Mark Young

Recieving and Preparing foods and meals for all patients and staff.

Maintaining a high standard of cleanliness and procedures throughout operations in a Healthcare environment.

Staff training , relief Management.

Sous Chef

Organise and prepare all kitchen sections.

Present menus , direction and costings for management.

Maintain high levels of health standards within kitchens , training of staff .

Comply with WHS standards throughout all areas of kitchen operations.

• Established positive relationships with local food suppliers, ensuring access to high-quality ingredients for class use at discounted prices.
• Worked closely with students on specific class struggles, closely reviewing materials and assignments to offer targeted help.
• Reviewed computer science class material with students to support discovery of correct answers to problems.
• Stayed current on specialized kitchen terminology and menu item abbreviations to best train workers for fast-paced work.

• Collaborated with marketing to create impactful promotional materials for increased brand awareness.
• Developed tailored solutions in response to unique customer needs, increasing overall satisfaction rates.
• Utilized CRM software to manage client information, track leads, and monitor sales progress.

Military Training and Cookery Apprenticeship

Achieving rank of Sergeant