Callum Irwin

• Planned and directed food preparation in fast-paced restaurant environments.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Maintained total control to maximise guest satisfaction and team productivity.
• Developed chefs to run stations efficiently during peak service periods.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Plated food according to restaurant artistic guidelines for attractive presentation.
• Utilised excess stock by developing recipe adaptations and special menu items.

• Leading kitchen operations across various formats, al la carte, tasting menus, banquets etc
• Working alongside the lecturers within the University to aid in the development of students
• Managed purchasing of supplies and ingredients for normal operations and special events.
• Catered events with 100+ guests with specialised menus.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Checked food portioning for optimal presentation and cost control.
• Coached staff and students to deliver top quality food service, consistent with brand guidelines.
• Organised educational activities and events to drive learning objectives and promote engagement.
• Varied teaching strategies, catering to educational needs of young adults and mature students.
• Offered academic and pastoral support to students requiring additional help.

• A company developed during the corona-virus pandemic to cook, pack and deliver healthy meal plans for a wide range of customers throughout the UK
• Part taking in product development, new product launches, whilst aiding in exposing this new company into the business environment
• Growth of 120% in first 6-month shows the opportunities that this new business could withhold
• Focusing on mass-production and understanding the logistics and day to day running of a successful business
• Translated financial jargon for complete client understanding.
• Performed thorough risk assessments to minimise investment issues.
• Negotiated with suppliers and lenders to achieve optimal client prices.
• Sourced new business through strategic networking to maximise investment opportunities.
• Evaluated investment performance, recommending adaptations to maximise profit.

• Part of the team that secured The Muddlers Club its Michelin Star
• Ensured an extremely high standard was maintained through mise en place and during service
• Developed my knowledge across all aspects of fine dining cookery, working across all off the sections in the kitchen (Pastry, Larder, Meat and Fish and Garnish)
• Used to working under extreme pressure, were exacting standards are required consistently to achieve the goals of the company and exceed customer expectations
• Work closely with Head-Chef to create seasonal tasting menus, al a cart and lunch menus
• Understanding the importance of sourcing ingredients locally and changing menus with the seasons, in relations to expenditure, sustainability and carbon footprint
• Monitored line production to achieve consistent quality.
• Maintained clean and tidy food preparation areas.
• Produce 80+ dishes per service with strict quality control procedures.

• Assigned work tasks with various service styles including tasting menus, buffet service, table service and function service, adhering to high standards and promptly carrying out tasks
• Gained knowledge regarding billing, payment processing and cash management practices
• Created orders, documented special requests and followed up with kitchen staff to ensure the customers' expectations were exceeding whilst dinning with myself
• Other restaurants: Holestone (Parkgate), Daniels at Tweedies, Truffles (Randalstown)

Winner N.I Masterchef 2019

Lee Kum Kee Scholarship winner 2020

WSET Level 1 and 2

Deanes list award for Ulster University in every academic year

The Fat Duck inspiration lunch winner 2018

Youngchef Springboard mentor

IOH student management potential 2020 - highly commended

Worked in two Michelin guide recommended restaurants and one Michelin starred restaurant