Mark Owen Mendez

Oversee kitchen and food preparation

• Developed revenue-generating menus by creating innovative and appealing menus, featuring daily specials, that drive customer satisfaction and revenue growth.
• Conduct regular stock-takes and implement efficient ordering procedures to maintain optimal inventory levels, minimising waste.
• Implement portion control and waste recording procedures to minimise food waste and ensure cost-effectiveness.
• Receive and inspect food deliveries, ensuring adherence to FIFO principles for safe storage and rotation of produce.
• Coordinated/Handles catering orders for functions and events, ensuring timely and high-quality delivery, providing exceptional culinary experiences for customers.
• Enforced strict sanitation standards and health codes, fostering culture of food safety.
• Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
• Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
• Contributed to positive work environment through effective communication and teamwork among kitchen staff.

• Present and garnished final dishes to create visually stunning and high-quality food presentations.
• Organise and maintain all food prep stations, facilitating smooth and efficient kitchen workflow.
• Develop seasonal menus and daily specials featuring new and existing culinary creations, catering to customer preferences and market trends..
• Maintain accurate inventory through regular checks and implement efficient ordering procedures to control food costs.

• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Prepped daily menu items to quickly deliver upon request.
• Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
• Placed orders to restock items before supplies ran out.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

• Cook wide range of dishes, including smooth and flavourful purees, perfectly cooked high-quality steaks, delicate seafood, and juicy poultry.
• Prepare dishes that accommodate various dietary restrictions.
• Maintain optimal stock levels through Conducting regular inventory checks and participate in ordering procedures.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Enhanced culinary skills by assisting in preparation of various dishes under the guidance of experienced chefs.

• Prepare diverse menu of dishes, including grilled steaks to desired doneness, fresh salads, homemade or high-quality sauces, pastas, pizzas, and fish and chips, ensuring exceptional quality and presentation.
• Adapt dishes to accommodate dietary restrictions.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Prepped daily menu items to quickly deliver upon request.