Breakfast Chef
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Breakfast Chef - Ravelston House Hotel
(2021-11)
Breakfast Chef - Marine Hotel, North Berwick - North Berwick
(2021-08 - 2021-11)
Breakfast Chef - Black Bull Hotel - Lauder
(2019-08 - 2021-07)
Cooking breakfasts & lunch for hotel residents and customers.
Area Relief Chef - Bright Horizons - Edinburgh - Edinburgh
(2019-02 - 2019-08)
Hired as Area Relief Chef to provide cover for holidays, sickness and training for eight locations across Edinburgh. Responsibilities include cooking freshly prepared meals for 0-5 aged children and catering for all dietary and allergen requirements as well as the completion of all company paperwork including temperature controls, cleaning, COSHH and stock controls.
Family Bereavement - Leave of Absence
(2018-11 - 2019-02)
Personal Carer - Personal Carer - Musselburgh
(2017-05 - 2018-11)
Provided 24/7 in home support to disabled family member.
Shift Leader - TGI Fridays - Edinburgh - Edinburgh
(2014-11 - 2017-04)
Hired as Line Chef for new opening of restaurant in high volume shopping centre. Main responsibilities were to cook and serve food to high company standards. Quickly promoted to Shift Leader with the additional responsibilities of shift team management and point of escalation.
Chef - Care Home Pencaitland - East Lothian - East Lothian
(2013-11 - 2014-10)
Held the position of chef responsible for staff training, stock control, kitchen hygiene and general day to day running of the kitchen for the catering provision of 56 care home residents.
Head Chef - Greene King The Cuddie Brae - Newcraighall - Newcraighall
(2001-10 - 2013-11)
My key responsibilities were staff training, weekly stock takes, staff rotas, kitchen hygiene and specials menus and costings. In my capacity as kitchen manager for this high volume branded unit (200-300 customers daily), I also held the position of area support chef for the company. This involved carrying out kitchen audits in other units in my area, focusing on health and safety / hygiene standards and assisting with any operational problems or issues that arose.
The role also encompassed training chefs on stock control, specials costings and company day dot and haccp policy. I was also responsible for all newly recruited head chef inductions in my area which involved working to a structured training programme, ensuring that they were aware of the key responsibilities required to run front and back of house operations. I also assisted the food development team with new menu "cook-offs" throughout England and Scotland and carried out a regional "cook-off" to the team in my area.
Head Chef - Whitbread The Travel Inn - Edinburgh - Edinburgh
(1995-09 - 2001-10)
I was appointed into the position of head chef prior to the site opening where I was responsible for all recruitment and training of a new kitchen team. Main duties involved staff training, stock control, kitchen hygiene and general day to day running of the kitchen. An extension was added to the hotel in 1998 taking the number of rooms from 128 to 284 therefore increasing breakfast covers to between 200-400 daily and dinner covers to 150-250 per evening.
Deputy Manager - Beefeater Restaurants - Scotland - Scotland
(1991-02 - 1995-05)
I initially joined beefeater as a trainee assistant manager and progressed to the position of deputy manager through the company training programme. Main duties involved managing the kitchen and restaurant in the absence of the GM and focusing on P& L accounts, labour budgets, food and liquor percentages and controlling all key costs to the business. Managing a team of between 25-30 staff to incorporate ongoing training and development to maintain the high standards set by the company, ensuring health and safety and food hygiene standards were adhered to, ensuring that the customers' expectations were met and exceeded where possible.
Regular team meetings and training sessions were held to improve staff development.
Apprentice - The Gun Lodge Hotel - Inverness - Inverness
(1984-01 - 1990-08)
Working for my parents in a small 10 bedroom hotel working in all areas of the hotel where needed.
