Iain Mcbride Email & Phone Number

Funchal, PT

Worldwide

https://www.chefiainmcbride.com/With over 15 years of experience in the culinary industry, I bring a wealth of expertise in recipe development, menu creation, and culinary innovation. My journey has taken me from the kitchens of prestigious hotels to the dynamic realm of product development, where I've successfully launched innovative food products in the.

As a Product Development Manager in a startup environment, I embraced a multifaceted role that demanded versatility and adaptability. My responsibilities spanned across various aspects of the business.At the core of my role, I served as a pivotal force in product innovation and development within the snacking, confectionary, and beverage sectors..

Bournemouth, England, United Kingdom

As a Head Chef in 4-star hotels with rosette accomplishments, my role encompassed diverse responsibilities aimed at delivering exceptional culinary experiences and ensuring operational excellence. I led the kitchen team, providing guidance and training to uphold high standards of food preparation and presentation. Writing menus and collaborating with team.

Bournemouth, England, United Kingdom

February 2016 to July 20194 star hotel, Rooms 72Covers 100 main Restaurant & 130 Banqueting 1 rosette Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and.

Brockenhurst, England, United Kingdom

4 Star Hotel Rooms 77,Covers 80 Main Restaurant, 3 rosette In my short time there we won the 3rd rosette Responsibilities included running the Kitchen, Training all the staff helping executive chef with menus, Meeting GP & Being able to work under pressure.

Bournemouth, England, United Kingdom

4 Star Hotel, Rooms 95Covers: 100 Main Restaurant; 120 Banqueting. Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We.

Bournemouth, England, United Kingdom

4 star hotel, Rooms 33Covers: 55 Main Restaurant; 80 Banqueting.2 Rosette Responsibilities included running the Kitchen in the Head Chefs’ absence. It was also my responsibility to make sure that the food left the kitchen to high standards. My responsibilities also included checking the food stock and rotation ensuring minimal wastage. I also handled all.

Bishopton, Scotland, United Kingdom

5 Star Hotel, Rooms 53Covers: 80 Main Restaurant; 200 Banqueting.Responsibilities included: running the kitchen in head chef and executive chefs absence; running the main restaurant kitchen to a high standard; helping with menus and menu ideas; training young chefs; working well with management team to obtain the highest standards; working closely.