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.
