Summary
Overview
Work history
Education
Skills
Custom
Languages
References
Timeline
Generic

Donald McGrath

Glasgow

Summary

Accomplished culinary professional with extensive expertise in kitchen management and team leadership. Demonstrates exceptional problem-solving abilities, adaptability, and quick thinking in high-pressure environments. Proficient in culinary skills, baking techniques, and knife proficiency, with a strong focus on organisation and planning. Committed to fostering team collaboration and active listening to achieve operational excellence.

Career goals are to expand my knowledge in new sectors and build on my skills.

Overview

22
22
years of professional experience
3
3
years of post-secondary education

Work history

Housekeeping

Glasgow Science Centre
Glasgow, Glasgow City
09.2024 - 07.2025
  • Maintained cleanliness of toilets, floors, lifts, and windows throughout premises.
  • Hoovered offices and reception areas to ensure tidy environments.
  • Delivered timely completion of assigned tasks ensuring minimal disruption to clients' daily routines.
  • Cleaned cinema and theatre spaces to uphold presentation standards.
  • Coordinated with housekeeping to maintain room cleanliness.
  • Fostered a culture of respect and cooperation amongst the housekeeping team.
  • Restocked amenities in customer bathrooms to improve comfort level of guests during their stay.
  • Secured a clean environment by washing walls, windows, and mirrors.
  • Established hygienic surroundings by regularly disposing of rubbish.

Temp chef

Ellis Mack, Yellow 42, Search
Glasgow, Glasgow City
05.2024 - 09.2025
  • Executed kitchen operations independently while ensuring adherence to hygiene procedures.
  • Supported chefs in various tasks to enhance team efficiency.
  • Collaborated with vulnerable clients to meet dietary needs and preferences.
  • Planned menus and prepared meals to optimise service delivery.
  • Verified orders received from suppliers for quality and accuracy.
  • Improved presentation of dishes by incorporating innovative plating techniques.
  • Assisted head chef in delivering quality dishes within tight deadlines.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Demonstrated versatility by preparing both hot and cold meals as required.

Snr Chef De Partie

Manorview Hotels Ltd
East Kilbride
04.2021 - 05.2024
  • Prepared and served breakfasts while ensuring adherence to HACCP procedures.
  • Assisted with large and small functions, maintaining high service standards.
  • Made and served Afternoon Tea, enhancing guest experience.
  • Collaborated with chefs to implement thorough cleaning procedures.
  • Adapted quickly under high-pressure situations to deliver consistent results.
  • Worked closely with senior chefs for menu planning.
  • Managed portion control effectively, reducing waste significantly.
  • Incorporated seasonal produce into menus for freshness and variety.
  • Collaborated with other chefs for special events and banquets.
  • Ensured cleanliness in the kitchen to maintain health and safety standards.
  • Trained apprentice chefs, improving their culinary skills substantially.
  • Maintained clean and tidy food preparation areas.
  • Prepared, produced and packed food in tight timescales.
  • Executed high-volume orders efficiently during festive seasons and events.

Temp chef

Ellis Mack
Glasgow, Glasgow City
07.2019 - 12.2019
  • Executed menu planning to cater for both large and small functions.
  • Oversaw kitchen operations, ensuring compliance with HACCP procedures.
  • Implemented rigorous cleaning procedures to uphold hygiene standards.
  • Collaborated with chefs to enhance culinary offerings and streamline processes.
  • Managed junior staff, providing guidance and fostering professional development.
  • Coordinated logistics for various functions to ensure seamless service delivery.
  • Orchestrated seamless kitchen service during peak hours.
  • Participated in local food festivals, elevated restaurant's reputation within the community.
  • Created balanced meal plans abiding by dietary restrictions.
  • Demonstrated proficiency in various cooking techniques, improved dish presentation.
  • Adhered to strict hygiene standards, ensured a clean working environment.

