Commis Chef
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I have been working professionally as a chef for around a year and a half, but my hospitality experience goes back almost eight years. Throughout that time I've worked in high-volume food businesses and progressed into management positions, which taught me a lot about leadership, organisation, customer service, stock control, and maintaining standards under pressure. Alongside my practical experience, I studied Professional Cookery and Business Management.
That gave me a strong foundation in classical cooking techniques, food safety, menu planning, costing and kitchen operations. Since moving into professional kitchens, I've been able to combine that education with hands-on experience.
Commis Chef - BALBIRNIE HOUSE HOTEL
(2025-07)
I have mainly worked within the Orangery restaurant but I've been extensively cross-trained across all departments, including high-volume wedding banqueting and the pastry kitchen, where I have been heavily involved in wedding dessert preparation, service mise en place, and afternoon tea production. This has given me a well-rounded understanding of hotel kitchen operations and the ability to step confidently into multiple sections when required.
Commis Chef - The Adamson Hotel-Dunfermline
(2025-03 - 2025-07)
My first commis chef role was while I was finishing college. It was my first experience in a professional kitchen, and it taught me the importance of mise en place, service standards, and working as part of a brigade. It really helped bridge the gap between college training and real kitchen service.
Shift Manager - Burger King-Kirkcaldy
(2023-10 - 2025-03)
A rewarding experience as a Shift Manager for a brand-new store opening. I had the opportunity to help be part of the business from the ground up, train an entirely new team, and watch both the staff and the restaurant develop over time. It taught me leadership, patience, and how important it is to invest in people.
Team Leader - KFC (UK)-Kirkcaldy
(2022-10 - 2023-10)
Responsible for supervising shifts, supporting staff, and ensuring smooth operations during high-volume service periods. It gave me strong leadership experience, improved my ability to work under pressure, and taught me the importance of consistency, communication, and teamwork in a busy kitchen environment.
Kitchen Assistant - Nonnas pasta-Glenrothes
(2022-04 - 2022-11)
Working as a Kitchen Assistant gave me a strong foundation in kitchen basics. I learned the importance of mise en place, fresh ingredient preparation, teamwork, and working efficiently during busy service periods. It also introduced me to classic Italian cooking techniques and further developed my passion for pursuing a professional career as a chef.
Kitchen Manager - McDonald's-Fife
(2019-01 - 2022-04)
McDonald's gave me my first insight into the discipline and structure required to run a kitchen. The fast-paced environment taught me the importance of organisation, consistency, and leading a team under pressure. It was this experience that sparked my passion for cooking and hospitality and motivated me to pursue a professional career as a chef.
HND - Professional cookery and business management - City of Glasgow College (2024-09 - 2025-06)
HNC - Professional cookery - Fife College (2023-09 - 2024-06)
Level 6 - Professional cookery - Fife College (2022-09 - 2023-06)
HND - Computing networking - Fife College (2015-09 - 2018-07)
