Robert Herald has over 20 years of experience as a professional chef and kitchen manager. He has worked as an offshore chef for 8 years on various vessels in the UK and international waters, where he trained and oversaw crews of 6 cooks/chefs. He has received Michelin recommendations and AA rosette awards for restaurants he has worked at as Head Chef. He is skilled in maximizing productivity, maintaining high standards, and training new staff.

1. ROBERT HERALD
6 Balcathie Farm Cottage, Arbroath, DD11 2PD
01241 437655 – 07866458556
chefherald@gmail.com
Overview More than 20 years of professional cooking and kitchen management experience.
Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record
of achievement. Happily married with two children.
8 years Offshore Chef Experience (Trinity International, Franscois Marine)
Michelin Highly Recommended (Altnaharra Hotel)
5 * and 2 AA Rosette Awarded, Inn of the Year 2005 (Inn at Lathones, St Andrews)
Areas of Expertise  Maximising kitchen productivity and staff performance
 Successful catering experience (800 + people)
 Consistently maintain high rated restaurant establishments
 Skilled butcher and baker
 Training instructor of newly boarded crew
 Dynamic, results orientated and team-spirited
Professional
Experience
Franscois Marine & Trinity International 2009 - Present
Offshore Chef
 Day/Night shift patterns on various vessels in UK and International
Waters
 Train, oversee and direct 6 cooks/chefs
 Onboard crew safety concerns
 Plan menu, assure quality control and minimisewaste.
Chefs In Scotland 2007 – 2009
Head Chef
 Managed various 100 seating hotels and restaurants kitchens across
Scotland
 Adapting to individual establishment budget, standards and team
management
 Supervision, training and direction of up to six cooks/chefs with
positive results
 Bistro/Traditional/French Cuisine specialist.

2. Inn at Lathones, Sandford Country House, Altnaharra Hotel 1999 – 2007
Head/Second Chef
 Planning, direction and control of 60 + cover bar and restaurants
including outside catering and weddings
 Working within tight financial parameters and meeting high food
service standards
 Total control of food, menu plan, stock take, orders from local
produce, buffet work, family service and demonstrations.
Education &
Qualifications
SVQ Hotel & Catering Management Level 3
HNC Pro Cookery
Elementary Hygiene
Elementary Health & Safety
RDL Fire Training
Ships Cook Certificate & Medical ENG1
Food Handlers Certificate & Offshore Medical
B.O.S.I.E.T Certificate
M.I.S.T
CA-EBS
References & Supporting Documentation Furnished Upon Request