Matthew James
Stirling,Stirlingshire
Summary
Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities and impeccable time keeping.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
Work History
Head Chef
The Allan Park Hotel
Stirling, Stirlingshire
04.2021 - Current
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Meticulously checked delivery contents to verify product quality and quantity.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Sous chef
Lake of Mentieith Hotel
Port of Menteith, Stirling
03.2019 - 11.2020
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Planned and directed food preparation in fast-paced restaurant environments.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- 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.
- Assisted cooks to determine freshness and quality of dishes.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Senior chef de partie
Hotel Collesio
Stirling, Stirling
02.2018 - 03.2019
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of 6.
- Ensured adequate stocking of cooking stations before and during peak operating hours.
- Aided management to practice food hygiene standards.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Maintained clean and tidy food preparation areas.
- Plated completed meals with meticulous attention to presentation and portion control.
Demi chef de partie
The Royal Hotel
Bridge of Allan, Stirling
08.2017 - 02.2019
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Executed efficient mise en place to facilitate smooth service.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
Commis chef
The Harbourside Grill
Arbroath, Angus
09.2015 - 08.2017
- Followed precise recipe cards and food preparation procedures.
- Stored foodstuffs and ingredients in established manner.
- Controlled and minimised food waste.
- Cooked and presented dished in line with standardised recipes.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
Education
SVQ Level 2 - Professional Cookery
Dundee and Angus College
Arbroath 08.2015 - 06.2016
SVQ Level 3 - Professional Cookery
Dundee College
Dundee 08.2016 - 06.2017
Scottish Qualifications Certificate - Food Hygiene
Royal Environmental Health Institute of Scotland
Dundee, Dundee City 03.2017 - 03.2017
Skills
- Menu planning
- Food preparation
- Kitchen management
- Ingredient selection
- Forecasting and planning
- Seasonal specials planning
- Engaging leadership style
- Performance assessments
- Employee training and development
- Supplier relations
- Cost reduction
Timeline
Head Chef
The Allan Park Hotel
04.2021 - Current
Sous chef
Lake of Mentieith Hotel
03.2019 - 11.2020
Senior chef de partie
Hotel Collesio
02.2018 - 03.2019
Demi chef de partie
The Royal Hotel
08.2017 - 02.2019
Scottish Qualifications Certificate - Food Hygiene
Royal Environmental Health Institute of Scotland
03.2017 - 03.2017
SVQ Level 3 - Professional Cookery
Dundee College
08.2016 - 06.2017
Commis chef
The Harbourside Grill
09.2015 - 08.2017
SVQ Level 2 - Professional Cookery
Dundee and Angus College
08.2015 - 06.2016
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