Peter Mcivor Email & Phone Number

Regional

Glasgow, United Kingdom

Duties and Responsibilities: I am responsible for the food management process and controls required to run an effective kitchen and team (which includes ordering, receiving, storing, preparing, cooking, serving food, producing staff rotas, team training, kitchen documentation, stock control and legal compliance). Identifying recruitment needs within the kitchen and interviewing, recruiting and inducting new team members. Conducting appraisals and producing development plans for the Kitchen Team Leader and the kitchen team. Ensuring preparation and stock levels are maintained in line with the needs of the business. Liaising with the General Manager regarding food promotions and specials. Ensuring all team members adhere to Health & Safety and Food Hygiene policies. Complying with all Company policies and procedures and all sections of due-diligence with regards to COSHH and HACCP.

Glasgow, United Kingdom

Duties and Responsibilities: This position has given me great experience in working as part of the management team in a multi-unit business. I am responsible for over-seeing all aspects of the kitchen including all aspects of Health and Safety, staff training and development, cost controls, creating new dishes and marketing promotions. I have successfully set up a new kitchen team and menu during a busy Christmas trading period, and enjoy presenting updates on what I am doing to improve the business at monthly area meetings with members of the management team from other business units, and the business owners. I am responsible for arranging suppliers for all of the business units, and maximising profit and reducing waste across all areas of the business and the other units as well. I expanded my knowledge again at the Two Figs as the Head Chef by writing and costing a brand new menu, and changing the suppliers we used in order to maximise profit opportunities.

Glasgow, United Kingdom

Duties and responsibilities: Same as below, but I also created and calculated costs of an extensive tapas menu within a large restaurant environment with a £2million/year turnover. Within this role I was very active with the customers and liaising with key clients to create unique and memorable events.

Glasgow, United Kingdom

Duties and responsibilities: deputising to the head chef, I was responsible for overseeing each section of the kitchen and ensuring company best practice was followed at all times. As with all jobs, I particularly enjoyed learning a new style of cooking and developed my creative technique.

Edinburgh, United Kingdom

Duties and responsibilities: My first role was in the restaurant bar, where I quickly progressed to an assistant bar manager’s role. I enjoyed the customer service aspect of this role but due to an exciting opportunity within the restaurant kitchen, I transferred and became a Chef de Partie. Within this role, I was responsible for the starters and pastry section of the kitchen. I was working very closely with Martin Wishart who was commissioned to create a menu to reflect the artistry of the gallery.

Glasgow, United Kingdom

Duties and responsibilities: During my time at the Erskine Bridge Hotel, I learned a wide variety of skills which prepared me well for my future within the catering industry. I gained a solid foundation knowledge of working in all areas of the hotel, and was always happy to accept new challenges in whatever area of the hotel I was asked to work in. All job roles were very customer orientated and the end result was always a main focus. During my time working within the kitchen, I discovered my passion for cooking and realised that I wanted to make a career out of it. I demonstrated a flair for cookery and was given the opportunity to train and progress as a professional chef obtaining my level 2 SVQ as I worked.