David Veal

Executive Chef @Dynamic Earth

Edinburgh, GB

Run Banqueting for numbers up to for buffets, 600 seated 3 course dinners.• Kept up to date on current allergen information, creating a policy monitoring orders to accommodate dietary restrictions.• Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.• Monitored kitchen expenditure, implementing cost-saving measures without compromising on food quality.• Oversaw food preparation, ensuring dishes were crafted to perfection and met the establishment\'s quality benchmarks.• Led a team of chefs and kitchen staff, fostering a collaborative environment to maintain high-quality standards.• Trained junior chefs and kitchen assistants, sharing expertise to promote skill development and career progression.• Mastered HACCP policy, leading to the implementation of meticulous food safety and hygiene practices.• Conducted comprehensive training programs to enforce H&S and COSHH standards, fostering a safe work environment for the entire staff.