William Gill

Highly accomplished and creative Chef with over 35 years of experience in high-volume restaurants, fine dining establishments, and fast-paced kitchen environments and running my own restaurant over the past 11 years. Expert in menu development, modern cooking techniques, and delivering exceptional dining experiences with a strong focus on quality, flavour, and presentation. Proven leadership in training and motivating culinary teams, optimising kitchen operations, and maintaining the highest standards of food safety and cost control.

Passionate about seasonal ingredients, innovation, and consistently exceeding guest expectations. Able to think independently and work will within a team.

Objective: I feel it is time to further extend my experience and to find an opportunity to put my managerial/culinary skills into practice outside the licensed trade. To build on the business and interpersonal skills I have gained during the past 35 years. I am a confident, enthusiastic, and energetic professional manager, with a strong will to succeed and further my career.

I aim to achieve this by using my skills given above combined with the ability to think “outside the box” to review and move my life foreword into new areas of employment.

Chef and owner - Auld Alliance Restaurant - Kirkcudbright

(2014-11)

Chef and owner of the above business for the past 12 years. Twice winner of the “Best Restaurant in Dumfries & Galloway 2019 and 2022. A local restaurant well supported by the local community and with a very high profile for excellent food and service. A strong understanding of the need to use local produce where possible to help achieve a high quality of food and service to my customers.

Commis chef - Selkirk Arms Hotel

(2007-06 - 2014-11)

Stared work as commis chef to further skills already gained with the expectation of promotion to sous chef.

Manager - The “Drum and Monkey”, Chef and Brewer

(2005-08 - 2007-04)

Second Managerial Appointment. My aim was to transfer all of my skills and experience from the Wheatsheaf Inn to a new Chef and Brewer establishment. Develop the business from a low start point, into a profitable establishment.

During my first three months at the establishment, I spent much of my time in the kitchen. This period was spent enhancing the skills of the chefs with the use of fresh produce rather that frozen. I revised the menu to offer opportunities for the chefs to enhance their skills by trying new recipes etc.

I have achieved all my aims during this appointment whilst continuing to expand my knowledge and skills. I have during the past twelve months managed the establishment without an assistant, which has made the period at times both challenging and difficult. During the past fifteen months I have taken sates to a run rate of £16,500.00 and showing a 5% growth rate year-on-year.

My bottom line is currently running at a profit rate of £17k+

Manager - The “Wheatsheaf Inn”, Chef and Brewer

(2002-10 - 2005-08)

Promoted Manager. This was to be my first managerial appointment. I was tasked with running the business within my budgeted targets i.e., wage %, stocks both wet and dry. Implementing all staff training, ordering of both wet and dry produce within budget and growing both sales and profit.

In the 3 years at the “Wheatsheaf Inn”, increased the business spend per head by £1.50, increased food sales from a 60%-40% to a 70%-30% split. I spent my first three months ensuring the kitchen was fully utilized and the chefs could produce high quality food for the customers. All chefs were encouraged to think for themselves and to experiment with different produce.

During my time at the Wheatsheaf, I arranged many theme nights e.g., Spanish, French, Mexican, Fish Nights. This all offered the chefs the opportunity to experiment and improve their skills. This was achieved by introducing higher standards in food, service, training quality and turning the premises into a pub at the heart of the community with the best reputation in the area.

On leaving the premises on promotion to a larger unit, having again achieved a 14% year on year growth. I left the premises trading on a £17,500 run rate from

Full-time barman and chef; Assistant Manager; Deputy Manager - The Travellers Rest, Chef and Brewer

(1999-04 - 2002-10)

Taken on as a full-time barman and chef, promoted to assistant manager within six months, and promoted to Deputy Manager within one year. During my first year I spent much of the time learning menu preparation for all areas e.g., fresh, game, poultry and other fish and meat dishes. I gained a sound knowledge of how to combine different flavours and textures to enhance the quality of the finished product.

I was part of the team, which won the award for Chef and Brewer of the year and kitchen team of the year. My day-to-day responsibilities were covering my manager’s holidays and continuing to run the business within my budgeted targets i.e., wages percentages, stocks both wet and dry, all money management issues and all staffing issues.

Level 3 (7133) - Hospitality and Catering