Culinary vision

Mark Rowsell-Turner

Let us train you• The Executive chefs culinary role• To develop a world class culture of food,

service, training and vision through a diverse culture of inner development of brand, style and vision.

• To create a cost effective vehicle of which primary standards of food excellence are integrated across all food and beverage outlets.

• To development a culture of food safety, HACCP and public health of which the market inspires to.

• To instill a training module of personal development of our team to help develop staff retention.

• To form a team of associates who will work for each other with each other.

• To create a standard of food and service of which all industry peers aspire to.

• Our motto• • “Visualize Materialize “

• Mark Rowsell-Turner

Culinary vision Mission statement

• Mark Rowsell-Turner has established itself as a brand leader, through vision, leadership and passion amongst it’s director and his team.

• The culinary vision is to take direction from this and establish a series of policies and procedures to enhance the Already successful “brand “

• Cross alignment of recipe and menu engineering, the establishment of a production kitchen all key competencies to future development.

• Training policies are vital, we, as a brand must embrace youth as well as experience, using government funding for financial expansion such as training restaurants to avoid using vital capital which can be used for operational expansion.

• Future outlets like Function venues must be seen as visionary concepts to attract youth and talent to the operation, this combined with unique interview teqniques, marketing and personal development will allow us to magnetize the upper echelon of culinary talent.

• The current outstanding standards of the brand Mark Rowsell-Turner must continue to develop as the market continues to raise the bar as the public becomes far more demanding.

• Food exploration in purchasing procedures to allow the Brand Mark Rowsell-Turner to seek unique suppliers, of which menu development can be seen as visionary in the marketplace.

• Cross alignment in purchasing must be developed to create a cost effective operation to allow the bottom line to grow, group purchasing, monthly tenders all tools of which allows pressure to be placed on suppliers to gain a consistent product.

Our food vision

Mission Statement

• Build great teams

• Select at interview stage team members who can grow through training and development for future promotion.

• Assign each team member a another team member to help develop in the company• Improve team members engagement through interactive workshops and developing “ Care and

Pride mentality amongst our team members. • Set up core leadership groups to focus on inner development.

• Develop leadership styles from within with “Mark Rowsell-Turner brand as the core principles in food and service of which all can grow within the company.

• Promote procedures of awards and recognition to team members to create self worth.• Work alongside, listen and communicate to our team members.• Develop a style of leadership which reflects in a proactive way to excite the demanding “ GEN Y

“• Promote the local culture and develop the Fijian winning culture to enhance through reward and

recognition.• Listen learn and develop the individuals

Mission statement

• Shareholders and stakeholders

• Leverage resources through software and procedures to create a cost effective vehicle of success to achieve financial goals.

• Achieve sales goals through promotional activities, food concepts, menu engineering and staff awareness for up sell strategies.

• Create a cost effective purchasing environment of which cost control can be obtained in any environment

• Develop purchasing software like win check to enhance greater analytical profiterability to our directors and other key financial staff.

• Achieve E-business growth through online food services like recipe and e-shopping• Facilities of which the market is untapped.

• Develop wage structures to enhance staff retention which will help reduce the incredible financial resources needed for recruitment and hiring of key personnel.

Summation

• In summary, my presentation to enhance my knowledge of cross alignment and a true analysis of what the term “culinary vision “can do for The Warwick THE BRAND

• We need to formulate a team with competent leadership, talented cooks whom we may train in not only cookery and customer service but also understand the financial and analytical needs of modern day cafes, catering and kitchens.

• My policies and procedures are proven industry and career success and bring to Mark Rowsell-Turner a results driven, staff orientated team MANAGER whom can inspire and lead.

• The position of Executive chef instill a positive belief of what can be achieved through leadership and training.

• must show the team we have a wealth of knowledge, ability and most importantly passion and for customer service, staff retention and growth within the catering market.

• With the direction of both my self and the directors we aim to create a cuisine of which the foundation is already successful and navigate and drive the food operations to even greater success.