Passionate and innovative chef with 15+ years of industry experience
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Passionate and innovative chef with 15+ years of industry experience working to create memorable and flavourful dishes. Skilled in breakfast menu, lunch and dinner I am dedicated to elevating the dining experience by experimenting with new techniques, fusions, and cooking approaches.
Chef De Partie - Schloss Bourgenhuhl hotel Kelso five-star hotel
(2024-03 - 2026-04)
Support the sous and head chef in making an AA resort and signatures dishes. Cooking breakfast as well. Include preparing and cooking food to the highest quality standards and organized kitchen environment.
Chef De Partie - Barony Castel Hotel Peebles
(2022-02 - 2024-01)
Prepare a menu for the day and maintain food stock level – same experience as to the current job above.
Chef De Partie - Ednam House Hotel
(2018-05 - 2022-01)
Food preparations and oversee the station area, assisted from the sous chef to according to menu that need to be prepared.
Chef De Partie - MacDonald Cardona Hotel Peebles
(2016 - 2018)
I worked under sous chef in commercial kitchens where I expanded my cooking knowledge and skills. I performed work in various kitchen duties such as assisting chefs in meal preparations, receiving delivers and rotating stock.
Chef assistance - St Merry Primary School (Melrose)
(2010 - 2015)
I assisted the school's catering and the catering service; preparation and presentation of food and beverages to the required standard that needed to be.
HNC in Professional Cookery (SCQF level 7) - Food and Hygiene - Borders College (2019 - 2021)
