Prestige London, Sodexo's fine dining, catering and hospitality provider in the capital, has appointed Mark Parfait to the role of head of food operations.
Parfait is expected to focus on craft development and food operations across all Prestige London sites.
He will also be responsible for the development of innovative food concepts, brand standards and menu plans for major events, boardroom hospitality and staff dining, as well as the development of chefs within the business.
He is already developing a new "Chef for Life" concept which looks at training, inspiring and retaining chefs via various food forums, farm visits, job swaps and competitions.
Parfait's most recent role was group development chef at Lexington Catering, which he held for three years. Prior to that, he was food development director at Harbour & Jones.
Commenting on his new position, Parfait said: "Some people have asked me why I have gone from a small caterer to a global one. My answer is clear - Prestige London has a huge advantage of operating with the autonomy and flexibility of a boutique operator, while having the stability and expertise of a world leader."
James Greetham, Prestige London managing director, welcomed Parfait to the business, adding: "He's joining a great team of passionate operators, chefs, fine dining and hospitality experts who all share the same vision of success. Mark is already coming up with some great ideas."
By Janie Stamford
E-mail your comments to Janie Stamford here.
If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.catererandhotelkeeper.com/tabletalk
Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs