Summary
Overview
Work history
Education
Skills
Timeline
Generic

mark cumine

st Andrews,F fie

Summary

Culinary professional with expertise in multiple cuisines and cooking techniques, including seafood preparation, game, and butchery. Demonstrates exceptional creativity in menu development and implementing seasonal menus, with a strong focus on foraging and wild food preparation. Adept at crafting innovative dining experiences that highlight fresh, locally sourced ingredients while maintaining high standards of quality and presentation.

Overview

2025
2025
years of professional experience
2013
2013
years of post-secondary education

Work history

Sous chef

AKNG Rav/Lupos
St Andrews, Fife
10.2019 - 12.2024
  • Worked in both venues over the years helping in menu development and execution.
  • Utilised excess stock between both venues developing recipe adaptations and special menu items.
  • Managed inventory efficiently, minimising waste and optimising resource use.
  • Collaborated closely with front-of-house team, ensuring seamless service delivery.
  • Created recipes to maximise profit by using low cost but high quality foods.


Chef de partie

G1 Group
St Andrews, Fife
  • worked in all 5 venues within St. Andrews learned multiple cuisines and menus for each venue
  • Worked closely with senior chefs for menu planning.
  • Streamlined kitchen operations, leading to smoother service during busy periods.
  • Executed efficient mise en place to facilitate smooth service.
  • Reduced customer complaints by enforcing strict quality control procedures.

Chef

Crail golf club
Crail, Fife
  • Developed new recipes for a diverse culinary experience.
  • Collaborated closely with suppliers, secured fresh ingredients daily.
  • Led successful catering events provided excellent dining experiences for guests.
  • Held functions for over 120 to 200 members of the club weekly.

Kitchen porter/ commis chef

seafood restaurant
St Andrews, Fife
  • Operated dishwashing machinery to maintain cleanliness in the kitchen.
  • Kept a safe working environment by following all health and safety regulations
  • Unloaded deliveries, stored items properly for easy accessibility.
  • Worked my way for kitchen porter to commis chef
  • Ran and controlled the garnish and sauce section for most of the time I was there.
  • maintained high standards though busy service in a 3 rosette kitchen

Education

SVQ Level 2 - professional cookery

in house training
St Andrews, Fife

Skills

  • knowledge in multiple cuisines and techniques of cooking
  • Creativity
  • preparation of seafood, game and butchery
  • knowledge foraging and wild food preparation
  • Implementing seasonal menus
  • Menu development

Timeline

Sous chef

AKNG Rav/Lupos
10.2019 - 12.2024

Chef de partie

G1 Group

Chef

Crail golf club

Kitchen porter/ commis chef

seafood restaurant

SVQ Level 2 - professional cookery

in house training

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