Tom Smyth

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)

• Food preparation
• Food hygiene
• Stock control

Head Chef at Captains Table (2023-03 – 2024-03)

• Preparing food
• Menus
• Shift rotas
• Food hygiene
• Stock control

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)

• Menu planning
• Shift rotas
• Food hygiene
• Stock control
• Meeting financial targets
• Menus for functions

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.

• Preparing, cooking and serving meals
• Menu planning
• Stocktaking

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