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
2024.04 - 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
2023.04 - 2024.04
- Relief chef working in different restaurants and hotels.
- Working in any positions that I am needed.
Sous Chef
Forth & Co
Falkirk
2022.11 - 2023.04
- 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
2022.10 - 2022.11
- 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
2022.09 - 2022.10
- 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
2022.05 - 2022.08
- 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
2019.10 - 2022.05
- 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
2018.03 - 2019.10
- 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
2017.08 - 2018.03
- 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
2013.02 - 2017.08
- Worked the Grill section (Josper)
- Cooking Steaks to the guest requirements.
Education
High School Diploma -
St Margarets
Barbados1975-07
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
2024.04 - Current
Agency Chef
Ellis Mack Agency
2023.04 - 2024.04
Sous Chef
Forth & Co
2022.11 - 2023.04
Sous Chef
Champany Inn
2022.10 - 2022.11
Sous Chef
Corinthians restaurant
2022.09 - 2022.10
Sous Chef
Park Hotel
2022.05 - 2022.08
Sous Chef
Anchor Line
2019.10 - 2022.05
Senior Chef De Partie
Gleneagles Birhnam Brasserie
2018.03 - 2019.10
Head Chef
Oxgang Hotel
2017.08 - 2018.03
Chef De Partie
Gleneagles Deseo
2013.02 - 2017.08
High School Diploma -
St Margarets