Mark Winter
Executive Sous Chef @Dunluce Lodge
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WORK HISTORY
Executive Sous Chef @Dunluce Lodge
EDUCATION
Portadown SERC
Restaurant, Culinary, and Catering Management/Manager
South West College
Foundation degree, Restaurant, Culinary, and Catering Management/Manager
ABOUT MARK WINTER
With over 16 years of experience in the hospitality industry, I have developed a strong fine dining skill set and a well-rounded knowledge of multicultural cuisines and food trends.I am passionate, committed, and innovative in my approach to creating and executing menus, managing kitchen staff, and ensuring food safety and hygiene standards. I have proven leadership and discipline skills, and I enjoy training and developing new talent. I have also been involved in pre-opening and budgeting activities, and I have a keen eye for cost control and forecasting. My goal is to always push the standards and exceed the expectations in any operation I work in, and to pursue my career aspirations in the culinary field.
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