Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
Generic

Ross Watson

Bude,Cornwall

Summary

Creative Pub / Restaurant owner with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building. Speedy Head Chef with 20+ years of experience. Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus and satisfying customers. Talented kitchen leader accomplished in developing menus and running successful kitchens. Exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients.

Seeks opportunities to innovate and diversify.


Flexible individual with high level of professionalism, patience and productivity. Possess goal of acquiring leadership skills and maintaining customer loyalty. Self-driven and motivated to go extra mile to serve and assist team.

Overview

19
19
years of professional experience

Work History

Head chef / Bar Manager / Owner

The Bush Inn (Morwenstow) Ltd
Bude, Cornwall
05.2017 - 03.2024
  • For the past nearly 7 years i have run The Bush Inn with my wife and family.
  • I have been responsible for all aspects of the business including Running the kitchen and bar, ordering, cleaning cellar management.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.

Chef / Bar Staff

The old Smithy Inn
Welcombe , Devon
08.2016 - 05.2017
  • I Joined The Old Smithy Inn when my family moved to Cornwall, My shifts were split between bar and kitchen depending on the needs of the business.
  • Responsible for keeping bar stocked and clean.
  • Responsible for changing barrels and kegs and keeping the lines clean.
  • Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Sourced local and imported food and ingredients to fulfil menu needs.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
  • Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
  • Completed end-of-day cleanup to reset bar for next day.
  • Collected, washed and put away glassware between guests.
  • Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
  • Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
  • Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.

Curtain and Blind design and fitting

Teasel Fabrics Ltd
Royal Tunbridge Wells, Kent
01.2006 - 07.2016
  • Spoke to customers about their requirements,
  • Helped customers to choose curtain/blind design.
  • Designed curtains and blinds to a high standard.
  • Calculated all aspects of a curtain/blind quote from quantity of fabric/lining/sundries required to the cost of marketing the project up.
  • Going to customers houses to measure and design.
  • Fitting the finished product including fitting curtain poles, binds and any other items in to any type of wall Or wood.
  • Monitored competitor activities, responding creatively to maintain relevancy and competitive edge.
  • Managed staff logistics and day-to-day store operations for optimised financial efficiency.
  • Created seasonal sales plans with varying stock and promotional strategies.
  • Led team members in establishing standards of first-class customer service.
  • Performed end-of-day cashing up procedures.
  • Performed daily opening and closing routine including cashing up, inventory checks and security procedures.
  • Handled cashing up procedures, identifying and resolving differences between accounting information and cash drawer.

Chef

Polhill Garden Centre
Sevenoaks, Kent
07.2005 - 01.2006
  • Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
  • Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.
  • Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Minimised kitchen waste through effective recycling, composting and disposal systems.

Copy manager

Staples
Crawley, West Sussex
01.2005 - 07.2005
  • Looked after the day to day running of the copy centre.
  • Make contacts with all business accounts to keep them up to date on offers.
  • Responsible for finding and opening new business accounts.
  • Over saw staff duty's.
  • organised and reordered stock.
  • Kept pricing up to date.
  • Addressed customer issues with compassion and professionalism, ensuring swift, successful resolution.

Education

GCSEs -

Uplands Community College
Wadhurst
September 1991 - July 1996

NVQ Level 1 - Catering and hospitality

City & Guilds
The Jarvis hotel Felbridge
July 1996 - August 1997

NVQ Level 2 - Catering and Hospitality

City & Guilds
The Old House Restaurant Copthorne
September 1997 - June 1998

Skills

  • Customer rapport
  • Well organised
  • Staff supervision
  • Culinary cost management
  • Seasonal specials planning
  • Vendor relations
  • Recipes and menu planning

Affiliations

  • Cars, Cooking and spending time with my kids

Timeline

Head chef / Bar Manager / Owner

The Bush Inn (Morwenstow) Ltd
05.2017 - 03.2024

Chef / Bar Staff

The old Smithy Inn
08.2016 - 05.2017

Curtain and Blind design and fitting

Teasel Fabrics Ltd
01.2006 - 07.2016

Chef

Polhill Garden Centre
07.2005 - 01.2006

Copy manager

Staples
01.2005 - 07.2005

GCSEs -

Uplands Community College
September 1991 - July 1996

NVQ Level 1 - Catering and hospitality

City & Guilds
July 1996 - August 1997

NVQ Level 2 - Catering and Hospitality

City & Guilds
September 1997 - June 1998

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