Summary
Overview
Work History
Education
Skills
Accomplishments
References
Timeline
Generic

Mark Taylor

Aldershot,Hampshire

Summary

Dedicated, highly accomplished professional Chef with 24 years of extensive experience in the culinary arts. Seeking a new, challenging position to apply skills and expertise in a dynamic and innovative kitchen environment

Overview

24
24
years of professional experience

Work History

Head Chef

The Wine Circle
Virginia Water
02.2014 - Current
  • Oversee all kitchen operations, ensuring highest standards of food quality, presentation, and service
  • Developed and executed menus that reflected fusion of culinary trends and customer preferences
  • Menu focuses on modern British cuisine, with Mediterranean influences
  • Managed team of 3 chefs and kitchen staff, providing ongoing training and mentorship
  • Develop seasonal, wine dinner menu pairings throughout year, as well as bespoke and special events in collaboration with wine producers from around world
  • Restaurant receives consistent 4.5/5 reviews on Google Reviews; 4.5/5 on OpenTable; and 4.7/5 on Facebook.

Head Chef

The Fox Andand Hounds
Englefield Green
05.2011 - 01.2014
  • Led kitchen team in preparing and presenting consistently high-quality dishes in timely manner
  • Collaborated with suppliers to source fresh and seasonal ingredients, maintaining focus on sustainability
  • Designed and updated menus to keep offerings exciting and aligned with customer expectations
  • Managed team of 10.

Sous Chef

Sofitel Terminal 5
Heathrow International Airport
01.2008 - 01.2010
  • Assisted in menu planning, recipe development, and daily kitchen operations
  • Managed inventory and controlled food costs by minimizing waste and optimizing ingredient usage
  • Supervised training of culinary staff, contributing to cohesive and skilled kitchen team
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with health and safety regulations.

Jr sous chef

LES Ambassador’s Park Lane MayfairLes Ambassadeurs Club
Park Lane, Mayfair
01.2000 - 01.2008
  • Started here as commis chef and worked up to Jr sous chef
  • Achievements: Five Nations menu challenge team England 2000, Awards of excellence finalist 2006.

Education

Diploma in culinary arts - Culinary Arts

Westminster Collage
London
07.2000

Skills

  • Culinary Arts: Expertise in wide range of cooking techniques and cuisines
  • Menu Development: Proven ability to create innovative and appealing menus
  • Leadership: Strong leadership and team management skills, fostering positive kitchen culture
  • Cost Control: Demonstrated success in implementing cost-effective measures without compromising quality
  • Food Safety and Sanitation: Strict adherence to health and safety regulations and best practices
  • Communication: Effective communication with team members, suppliers, and management

Accomplishments

  • Five Nations menu challenge team England 2000
  • Awards of excellence finalist 2006

References

Available upon request.

Timeline

Head Chef

The Wine Circle
02.2014 - Current

Head Chef

The Fox Andand Hounds
05.2011 - 01.2014

Sous Chef

Sofitel Terminal 5
01.2008 - 01.2010

Jr sous chef

LES Ambassador’s Park Lane MayfairLes Ambassadeurs Club
01.2000 - 01.2008

Diploma in culinary arts - Culinary Arts

Westminster Collage

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Mark Taylor