James Fraser Rigby

• Controlled and minimised food waste.
• Kept a very high standard of working in line with the restaurants reputation and accolades.
• Ensuring consistent production of quality dishes whilst being responsible for the 'Canapes' section.
• Effective team work needed to carry out larger deep cleaning, organisational and group tasks.
• Showing resilience in a high pressure environment and ensuring that my responsibilities are met, resulting in a promotion from Commis to Demi Chef de Partie.

• Consistently ensured excellent food quality standards for outstanding customer satisfaction in a highly reputable hotel kitchen.
• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Quality-checked items for quantity and presentation.
• Take every opportunity to learn and improve my working methods, knowledge and skills.
• Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.

• Learned and experienced the ethos of the restaurant, focused around sustainable, characterful, Scottish food inspired by the communities and land surrounding it. It currently holds a Michelin green star.
• Rotated around various sections including Hot (with in-house butchered meat cooked over an open charcoal grill), Shellfish (mostly coming from the adjacent waters of Loch Fyne), Larder and Pastry.
• Observed various suppliers such as one of the few tea leaf growers in Scotland, and the local Gardener from whose garden I was given responsibility to produce the 'Garden Plate' which varied on a daily basis in accordance with what was was ripe and ready from the garden on that day.
• Immersed myself further into Inver's concept by exploring the area's wild larder, foraging through the local woods and coastlines for girolles, ceps and various seaweeds, coastal herbs and flowers.
• Chef/Owner: Pamela Brunton

(pam@inverrestaurant.com)

07525 858360

• Responsible for the output and maintenance of the 'Larder' section for both the tasting menu upstairs as well as the bistro-style Tansy Beetle bar downstairs.
• Supported senior chefs in development of tasting menu dishes, showcasing culinary abilities with seasonal produce.
• General management of the section including meeting high standards of food hygiene and safety and storing foodstuffs and ingredients in an established manner. Quality-checked items for quantity and presentation and supported food service in a busy restaurant environment.
• Head Chef: Adam Jackson

07525 166745

• Helped to run the Pastry/Larder section for the tasting menu offering by taking some responsibility for several dishes and preparation jobs as well as managing stock and ordering for them whilst working under the Pastry/Development Chef.
• Ensured thorough and broad learning by taking a day's training per week at York College as part of the contract. As well as regular training of practical skills across all sections and thorough mentoring from senior chefs including the Head Chef, Junior Sous and Pastry Chef.
• Supported food service across all dishes/sections in busy restaurant environment, having to be versatile, clean and efficient.
• Head Chef: Adam Jackson
• 07525166745