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Cameron Jack Laidlaw

Sous Chef

Culinary Background

20092013

K.P - Jnr Sous Chef

Norton House Hotel & Spa

I started this job as a kitchen porter and after 3 months was offered a job as a commis chef, I had never cooked before and had no interest really but I thought it would of been easy so I took the job. Since then I worked as hard as I possibly could in every section of the hotel. Working in a 120 seated brassiere most of my time in the hotel starting on larder and pastry then working up to the sauce and garnish section. Learning to work under immense pressure as a team due to staff cuts. How to work at a fast pace with out sacrificing quality umping from section to section from banqueting to brassiere to fine dining in a day to day operation without loosing focus or drive.  

2013-012013-07

Jnr sous chef

Hendon Hall Hotel

I was sent to Hendon hall which was part of the hand pick hotel group to help them pass there EHO inspection and help out extremely under staffed team. My main rolls were to cover breakfast shifts thelp with all functions and weddings and cover larder and pastry in the 2 rosette restaurant. After a month I started writing menus with the chef de partie and made up a 8 course tasting menu for the restaurant. 

2013-082018-02

Chef De Partie - Snr. Sous Chef

Restaurant Mark Greenaway

Two years on pastry as chef de partie, writing menus and designing dishes with the head chef, a 60 cover restaurant with a private dining room seating 16. There is a weekly changing table de horte menu, a seasonal changing ala carte and 8 course tasting menu. My main duties as sous chef were overseeing every station as well as taking care of my own station be it larder, party, garnish or sauce. Writing the TDH menu everyweek making sure it is seasonal freah and visiualy stunning, Managing orders and looking after the weekly and monthly GP making sure to hit the targets of 30%(70%) every week. Inputting all invoices through the tracker and dealing with all discrepancies with the suppliers. Managing, motivating and training my team so achieve the best I can out of them so they can do the job at hand. In the head chefs absences I was acting Chef managing the pass during service. Making sure the standard or the kitchen did not change in his absence. 

References

Mr. Graham Shaw

Executive Head Chef
Norton House Hotel & Spa

0131 3331275

Mr David Watson

Head Chef 

Hendon Hall Hotel

Mr. Mark Greenaway

Chef proprietor
Restaurant Mark Greenaway

01322261155

Education

Graduate of the Professional Culinary Arts Program

Culinary School of Southern California

CULINARY ACUMEN

Intimate & Large-Scale Catering Events

Fine Dining

A La Carte

Banquet Service

Creative Menu Development

Management

Price Structuring & Cost Containment

Special Event Planning

Safety & Sanitation

Quality Control

Profit Enhancement

Inventory & Purchasing

Guest Relations