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Calum Finlay

Calum Finlay

Pastry chef/ Chef De Partie

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location of Calum FinlayGreater Edinburgh Area

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  • Timeline

  • About me

    Head Chef/Yacht chef/ Private chef

  • Education

    • Borders College

      2006 - 2007
      HNC Business Administration, Management and Information Technology

    • Jedburgh Grammar School

      2002 - 2007
      Highers

    • University of Aberdeen

      2008 - 2010
      HND Entrepreneurship/Entrepreneurial Studies HND

      Activities and Societies: i was in the judo club I was in the photography society, the whisky and wine appreciation society I cooked a lot for groups of friends. As a management/economics student I was engaged by the idea of having my own business, the thought of doing your own thing and being your own boss is still a ethos that I aspire to, however actually trying to study these things in a extremely structured and linear environment quickly left me disillusioned. It was extremely difficult for me to remain engaged by the topics covered as there was no practical element to the constant theory. so after 2 years and obtaining my HND in Entrepreneurship I… Show more As a management/economics student I was engaged by the idea of having my own business, the thought of doing your own thing and being your own boss is still a ethos that I aspire to, however actually trying to study these things in a extremely structured and linear environment quickly left me disillusioned. It was extremely difficult for me to remain engaged by the topics covered as there was no practical element to the constant theory. so after 2 years and obtaining my HND in Entrepreneurship I decided it wasn't for me so I reverted to something that I had done in the many years previous to me going to uni. Working in the hospitality industry gives you a direct insight into how a business works and it is purely based in the practical. I am extremely proud and happy with my decision and for my learning style this is a far better option for me. Show less

  • Experience

    • Park Inn Aberdeen

      Nov 2009 - Jan 2012
      Pastry chef/ Chef De Partie

      I worked very closely with the executive chef learning and listening as much as possible, he was taught by an old school French chef so his approach to teaching and learning was much the same therefore my cooking technique base is set in French classics.• • The maintenance and running of all sections in the kitchen - Sauce / GrillPassLarder (hot and cold)PastryBanquet / Functions• To aid in the creation of daily specials to be run on a TDH menu• Developing new ideas and dishes to be appraised by the brand standard executive chef when our menu regularly changed.• In the absence of the Executive chef the management of the kitchen fell to me, ensuring all appropriate kitchen jobs were completed by the comis and kp team.• Attending daily operational meetings with senior hotel management.• Maintaining accurate stock control and ensuring an accurate food cost and conversion Rate.• Making certain all HACCP jobs were completed properly.• Running large banquet functions with limited help/ daily conference catering and staff meals Show less

    • Malmaison

      Jan 2012 - Aug 2012
      Pastry chef /Chef De Partie

      During my brief yet exciting time at this extremely busy hotel I experienced and saw a great deal. It is a classic French style kitchen and I learned a great deal of and about classic French techniques in a modern hotel environment. I have developed my skills and knowledge Due to the very high standards set by the management team• The maintenance and running of 3 sections – PastryJosper GrilGarnishLarder• Consistent innovative presentation.• Constant training and managing the lower comis chefs and kp team.• Ensuring accurate stock rotation. • Adhering to all hygiene requirements and maintaining an extremely presentable appearance as I worked directly in front of customers.• Talking with guests (excellent banter skills).• Creating new delights for hugely popular afternoon teas.• Aiding the senior chefs in the creative process when developing new specials. Show less

    • Yatai Izzakaya Ltd

      Aug 2012 - Aug 2015
      Sous Chef

      • Learning and understanding an entirely new approach to food and service.• Large amounts of prep daily – Fish/ Shellfish/ Meat/ Vegetables.• Ensuring an absolute level of excellence on all jobs.• Understanding the delicate intricacies of a complex food culture steeped in history and tradition, while using fresh local Scottish ingredients to create exemplary food.• Daily Special creation.• Exact and precise presentation• Creating and running innovative special deserts for the weekends.• Maintenance and running of all sections - SushiRobata grill (open charcoal)TenpuraAgemonoPastry/ deserts• Using home grown and foraged produce to create new and exciting tasting menus for special tasting events.• Managing lower level employees, teaching, directing and inspiring.• Ensuring all HACCP is completed consistently and to an exacting standard.• All food photography for social media and website. Show less

    • Scott Dunn

      Nov 2015 - May 2016
      Flagship Chef

    • The Gannet glasgow

      May 2016 - Nov 2016
      Snr Chef de Partie

    • Ski Verbier Exclusive

      Nov 2017 - now
      Executive Chef

      4 Full Winter seasons and tempoary work this yearOverseeing the management of 12 chefs in Verbier across all chalets in company’s portfolioOrganising pre-season training program for chefs Managing companies exacting standards in all chaletsLiaising with Suppliers in and out of resort to ensure best possible products are sourced for all chefsCooking in our largest luxury chalet for up to 20 guestsExpansive breakfast spread including cooked options 5 course dinner with additional canapés and cheese options Daily sweet and savoury afternoon teas Utilising the best produce that an alpine resort has available Full creative control of menu Communication with guests’ pre-arrival and during their stay in resort Catering to various specialist diets (e.g. GF, DF, Keto, low GI, vegetarian, vegan, pescatarian, halal, kosher) Show less

    • Synthesis Yacht

      May 2021 - Nov 2022
      Head Chef/ sous chef

      Extremely high end yacht for UHNW owner Complete adherence to kosher Full high end dinner service Catering for the very unique dietary requirements of the owner and his demanding guests Organising and catering for large scale parties and events on board. Meeting the expectations of all charter guests and catering according to their needs and requirements Daily sourdough baking Lunch, either 2 course or luxury buffet style Provisioning and utilising the best produce that is available from our locations Food menu planning for owners, charter guests and crew Budgeting and accounts for owners charters and for crew Show less

    • M/Y Gene Machine

      Jun 2023 - now
      Head Chef

      I joined the program at the beginning of an extremely busy summer program. The boat was used during a trip around Asia. The guests were onboard for the vast majority of the summer in some extremely remote locationsCatering for the owners extremely exacting standardsEnsuring all 12 crew are fed interesting, healthy meals 3 times a dayCatering to various specialist diets (gluten free, diary free, Keto, low GI, vegetarian, vegan, pescatarian, halal, kosher)Provisioning for guests and crew from local markets and agents in remote environmentsFood menu planning for guests and crewBudgeting and accounts separately for owners and for crew Participating in constant drills and training Show less

  • Licenses & Certifications

    • Intermediate food hygine