AN ARCHIVE OF RECORDS AND CULINARY EXPERIENCES FROM OVER 30 YEARS OF TRAVELLING AND WORKING AROUND THE WORLD

THE BUSINESS OF BEING A CHEF

A comprehensive guide to managing the multiple business demands of today’s executive chef.

Comprising 18 chapters, encompassing diverse areas including increasing food quality, food safety, human resources, finance, guest satisfaction and sales & marketing.

This book is also a great resource for operations managers looking to gain more understanding of this complex area and improve their operations performance.

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CHEF’S TOOLKIT

A subscription based resource with operational tools to adapt and use.

      • Profitability & Revenue Enhancement
      • Training & Development
      • Recipes & Menus
      • Photo Galleries
      • Forms & Spreadsheets
      • Management Development
      • Templates
      • Self-Audits and Reviews
      • Health & Safety
      • Seasonal & Promotional Items
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CONSULTING SERVICES

Customised programmes to immediately impact priority areas of your operation.

    • 1 Day Operational Tune Up
    • 1 Week Operational Review
    • 2 Week In-Depth F&B Operational Workshop
    • Concept & Menu Development
    • Re-Branding and Positioning
    • Applying AI in Food & Beverage
    • Motivational Speaking
    • Training
    • Recipe & SOP Development 

 

 

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ABOUT ME

MJF Pictorial CV

Mark French is a Professional Chef with over 30 years in the hospitality industry.

He has worked in all aspects of hotels and restaurants, with both international chains and independently owned operations.

His extensive international experience includes some of the world’s most exclusive properties such as The Dorchester, London, The Waldorf=Astoria, New York, and RockResorts in the Caribbean.

He is a Master Craftsman, UK Craft Guild, was a member of the UK World Master Chefs team and received Marriott’s first “Worldwide Chef of the Year” award.

Having competed, coached, and judged in numerous international competitions, he has mentored culinary teams worldwide.

His call to action is to bring more integrity into products, and techniques on wholesome menus.