Malcolm Strachan

Experience

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  Differnet Operations

  Oct 1979 - Mar 1989

  Junior Kitchen Period

  1988 – Canada – Sous ChefIn 1988 moved to Canada from the Caribbean to the position of Sous Chef at Granite groups, Benmiller Inn, which was a country retreat, then moved on to a similar position and at Bofinger Restaurant in Toronto which catered to the theatre clientele of Toronto serving an Anglo Italian Menu, this was followed by a period of development by joining Four Seasons Hotel at there Northern Resort in Minaki, Ontario, 1989. This would be the start of my developing and defining own style of food service and décor as both a Chef and team builder within the fines of corporate hotel chains. 1986 to 1988 – Elbow Beach, Bermuda and Grand Cayman, Caribbean – Chef de PartieStarted working overseas, holding the position as Chef de Partie in Elbow Beach, Bermuda, which catered to 1000 guests per meal service, in addition to spending time with Hyatt Regency and The Periwinkle Restaurant, both in Grand Cayman.Stanneylands Hotel, Wilmslow Cheshire – Chef de PartieThe Stanneylands Hotel was voted best restaurant north of London, twice during the 3 years while I worked at the hotel. This restaurant served 5 daily dinner menus to average of 95 guests per night most of the menus where in the Nouvelle Cuisine style of that period. Produce was shipped in from international markets for the menus.Maryculter House Hotel, Scotland – Head ChefTime spent as a Head Chef in Scotland at the Maryculter House Hotel at the age of 19, but at the time was too young for such a position, even though it was enjoyable and received positive fed back, it was not the right time and decided to learn and see more about the culinary arts and took further training in England at the Stanneylands Hotel, Wilmslow Cheshire.Catering Junior at Lairhillock Inn, ScotlandDuring college years worked as part of a small team that cooked a different style of menu for the Aberdeen area, fresh daily market menu, table d’hote menu, standing if for the Chef when he was off duty. Show less

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  Different Companies

  Apr 1989 - Jul 2001

  Senior Kitchen Management

  During this period I worked as Executive chef mainly or in senior positions in the kitchen. many different food and service styles, Native Indian foods of Canada, State of New Mexico, and Caribbean Foods, this was a period where that quality and diverse services of the 1990's was ongoing so quality was never a issue leading from standards set by Four Seasons Hotel chain, and those standard I believe in still in my approach to quality, So during this period, my menus enjoyed a wide and various styles of food service, which included Caribbean, New Mexican, Native Indian, Anglo Italian, Rustic Scottish, which in turn lead to an International Tapa’s Menu, examples being Haggis, Spring Rolls, Caribbean Crab Cakes with a touch Californian Western Cuisine but my training in Classic Traditional Cuisine helped me as a chef win local awards for both food quality and service in the restaurants and food shows. In addition to the above, spent one year working with Chalk Catering in Aberdeen as Day Chef on a North Sea Oil Rig, the company was interested in promotion to Camp Boss, however declined and returned to the Hotel industry as the quality Hotel Service was of more interest so returned to work in Canada in 1992.Establishments worked for during this period.• Four Seasons Hotels - Ontario, Canada. • Four Seasons Hotels - Nevis West Indies.• Old Mill Inn – Scotland.• Delta Hotels - Ontario Canada, • Quaaout Lodge, Chapters Viewpoint Restaurant - British Columbia Canada. • Lighthouse Restaurant, Hooks Treasure Island, Tapa’s Grill - Grand Cayman, West Indies. Show less

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  ES-KO

  Oct 2001 - Aug 2003

  Camp Manager

  ES-KO, based in Monte Carlo, Monaco is an internationally recognized logistical support provider of integrated services in remote and challenging locations worldwide.Working as the English speaking manager for different projects, for International Client DynCorp and Nato projects,

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  PTI

  Aug 2003 - Aug 2004

  Executive Chef

  With over 30 years’ experience, PTI Group is one of North America’s largest fully integrated suppliers of remote site services providing temporary and permanent workforce accommodations, food services, facility management, environmental services, and other value-add services to resource industries worldwide, which included NATO Support in Kabul, Afghanistan.The project included supporting the overseas deployment of the Canadian Forces, contributing to the health and comfort of thousands of military & civilian employees by providing superior facility and food service management. The project incorporated two camps located on the outskirts of Kabul. Hosting mainly NATO personnel, both camps housed several hundred. PTI managed the support elements necessary to provide services, including over 7,000 meals per day. Meals were pre-planned and were based on proper nutritional and ethnic requirements.These professionally managed facilities include all aspects of accommodation management, food service management, housekeeping and laundry related support functions. Effectively managed facilities were an absolute necessity in maintaining morale in an environment that is remote and often austere. Assigned as Executive Chef with responsibilities that included:• General management of the three kitchens on a 24-hour work schedule. General duties included ordering for a 5-week menu, 13 weeks in advance. Most grocery orders where procured from Canada and a weekly fresh order out of Dubai. • Maintained standards of service set by the Canadian Department of National Defence and Public Works Canada.• Liaised with Military Food Service, on function, VIP events, and general quality issues of the operation, in addition to the Issue of rations for out laying military posts. • Catered to 2200, operating from three dining facilities and one main central store. • Responsible for staff that included 25 Expatriate Chefs and 85 Third Country Nationals Staff. Show less

