- Football (massive Manchester United fan)
- Food!!!! Love eating out and cooking at home
- Buzz from being a chef on a perfect shift can’t replace it haha
- My family is everything
- Massive fan of history and travelling Explore different countries every year
James McKenzie
Dundee,Tayside
Summary
I’m a very hard working and knowledgeable chef, passionate about cooking and football,. Cooking comes first of course. I love experimenting with different cuisine and cultures.ive had a great passion from an early age about locally sourced ingredients. I’m a quick learner and very experienced in adapting to different and difficult situations with a very calm personality and manner. I always put 100% into everything I do
With solid foundation in culinary arts and flair for creativity, bring
Skilled in menu planning, team coordination, and maintaining high standards of kitchen hygiene. Excel in fostering collaborative atmosphere and inspiring team members to consistently deliver top-quality dishes.
Overview
15
15
years of professional experience
2
2
years of post-secondary education
Work History
Head Chef
Steak Barn , Balgove Larder
St.Andrews, Fife
05.2018 - I currently work here
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Enforced health and safety standards for food storage, preparation and handling.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Estimated food and labour costs and kept operations within budgets.
- Controlled and directed food preparation and service in high volume kitchen.
- Planned menus for daily use, special events and seasonal promotions.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Enforced proper and hygienic storage methods to prevent food loss.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Developed recipes and menus to align culinary trends with consumer demand.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Established clear standards for cooking, garnishing and presenting food.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Monitored quality, presentation and quantities of plated food across line.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Devised tasty dishes using popular recipes, delighting guests and generating return business.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Developed speciality foods and complex dishes using interesting season mixes.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Created decorative displays of food items to attract customer attention and boost sales.
- Limited spending to keep expenses within assigned budget.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
- Incorporated customer recommendations and feedback to modify and update menu.
- Managed kitchen staff team of [Number] and assigned tasks for various stages of food production.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Prepared rotas to optimise coverage while balancing payroll costs.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Cooked for [Number]-cover restaurant, delivering consistent quality cuisine.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Supervised staff of [Number], providing direction in preparing speciality items, including desserts and mains.
- Catered for large corporate and special events with [Number]+ guests.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.
- Oversaw preparation of specialist items and customer requests to verify accuracy.
- Pioneered a farm-to-table approach, establishing partnerships with local farmers to source fresh, organic ingredients.
- Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
- Learned [Type] station and expertly handled high volume of orders.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
Drumoig Golf Hotel
Drumoig, Fife
03.2011 - 05.2018
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Enforced health and safety standards for food storage, preparation and handling.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Estimated food and labour costs and kept operations within budgets.
- Controlled and directed food preparation and service in high volume kitchen.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Planned menus for daily use, special events and seasonal promotions.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Enforced proper and hygienic storage methods to prevent food loss.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Developed recipes and menus to align culinary trends with consumer demand.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Established clear standards for cooking, garnishing and presenting food.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Monitored quality, presentation and quantities of plated food across line.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Devised tasty dishes using popular recipes, delighting guests and generating return business.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Developed speciality foods and complex dishes using interesting season mixes.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Created decorative displays of food items to attract customer attention and boost sales.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
- Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
- Managed kitchen staff team of [Number] and assigned tasks for various stages of food production.
- Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
- Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Cooked for [Number]-cover restaurant, delivering consistent quality cuisine.
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Supervised staff of [Number], providing direction in preparing speciality items, including desserts and mains.
- Catered for large corporate and special events with [Number]+ guests.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.
- Pioneered a farm-to-table approach, establishing partnerships with local farmers to source fresh, organic ingredients.
- Learned [Type] station and expertly handled high volume of orders.
Education
A-Levels -
Madras college
St Andrews , Fife 01.2005 - 05.2007
Interests
Football, food, history, family time
Love to play 5 aside, massive Manchester United fan get down to see them about 5-6times a year
Timeline
Head Chef
Steak Barn , Balgove Larder
05.2018 - I currently work here
Head Chef
Drumoig Golf Hotel
03.2011 - 05.2018
A-Levels -
Madras college
01.2005 - 05.2007