Experience

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  Shetland UHI,

  • Scotland, United Kingdom

  • Lecturer / Assessor

    • Nov 2015 - Present
    • Scotland, United Kingdom

    Business & Hospitality DepartmentSQA. N 4.5 Hospitality. Skills for Work programme. 2 year courseSVQ 2.3 Professional cookery - SCQF L5.6SQA NC 5 Hospitality OperationsSQA NC 5.6 Professional CookerySQA. N 5 Practical CookeryEric Gray Centre. ASN Life Skills

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  KGQ Hotels

  • Shetland, Scotland

  • General Manager

    • May 2015 - Oct 2015
    • Shetland, Scotland

    The Grand & Queens Hotels.

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  Monty's Bistro & Bar

  • Lerwick, United Kingdom

  • Chef / Owner

    • 1996 - Apr 2015
    • Lerwick, United Kingdom

    Creating & delivering all aspects of pre-opening, concept, drawings of interior & kitchen, purchasing. • Staffing. Training. Development. Sourcing funding for courses (same staff for the past 9 years) • Finance Setting up banking, payroll, and creditors. Budgets, Increase turnover for 18 years• Legal. Licensing, Environmental including Health & Safety.• Menus. Food and Beverage highlighting local produce & products• Marketing. Driving the business forward with on-line media. Working with Shetland and Scottish Tourism. • Development of sound relations with local business and companies Working with the local, staff, customers, businesses & food producers SOLD the business

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  The Beer Bar

  • Wan Chai, Hong Kong

  • Consultant (Pre-Opening)

    • May 1995 - Nov 1995
    • Wan Chai, Hong Kong

    Organised beverage & wine listings with suppliers. Developed unique own branded bottled beers for the bar with local breweryGood money saver!!Both media documents below are for Faces Restaurant & Bar.

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  Faces Restaurant & Bar

  • Citi bank Tower, Central, Hong Kong

  • General Manager

    • Jan 1992 - Jul 1995
    • Citi bank Tower, Central, Hong Kong

    Privately owned. 5000 sq.ft European restaurant & bar Employing 28 local full time staff. Working with lawyer & original director to set up agreements & share proposals. Negotiating of premises lease as tenant.Joint responsibility of the initial proposal booklet for proposed shareholders to fund project. . Making the technical drawings for kitchen.Pre-opening, including organization of all aspects of the initial set up & idea. Not so involved with kitchen & menu. Development. Marketing Setting up of advertising graphics as R & W graphics. Staffing, continual training & team buildingOver-seeing of the day to day business. Cost control.After 2 years achieved, one of the top 100 restaurants in Hong Kong

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  Jimmys Kitchen, Wyndham St.Central. Hong kong

  • Wyndham St.Central. Hong kong

  • General manager

    • Sep 1990 - Jan 1992
    • Wyndham St.Central. Hong kong

    The elder European 'Statesman' of Hong Kong food scene. Privately ownedIncreased turnover, profit & quality in what was already an extremely busy restaurant..Good old Jimmy's, in the more 'vibrant' days.

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  World Trade Club,

  • Trade centre, Jumeirah, Dubai, UAE

  • Executive Chef

    • 1987 - Jun 1990
    • Trade centre, Jumeirah, Dubai, UAE

    Overseeing the pre-opening; All aspects from menu planning & development, staffing, training, kitchen design.Member of the recruitment team in Bombay prior to opening. Also Trade Centre Apartments Pool restaurant & functions, exhibition hallsOf which I have increased, both profits & quality

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  Hilton Int. Dubai

  • Jumeirah, Dubai. U.A.E

  • Sous Chef/ Senior Sous Chef

    • Oct 1984 - May 1987
    • Jumeirah, Dubai. U.A.E

    Kitchen brigade of 60.Overseeing & menu planning of the ‘Fine Dining Room’. Coffee shop, banqueting rooms, outside catering including the Jumeirah Beach club, knowledge of Middle eastern / Lebanese cuisine.Involved in the 2 month pre- opening & opening of the Hilton Int, Abuja, Nigeria, West Africa. Training attachments to Tokyo Hilton & Hong Kong Hilton

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  Sheraton skyline

  • West London

  • Jnr Sous Chef

    • Jul 1983 - Aug 1984
    • West London

    Overseeing & controlling of the fine dining room & banqueting service from the kitchen. Week end night club /cabaret food grill service. Sunday pool brunch 250pax

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  Selsdon Park Hotel

  • South london, Croydon, England

  • Sauce Chef/ Jnr Sous Chef

    • Jun 1982 - Jul 1983
    • South london, Croydon, England

    In charge sauce section for main restaurant & preparation for banqueting. Liaising with Chef for other catering events. Controlling main service

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  Inverness Technical College

  • Inverness, Scotland, UK

  • Lecturer in food & catering

    • Sep 1980 - Jun 1982
    • Inverness, Scotland, UK

    Lecturing full time & part time students.City & Guilds chef craft courses in Hospitality& Catering department.

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  Horizons Ltd. Bermuda Coral Beach hotel

  • Paget West, Bermuda

  • Commis chef/ chef de partie

    • Mar 1979 - Aug 1980
    • Paget West, Bermuda

    Jnr sauce chef. In summer, Terrace Grill cutting prime cuts from meat/ menu to required customers weight from a sales trolley & overseeing the cooking & service

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  Thistle Hotels

  • Lerwick Hotel, Shetland Islands

  • Commis Chef / apprentice

    • Oct 1975 - Feb 1979
    • Lerwick Hotel, Shetland Islands

    Apprentice chef.Achievement: Marius Dutrey Award Exams & practical combined, Top marks in UKAwarded Savoy Hotel London