Christopher Leishman

working All areas of the kitchen from pastry to pass .

ensuring kitchen hygiene to a high standard .

good communication and relationships with all team members .

various contracts over Scotland .

6 months The Torridon Hotel .Wester-ross

3 months Glen Moriston . Inverness

6 months. Dumfries Arms .Cumnock

6 months The Craigelleche hotel .Elgin

8 months Trump Turnberry ,Turnberry

These are the longer jobs I’ve had . I’ve worked in 3 rosette restaurants as a CDP and sous chef in 2 rosette.

Various contracts all over Scotland

9 months Meldrum house .Old Meldrum

3 months The Bosvile ,Skye

2 x 6 months Loch fine hotel & spa

9 months the Deeside inn , Ballater

sous chef level or above .

• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Planned and directed food preparation in fast-paced restaurant environments.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• 13 chefs . £2.5 million food operation ,banqueting to 1500 over 5 halls ,10 conference suits plus a 250 cover restaurant
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2 years The bel and dragon , Godalming

2 years Cressfield hotel , Eccelphecan

3 years Casa Mia . Dumfries

4 years Hetland hall

2 years the black bull , Moffat