Calum Robertson
Wellingborough,Northamptonshire
Summary
Accomplished culinary professional with expertise in menu costing and cost optimisation strategies, adept at managing kitchen operations and ensuring regulatory compliance. Demonstrates strong leadership in employee training and development, alongside proficiency in inventory management and quality control. Skilled in budgeting, payroll, and scheduling, with a proven track record of successful restaurant openings. Committed to enhancing food safety through allergen data analysis while maintaining high standards of equipment maintenance and kitchen adaptability.
Overview
15
15
years of professional experience
7
7
years of post-secondary education
Work history
Head Chef
Loungers LTD
Rushden Lakes, Northamptonshire
11.2017 - Current
- Demonstrated ability to prepare a variety of dishes while adhering to health and safety regulations.
- Assisted in managing kitchen operations, ensuring cleanliness and organisation of workstations.
- Collaborated with team members to develop menus that reflect seasonal ingredients and customer preferences.
- Followed recipes and presentation guidelines to maintain consistency and quality of dishes served.
- Participated in inventory management, helping to track stock levels and minimise waste.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Fostered a positive work environment, boosted team morale.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Lead record breaking days of 15,000 and record breaking weeks of 76,000
- Been apart of opening managing teams for 6 new sites.
- Along side my normal Head Chef duties, helping the area with stock controls by purchase tracking and going through variances for ten sites.
Kitchen manager
Beefeater
Wellingborough, Northamptonshire
04.2010 - 11.2017
- Managed daily kitchen operations to ensure high standards of food quality and safety.
- Led a team of chefs and kitchen staff to streamline food preparation processes and improve efficiency.
- Coordinated inventory management to minimise waste and optimise ingredient availability for menu items.
- Oversaw compliance with health and safety regulations to maintain a clean and safe working environment.
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
- Conducted regular inventory checks for more accurate stock control.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
Education
NVQ Level 3 - Catering and Hospitality
Northampton College
Northampton 01.2007 - 09.2013
Skills
- Basic computer literacy
- Purchasing and inventory
- Use of kitchen equipment
- Time management proficiency
- Adaptability in kitchen
- Equipment Maintenance
- Leadership
- Quality Control
- Inventory management
- Regulatory compliance
- Budgeting and cost control
- Kitchen management
- Employee training and development
- Payroll and scheduling
- Restaurant openings
- Food allergen data analysis
Affiliations
- Computer Building
- Reading books
- Tv and Films
References
References available upon request.
Timeline
Head Chef
Loungers LTD
11.2017 - Current
Kitchen manager
Beefeater
04.2010 - 11.2017
NVQ Level 3 - Catering and Hospitality
Northampton College
01.2007 - 09.2013