Chef
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I pride myself for having been in employment for my whole life, working as a Chef with a five year spell from when I worked in the Police, initially for Highland and then for the Met in London before returning to catering back in Scotland.
Agency Chef at Kinloss Barracks (2024-03 – Present)
Head Chef at Captains Table (2023-03 – 2024-03)
Head Chef at Royal Nairn Golf Club (2019 – 2023-02)
Responsible for menu planning, shift rotas, food hygiene, stock control and meeting financial targets including menus for functions catering for up to 120 covers. During my tenure I have successfully reduced the financial deficit for the members restaurant which had been a key target when I started.
Head Chef at Moorings Hotel (2015 – 2019)
Offshore day chef at Sodexo and ESS (2015)
Covers ranged from 550 persons to FPSOs with 45 persons. The vessels I crewed were: Safe Scandanavia, Blackford Dolphin and Voyageur Spirit.
Head chef at Crerar Hotels (2009 – 2013)
Head Chef at Croit Anna Hotel
Chef/manager at House of Lords
Police officer at Northern Constabulary and Metropolitan Police
City and Guilds 706/1 in Culinary – Inverness Technical College
City and Guilds 706/2 in Culinary – Thanet College of food technology
Intermediate Food Hygiene in Food Hygiene – Inverlochy Training Unit, Caol, Fort William