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  TAWOOS Renaissance Services

  Aug 2004 - Aug 2012

  On Site Manager

  Competently delivered active functional support and directly reporting to operation manager. Administered multi-site operations within four facilities and managed over 500 staff in Tikrit, Iraq. Organised bottom-line factors, including fronted daily operations to ensure productivity and quality of products. Coordinated with suppliers to discuss and negotiate contract regarding first class product, while ensuring and maintaining product verification, quality, and quantity. Recognised for outstanding contribution in maintaining private food service for the military and other private companies around Baghdad.Key Contribution: Prepared and served food to excellent standards, kept working areas clean and hazard free, ensured correct hygiene practices adherence as per US Military premed guidelines. Administered two United Nation catering contracts for 250 peers on-site, including delivered support and logistics management, introduced and mobilised both sites, one in Baghdad other in Erbil, Iraq. Presided catering private food service to three American Ambassadors for private dinners, as well as interacted and meeting in the private villa and at old American Embassy compound. Evolved traditional menu of government house, including tastings menus, enhancing experience dining, and expanded horizons of conservative environment. Upheld superior level of expertise to run site operations in Afghanistan, multi-dining facility operation with over five dining facilities and staffed of 450 employees. Show less

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  Catering International & Services CIS

  Sept 2012 - Nov 2012

  Executive Chef

  Progressed through series of positions with increasing responsibilities as site manager, oversaw catering, beverage, welfare entertainment program, and commissaries operations for International Staff based onsite at the Ambatovy Nickel Plant.Key Contributions: Supervised holistic operational functions, including but not limited to staff management, hire and train new members, management, supervision, scheduling and development of large service staff. Led a diverse team of over 250 personnel, monitored staff activities and laundry services, including inspecting staff's work to prescribed standards of cleanliness. Show less

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  Newrest

  Dec 2012 - Sept 2014

  On Site Manager Catering

  Progressed through series of positions with increasing responsibilities as site manager, oversaw catering, beverage, welfare entertainment program, and commissaries operations for International Staff based onsite at the Ambatovy Nickel Plant.Key Contributions: Supervised holistic operational functions, including but not limited to staff management, hire and train new members, management, supervision, scheduling and development of large service staff. Led a diverse team of over 250 personnel, monitored staff activities and laundry services, including inspecting staff's work to prescribed standards of cleanliness. Show less

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  TAQA

  Sept 2014 - Sept 2017

  Catering Manager

  Directed and coordinated overall aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities. Instigated and implemented all operational and training policies, maintained compliance with all state and federal regulations.Key Contributions: Commended by senior management, appointed as catering manager to steer development programme and trained and mentored local staff regarding food and site management. Fostered congenial relationship and direct point of contact with all customers through all stages from initial contact, proposal negotiations, and finalised booking of catering and event.Key Contributions: Training and management of staff in the HACCP program of International Hygiene and Food Safety Practices. Closing program for the Vietnam site, as well as opening program for the Eu Embassy in Somalia. Indonesian site to manage the forecast training with staff in the operational of International standard menu’s, forecast a reduction service style to the client’s requirements, requiring the management of budget due to remote site lead times inn shipments, Show less

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  Aden Group

  Oct 2017 - Aug 2019

  Catering Manager

  This period I was employed in 3 different countries managing and advising on the following units latterly, Technical Site Advisor, Indonesia, Site Manager, Vietnam and starting with Catering Site Manager in Somalia.The opening of the European Union embassy in Mogadishu Somalia, involved the management of unit staff and the direction of install of required equipment. This also involved the forecasting of menu and food orders being shipped from Europe to Somalia.Following the opening and general management of the unit, I then transferred to assist with he closer of a housing unit and food operation for JCGS Refinery in Vietnam. This was a general management overview of operation. Following this I was moved to the Gosowong Newcrest Gold Mine in Indonesia installing HACCP for the local and national staff, managing the staff with the ordering and calculations of budgets, and forecasting for a remote site. Food services combine expat and local menus. And a pack meal program for the mine staffTransferred and Employed as International Advisor for Training of Remote Site Management, General Set Up of Management with in an International Multinational work force. Catering, Warehousing was main area of Management but also the Whole Remote Site Facility Management that was involved in Such Remote Site Contract. The forecasted Plan is that a Diverse cross Training Management for International Client. Pack Meals Service 4 Daily Meals up to 1500 per Meal, Two Dining Facilities 3 Daily Meal, Bar Service, Mini Mart, Full Housekeeping and Laundry Service. Show less

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  Search Consultancy

  Oct 2019 - Aug 2020

  Worked different Food and Catering outlets around Aberdeen till Covid-19, changed that outlook of employment

  • Relief Work

    Oct 2019 - Aug 2020

  • Catering Chef

    Oct 2019 - Aug 2020
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  Seafield Arms Hotel

  May 2021 - now

  Head Chef

  Back enjoying the Kitchen working on some wonderful new thoughts for coming months.