recipe construction for 12 outlets Implemented all food safety, risk management, HACCP and all training policies and procedures
- Developed and created all food vision, wine lists, menus and recipe engineering Implemented all training, monitoring risk management and food safety program Created innovative service culture to embrace Ramadan and improve efficiencies in service during the “holy month”
Executive Chef
Intercontinental Fiji Resort and Spa
03.2008 - 05.2009
- Oversaw ore-opening and operations for 5-star hotel with 11 food outlets, 4 restaurants, 5 banquet rooms, and convention center
- Managed international staff, including 9 sous chefs
- Served dignitaries and VIPs, oversaw broad food and beverage offerings, including fine dining, buffet, and large events
- Created staff policies and procedures, developed food and labor cost strategies, designed menus, and implemented operating efficiencies
- Realized significant guest satisfaction improvements, led marketing and promotion campaigns, and maximized staff performance through improved internal communications and training
- Ensured high level of food safety, risk management, HACCP, and staff training
- Created concepts, menus, recipes, cuisines, themes for all outlets and restaurants Conducting mass recruitment days to create local workforce of 85
Executive Chef
Conrad Treasury Hotel and Casino
01.2006 - 02.2008
- Directed all facets of 5-star hotel and casino, operating 6 restaurants and managing a team of 100
- Oversaw food quality and safety, completed food service audits, and managed public relations and media outreach
- Increased revenue to $25M annual through media and marketing strategies Awarded national Best Hotel Restaurant, Best Fine Dining in a Hotel, and Best Informal Dining awards
- Created comprehensive staff training program leading to in-hotel chef training school
- Advanced policies and procedures, lowering labor costs 4.2%, and reducing food costs 3.6%.
Executive Chef
Al Rawdha Palace – Kingdom of Bahrain
06.2003 - 12.2005
- Chosen to orchestrate daily operations of six kitchens, delivery and creation of service plans, outside catering division providing multi-cultural cuisine to Bahrain’s royal family, distinguished guests and 500 staff members
- Directed multi-cultural menu planning, purchasing, quality assurance, safety training and transportation
- Planned and implemented daily food service according to Royal family activities
- Discussed any issues directly with Her Highness and took necessary action
- Introduced HACCP and US public health, safety and hygiene standards to all Royal food service outlets, including the Royal Airlines and Royal Yachts, by establishing training programs, policies and procedures where none had existed previously
- Lowered food costs 21% by restructuring the purchasing process to obtain higher quality items in a more cost-efficient manner
- Worked extremely long hours to construct over 30 menus daily, supervised meal service, oversaw food transport to 10 different venues and constantly monitored food inventory and checked temperature logs
- Implemented food presentation training and standards to create a six-star food service environment befitting the Royal Family, allowing them to offer visiting world leaders up-to-date Haute cuisine
- Developed and conducted extensive training for over 120 employees, ranging from food safety and hygiene to middle management topics such as HR, counseling and staff motivation
- Personally, instructed all six chefs in effective management techniques
- Successfully brought 30 vehicles into compliance with HACCP guidelines by instituting food handler and food transport programs.
Executive Sous Chef
Rccl CRUISE LINES/bARCELONA/SPAIN/CARIBBEAN
10.2002 - 06.2003
- Oversee 11 different food outlets, five kitchens and 106 personnel on one of the world’s largest cruise liners serving 13,500 meals per day during 12-day cruises as well as seven different buffets
- Held responsibility for cost control, quality, special dietary needs, staff training and product delivery
- Supervised breakfast, lunch and dinner in various locations including a fine dining restaurant, a buffet restaurant and a steakhouse
- Maintained USPH and HACPP accreditation
- Fostered high levels of staff motivation and camaraderie by developing a rewards program and creating games and activities; efforts increased productivity by up to 25%
- Offered position of Executive Chef on a new ship due to solid track record of success in several areas including food quality, staff training and innovation
- Achieved excellent passenger satisfaction ratings by implementing kitchen tours and various games
- Ensured compliance with the most rigid public health and hygiene system worldwide (U.S.P.H.).W
Education
Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Director of Food and Beverage Operations
Markrowsellturner.com
01.2012 - Current
Executive Chef
Conrad Rangali Resort
01.2011 - 01.2012
Executive Chef
Sheraton Grand Hotel/convention Centre/ Doha
06.2009 - 01.2011
Executive Chef
Intercontinental Fiji Resort and Spa
03.2008 - 05.2009
Executive Chef
Conrad Treasury Hotel and Casino
01.2006 - 02.2008
Executive Chef
Al Rawdha Palace – Kingdom of Bahrain
06.2003 - 12.2005
Executive Sous Chef
Rccl CRUISE LINES/bARCELONA/SPAIN/CARIBBEAN
10.2002 - 06.2003
Websites
Mission
My Mission is to mentor, develop and inspire both young and mature minds into being the best they can, engaging them in Strong focus of Customer service, diversity and delivering a unique and individual service culture.
My cuisine is driven by foraging, developing relationships with suppliers within the Locavore or 100-mile diet, showcasing community engagement, corporate responsibility and the best practices in sustainability, recycling, war on waste and Eco tourism.
Media And Television Appearances
- Guest Chef on Good Morning America’s
- Guest chef “What’s Cooking” with Jeff Janz
- Guest chef Good Morning Miami segment
- The Today Show, Brisbane Extra
- Guest chef Healthy wealthy & wise
- Singapore food today 2009
Skills
- Chef Consultations
- Customer Experience
- Effective Customer Service
- Food Safety and Sanitation
- Performance Strategies
- Creative Strategies
- Liquor Law Compliance
- Brand Loyalty
- P&L Responsibility
- Inventory Management Software
- Fire Safety Regulations
- Labor and Overhead Cost Estimation
- Supply Ordering and Management
- Maintain Food Safety
- Equipment Maintenance
- Brand Standards Audits
Education Certificates Awards
- Commercial Cookery Trade Certificate | Ryde Technical College, Sydney, Australia
- Apprenticeship | Chef Pierre Larousse, Sydney Hilton Hotel
- RMLV
- RSA certificate
- Food safety supervisors’ certificate
- Diploma of hospitality management
- Diploma in HACCP
- Diploma in Hotel management
- Certificate IV in commercial cookery
- Certificate IV in Workplace training & Assessment
- Diploma in food nutrition and allergy awareness
- Best Premier Restaurant Australia (Marco Polo), AHA Awards (2007)
- Best Restaurant in a Hotel (Lab Bar and Restaurant), QHA Awards (2006, 2007, 2008)
- Best Casual Dining in Qld (Cafe21), QHA Awards (2007)
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