Kenneth Heron

Gained many skills in the chef trade having worked in various food facilities Over 22 years experience in catering field Excellent workbase skills A proven track record in food preparation, cooking, larder control, kitchen hygiene, health & safety in the workplace, first-aider I have gained a lot of knowledge by working in different places and feel I am ready to progress my career by showcasing my skills and would welcome the opportunity to work for you and am willing to relocate.

Chef de Partie - Crowne Plaza Hotel-Glasgow - Glasgow

(2025-01)

Jnr Sous Chef - Dukes Head Putney-London - London

(2024-03 - 2024-12)

Chef de Partie - Six by Nico-Glasgow - Glasgow

(2024-01 - 2024-03)

Sous chef - Fenwick 47-Greenock - Greenock

(2019-11 - 2024-01)

Demi Chef de partie - Royal Automobile Club-Epsom - Epsom

(2016-04 - 2019-11)

Chef de Partie - The Restaurant Bar and Grill-Glasgow - Glasgow

(2013-01 - 2016-04)

Commis Chef - Hotel du Vin-Poole - Poole

(2009 - 2013-01)

• Preparing and cooking food, supervised by Chef de Partie of larder section

Grill Chef/Chef de Partie - Parkdean Holiday Park

(2008 - 2009)

• Cooking of food for restaurant - high volume cooking

Commis Chef - Primizia Restaurant-WImbourne - WImbourne

(2007 - 2008)

• Preparing and cooking starters and desserts
• Trainee Commis

Chef - Molly's-Parkstone - Parkstone

(2004 - 2007)

• Started chef training and cooked for functions - weddings, parties, funerals

Maths 3, Home Economics 2, Craft & Design 4, English 3, French 4, Geography 4, P.E. 3