Mark Prosser

• Prioritized and organized tasks to efficiently accomplish service goals.
• Cultivated and maintained relationships to promote positive work culture.
• Recruited, trained, supervised, evaluated and mentored staff members.
• Oversaw day-to-day operations of the company while coordinating with staff members.

Catering for elite sportsmen and women and there support teams over a five day multi stage mountain bike event

• Oversaw food preparation, production and presentation according to quality standards.
• Managed inventory levels of food supplies required for upcoming catered events.
• Maintained open communication with team members and stakeholders, resulting in successful project outcomes.

• Staff management, Menu Development, Rosters, Purchases, Stock control, Auditing, OH&S
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Monitored food production to guarantee quality standards were met.
• Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.

• Staff Management, Menu development, Rosters, Purchasing, Stock control
• Organized special events such as banquets or catering services when required.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Created weekly work schedules for kitchen personnel based on anticipated business volume.
• Monitored food production to guarantee quality standards were met.

• Planned and prepared food product orders to maintain appropriate stock levels.
• Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Supervised food preparation staff to deliver high-quality results.
• Organized kitchen staff to ensure efficient operations during peak service hours.