Mark Tasker

To prepare, and cook Food to company specifications. Maintain a clean and tidy work area. Prepare multi level food to provide residents with the correct nutritional values.

Chef - Pjcare-Milton Keynes - Milton Keynes

(2025-06)

• To prepare, and cook Food to company specifications.
• Maintain a clean and tidy work area.
• Prepare multi level food to provide residents with the correct nutritional values.
• Order stock when required.
• Input invoices and expenses on to the company system.
• To give input and prep on event days, and buffets.
• To ensure all personal training is up too date.
• Travel across sites within the company to cover shifts when needed.

Valeter/detailer - Jardine Motors Group-Milton Keynes - Milton Keynes

(2022-02 - 2025-05)

To valet and detail vehicles to a very high standard.

• Washing the exterior of vehicles, including wheels, door shuts engine bay and inside rear tailgate.
• Dry and polish.
• Paint correction and scratch removal.
• Touch in where stone chips are visible.
• Detailing the interior to a very high standard.
• Ceramic coating, hand polish or wax as required.
• To maintain an organise my equipment and bay.
• Attention to detail is extremely important, handing the vehicle over for inspection.

Valeter - MK Auto-Motors Ltd-Milton Keynes - Milton Keynes

(2021-11 - 2022-02)

• Too inspect vehicles on delivery, and report any damage or problems too my line manager.
• To wash vehicles in preparation for photographs, and for test drive or collection via customers.
• Attention too detail is a must for this job, every vehicle is too be cleaned too a high standard, polish and touch in where required.

Paint sprayers apprentice - Town autos Bedford-Bedfordshire - Bedfordshire

(2020-07 - 2021-11)

• To assist the paint sprayer in prepping vehicles ready for paint, duties include to wet Flat and fill panels, sanding filler.
• Masking off, and covering panels to protect from overspray, primer spraying panels.
• Polishing the vehicle to finish.

Car Valeter - Town autos-Bedford, Bedfordshire - Bedfordshire

(2020-07 - 2021-11)

• Too inspect vehicles for damage.
• Clean vehicles inside and out.
• Polishing vehicles if required.
• Basic maintenance too vehicles eg. Oil change, filter change. Replace missing parts such as various trim pieces, topping up fluids.

Head Chef - The old talbot-Milton Keynes - Milton Keynes

(2019-03 - 2020-06)

• manage back of house, overseeing deliveries, quality control, food safety.
• maintain high levels of cleanliness And hygiene at all times, stock control.

Head chef - Blueprint Short Stay School-Aylesbury - Aylesbury

(2017-02 - 2019-02)

Staff management, stock control, food and supply ordering, menu planning, administration duties which include; invoicing external suppliers and liaising with suppliers on a daily basis. I would also ensure the transportation of the food is maintained in at high standard also providing products in an effective time which shows I am able to meet with deadlines. I maintain high standards of food presentation and cleanliness throughout the kitchen by doing deep cleans on a weekly basis allowing all staff to follow Blueprint's guidelines.

I am determined to make sure the kitchen is a safe and friendly environment for myself, colleagues.

Sous Chef - Blue Arrow-Milton Keynes - Milton Keynes

(2016-01 - 2017-02)

Those locations included: Unisys Milton Keynes, John Lewis Milton Keynes, Bedford Boarding School, Canfield University, Hilton Hotel, Swanbourne House School, Many care homes, Blueprint short stay school, Buckingham primary school, Open University. I would report to the head chef or the manager and perform the duties and tasks of a sous chef, those duties would be anything ranging from make sandwiches, producing buffets and light lunches, food preparation for service in advance for the upcoming day. I would be expected to have a clean and tidy appearance, as well as a clean pressed uniform on duty.

Some occasions a valid DBS certificate would be required. I was extremely professional and polite at all times as a representative of Blue Arrow Recruitment. I would also need to follow all the relevant health and safety and food safety regulations of both Blue Arrow and the company that I was working for.

Head Chef - Inn on The Lake-Bletchley, Milton Keynes, UK - Bletchley, Milton Keynes, UK

(2010-05 - 2016-01)

Staff management, stock control, food and supply ordering, menu planning, administration duties which include; liaising with suppliers on a daily basis. I would ensure the quality of food and produce is maintained at high standards, I would need to be efficient and organised to meet the demands of the business. I maintain high standards of food presentation and cleanliness throughout the kitchen by doing deep cleans on a weekly basis allowing all staff to follow company regulations.

Warehouse Manager - B&M-Milton Keynes, UK - Milton Keynes, UK

(2014-04 - 2014-12)

• Supervising my team ensuring that they were fully aware of the jobs and tasks that need to be completed during their shift.
• I would be responsible for supervising the replenishment of the shop floor making sure all displays are ready for the following days trading.
• I would cash up tills before my late shift started.
• I would check the quality of goods also supervise the unloading / loading of delivery.
• I would cover day shifts if it was required as some overtime was expected.
• I helped with stock takes also I would regularly need to adapt the style of the displays and shelving.

Head Chef - Tawny Owl-Milton Keynes, UK - Milton Keynes, UK

(2008-01 - 2010-07)

Staff management, stock control, food and supply ordering, menu planning, administration duties which include; invoicing external suppliers and liaising with suppliers on a daily basis. Working with a screen order system within the kitchen in an effective time which shows I am able to meet with deadlines. I maintain high standards of food presentation and cleanliness throughout the kitchen by doing deep cleans on a weekly basis allowing all staff to follow Blueprint's guidelines.

I am determined to make sure the kitchen is a safe and friendly environment for myself, and the colleagues I manage.

Supervisor - Co-operative Group-Milton Keynes, UK - Milton Keynes, UK

(2006-02 - 2008-01)

Staff management, stock control, food and supply ordering, administration duties which include; liaising with suppliers on a daily basis. Daily and weekly banking, I would be responsible for signing over cash for collection on a weekly basis, I would also have to make regular safe checks, and ensure all write offs and wastage is dealt with according to the company guidelines. Serving customers, supervising my team ensuring that they were fully aware of the jobs and tasks that need to be completed during their shift.

I would be responsible for supervising the replenishment of the shop floor making sure all displays are ready for the following days trading, I would cash up tills twice daily. I would check the quality of goods also supervise the unloading / loading of delivery. I helped with stock takes also I would regularly need to adapt the style of the displays and shelving.

Chef de Partie/Sous Chef - McMullen & Sons-Milton Keynes - Milton Keynes, Hertfordshire

(2000-01 - 2006-12)

Mcmullens & Sons were the first pub restaurant company I worked for after leaving my college work placement, I stayed within my placement from 1996 too 2000, and got my first Chef de Partie role, in 2000. I worked in various locations in Milton Keynes and Hertfordshire: The old Beams (Milton Keynes), The Prince of Wales (Cuffley), The white horse (Bourne end)

City and Guilds 7061 in hotel catering and hospitality, City and Guilds 7062 in hotel catering and hospitality - catering - City and Guilds-Milton Keynes (1996-09 - 1998-09)

Food safety level 2 - Food safety - Milton Keynes College (1996-09 - 1998-09)