James Cook
Aberdeen,Aberdeen City
Summary
Since I started my career in hospitality from the very bottom as a Kitchen Porter I have worked my way up the ranks learned how to adapt to what is required showed a will to learn and mature. I have gone from having next to no responsibilities in kitchens to having some of the most major ones where I have learned how to deal with all varieties of problems be it with food, staff, customer and suppliers I have dealt with a multitude of different scenarios learning from everyone and how to better deal with the next one.
I am a calm collected individual which allows me to have better control of myself and other staff members in stressful situations. I am also well mannered and polite which allows me to mesh well with most kitchens and their teams. I am always willing to learn new things and have no problems adapting how I do things to better myself to help myself or help work in the environment I am in.
I also currently hold:
Level 3 Supervisor Food Safety
Level 2 Health and Safety
Food Allergen Trainings
Overview
5
5
years of professional experience
8
8
years of post-secondary education
Work history
Sous chef
Mack Opco (Brentwood Hotel)
Aberdeen, Aberdeen City
06.2023 - Current
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Ensured all food was bulk cooked and held at correct temperatures as per food safety standards
- Ensuring all products used were Halal where required
- Ensuring the weekly rotational menu was followed as per company specifications
- Ensuring all products used were following company specifications
- Ensuring all equipment was maintained and when required was repaired as soon as possible
- Ensuring all paperwork daily/weekly/monthly was filled out and recorded correctly to comply with food safety and healthy and safety standards
Sous chef
Auberge Brasserie
Southport, Merseyside
02.2022 - 10.2022
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Maintained total control to maximise guest satisfaction and team productivity.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Developed chefs to run stations efficiently during peak service periods.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Calculated food requirements and labor costs to stay at par with budget.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Assisted cooks to determine freshness and quality of dishes.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Reduced customer complaints by enforcing strict quality control procedures.
Sous chef
The Grapevine Wine and Bar
Southport, Merseyside
01.2020 - 02.2022
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Maintained total control to maximise guest satisfaction and team productivity.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Inspected completed work and stations to verify conformance with standards.
CDP
La Tabella
Southport, Merseyside
03.2019 - 01.2020
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
- Aided management to practice food hygiene standards.
- Executed efficient mise en place to facilitate smooth service.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Reduced customer complaints by enforcing strict quality control procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Education
Scottish Qualifications Certificate - Mathematics
Montrose Academy
Angus 09.2007 - 09.2011
Scottish Qualifications Certificate - English
Montrose Academy
Angus 09.2007 - 09.2011
Skills
- Staff training
- Problem solving
- Head Chef deputising
- Staff scheduling
- Vegetarian menu options
- Stock control
- Kitchen management
- Conflict resolution
- Attention to detail
- Menu development
- Food allergens knowledge
- Kitchen equipment maintenance
- Commanding leadership style
- Food preparation
- Motivational team management
Languages
English
Fluent
Timeline
Sous chef
Mack Opco (Brentwood Hotel)
06.2023 - Current
Sous chef
Auberge Brasserie
02.2022 - 10.2022
Sous chef
The Grapevine Wine and Bar
01.2020 - 02.2022
CDP
La Tabella
03.2019 - 01.2020
Scottish Qualifications Certificate - Mathematics
Montrose Academy
09.2007 - 09.2011
Scottish Qualifications Certificate - English
Montrose Academy
09.2007 - 09.2011
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