Keith Gray Email & Phone Number

Closely liaising with management and events coordinators, I have executed various functions and events, from intimate gatherings to large-scale banquets, each with unique food styles and requirements. My high levels of competence in all kitchen sections, staff management, schedule Rota, menu writing and costing for the primary member's room and various special events. In the past two years as head chef here, food costs have been as low as 26% and never above 33%. Kitchen Regulation:- paperwork adhered to.◆ COSHH control (Control of Substances Hazardous to Health) (44) 75800 53778 keithg1981@hotmail.com 65/3 Craigmount Brae, EH12 8XF◆ HACCP control (Hazard Analysis Critical Control Points).◆ Daily, weekly & monthly temperature control (Health & Hygiene checks).◆ Equipment complies with the Provision & Use of Work Equipment Regulations (PUWER) 1998.◆ Scheduling above PUWER 1998 to ensure all meet regulations.◆ Creating best practice manual.◆ Maintaining vendor database – and outsourcing seasonal produce.◆ Staff training to align with the equipment requirements to ensure competence (HSE).◆ Daily and weekly kitchen - Risk Assessment.◆ Document incidents relating to first aid – ensure first aid provisions are up to date.◆ Ensure kitchen safety is included in regular safety meetings.

Assisting the head chef with all aspects of running the kitchen, including overseeing and coordinating the different sections, managing and training staff, and creating and preparing a diverse range of foods, from bar food to high-end dishes for particular five-course tasting menus and outside catering.

As part of my role at the meat counter, I was responsible for expertly cutting lamb, pork, and beef pieces to meet customer specifications. Additionally, I stay informed about and adhere to all legal requirements and regulations pertaining to food handling and safety. I also oversee and ensure the proper implementation of cleaning programs to maintain a sanitary and safe environment for customers and staff.

The daily operations of the restaurant encompassed a range of responsibilities, including recruitment, training, sanitation, scheduling, menu costing, and execution, as well as engaging with landlords, and representatives, as well as managing accounts. Regrettably, the restaurant was compelled to cease operations due to the adverse effects of the COVID-19 pandemic. To conclude, at the age of 16, I commenced my apprenticeship at the Invercauld Arms Hotel and diligently pursued my professional development within the trade. I've earned my position as Head Chef through hard work, hands-on experience, and an unwavering passion for the job. My professional experience working in Spain, Ireland, France and Greece has given me the expertise to prepare global and traditional British dishes skillfully. Through continuous research, I consistently seek to innovate and present culinary creations that are not only visually captivating but also offer an exceptional taste experience.

Standard Grade, Maths

Level 2, Food Safety And Hygiene For Catering