Mark James THORNE
CAMPWIN BEACH,QLD
Summary
I have been working in hospitality for 21 years and have diverse experience in my fields ...I have alot of information if needed and will present this confidently and professionaly .
I look forward to speaking with you .
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Head Chef
Civeo Integrated BMA BHP
Moranbah And Dysart Operations
12.2025 - Current
- One on one Client audits for Menu compliance and traceability exercises, Strict budget and FSA paper work for HACCAP , Developed and executed diverse menus to cater our various dietary needs and preferences with residents for safety and culture .
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Managed inventory levels, reducing food wastage through efficient stock rotation practices.
- Trained new kitchen personnel on cooking techniques and equipment operation.
- Collaborated with suppliers to source high-quality ingredients for menu items.
- Implemented cost-control measures, enhancing overall kitchen efficiency and profitability.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Head Chef
Civeo Middlemount Village
Middlemount, QLD
2022 - 11.2025
- Complete responsibility for Village kitchen operations for 4 teams am and pm shifts. Occupancy for 780 people and competently showcasing line point and crib sections upmost productivity and VOC satisfaction and Village managers .Streamlined food preparation processes to enhance efficiency and maintain high-quality standards.
- Implemented safety and sanitation protocols to ensure compliance with health regulations.
- Collaborated with suppliers to source high-quality ingredients, optimizing inventory management.
- Developed training programs for kitchen staff, improving overall culinary skills and performance.
- Conducted regular quality control assessments to ensure consistency in food presentation and taste.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Executive Chef
The Walkabout Tavern and Lodge
Nhulunbuy, NT
2020 - 2022
- Successful operations of the three diverse kitchen spaces for our venue's,restaurant,tavern daily tour guide country to coast function . Designed and executed seasonal menus emphasizing local ingredients and culinary trends.
- Managed kitchen staff, ensuring effective training and adherence to food safety standards.
- Streamlined inventory management processes to reduce waste and enhance cost-efficiency.
- Collaborated with front-of-house teams to improve customer satisfaction through menu knowledge sharing.
- Implemented quality control measures, ensuring consistent presentation and taste of dishes served.
- Developed relationships with local suppliers to source fresh produce and specialty items.
- Oversaw kitchen operations during peak service times, maintaining high standards under pressure.
- Conducted regular staff performance evaluations, providing feedback for professional growth and development.
- 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.
- 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.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Executive Chef
Bassk Restaurant
Coolangatta, QLD
2018 - 2020
- Designed and executed seasonal menus emphasizing local ingredients and culinary trends.
- 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 strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
Head Chef
Atlas
Qld , NSW , NT , TAS
2016 - 2018
- Streamlined food preparation processes to enhance efficiency and maintain high-quality standards.
- Mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
- Managed kitchen operations during peak times, ensuring seamless service delivery and customer satisfaction.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Monitored food production to verify quality and consistency.
Sous Chef
Harbour Front
Wollongong, NSW
01.2012 - 2016
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Assisted in menu planning, incorporating seasonal ingredients and customer feedback.
- Coordinated food preparation for events, optimizing workflow and efficiency in service delivery.
- Trained new kitchen staff on cooking techniques and equipment usage.
- Implemented quality control measures to maintain high culinary standards across all dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Food safety regulations
- Kitchen operations
- Special event catering
- Food presentation
- Cost management
- Recipe creation
- Leadership qualities
- Fine-dining expertise
- Purchasing
- Allergy awareness
Certification
- This is to certify that Mark James THORNE has successfully completed the required units of competency to be appointed as a Food Safety Supervisor under the Food Act 2003 (NSW).
- Issued by Clear To Work Pty Ltd
- CERTIFICATE NUMBER: F0209684
- DATE ISSUED: 2022-03-15
- REFRESHER DUE: 2027-03-15
Timeline
Head Chef
Civeo Integrated BMA BHP
12.2025 - Current
Sous Chef
Harbour Front
01.2012 - 2016
Head Chef
Civeo Middlemount Village
2022 - 11.2025
Executive Chef
The Walkabout Tavern and Lodge
2020 - 2022
Executive Chef
Bassk Restaurant
2018 - 2020
Head Chef
Atlas
2016 - 2018