Mark Walters

During my time at Greeneking I have worked my way up from a team player to Kitchen Manager. I have also held the role of area kitchen support which included looking after, supporting and providing training to 12 other restaurants in our area and helped out with investments when needed.

I have also been awarded Kitchen of excellence award for being one of the best run kitchen in hungry horse by hitting all the criteria needed and my kitchen is currently in the running for getting another this year.

• Improved kitchen efficiency by implementing new organisational strategies.
• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Created dishes for special events, impressing guests and elevating the restaurant's reputation.
• Ensured food safety standards were met, preventing possible foodborne illnesses.
• Conducted regular inventory checks for more accurate stock control.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Implemented waste reduction measures resulting in cost savings and environmental benefits.
• Identified necessary equipment repairs before breakdowns could disrupt service.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Developed accurate sales forecasts for improved strategic planning.
• Enforced safety regulations to reduce workplace accidents.
• Led performance reviews, and provided constructive feedback and additional training when necessary.
• Monitored health and safety measures for guaranteed compliance.
• Coordinated hiring, recruitment and training strategies to build successful Kitchen team.

• Oversaw quality control measures, maintained consistency across all dishes served.
• Upheld health and safety regulations at all times in the kitchen.
• Trained junior staff for optimal performance and skill development.
• Assisted restaurant manager in cost control strategies implementation.
• Improved kitchen efficiency by streamlining cooking processes.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Led performance reviews, identified areas for improvement.
• Prepared and monitored staff rotas to meet business needs, providing adequate cover at all times.
• Reconciled cash and credit card transactions to maintain accurate records.

• Helped the BDM with audits within the area.
• Helped with new pub investments when needed.
• Trained and helped new kitchen managers settle into their pub.
• Helped leading kitchen manager meetings as an area when needed.
• Held area cook offs to help with the new menu rollout.
• Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
• Ensured food safety standards were met, preventing possible foodborne illnesses.
• Implemented waste reduction measures resulting in cost savings and environmental benefits.
• Trained new hires on kitchen procedures, ensuring seamless integration into the team.
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Conducted regular inventory checks for more accurate stock control.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Identified necessary equipment repairs before breakdowns could disrupt service.
• Adhered to budget constraints when ordering supplies, effectively managing expenses.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Reduced customer complaints by enforcing strict quality control procedures.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Inspected completed work and stations to verify conformance with standards.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Led training sessions, boosting staff competency and efficiency.
• Developed strong teams by skilfully recruiting, orienting and training loyal, hard-working employees.