Andrew Cameron

• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.

• Built loyal customer bases by delivering excellent service and ensuring availability of in-demand products.
• Addressed and corrected sales staff communication issues in tactful and effective manner.
• Improved store operations by harnessing sales data and customer feedback.
• Ensured visually appealing, effective product displays using proven experience in visual merchandising.
• restructured the business profitability by cutting payroll , opening hours and purchasing knowledge .
• increased turnover by 30%

• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• setting up a successful take-away business , turning over £7000 p/w
• increasing weekly turnover by 50%
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Hired, managed and trained kitchen staff.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.

Duties: Assisting with the preparation of all foods required for the daily operation and service. Keeping all working areas and surfaces clean and tidy. Ensuring that all foods are produced in a safe and hygienic manner at all times. Making sure meals are prepared and presented on time. Responsible solely for setting up and completing all audit , food safety and quality standards documentation. Cooking fresh food in a high volume environment. Assisting with some administration duties and management of the catering staff. Deputizing when the Head chef is absent. Ensuring that all standards are maintained. Involved in catering for large weddings and Banquets. Monitoring employee productivity & kitchen related costs to ensure efficiency .Dealing with any kitchen staff issues and queries. Making sure stock control and rotation procedures are implemented. Assisting with the training, management and development of catering staff

• Developed full, tasting and special events menus.
• Generated £10,000 in annual savings by setting up a regular negotiating process with suppliers and reducing wasted resources.

Being self-employed presented me with a new set of challenges . I was self motivated , had a passion for food and a vision of what I wanted to achieve. Over the last 17yrs i have bought , run and sold 7 takeaway's, increasing all turnovers by three fold .In this time i have been able to improve my knowledge of accounting , paye , cash flow and all aspects in the business sector . All my shops held a 5 star food hygiene rating and a reputation second to none in the area . I strive for perfection, have a drive to always succeed and be the best in my field. I believe that hard work , self-discipline and a strong business acumen helped me to achieve success and maximise revenue.

I was solely responsible for 2 kitchens and a brigade of chefs ranging from 8 - 20 at this award winning 5 star hotel and leisure complex. My role included staff recruitment ,training , purchases, menu planning, costings, health and hygiene , coshh and other related matters .

I catered for weddings , private functions ranging from 50 - 2000 people in any one sitting alongside providing a 5 star ala carte menu in our white room restaurant and bistro with a extensive freshly produced menu sourcing from the local area when available

• Created recipes and prepared advanced dishes.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage.

• I spent 2 years training at the world renowned army school of catering and was then posted to Germany where I further developed my catering skills.
• I catered for large numbers in the junior ranks mess to more speciality meals for the officers and the sergeants mess.
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