1. Steven Doherty
chef
Glasgow G51
stevenandged74@hotmail.com - 07511034501
My personal qualities include good time keeping and I am very reliable and a hardworking individual. I am a
good team player and I also work as well by using my own initiative
I have good I T skills and I have good general knowledge of accounts and costing dishes and menus using
excel. I have very good kitchen knife skills these include filleting fish, boning cuts of meats, turning vegetables
and working safely with knives and kitchen equipment. I have excellent knowledge of kitchen hygiene and
regulations that need to be adhered too and I also have good knowledge of gastronomy and understanding
the fine arts of food and drink.
I am competent in using my modern creativity on dishes and menus and enjoy continually creating and putting
into practice new flavours and textures that are new to me and customers.
I have learned a lot of knowledge on health and safety and updated kitchen hygiene and food handling
knowledge and I work very safely in a fast and busy environment.
I also have supervisory skills within a kitchen and I am also excellent at following orders as well as delegating
duties to co-worker’s. I currently have 23 years kitchen experience working in some really busy kitchen bar
restaurants as well as some nursing homes and my objectives are to gain as much knowledge as possible and
hopefully achieve promotion quickly throughout the company by using my creativity and desire to becoming
a competent hardworking chef.
My one major achievement so far is that I have completed my Higher National Diploma in professional cookery
course at the Glasgow of City College. I always look forward to putting knowledge and fresh ideas in to
practice as much as possible throughout the workplace and I currently have an updated disclosure certificate.
My other qualifications include GSVQ2 in Hospitality and National Certificate (NC) in professional cookery.
I have good general knowledge in cooking processes and quality control I also have knowledge in using
seasonal ingredients and portion control. I have knowledge in stock rotation ordering food items and working
with suppliers. I enjoy the buzz of working in a busy fast paced environment and creating new ideas given the
chance I am confident I can be a useful employee to your business.
WORK EXPERIENCE
second chef
bupa - Glasgow - June 2015 to Present
Responsibilities
Responsibilities include: Daily Responsibilities include: communication with staff, management, residents of
the care centre and suppliers. Showing leadership skills by delegating staff to work safely, hygienically and to a
acceptable standard. Problem solving skills include staff training these include updating staff with HACCAP and
hygiene regulations. Organisational skills include menu planning, costing menus and team building exercises,
staff appraisals and helping staff build their skills by recognising and working on their weaknesses. Health and
safety duties include adhering to strict organisational skills ensuring staff work to a linear workflow to prevent
cross contamination and injury in the workplace.
Monitoring and recording temperatures and cleaning schedules in the workplace. Cost and control skills by
costing menus using excel and adhering to budgets. Supervisory skills include recognising staff strengths and
weaknesses and delegating staff to carry out duties safely and on time, cookery and baking skills, Financial
and Control Systems using excel spread sheets, budget control planning procedures. I T skills.

2. Chef
Alpha care management services carnbroa care home - Coatbridge - January 2013 to January 2015
Responsibilities include: Daily Responsibilities include: communication with staff, management, residents of
the care centre and suppliers. Showing leadership skills by delegating staff to work safely, hygienically and to
a acceptable standard. Problem solving skills include staff training these include updating staff with HACCAP
and hygiene regulations. Organisational skills
Part time Grill Chef
One up Royal exchange square Glasgow - Glasgow - 2010 to 2012
Responsibilities included: working in open plan kitchen, grilling meats, vegetables, cooking stocks sauces,
hygiene monitoring, adhering to health and safety regulations, menu planning, organizational skills,
communication skills,
Reason for leaving was 2nd year at college was harder and needed time for studies to gain my HND
professional cookery
Head Chef
Linthouse housing Association - Glasgow - 2005 to 2010
Sheltered housing unit
1 Elder Grove Court, Glasgow, Lanarkshire, G51 4ET Tel: 0141 882 1182
Position held: Head Chef:
Responsibilities included: knowledge in communication, leadership skills, problem solving, organisational
skills, menu planning, team building exercises and skills, health and safety, health and hygiene, Cost and
control, food legislation, disciplinary procedures and supervisory skills, cookery and baking skills, Financial and
Control Systems, budget control, planning procedures, staff rota control, communications, I T skills. Monitoring
temps and cleaning schedules.
Reason for leaving was to gain my HND In professional cookery at City of Glasgow College.
Head Chef
Springfield Quay Brewers Fare Glasgow Quay - Glasgow - 2002 to 2005
Responsibilities included food preparation, cost and control, adhering to regulations such as health and safety,
menu planning, staff monitoring, temperature control monitoring, cleaning procedures, cookery skills and
presentation and preparation
Reason for leaving career progression offered head chefs job with Linthouse housing association.
part time grill chef
Frankie & Benny's Glasgow Quay - Glasgow - 2001 to 2003
Responsibilities include food preparation and presentation, working safely adhering to regulations.
Reason for leaving was I worked part time between brewer's fare and Frankie and bennies and I got offered
the head chefs job at brewers fare.
Part time Commis chef
Brunswick hotel - Glasgow - 1997 to 2002
Responsibilities included: food preparation, handling food, presentation of food, adhering to health and safety.
Reason for leaving was career progression commis chef to grill chef.
Line Chef
Hurlet restaurant - Glasgow - 1993 to 1997
Responsibilities included food preparation, handling food, presentation of food, adhering to health and safety,
Reason for leaving was career prospects with Brunswick hotel.

