Hugh Irvine
Deal,Ken
Summary
Experienced culinary professional with a strong background in recipe development insight and food hygiene. Demonstrates exceptional adaptability to new recipes and cost control, ensuring efficient kitchen operations. Proven ability in running outside functions, delivering high-quality service in diverse settings. Committed to continuous improvement and excellence in the culinary field.
Overview
23
23
years of professional experience
1
1
year of post-secondary education
Work History
Chef
Ripple Catering
Deal, Kent
01.2012 - Current
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Implemented cost-effective strategies in purchasing and inventory management.
- Orchestrated seamless kitchen service during peak hours.
- Trained junior chefs to enhance their professional skills.
- Set up mobile kitchens and served large events
Chef/Manager
The Zetland Arms
Kingsdown, Kent
01.2003 - 08.2011
- Proactively identified potential shortages of [Type] ingredients and instigated action to source adequate supplies.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Assisted in marketing efforts with attractive food presentations increasing footfall.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Maintained stock levels for kitchen and bar
- organised events to increase footfall
Head Chef
The Bowling Green
Deal, Kent
05.2002 - 05.2003
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Fostered a positive work environment, boosted team morale.
- Reduced customer complaints by enforcing strict quality control procedures.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef
Marquis Of Granby
Alkham, Kent
08.2001 - 05.2002
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Education
705 General Catering -
City & Guilds
Harlow 09.1990 - 07.1991
Skills
- Recipe development insight
- Food Hygiene
- Adaptability to new recipes
- Cost control
- Running Outside Functions
Timeline
Chef
Ripple Catering
01.2012 - Current
Chef/Manager
The Zetland Arms
01.2003 - 08.2011
Head Chef
The Bowling Green
05.2002 - 05.2003
Chef
Marquis Of Granby
08.2001 - 05.2002
705 General Catering -
City & Guilds
09.1990 - 07.1991
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