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Career History
| 2008-2009 |
The
Chefie Pub Company Ltd. |
Director
- In
September 2008, The Chefie Pub Company Ltd purchased
three wet-led pub outlets. Completely reversed
all the pubs to become food orientated Pub Restaurants.
Set
up the company from scratch including business
plan, premises, suppliers, branding, etc.
- Re-branded
the pubs including redecoration of the exterior.
Implemented food styles at each of the pubs
with S O P manuals for each brand.
- Introduced
locally sourced products where possible to all
outlets. Implemented marketing strategies for
all the pubs with responsibility for overall
management, food production, profitability,
food costing, dish specifications, and purchasing
of food & non-food products for all three locations
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| 2001
- 2008 |
Create
Food and Party Design Ltd. |
Executive
Chef 
- Create Food and Party Design is part of the
Concerto Group. As Executive Chef, Paul was
responsible for creating innovative food at
a wide variety of events, from corporate Christmas
parties, to themed lunches, private parties
and product launches. The summer party season
2007 saw him masterminding 50,000 covers, and
at Christmas 72,000 covers over eight locations.
- Turnover grew from approx £1m to over
£10m while Paul was Executive Chef.
- Regular locations included: Old Billingsgate;
The Bridge, SE1; No. 2 Temple Place; Tower Bridge;
Trinity House; The Getty Gallery; The Royal
Horticultural Halls, Ranleigh Gardens, Chelsea;
the Science Museum; and the London Institute.
[more...]
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| 1998
- 2001 |
Facilities
Management Catering Ltd. |
Executive
Head Chef 
- Responsible for all Fmc's food outlets for:
food production, profitability, costings, specification
manuals, recruiting chefs & assistants
- Wimbledon Championships, Farnborough Air Show,
Cartier Polo, Beaulieu Motor Museum, Windsor
Castle, St James Palace, Samsung Open Tennis
Tournament, Southampton Football Club, Donnington
Park, Wentworth Golf Tournament (Langans) &
Castle Howard [Consultant].
- Outside Private Dining for Fmc & Langans
Events.
- Responsible for purchasing IT equipment, food
& non-food products.
[more...]
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| 1997
- 1998 |
Gardner
Merchant Leisure |
Consultant
Head Chef
- Employed as a consultant for the introduction
of cook-chill operations within Forte hotels
including, The Café Royal, The Queens Hotel,
Cheltenham, The Bear Hotel, Oxford, Regent Palace
Hotel & the complete introduction of an
A la carte & Banqueting operations at the
Regents Park Post House Hotel.
- Chef for Wimbledon championships, Kew Jazz,
Irish Open, English Open, Henley Regatta, Paris
Air Show, Ascot Hospitality & Silverstone
Grand Prix. Organised all food & production
for all of the above events.
- Menu content input for Eurostar, 1st &
Premium class food production.
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| 1995
- 1997 |
Sopwell
House Hotel & Country Club and Five Lakes Hotel
& Country Club |
Executive
Chef
- Implemented new standards of excellence within
Sopwell House and set up a new hotel kitchen
operation at Five Lakes Hotel.
- Both hotels were 4 * standard.
[more...]
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| 1990
- 1995 |
Grosvenor
House Hotel, Park Lane, London |
Executive
Chef 
- Head Chef: 90 Park Lane Restaurant, became
Executive Chef for Grosvenor House
- Role included Executive Chef, Browns Hotel,
Executive Chef Waldorf Hotel, & Chef for
Head Office, High Holborn, [Board Lunches &
formal Press launches for 'Forte Plc']
- As part of the Executive team, duties included
some duty management.
[more...]
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| 1988
- 1990 |
Castle
College, Sheffield |
Chef
Lecturer
- Teaching Full Time & Part Time Professional
students practical & theory for the catering
industry.
- Including City & Guilds 706/1 & 706/2
Craft students.
- Organised Field trips & work experience
for all Craft & B tech students.
- Studied for Cert.Ed.
[more...]
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| 1984
- 1988 |
Newcastle
Arms Hotel, Nottinghamshire |
Chef
/ Proprietor 
- Ran, refurbished &modernised a country
house hotel in Nottinghamshire.
- Increased number of bedrooms from 12 to 25
- Increased Turnover from £70k per annum to
£550k per annum.
- Responsible for profit & loss accounts,
sales & bought ledgers, VAT returns, along
with the day-to-day running of the hotel.
[more...]
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| 1978
- 1984 |
Various
Hotels: Berystede Hotel, Cumberland Hotel, and
London International Press Centre. |
Head
Chef / Sous Chef
- Responsible for: food production, profitability,
costings, quality control, recruitment
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| 1974
- 1978 |
The
Dorchester Hotel , London |
 Commis
chef / 1st Commis Chef / Chef de Partie
- Commis Chef in the Larder Section
- Learned all of the other kitchen sections
in my own time
- Worked as 1st Commis chef on all but the pastry
section.
- Promoted to Chef de Partie and offered position
of Sous Chef before leaving.
- Worked under Chef Eugene Kauffler & Chef
Anton Mosiman.
[more...]
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