Experience

West College Scotland

• United Kingdom
• Higher Education
• 300 - 400 Employee

• Hospitality Lecturer

  • Sep 1999 - Present

  Support curriculum delivery within my curriculum areas. Facilitate efficient and effective design of courses that are mapped against National Occupational Skills Standards. Ensure effective professional and academic administration of all procedures related to the support of students and learning and teaching activities. Contribute to programme delivery in the curriculum area (up to 22 hours per week) and consistently teach outstanding lessons that deliver excellent outcomes for students. Work within the self-evaluation and review process and monitor the quality of teaching and learning, including participation in classroom observations. Lead the management of student attendance, progress and discipline for courses. Monitor and report on the efficiency of curriculum activities. Provide information, as necessary, to the College Senior and Learning Management teams. Recognized teaching qualification/Qualified Teacher Status. Proven experience within a vocational / community college. Up to date knowledge of one or more specialisms and relevant industrial experience in that vocational specialism. Management or supervisory experience and the ability to effectively lead and coach staff. An ability to demonstrate an understanding of best quality and practice in the provision of learning. Constantly preparing students in food preparation and cookery skills to enable them to develop into employable chefs. Show less



Osprey Catering

• United Kingdom

• Managing Director

  • Sep 1999 - Present

• Osprey Catering

  • Sep 1999 - Present

  As Managing director I am responsible for the day to day operations and running of this small business supplying catering for a variety of events from a small informal get together to large event catering. We are happy to look at franchising and contract catering. for more information please go to our website at: www.ospreycatering.co.uk



Tennents training Academy

• Duke Street Glasgow

• Guest Chef

  • 2015 - Aug 2020

  Ever keen to expand my experience and share my skills I have been happy to support the team at the training academy when I can find the time, delivering a variety of classes from Sensational Seafood to a Tapas master class, for more information contact the famous Brewery in Glasgow or visit their website http://www.tennentstrainingacademy.co.uk Ever keen to expand my experience and share my skills I have been happy to support the team at the training academy when I can find the time, delivering a variety of classes from Sensational Seafood to a Tapas master class, for more information contact the famous Brewery in Glasgow or visit their website http://www.tennentstrainingacademy.co.uk



Cedars School of Excellence

• Greenock

• Private Tutor

  • Sep 2014 - Feb 2015

  Working in a secondary school environment, helping develop and educate young minds through cookery demonstrations and interaction. working closely with curriculum staff to provide a clear understanding of the hospitality industry and routes to employment. Working in a secondary school environment, helping develop and educate young minds through cookery demonstrations and interaction. working closely with curriculum staff to provide a clear understanding of the hospitality industry and routes to employment.



Strathclyde Fire and Rescue Service

• Greenock /Gourock Fire Stations

• Firefighter

  • May 1999 - Feb 2012

  On Call fire-fighter, responding by pager to a variety of incidents from RTC (Road Traffic Collisions) to building collapse and or premises fires. learning skills in using Hydraulic cutting gear to recue casualties from trapped cars or buildings. On going first aid training, FPOS qualified (First Person on Scene). Dealing with the public in stressful situations, handling casualties and working in extreme heat conditions wearing breathing apparatus. HGV Qualified emergency response driver. NEBOSH Qualified in Occupational Health and Safety. Transferred to Gourock Fire Station in 2009 and left the fire service in 2012 to spend more time with my wife and young kids. Show less



Greenock Bussinesmans Club

• Ardgowan Square Greenock

• Catering Manager

  • Apr 1999 - Apr 2000

  Working as catering manager implementing policies and procedures for the smooth operation of all aspects of catering and service to club members. Implementation of HACCP. employing of staff, rotas, stock control, menu planning, stock rotation, purchasing and discipline procedure implementation where necessary. Working as catering manager implementing policies and procedures for the smooth operation of all aspects of catering and service to club members. Implementation of HACCP. employing of staff, rotas, stock control, menu planning, stock rotation, purchasing and discipline procedure implementation where necessary.



