Mark Copley

I was the original head chef at all Osteria resturants The first being Mt Maunganui. During this time I also acted as a relief chef if a site was short staffed and trouble shooter to help with any issues that may arise in the kitchen. This included but was not limited to orders, stock control, staff training and discipline, rotas, equipment maintenance, safety checks to comply with all council and fire brigade regulations

• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Established foundational processes for business operations.
• Established, optimized and enforced business policies to maintain consistency across industry operations.
• Interacted well with customers to build connections and nurture relationships.
• Expanded product offerings by researching market trends and identifying potential growth opportunities.
• Managed purchasing, sales, marketing and customer account operations efficiently.

• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Maintained well-organized mise en place to keep work consistent.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Monitored food production to verify quality and consistency.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Modernized work processes to reduce guest wait times and boost daily output.
• Placed orders to restock items before supplies ran out.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Implemented food cost and waste reduction initiatives to save money.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

Same role as Osteria Matamata

This was a new site and I was responsible for entire kitchen set up hiring staff ordering stock and equipment and general set up of kitchen.

• Applied effective time management techniques to meet tight deadlines.
• Strengthened communication skills through regular interactions with others.
• Cultivated interpersonal skills by building positive relationships with others.
• Developed and maintained courteous and effective working relationships.
• Skilled at working independently and collaboratively in a team environment.
• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.
• Resolved problems, improved operations and provided exceptional service.

I undertook all duties associated with being a head chef until the business was sold and became the first Osteria restaurant at which point i continued to work for them.

All duties required as a head chef

I carried out head chef duties between 2 sites the second being Hanley / Stoke on Trent which I set up the kitchen side as a new restaurant approximately 3yrs after starting with the company then returning to the Knutsford site approximately 3 years later at the owners request until i returned to live back in New Zealand.

• Trained and managed kitchen personnel and supervised related culinary activity.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Optimized workflow in fast-paced kitchens by delegating tasks effectively according to staff skills and strengths.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• I travelled between various sites filling in as required so was required to be able to run all sections in kitchen or cover for head chef if needed. This improved my trouble shooting skills emensley as i never knew what i was walking into until i got there.