Scott Christopher Dawson Mcieh Email & Phone Number

Copenhagen, Dk

Copenhagen, Capital Region, Denmark

Copenhagen, Capital Region, Denmark

Copenhagen Area, Capital Region, Denmark

Key Roles:• Menu planning for the cold kitchen. • Day to day running of the cold kitchen. (approx 500pax)• Health & Safety management.• Allergens management. • Workflow management. • On the job trainer.

Copenhagen Area, Denmark

Ad-Hoc consultancy for company's that include: • Food Affection - Operations, HACCP Plan • Pølse Kompagniet – Operations; • Parnas ApS – Kitchen; • Tårnby Catering – Operations, HACCP Plan.

Copenhagen Area, Capital Region, Denmark

Managing the day to day operations of Gymnasium and HF canteen’s within the school sector in Copenhagen. Key Roles & Projects:• Staff training and development• Create and audit CCP in accordance with HACCP. This increased our “rating” consistency rate from fødvarestyrelsen to 100% in all locations, giving us Elite status in over 75%. • Creating tools for P&L in order to create weekly & monthly reports on the P&L analysis. • Achieve and Maintain Nøglehullet (healthy eating) Certification for each canteen• Business development• Provide strategic direction to the departmental head’s on the ongoing basis.• Adjust recipes to meet quality, cost and Nøglehullet Certification • Create day-to-day food cost control tools for staff to use and follow for each location. • Complete redesign and setting up of the Efterslægten HF School canteen.

Copenhagen Area, Capital Region, Denmark

I was a consultant for the development of a Java and Juice bar in Copenhagen. From the Business plan, location, suppliers, equipment and staffing to health & safety. Key Roles:• Create a Heath & Safety plan, which included CCP and procedures.• Create procedures for auditing by internal and Fødvarestyrelsen personnel in accordance with HACCP • Create a business plan that met both business and customer needs.

Copenhagen Area, Capital Region, Denmark

As the Head chef of this 50 cover restaurant I was responsible for the production of the whole kitchen. This was coupled with developing menus, costings, keeping to and improving our budgets, control of hygiene (Egen kontrol) in accordance with HACCP, ordering and quality of produce. Key Roles & Achievements:• Creating a business plan, location research, HACCP plan, supplier sourcing• Re-developing recipes to work with the different characteristics of some of the Danish ingredients i.e. Dairy products• Creating procedures for auditing by internal and Fødvarestyrelsen personnel in accordance with HACCP • Additional Auditing Procedures and CCP were put in place in order to produce our own sausages on the premises. • By maintaining consistency, quality and ambition we received a three-hat standard from several food critics including Politiken to Berlingske Tidende within the first year.

Berkshire, United Kingdom

This hotel is built up of 205 bedrooms, 1x140 covers, 1x250 covers, and 6x25 cover meeting rooms or the 6 rooms can be opened up to 1x150 covers. The hotel also has a 2 rosette, 120 cover restaurant.Roles & Tasks• Managing a brigade of 8.• Maintaining the HACCP plan for auditing• Manage day to day operation of the kitchen• Analysing and creating reports on the P&L ‘s• Creating and refining SOP’s• Staff training needs and schedules• Creating recipe and food cost database

London, United Kingdom

As the premier sous chef of this 280 bedroom hotel I was, alongside the head chef responsible for the production of the whole kitchen. This comprises of an 80 cover fine dining restaurant, lounge cuisine, room service cuisine, Banqueting and meetings, which comprise of rooms for 50 covers, 2x 80 covers 2x 180 covers, 70 covers and 130 covers.Courses taken whilst working at The Royal Horseguards:• Intermediate Certificate in Food Hygiene• Task Trainer• Course in "Discipline and Grievance" for managementRoles & Tasks include:• Managing a brigade of 10• Maintaining the HACCP plan for auditing• Team coach for the kitchen department as well as trainer. • Calibration and documentation of machines and equipment. • Creating & refining SOP manuals • Creating a recipe database using excel.

Richmond Upon Thames, United Kingdom

Responsible for the production of the whole kitchen, alongside the Head Chef and the Sous Chef. Monitoring hygiene and budgets whilst also working towards a 3+ rosette standard. Primary responsibility for the sauce section.My other duties were, to keep track on the day to day purchase cost and making sure we kept within our GP on a month to month basis.

Buckinghamshire, United Kingdom

Buckinghamshire, United Kingdom

Head Chef moved to Taplow House Hotel in Feb 1997 and asked me to move with him.

London, United Kingdom

Working under the chef "David Nicholls"

Bath, United Kingdom

Bangkok Metropolitan Area, Thailand

Between college years, I received an Internship at the Shangri La Hotel in Bangkok, Thailand. Intensive training course in all areas of the kitchen. The previous year, 1991, I was there working with a title of "Work Experience".

Bath, United Kingdom

International Nvq Level 4

City & Guilds 706/1+2 707/1+2

Gcse