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Mark Cartwright profile image

Mark Cartwright

Trainer and Assessor Commercial Cookery and Hospitality at TAFE Queensland
Intro Book
Mark Cartwright, a seasoned Executive Chef and Trainer with 17 years of experience in commercial cookery, hospitality, and fine dining, holds a Diploma of Hospitality and a Bachelor of Education, with expertise in languages, cuisine, and food safety.
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Location
Mooloolaba, Queensland, Australia, AU
Languages
  • German basic -
Skills
  • Cuisine
  • Fine Dining
  • Catering
  • Restaurants
  • Banquets
  • Show all
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Bio

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Here is the crafted bio: Mark Cartwright is a seasoned culinary expert with extensive experience in commercial cookery, hospitality, and fine dining. As a Trainer and Assessor at TAFE Queensland, he has honed his skills in practical, theory, and work-based teaching, guiding 1st, 2nd, and 3rd year apprentice chefs, international students, and school-based trainees. Cartwright's impressive tenure at Sofitel Luxury Hotels and Resorts, including a stint as Executive Chef, has equipped him with expertise in opening teams, buffet management, and fine dining experiences. With a strong educational foundation in hospitality and culinary arts, Cartwright brings a unique blend of skills and experience to the table.

Experience

  • TAFE Queensland
    • Mooloolaba, Queensland, Australia
    • Trainer and Assessor Commercial Cookery and Hospitality
      • Jul 2007 - Present
      • Mooloolaba, Queensland, Australia

      Trainer and assessor in commercial cookery, hospitality, patisserie and bakery Practical, theory and work based teaching experience including 1st, 2nd and 3rd year apprentice chefs, international students, school-based trainees Certificate II, III, IV and Diploma level hospitality / commercial cookery

  • Sofitel Luxury Hotels and Resorts
    • Nadi, Western, Fiji
    • Executive Chef
      • Feb 2007 - Jul 2007
      • Nadi, Western, Fiji

      Executive Chef/ F&B opening team (short-term contract)• Lagoon buffet 200-seat restaurant• Salt poolside restaurant all day dining and integrated sushi bar• ‘V’ fine dining restaurant• Conference and catering up to 600 guests with the largest ballroom in Fiji. Whilst in Fiji I had the opportunity to cater for a 450 person Chinese trade mission to the south Pacific, This included all of the current pacific nation leaders together with a visiting Chinese delegation Including the then Premier of the People’s Republic of China, Wen Jiabao.

  • Accor
    • Twin Waters, Queensland, Australia
    • Executive Chef- chef de cuisine
      • Mar 1997 - Feb 2007
      • Twin Waters, Queensland, Australia

      • Conference catering for a diverse range of up to 1000 delegates. • Wandiny marquee• Nouveau buffet restaurant with seating for up to 350.• Grab it & go resort style take away.• Banqueting ballroom, seating 350.• Lily's on the Lagoon 120 seat fine dining restaurant.• Plus Fours restaurant at the 18-hole Championship golf Course.

  • Portifino
    • Lytham St. Anne’s, England, United Kingdom
    • Senior Sous Chef
      • Jan 1996 - Mar 1997
      • Lytham St. Anne’s, England, United Kingdom

      http://www.portofino-zest.com/

  • Hyatt Hotels Corporation
    • Grand Cayman Caribbean (British West Indies)
    • Junior Sous Chef
      • Dec 1993 - Dec 1995
      • Grand Cayman Caribbean (British West Indies)

  • Grand Resort Bad Ragaz
    • Bad Ragaz, St Gallen, Switzerland
    • Pastry Chef de partie
      • Apr 1993 - Oct 1993
      • Bad Ragaz, St Gallen, Switzerland

  • Fairmont Hotels & Resorts
    • City of Hamilton, Hamilton city, Bermuda
    • senior chef de partie
      • Jan 1992 - Jan 1993
      • City of Hamilton, Hamilton city, Bermuda

  • Whitbread
    • Lytham St. Anne’s, England, United Kingdom
    • Junior Sous Chef
      • Jan 1991 - Jan 1992
      • Lytham St. Anne’s, England, United Kingdom

  • Sunstar Hotels
    • Davos, Graubünden, Switzerland
    • Demi Chef de Partie
      • Nov 1990 - May 1991
      • Davos, Graubünden, Switzerland

  • InterContinental Hotels Group
    • London, United Kingdom
    • commis chef
      • Jan 1989 - Nov 1989
      • London, United Kingdom

  • Dalmeny Hotel
    • Lytham St. Anne’s, England, United Kingdom
    • hospitality trainee / apprentice chef
      • May 1983 - Jan 1989
      • Lytham St. Anne’s, England, United Kingdom

Education

  • 2015 - 2018
    University of Tasmania
    Bachelor of Education – Applied Learning
  • 2015 - 2015
    Management institute of Australia
    Diploma of Vocational Education and Training TAE50111
  • 2015 - 2015
    TAFE Queensland
    SIT50313 Diploma of Hospitality (Food and Beverage)
  • 2010 - 2010
    TAFE Queensland Gold Coast
    diploma of hospitality
  • 1986 - 1989
    blackpool and fylde technical college
    city and guilds commercial cookery and food service, Hospitality Administration/Management
  • 1980 - 1986
    st. bedes rc high school lytham
    5 'O' level subjects, completed Year 12

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