Liam Summers Email & Phone Number

Crimond, Scotland, United Kingdom

• Head Chef catering for approximately 45 residents
• Responsible for overall budgetary control. Successfully reduced overspend by 75%
• Development of new bespoke menu catering to dietary requirements and preferences of residents
• Implemented and managed development plan for kitchen assistants

Aberdeenshire, Scotland, United Kingdom

Created an independent private chef venture in my spare time. Catering to clients throughout the North East of Scotland I focused on producing and tailoring a private dining experience. I successfully established my supply chain, focusing on local businesses providing local produce.

Bridge Of Allan, Scotland, United Kingdom

• Responsible for the line management of 7 kitchen staff for service of 300 diners per day
• Implemented new budgetary & stock control methods resulting in increased savings for business
• In charge of the hiring of additional kitchen staff and involved in staff leadership and training
• Responsible for innovative menu development, leading to high levels of customer satisfaction
• Consistently met gross profit target of 72%, contributing to annual turnover of almost £1 million
• Ad hoc catering work for other signature pub venues across southern Scotland

Balmedie, Scotland, United Kingdom

• Immediately demonstrated capability and competency leading to Head Chef recommending me as their temporary replacement
• Took over all responsibilities of Head Chef in 2016, fully managing kitchen and line managing 5 chefs
• Developed supplier relationships and improved on existing contractual arrangements
• Full control over menu development and procurement of produce

Boddam, Scotland, United Kingdom

• Seconded to Seaview on recommendation, to assist with ongoing development of restaurant
• Took on responsibilities of sous chef when required
• Catered for small scale corporate events run by Score Group
• Assisted Sous Chef and Head Chef in creating brand new menus
• Managed and maintained a clean working environment
• Consistently met daily targets set by Sous Chef

St. Combs, Scotland, United Kingdom

• Started my career as Commis Chef at a well-established local restaurant.
• Quickly learned the fundamentals of working in a busy kitchen. I
• Demonstrated that I was capable of taking orders in a high stress environment but also showed initiative
• Catered for weddings and graduations in excess of 300 guests
• Developed passion for using local/seasonal produce which has been at the heart of my cooking ever