David John Wilson
Glasgow,Glasgow City
Summary
Accomplished culinary professional with extensive expertise in grilling and food preparation, complemented by strong leadership and employee training skills. Demonstrates proficiency in time management, Team development, and quality control implementation to ensure exceptional dining experiences. Adept at purchasing and inventory management, with a focus on inventory control and adaptability in dynamic kitchen environments. Committed to leveraging multitasking abilities and use of kitchen equipment to drive operational efficiency and culinary excellence.
Overview
9
9
years of professional experience
Work history
Head chef
Apex Hotels
Glasgow, Glasgow City
2025.09 - Current
- Maintained exemplary hygiene standards in the kitchen area.
- Monitored inventory levels, ensured timely replenishment of stock.
- Improved kitchen efficiency by streamlining cooking processes.
- Upheld health and safety regulations at all times in the kitchen.
- Instituted a rotation system to minimise food waste.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Fostered a positive work environment, boosted team morale.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Oversaw quality control measures, maintained consistency across all dishes served.
Sous chef
Lazzuri Group
Glasgow
2023.02 - 2025.09
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Fostered a positive working environment through clear communication and team motivation.
Chef
Virgin hotels
Glasgow, Glasgow City
2022.10 - 2023.12
- Developed new recipes for a diverse culinary experience.
- Created balanced meal plans abiding by dietary restrictions.
- Trained junior chefs to enhance their professional skills.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Deputy kitchen Manager
Miller & Carter
Glasgow
2017.01 - 2022.10
- Conducted regular inventory checks for more accurate stock control.
- Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
- Collaborated with front-of-house team to ensure smooth service during peak hours.
- Adhered to budget constraints when ordering supplies, effectively managing expenses.
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
Education
GCSEs -
our lady Lourdes secondary school
GlassgowSkills
- Time management proficiency
- Menu costing
- Purchasing and inventory
- Grilling expertise
- Use of kitchen equipment
- Adaptability in kitchen
- Quality control implementation
- Multitasking
- Leadership
- Inventory control
- Food preparation
- Employee training and development
Languages
Polish
Beginner
Affiliations
- Going on camping trips with family
- Reading
- Enjoy Watching NHL, NFL & Football
Timeline
Head chef
Apex Hotels
2025.09 - Current
Sous chef
Lazzuri Group
2023.02 - 2025.09
Chef
Virgin hotels
2022.10 - 2023.12
Deputy kitchen Manager
Miller & Carter
2017.01 - 2022.10
GCSEs -
our lady Lourdes secondary school