Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
Generic

THEODORE BEST

73 Ociltree Terrace Camelon

Summary

Seasoned Chef de Partie with solid background in high-pressure kitchen environments. Such as Gleneagles Deseo and the Balmoral.Notable experiance food presentation, and deep knowledge of food safety standards. Made substantial contributions to enhancing customer satisfaction and boosting restaurant reputation in previous roles.

Overview

12
12
years of professional experience

Work History

Chef De Partie

Balmoral Hotel
Edinburgh
04.2024 - Current
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Adapted quickly under high pressure situations to deliver consistent results.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Agency Chef

Ellis Mack Agency
Glasgow
04.2023 - 04.2024
  • Relief chef working in different restaurants and hotels.
  • Working in any positions that I am needed.

Sous Chef

Forth & Co
Falkirk
11.2022 - 04.2023
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Developed daily specials utilizing seasonal ingredients.

Sous Chef

Champany Inn
Linlithgow
10.2022 - 11.2022
  • Distributed food to service staff for prompt delivery to customers.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Sous Chef

Corinthians restaurant
Glasgow
09.2022 - 10.2022
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Distributed food to service staff for prompt delivery to customers.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Sous Chef

Park Hotel
Falkirk
05.2022 - 08.2022
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Supervised food preparation staff to deliver high-quality results.
  • Checked quality of food products to meet high standards.

Sous Chef

Anchor Line
Glasgow
10.2019 - 05.2022
  • working the grill and Josper
  • Distributed food to service staff for prompt delivery to customers.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

Senior Chef De Partie

Gleneagles Birhnam Brasserie
Auchterader
03.2018 - 10.2019
  • Distributed food to service staff for prompt delivery to customers.
  • Checked quality of food products to meet high standards.
  • Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Head Chef

Oxgang Hotel
Grangemouth
08.2017 - 03.2018
  • Monitored temperatures of prepared food and cold-storage areas.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Monitored quality, presentation and quantities of plated food across line.

Chef De Partie

Gleneagles Deseo
Auchterader
02.2013 - 08.2017
  • Worked the Grill section (Josper)
  • Cooking Steaks to the guest requirements.

Education

High School Diploma -

St Margarets
Barbados
07-1975

Skills

  • Counter sanitization
  • Food spoilage prevention
  • Dish preparation
  • Portion standards
  • Proper food handling
  • Knife skills
  • Grilling techniques
  • Food allergy safety
  • Allergen awareness
  • HACCP
  • Meat cookery
  • Plating and presentation

Affiliations

  • Enjoys exercising regularly
  • Walking
  • Travelling
  • Cooking for pleasure

Timeline

Chef De Partie

Balmoral Hotel
04.2024 - Current

Agency Chef

Ellis Mack Agency
04.2023 - 04.2024

Sous Chef

Forth & Co
11.2022 - 04.2023

Sous Chef

Champany Inn
10.2022 - 11.2022

Sous Chef

Corinthians restaurant
09.2022 - 10.2022

Sous Chef

Park Hotel
05.2022 - 08.2022

Sous Chef

Anchor Line
10.2019 - 05.2022

Senior Chef De Partie

Gleneagles Birhnam Brasserie
03.2018 - 10.2019

Head Chef

Oxgang Hotel
08.2017 - 03.2018

Chef De Partie

Gleneagles Deseo
02.2013 - 08.2017

High School Diploma -

St Margarets

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