John Mcgregor

• Executed food plating and presentation to meet established standards.
• Maintained cleanliness and organisation of kitchen areas to ensure safe food handling.
• Collaborated with team to efficiently execute daily menu items and special requests.
• Assisted in preparation of high-quality dishes in a fast-paced kitchen environment.
• Guided junior kitchen staff members in cooking, food preparation, and dish plating.
• Created estimates of food and labour costs for accurate operating budgets.
• Sourced ingredients from local farms to provide fresh options and reduce carbon footprint.
• Maximised restaurant capacity by coordinating efficient meal services.

• Prepared high-quality dishes in accordance with established menu specifications.
• Collaborated with kitchen team to ensure efficient food production and service.
• Maintained cleanliness and organisation of workstations to uphold hygiene standards.
• Assisted in training junior chefs on cooking techniques and kitchen safety protocols.
• Monitored inventory levels and assisted in ordering supplies to ensure smooth operations.
• Developed new menu items to enhance dining experience and attract patronage.
• Implemented effective portion control practices to maintain food quality and reduce waste.
• Built and maintained strong working relationship with staff across business.
• Plated completed meals with meticulous attention to presentation and portion control.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Served as agency chef across Scotland, England, and borders.

Worked at Dorvers Inn, Loch Lomond, delivering high-quality dishes.

Contributed culinary expertise at Tyemouth Hotel, Coldstream, maintaining standards.

The royal arms hotel lockabie

• Trained new team members on culinary techniques and kitchen safety protocols.
• Fulfilled client requests within agreed timeframes to maintain satisfaction.
• Built relationships with key industry figures to maximise client exposure and engagement.

• Trained junior kitchen staff on cooking techniques and safe food handling practices to maintain a productive environment.
• Created and maintained a clean and organised workstation to enhance efficiency during busy service periods.
• Implemented new recipes and techniques to improve dish quality while remaining within budgetary constraints.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Collaborated with other chefs for special events and banquets.
• Trained apprentice chefs, improving their culinary skills substantially.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Adapted quickly under high-pressure situations to deliver consistent results.

• Led preparation and presentation of diverse menu items, ensuring high culinary standards were consistently met.
• Developed and implemented new recipes, enhancing dining experience and increasing customer satisfaction.
• Managed kitchen staff by training and mentoring team members to improve overall performance and efficiency.
• Oversaw inventory management, maintaining optimal stock levels to prevent shortages and waste.
• Created and maintained standard operating procedures, streamlining kitchen operations and reducing preparation time.
• Ensured compliance with health and safety regulations, creating a safe and hygienic kitchen environment for all.
• Coordinated with front-of-house staff to ensure seamless service and effective communication during busy periods.
• Assisted restaurant manager in cost control strategies implementation.
• Fostered a positive work environment, boosted team morale.
• Monitored inventory levels, ensured timely replenishment of stock.