Sous chef/catering driver

Manor Events Bespoke Catering & Hospitality Providers
Stirling
04.2019 - 07.2019
  • Trained junior staff to enhance skill development and performance.
  • Liaised with head chef to ensure seamless kitchen operations.
  • Monitored HACCP procedures to uphold food safety standards.
  • Checked orders for accuracy and compliance with specifications.
  • Assessed weekly prep lists to optimise workflow and resource allocation.
  • Managed loading and unloading of vans for efficient logistics.
  • Drove long wheelbase vehicles to various locations, ensuring timely deliveries.
  • 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.
  • Reinforced safety protocols amongst staff members for a safe working environment.
  • Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Collaborated with head chef to create innovative, seasonal menus for special events.

Senior Chef de Partie/driver

The Daffodil Hotel and Spa
Grasmere
03.2017 - 03.2019
  • Managed multiple kitchen sections to ensure efficient operations.
  • Planned and executed functions, including weddings, to meet client expectations.
  • Trained junior staff during shifts to enhance team performance.
  • Implemented HACCP standards to maintain food safety and hygiene.
  • Checked orders upon receipt and assessed product quality thoroughly.
  • Engaged with suppliers to negotiate best product options.
  • Drove staff mini bus for transportation to and from work.
  • Monitored bus maintenance for compliance with safety regulations.
  • Influenced positive dining experience through consistent delivery of top-quality dishes.
  • Ensured adherence to portion controls to minimise wastage and maximise profit margins.
  • Assisted in stock control to reduce waste and increase profitability.
  • Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Maintained clean and tidy food preparation areas.

Chef de partie temp

Monchyle Mhor Hotel
Balquhidder, Stirling
01.2017 - 03.2017
  • Managed multiple kitchen sections to uphold high standards of food preparation.
  • Collaborated with head chef to create daily menus aligned with seasonal ingredients.
  • Ensured strict adherence to HACCP procedures throughout all kitchen operations.
  • Trained junior staff members to enhance skill development and operational efficiency.
  • Conducted quality checks on received orders to guarantee product excellence.
  • Maintained rigorous cleaning schedules to ensure compliance with hygiene standards.
  • Collaborated with other chefs for special events and banquets.
  • Managed portion control effectively, reducing waste significantly.
  • Prepared sauces, stocks and soups whilst following traditional recipes.
  • Worked closely with senior chefs for menu planning.
  • Demonstrated versatility by preparing both hot and cold meals as required.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Chef

Callander Golf Club
Callander
04.2016 - 11.2016
  • Processed customer orders for food efficiently.
  • Cooked and prepared meals according to specifications.
  • Handled cash transactions with accuracy.
  • Ensured compliance with HACCP procedures at all times.
  • Orchestrated seamless kitchen service during peak hours.
  • Transformed under-utilised ingredients into special menu items.
  • Enhanced team productivity with effective delegation of tasks.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Ordered supplies and verified deliveries for quality assurance.
  • Oversaw kitchen operations in owner's absence.
  • Organised functions, ensuring high standards of food quality.
  • Maintained high safety standards during food preparation and serving procedures.

Chef de partie

FONAB CASTLE HOTEL
Pitlochry
10.2013 - 03.2016
  • Managed multiple sections while upholding five-star, two-AA rosette standards.
  • Maintained high cleanliness standards across all areas.
  • Signed and verified orders upon delivery to ensure accuracy.
  • Trained new staff members on operational procedures.
  • Reported to senior staff regarding section performance.
  • Prepared breads for daily service, ensuring freshness and quality.
  • Gained expertise in a variety of cuisines from around the world.
  • Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Ensured adherence to HACCP regulations throughout operations.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • Developed new dessert recipes resulting in positive customer feedback.

Kitchen Assistant

Ballathie House Hotel
Perth, Perth and Kinross
09.2012 - 09.2013
  • Executed thorough cleaning of all kitchen areas, ensuring high hygiene standards.
  • Maintained cleanliness of equipment and dishes to support operational efficiency.
  • Applied chemicals in compliance with COSHH regulations to safeguard health and safety.
  • Assisted chefs with food preparation as required, enhancing workflow.
  • Managed stock rotation of food deliveries to minimise waste and maintain freshness.
  • Contributed to team communication, resulting in better workflow efficiency.
  • Helped implement a new system for organising stock which increased ease of access.
  • Washed dishes quickly after meals service to free up space in the kitchen area.
  • Performed daily deep cleaning tasks to optimise workspace cleanliness standards.
  • Cleaned utensils, achieving a more efficient work environment.
  • Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.