3. food handler
YTS - Glasgow - 1989 to 1990
Food Handlers Course Nitshill Road Glasgow
EDUCATION
English
Bellarmine Secondary School - Glasgow
1985 to 1989
SKILLS
Knowledge and skills that I have gained in the workplace and at college includes • The Management of
Human Recourses in hospitality which include legislations on hiring staff, staff motivation skills, disciplinary
procedures, constraints in disciplinary and hiring staff. SWOT analysis of staff and recruitment. • The
Management of food and beverages includes knowledge of Event Management, Menu planning, Cost and
Control, knowledge of seasonal ingredients, Practical Cookery skills, SWOT Analysis of the events, Stock
taking and ordering, kitchen hygiene, communications, problem solving, Supervision, • Kitchen Planning &
design, knowledge includes working with suppliers, Health & Safety, adhering to Hygiene regulations, cost &
control, safety equipment, working safely, legislation on design and planning. • Productive cookery of sweets
& deserts include knowledge on Menu Planning, Cost & Control, working with pastry, problem solving,
bakery skills, creativity, • Specialised Patisserie, Knowledge in Tempering chocolate, sugar work including
blown sugar craft & design, Cost and control, problem Solving, menu planning, piping skills, bread, pastry
and bakery skills, batch cookery skills, • Work Experience, skills learned in work such as communication,
team building and team work, problem solving, supervision, creative cookery, menu planning, working
safely, Health and hygiene, food handling, health and safety. • Gastronomy learning knowledge in food &
wine and the creative arts, cost and control, fine dining taste experience, wine tasting, Cost and control,
menu planning, • Food production and cookery skills, knowledge in knife skills such as filleting, boning,
turning veg, identification of meats and shellfish, health & safety, portion control, hazard analysis, food
hygiene, temperature control and identification of cookery methods, cost, menu planning, safety awareness,
communications, food handling, problem solving, Team work and work experience. Working with fish &
shellfish and working with meats and veg, stocks and sauces. Cleaning, • Hospitality supervision includes
knowledge in communication, leadership skills, problem solving, organisational skills, menu planning, team
building exercises and skills, health and safety, health and hygiene, Cost and control, legislation, disciplinary
procedures and supervisory skills. • Food Classification and Purchase knowledge includes, history of food
and its origins, cost and control, menu planning, purchasing goods, working with suppliers, stock control,
stock rotation. • Fermented Patisserie Products includes knowledge in bakery skills such as bread making,
knowledge in fermentation processes, cost and control and pastry. • Hospitality: Financial and Control
Systems, includes numeracy, accounts, cost and control, communications, I T skills
CERTIFICATIONS
HND PROFESSIONAL COOKERY
June 2013 to Present
ADDITIONAL INFORMATION
Qualifications
2012-2013 H N D Professional Cookery Awarded on the 7 June at the City of Glasgow College

4. 2011-2012 H N C Professional Cookery passed: Awarded on the 14 June at City of Glasgow College
1991-1992 N/C Professional cookery: Awarded on the 25 June 1992 at Anniesland College.
1990-1991 GSVQ2 Hospitality passed: Awarded on the 25 June 1991 at Anniesland College.