Scott had an interesting lead up to his new role as Head Chef and began his culinary career, aged 16, in his father’s chip shop in Dundee. He then graduated to his uncle’s restaurant where he learned to cook. Four years ago he went on holiday to Naples, and ended up staying for three years, working there and in Rimini. Since early October, he has been using his Italian training at the Old Mill and told Comment: “I particularly like cooking risotto but, whatever it is, as long as it’s fresh”

1. CURRICULUM VITAE SCOTT FERRARA
Scott Ferrara
Chef Catering Consultant
Address: Franklin Street 3 Ardler Dundee United Kingdom
Mobile: 01828 640025
E-mail: scottferrarachef@gmail.com
Website: http://www.scottferrara.info
Objectives
I have many years experience in the catering industry both in the
United Kingdom and in Italy. I am flexible, friendly and enthusiastic.
I work well as part of a team as well as on my own initiative. And I
can take constructive criticism when required. I have good
communication skills and I can communicate well at all levels.
Education
 706/1, Food Hygiene Intermediate, Media Third (Italian), awareness of HASSAP
and COSHH.
Employment
Head Chef (01/07/2012– Now)
The bridge of Orchy Hotel bridge of Orchy Argyle and Bute 4 stars
Hotel(Main Street, Bridge of Orchy, PA36 4AD UK)
Managed a team of 10 employees
Head Chef (01/07/2011– 30/06/2012)
OLD MILL INN Pitlochry mill lane pitlochry ph165bh
Managed a team of 8 employees
Head Chef (10/06/2010– 23/06/2012)
DUNALASTARS Hotel the square Kinloch Rannoch Perthshire Scotland
UK PH165PW 4 stars Hotel 1 rosette
Managed a team of 11 employees
Head Chef (01/06/2010-15/10/10–THE BALAVIL HOTELMAIN (Main
Street, Newtownmore, Inverness-shire,PH20 IDL United Kingdom )
Managed a team of 5 employees

2.  Curriculum: Scott Ferrara
Sous Chef (01/07/2009– Now)Ristorante Malaga 30/09/2009 -
15/06/2010 (Via San Valentino San Valentine Salerno Italy)
Chef de parte (01/03/2007– 30/07/2009)
GRAND HOTEL RIMINI 5 stars Hotel (Parco Federico Fellini 1,47921
Rimini Italy )
Chef (1/11/2007– 30/03/2007)
American Bar Restaurant SANDONATA
(Via Rosanisco 6 03042 Atina Frosinone Italy )
Sous Chef (01/02/2005– 23/06/2006)
The Inn on north Street Hotel 4 stars (St. Andrews United Kingdom )
Head Chef (01/02/2005– 23/06/2006)
Estaminet restaurant (Crails Lane, St. Andrews United Kingdom )
Areas of Expertise
 Food planning & production
 Kitchen management
 Banquets
 Special diets
 Wastage control
 Classis dishes
 Planning menus
 Intermediate Food
 Hygiene certificate
 City & Guilds 706 1 & 2
 Diet cooks certificate
 IOSH – Managing Safety
Personal Details
 Driving license: Yes
 Nationality: British
 Enjoy working with food
 Focused
 Creative
References
Available on request.
Spoken Language
English mother language, Italian Good level
Scott Ferrara Chef catering consultant Mobile 0044-0774-3112726 Dundee United Kingdom
Website www.scottferrara.info Email scottferrarachef@gmail.com Page 2

3.  Curriculum: Scott Ferrara
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 Page 3 | scottferrarachef@gmail.com