Richard Alexander
Dundee,Dundee City
Summary
Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments.
Overview
21
21
years of professional experience
4
4
years of post-secondary education
Work history
Sous chef
The Rhynd
Leuchars, Fife
03.2025 - 08.2025
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Streamlined kitchen processes by implementing effective time management strategies.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Acted as head chef when required, maintaining continuity of service and quality.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Maintained total control to maximise guest satisfaction and team productivity.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Considered seasonal product pricing and availability when developing new dishes.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
Infantry soldier
Armed Forces
Dundee, Dundee City
01.2005 - 08.2025
- Maintained high level of physical fitness to meet strenuous demands of infantry training.
- Responded rapidly to orders, resulting in efficient execution of planned actions.
- Received commendations for demonstrating exceptional discipline and professionalism whilst on deployment.
- Handled logistics tasks such as ration distribution and inventory management during field exercises.
- Improved troop morale by promoting team-building and camaraderie during training exercises.
- Developed leadership skills by commanding a small team during combat simulations.
- Participated actively in community outreach programmes as part of the army's public relations efforts.
- Received briefings from superiors; disseminated information effectively amongst fellow soldiers.
- Cultivated strong problem-solving abilities through navigation exercises using maps and compasses.
- Conducted regular equipment checks for ensuring optimal performance in field operations.
- Assisted in planning tactical strategies for successful ground offensive missions.
- Maintained 100% accountability of all assigned equipment.
- Coached teams on emergency situation preparedness, tactical planning and weapon use, maximising safety.
- Followed instruction to complete exact requests of senior officers.
- Remained composed and focused in highly stressful situations.
Junior sous chef
Rusacks
St Andrews, Fife
12.2024 - 02.2025
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Built and maintained strong working relationship with staff across business.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Junior sous chef
Duck and Waffle
Edinburgh, Midlothian
08.2024 - 12.2024
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Performed at peak levels at all times to give team members goal to achieve.
- Built and maintained strong working relationship with staff across business.
- Followed recipe specifications strictly to produce high volume of food orders.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Chef de partie
Lucky Yu
Edinburgh, Midlothian
02.2024 - 08.2024
- Gained expertise in a variety of cuisines from around the world.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Managed portion control effectively, reducing waste significantly.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Followed recipe specifications strictly to produce high volume of food orders.
- Plated completed meals with meticulous attention to presentation and portion control.
- Built and maintained strong working relationship with staff across business.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Chef de partie
Hamilton's
Edinburgh, Midlothian
05.2023 - 02.2024
- Assisted head chef in delivering quality dishes within tight deadlines.
- Perfected traditional cooking methods including baking, grilling and braising.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Maintained inventory control without compromising on food quality or taste.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Incorporated seasonal produce into menus for freshness and variety.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Built and maintained strong working relationship with staff across business.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Junior sous chef
Malmaison
Dundee, Dundee City
11.2022 - 02.2023
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Performed at peak levels at all times to give team members goal to achieve.
Chef de partie
Kilted Kangaroo
Dundee, Dundee City
02.2022 - 08.2022
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Gained expertise in a variety of cuisines from around the world.
- Worked closely with senior chefs for menu planning.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Built and maintained strong working relationship with staff across business.
- Executed efficient mise en place to facilitate smooth service.
Chef de partie
Boat Brae
Newport-on-Tay, Fife
01.2021 - 11.2021
- Perfected traditional cooking methods including baking, grilling and braising.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Managed portion control effectively, reducing waste significantly.
- Gained expertise in a variety of cuisines from around the world.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Adapted quickly under high-pressure situations to deliver consistent results.
Education
Scottish Qualifications Certificate -
Harris Academy
Dundee, Dundee City 09.2000 - 06.2004
Skills
- Executing high-volume orders
- Dietary requirements understanding
- Menu costing
- Implementing seasonal menus
- High-Pressure resilience
- Meal timing coordination
- Adapting to kitchen challenges
- Making food cost calculations
- Quality control assurance
- Kitchen hygiene advocacy
- Enforcing kitchen cleanliness
- Recipe customisation expertise
- Food sourcing
- Handling food criticism
- Health and Safety Compliance
- Attention to Detail
- Hazard analysis and critical control points (HACCP)
- Menu development
- COSHH regulations knowledge
- Food allergens knowledge
- Food hygiene standards
- Staff leadership
Timeline
Sous chef
The Rhynd
03.2025 - 08.2025
Junior sous chef
Rusacks
12.2024 - 02.2025
Junior sous chef
Duck and Waffle
08.2024 - 12.2024
Chef de partie
Lucky Yu
02.2024 - 08.2024
Chef de partie
Hamilton's
05.2023 - 02.2024
Junior sous chef
Malmaison
11.2022 - 02.2023
Chef de partie
Kilted Kangaroo
02.2022 - 08.2022
Chef de partie
Boat Brae
01.2021 - 11.2021
Infantry soldier
Armed Forces
01.2005 - 08.2025
Scottish Qualifications Certificate -
Harris Academy
09.2000 - 06.2004
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