Federation of Chefs Scotland logo
Federation of CVhefs Scotland
Wacs Logo

Board of Management

 

President

Joe Queen

catopsmgr.roxburghe@macdonald-hotels.co.uk

Vice President

Kevin McGillivray

kevin.macgillivray@hotmail.com

Chief Executive

Neil Thomson

nthomson@motherwell.co.uk
+44 01698 232603 (Day)
0771 1136479 (Mobile)

Finance Director

Hazel Mulberry

hmulberry@reidkerr.ac.uk

Board Members

Norman Bendex

Norman.Bendex@virgin.net

 

Paul Rogerson

progerson@jevc.ac.uk

 

Maureen Jackson

Maureen@amjmanagement.demon.co.uk

 

Tony Jackson

tony@palacehotel.co.uk

 

Neil Adams

nadams@majorint.com

 

Steve Barrowman

stevebarrowman@tiscali.co.uk

 

Ian MacDonald

ian.sales@braeheadfoods.com

 

Gary Maclean

gary.maclean@buzzworksgroup.com

 

Lara Smith

lara@buccleucharmshotel.com

Advertising and
Marketing Manager

Marie Clare James

Marieclare.james@freshrm.co.uk

 

Executive Board Sub Committees


Executive

To undertake as required, review of constitution, modernise and streamline to be responsive to change.

Continue to review mission statement that accords with FCS objectives.

Formulate a short and long term development plan providing targets and measurement criteria. Membership review and development of strategy to include all sectors of the industry.

Formulate education direction of the FCS in consultation with education committee.

Identify and secure sponsorship contracts to support all FCS initiatives.

Recommending to the Board budget expenditure for all events and Scottish Culinary Team activities.

Culinary

Review of guidelines timeously for all culinary competitions managed by the FCS.

Preparation of schedule of competitions ensuring accuracy and non-ambiguous terms and references.

Compilation of judging panel for all FCS culinary events.

Establishment of criteria for judging at culinary events, where appropriate WACS guidelines will be used for reference.

Develop and maintain Culinary Guidelines Schedule.

Marketing

Review of image and profile of the FCS and submit to the Board proposals for increasing activity across all sectors of Industry.

Development and maintenance of FCS website and newsletter.

Develop Marketing Strategy.  Coordination of awards certifications of culinary events and membership.

Establish merchandise catalogue for membership.


Education

Preparation of Educational Review to support the Mission Statement of FCS.

Support FCS objectives through membership of examination committees and educational forums.

Develop strategies to support national initiatives across all age levels.

Provide FCS response to education and training reports.

All remits are not exhaustive and will be reviewed annually.