Experience

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  Dumfries and Galloway College

  • United Kingdom
  • Food and Beverage Services
  • 100 - 200 Employee

  • Chef Instructor Full Time

    • Aug 2017 - Present

  • Chef

    • Jan 2012 - Present

  • Chef Instructor

    • Jul 2017 - Present

  • Chef Instructor part time

    • Sep 2015 - Present

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  tony budde chef

  • Chef

    • Sep 2011 - Present
• 

  Tony Budde Chef Services

  • Dumfries and Galloway

  • Self Employed

    • Jul 2007 - Present
    • Dumfries and Galloway
• 

  The Unicorn Inn

  • Chef / Proprietor

    • Sep 2000 - Mar 2007

    When I bought the restaurant it was not trading. I ran the restaurant for a year and then totally refurbished and established a new identity. The restaurant used fresh produce with the main focus on fish dishes. With our high standards of food and service we quickly built up a good reputation and...

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  Scottish Parliament/Sodexo

  • The Scottish Parliament

  • Executive Chef

    • Mar 1999 - Sep 2000
    • The Scottish Parliament

    Main Responsibilities Organising and running busy restaurant kitchen whilst maintaining a high food quality standard Planning and preparing functions for Members of the Parliament, their visiting Dignitaries and RoyaltiesAlso retaining divisional responsibilities for organising chef events, works...

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  Gardner Merchant Ltd

  • Craft Training Manager Scottish Division

    • Jan 1998 - Mar 1999

    Main Responsibilities To train chefs within the division to company standards in food quality, presentation and food hygiene. To assist in selected contracts to improve standards working to preset objectives To organise and run VIP functions within the division. To organise Salon Culinaire, Chef of the Year and Chef Circle Meetings

  • Head Chef

    • Jan 1993 - Mar 1998

    Main Responsibilities Organising and running a busy kitchen producing breakfast and lunch service with specific emphasis on food quality and hygiene. Developing and Training ChefsResponsible for organising functions for boardroom and conference suites.Ensuring all company food Hygiene and Health and Safety policies are implemented and adhered to.Stocktaking, ordering and costings to ensure unit is achieving required food margin.

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  Compass Services

  • Head Chef

    • Dec 1990 - Jan 1993

    Main Duties Managing the Kitchen / Restaurant and Function chefs (up to 10 chefs) Menu Planning, Costings, Orders, Stocktaking Catering for approximately 300/400 Plan and Organise large functions from Dressed Buffets for 200 to sit down Banquets for 1000

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  Compass Services

  • Second Chef

    • Dec 1982 - Jan 1990

    I also worked in several Compass units throughout Northern Ireland, gaining experience in managing smaller units and organising large functions. I was also involved in function work, which gained new contracts for the company.

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  Hastings HotelsChef de Partie Stormont Hotel

  • Chef

    • Jan 1978 - Jan 1982