Robert Stephen

Strategic Head Chef with expertise in building high performance teams and optimising business operations. Drives profitability through effective supplier negotiations and meticulous financial management. Cultivates a culture of excellence and continuous improvement, ensuring experiences.

Innovative

Owner/Head Chef skilled in menu development and creative culinary execution. Leads kitchen operations with a focus on quality, consistency and health standards, resulting in elevated dining experiences. Fosters team collaboration and efficiency to enhance service delivery in high pressure environments.

Possess strong leadership and problem-solving skills with knack for strategic planning and team collaboration. Proven ability to adapt quickly, manage multiple responsibilities and maintain positive attitude under pressure. Demonstrated success in building relationships, driving continuous improvement and ensuring customer satisfaction.

Ready to bring enthusiasm and innovative thinking to new challenges. Experienced in managing and growing businesses with knack for innovative solutions. Known for creating efficient processes and fostering strong team collaboration.

Adept at navigation challenges and driving success.

OWNER/HEAD CHEF - Da Steakhoose - Lerwick, Shetland

(2021-12 - 2025-08)

• Led a team of employees, fostering a culture of excellence, teamwork and continuouse improvements.
• Built a successful business culture focused on performance optimisation and goal attainment.
• Over saw day to day operations, maintaining high standards of customer service and operational efficiency.
• Delegated tasks and monitored performance and workflow to meet daily demands.
• Negotiated contracts with suppliers, securing cost effective deals and improving profit margins.
• Managed financial accounts, including budgeting, forecasting and tax compliance to optimise fiscal performance.

CHEF - Tasty Hong Kong - Lerwick, Shetland

(2020-03 - 2021-10)

• Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
• Supervised kitchen staff, delegating tasks efficiently to maintain high productivity levels.
• Enforced Health and Safety standards for food storage, preparation and handling.

SOUS CHEF - Shetland Hotel - Lerwick, Shetland

(2018-11 - 2020-03)

• Led a team of junior chefs, providing training and guidance to improve skills and fostering a collaborative work environment.
• Supervised kitchen food preparation in demanding high-volume environments to ensure timely service and quality standards.
• Assisted Head Chef in developing creative menus for starters, mains, desserts and side dishes, enhancing guest experience and satisfaction.
• Established clear standards for cooking, garnishing and presenting food.
• Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
• Enforced Health and Safety standards for food storage, preparation and handling.
• Ordered supplies based on expected demand, maintaining stock levels to support uninterrupted operations.

HEAD CHEF - Hays Dock Café - Lerwick, Shetland

(2014-08 - 2018-04)

• Designed seasonal menus, adapting offerings to utilise fresh local produce and meet customer demands.
• Crafted bespoke dishes infusing creativity and culinary trends to keep the menu fresh and appealing.
• Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
• Estimated food and labour costs and kept operations within budgets.
• Conducted inventory management meticulously ordering supplies and negotiating with suppliers to control costs.
• Enforced Health and Safety standards for food storage, preparation and handling.
• Maintained business compliance with applicable regulations, including safety and sanitary guidance.
• Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
• Collaborated with Front of House management to streamline communications between kitchen and dining area for optimal service.
• Creating staff rotas to ensure adequate coverage and balanced payroll costs.

HEAD CHEF - Queens Hotel - Lerwick, Shetland

(2013-02 - 2014-01)

• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Supervised work of cooks and kitchen staff to keep the kitchen running smoothly.
• Enforced Health and Safety standards for food storage, preparation and handling.
• Ordered supplies based on expected demand to keep stock within optimum levels.

HEAD CHEF - The Sun Inn - Newtongrange, Midlothian, Scotland

(2009-01 - 2013-01)

• Managed kitchen operations, coordinating staff to deliver seamless service during peak hours.
• Oversaw daily operations of all kitchen staff ensuring efficient workflow.
• Controlled food costs through expert ingredient sourcing and meal planning.
• Enforced Health and Safety standards for food storage, preparation and handling.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflict promptly.