Commis/breakfast chef

Turnberry Luxury Resort Golf and Spa
Girvan, South Ayrshire
09.2011 - 09.2012
  • Cooked and served breakfast for 250-500 guests daily.
  • Prepared and served functions with efficiency.
  • Adhered strictly to HACCP protocols for food safety standards.
  • Led breakfast section in head chef's absence.
  • Prepared staff meals for canteen consumption.
  • Processed various meats in butchery operations.
  • Assisted other chefs across sections as needed.
  • Ensured timely delivery of orders by effectively coordinating with waitstaff.
  • Followed precise recipe guidelines for consistent taste across all dishes served.
  • Created innovative breakfast menus, increasing variety and customer interest.
  • Handled special requests from patrons efficiently, resulting in higher customer satisfaction rates.
  • Trained junior chefs on preparation methods, enhancing team efficiency.
  • Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.

chef de partie

Aviemore Resort
01.2010 - 06.2011

Catering Assistant/Driver

Better Buffets
11.2008 - 12.2008

Kitchen Assistant

06.2008 - 09.2008

General Assistant

Queensferry Hotel
North Queensferry
08.2007 - 02.2008

Housekeeper/Driver

St Andrews Bay Hotel Resort, Golf and Spa
12.2006 - 02.2007

General Assistant

St. Andrew's University
06.2005 - 09.2005

Kitchen Assistant

Aviemore Highland Resort
03.2004 - 08.2004

Education

Sound Engineering -

Adam Smith College
Glenrothes, Fife
08.2007 - 06.2008

Digital Media Computing Course -

Carnegie College
Dunfermline
08.2006 - 06.2007

NVQ in Computing -

Adam Smith College
08.2005 - 06.2006

Skills

  • Team leadership
  • Problem solving
  • Quick thinking
  • Adaptability
  • Task learning
  • Organization
  • Planning
  • Active listening
  • Culinary skills
  • Team collaboration
  • Culinary expertise
  • Kitchen management
  • Baking techniques
  • Knife proficiency
  • Management skills
  • Point of sale (POS)

Custom

Yes

Languages

English
Native

References

References available upon request.

Timeline

Housekeeping

Glasgow Science Centre
09.2024 - 07.2025

Temp chef

Ellis Mack, Yellow 42, Search
05.2024 - 09.2025

Snr Chef De Partie

Manorview Hotels Ltd
04.2021 - 05.2024

Temp chef

Ellis Mack
07.2019 - 12.2019

Sous chef/catering driver

Manor Events Bespoke Catering & Hospitality Providers
04.2019 - 07.2019

Senior Chef de Partie/driver

The Daffodil Hotel and Spa
03.2017 - 03.2019

Chef de partie temp

Monchyle Mhor Hotel
01.2017 - 03.2017

Chef

Callander Golf Club
04.2016 - 11.2016

Chef de partie

FONAB CASTLE HOTEL
10.2013 - 03.2016

Kitchen Assistant

Ballathie House Hotel
09.2012 - 09.2013

Commis/breakfast chef

Turnberry Luxury Resort Golf and Spa
09.2011 - 09.2012

chef de partie

Aviemore Resort
01.2010 - 06.2011

Catering Assistant/Driver

Better Buffets
11.2008 - 12.2008

Kitchen Assistant

06.2008 - 09.2008

Sound Engineering -

Adam Smith College
08.2007 - 06.2008

General Assistant

Queensferry Hotel
08.2007 - 02.2008

Housekeeper/Driver

St Andrews Bay Hotel Resort, Golf and Spa
12.2006 - 02.2007

Digital Media Computing Course -

Carnegie College
08.2006 - 06.2007

NVQ in Computing -

Adam Smith College
08.2005 - 06.2006

General Assistant

St. Andrew's University
06.2005 - 09.2005

Kitchen Assistant

Aviemore Highland Resort
03.2004 - 08.2004

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Donald McGrath