Steven Campbell

Experienced and highly driven chef with nearly 20 years in the culinary industry. Renowned for consistently maintaining 5-star kitchen standards with a strong focus on quality, cleanliness, and precision. Reliable and punctual, with excellent timekeeping and the ability to work effectively both independently and within a team. Skilled in managing stock levels, ensuring smooth kitchen operations and cost control. Committed to delivering excellence in every aspect of kitchen management.

Chef de Partie at Stirling Highland Hotel (2025-12 – Present)

• Managed day-to-day kitchen operations in the Head Chef's absence, ensuring smooth and efficient service.
• Maintained food specifications and consistency across all dishes, delivering high-quality standards at all times.
• Prepared and presented meals with strong attention to detail, freshness, and presentation.
• Maintained a clean, organised, and hygienic kitchen environment in line with food safety regulations.
• Worked effectively under pressure during busy service periods while supporting the wider kitchen team.
• Helped uphold the hotel's professional kitchen standards and positive working environment.

Chef at The Foresters Arms (2025-07 – 2025-12)

• Successfully manage both solo and team-based kitchen operations, ensuring smooth service during busy periods.
• Oversee food preparation, cooking, and plating with consistent attention to quality and presentation.
• Handle ordering and stock control, coordinating with suppliers to maintain reliable and cost-effective food deliveries.
• Maintain a clean, hygienic, and organised kitchen environment, strictly adhering to food safety standards and regulations.
• Uphold high culinary standards, ensuring every dish meets expectations for flavour, freshness, and consistency.
• Train, guide, and support kitchen staff when working as part of a team, fostering a positive and efficient working atmosphere.

Kitchen Manager at Greene King (2019-06 – 2024-12)

Experienced in running and managing busy kitchen operations, with a strong focus on organisation, cleanliness, and team development. Responsible for ordering food and consumables, training staff to maintain high standards, and ensuring a consistently clean and efficient kitchen environment. Skilled in delivering cook-offs to present new menus and maintaining effective communication with sister pubs to support consistency and collaboration across sites.

Chef at Cooks of Stirling (2018-05 – 2019-01)

• Supporting the kitchen team with any relevant duties
• Responsible for bar food during lunch and dinner service
• Responsible for dessert and high tea food
• Supporting kitchen staff throughout dinner service including creating starters, garnishing, food prep and presentation.
• Working with larger team to complete stock rotation/ stock take weekly
• Working within local community to source farm fresh ingredients
• General duties including kitchen cleaning, following food hygiene regulations and health and safety awareness.

Chef at Lake Hotel Port of Menteith (2015-04 – 2018-05)

• Supported the kitchen team in maintaining food specifications and consistency across all dishes.
• Maintained a clean, organised, and hygienic kitchen environment to a high professional standard.
• Helped uphold high standards of food quality, presentation, and kitchen efficiency during service.