Black Bull Hotel

• Kilearn, Scotland. 2 Rosette's

• Head Chef

  • Apr 1998 - Apr 1999

  Working as Head Chef in this 2 rosette hotel maintaining the 2nd rosette during my year there, working on all areas of this understaffed kitchen covering up to 70hrs per week maintaining standards and implementing hygiene policy. Employing a kitchen team and setting the standard before moving on. Working as Head Chef in this 2 rosette hotel maintaining the 2nd rosette during my year there, working on all areas of this understaffed kitchen covering up to 70hrs per week maintaining standards and implementing hygiene policy. Employing a kitchen team and setting the standard before moving on.



Canadian festival of scotland

• Vancouver Canada

• Head Chef

  • Jan 1998 - Mar 1998

  3 month working holiday, doing cookery demonstrations for the Chinese new year promoting Scottish produce 3 month working holiday, doing cookery demonstrations for the Chinese new year promoting Scottish produce



Norton House Hotel

• Edinburgh. 3 Rosette

• Sous Chef

  • 1997 - 1998

  Working in this 3 Rosette hotel developing menus and ensuring the smooth day to day operation of the kitchen, very busy multi functional hotel catering to various conference rooms supplying a variety of modern buffet items both hot and cold, also catering to a busy coach-house and conservatory restaurant. Working in this 3 Rosette hotel developing menus and ensuring the smooth day to day operation of the kitchen, very busy multi functional hotel catering to various conference rooms supplying a variety of modern buffet items both hot and cold, also catering to a busy coach-house and conservatory restaurant.



Ballathie House Hotel

• Kinclaven Near Stanley, 2 Rosette's & Country House Hotel of the Year

• Seniour Sous Chef

  • 1995 - 1997

  Sous Chef in this 2 rosette fine dinning hotel, working with the head chef who was a Scottish Chef of the year winner. developing skills and refining knowledge of suppliers and quality produce. Responsible for smooth operation of all kitchen aspects in the absence of the head chef. Sous Chef in this 2 rosette fine dinning hotel, working with the head chef who was a Scottish Chef of the year winner. developing skills and refining knowledge of suppliers and quality produce. Responsible for smooth operation of all kitchen aspects in the absence of the head chef.



Houstoun House Hotel

• Uphall, Near Broxburn. 2 Rosette's

• Sous Chef / Acting Head Chef

  • 1990 - 1995

  Worked as Sous Chef into acting Head chef roll within this 2 Rosette fine dining Country House Hotel, also developed a marquee business during this period building from 3 Marquee weddings up to 52 weddings by the 4th year. Responsible for menu planning, staff rotas, cleaning schedules, Hygiene records, working to budgets, food ordering, stock rotation and control, Interviewing and employing the relevant experienced staff, competition work, team working, kitchen design and planning. Worked as Sous Chef into acting Head chef roll within this 2 Rosette fine dining Country House Hotel, also developed a marquee business during this period building from 3 Marquee weddings up to 52 weddings by the 4th year. Responsible for menu planning, staff rotas, cleaning schedules, Hygiene records, working to budgets, food ordering, stock rotation and control, Interviewing and employing the relevant experienced staff, competition work, team working, kitchen design and planning.



Pierres Restaurant Falkirk

• Grahams Road Falkirk. 1 Rosette

• Juniour Sous Chef

  • 1987 - 1990

  Worked for Pierre Renjard in this very busy traditional French restaurant,learning all the classics from a true French professional. Working with fresh fish daily, learning and developing butchery skills and refining classic sauces in this little taste of France. Worked for Pierre Renjard in this very busy traditional French restaurant,learning all the classics from a true French professional. Working with fresh fish daily, learning and developing butchery skills and refining classic sauces in this little taste of France.



Coylumbridge Hotel, Aviemore

• Aviemore. 5 Star

• Commis Chef

  • 1985 - 1987

  Working as Commis Chef in very busy kitchen environment catering for 1000 plus meals in 2 restaurants. Using this as a foundation for cooking and a springboard into the Hospitality industry, worked as a wine waiter on evenings off. Working as Commis Chef in very busy kitchen environment catering for 1000 plus meals in 2 restaurants. Using this as a foundation for cooking and a springboard into the Hospitality industry, worked as a wine waiter on evenings off.