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<pre>Array ( [var] => cut_url ) </pre> Resume for paul L. for Chef / Food Preparation / Hotel & Lodging in Truro, United Kingdom. Search More Resumes for Chef / Food Preparation on Resumark.com #PHBOMLBQ3
 

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Resume for paul L. for Chef / Food Preparation / Hotel & Lodging in Truro, United Kingdom




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: United Kingdom City: Truro
State: Cornwall ZIP: pl220eg



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TEL mobile north street lostwithiel Cornwall pleg
PAUL L.
Date of Birth ..
Qualifications
BOLTON METROPOLITAN COLLEGE CITY AND GUILDS /
/
/
BOLTON METROPOLITAN COLLEGE CITY AND GUILDS /
R.S.H certificate
N.E.B.S.S. certificate
ENGLISH + GRADES
BASIC FIRST AID , BASIC FIRE
EMPLOYMENT RECORD
EMPLOYER POSITION
LE PINS DAN’S L’EAU COMMIS SAUCE CHEF JUNE – SEP
Apprentice sauce, promoted to commis sauce after months, the hotel had a brigade of chefs,
restaurants and a large amount of functions.
BOLTON METROPOLITAN COLLEGE STUDENT SEPJUNE
CARLTON HOTEL BOURNEMOUTH COMMIS CHEF JUNEFEB
AA ROSETTE – A LA CARTE
Commis chef on the a la carte section, star hotel EGON RONAY RECOMMENDED, a
brigade of + chefs, restaurants, extensive banqueting facilities and a very busy a la carte
section.
HOTEL DE LA PLAGE ST COMMIS ENTREMITIER MARSEP
JERSEY C.I. AA ROSETTE Seasonal
ST commis chef in a brigade of chefs, all soup, vegetables fresh on a daily tdh menu. We
also won a gold star from the Jersey tourist board and I came third in the SALON CULINERE
Commis section
AL JUBAIL INTER HOTEL CHEF TOURNANT NOVAPR
A large new hotel in Saudi Arabia, a brigade of + chefs, restaurants, banqueting suites for
hot and cold buffet work, worked on a hour rota system to accommodate hr coffee shop.
Started as ST commis, promoted to chef de partie, then chef tournant speciality menus Indian
and Middle Eastern
HOTEL DE NORMANDIE SOUS CHEF APROCT
JERSY C.I. Seasonal
A large jersey tourist board star hotel, a brigade of chefs, a daily tdh menu and a sea food
speciality menu that contained locally caught fish i.e lobster spider,oysters etc.
CASTLE HARBOUR HOTEL CHEF TOURNANT FEBJAN
Contract completed
A very extensive resort hotel complex consisting of main restaurant approx covers, a
Spanish theme restaurant and golf club, sailing club, beach club, night club, the kitchen had a
brigade of appox + chefs, I usually worked on all the main sections but spent a lot of time
involved in buffet work during July to October working on decoration, margarine and butter
modelling, also there was an extensive a la carte menu.
INVERURIE HOTEL CHEF INTREMETIER MARSEP
Seasonal
An ocean front hotel catering for approx + guests, coffee shop, restaurant, plus open air
cabaret, a kitchen brigade of , the speciality of the hotel was charcoal grilled meats and
locally caught tropical fish.
HILTON HOTEL DEMI CHEF NOVFEB
ROTTERDAM HOLLAND
Large city center hotel, restaurant, coffee shop, we supplied all the meats prepared for the roast
section and all the cold food required for the coffee shop, restaurant and room service etc, we
had + chefs working in the kitchens and also produced all the display work for the coffee
shop and functions i.e. butter work.
A LA CARTE CATERING CHEF/OWNER APRJUN
Bolton Lancashire based I organised everything from the menu planning, costing, discussing
the types of functions required to hiring temp staff, also supplied crockery for most occasions
and special occasion cakes.
BOLTON METROPOLITAN COLLEGE STUDENT JUNJUN
MANCHESTER ROAD
BOLTON, LANCASHIRE
HOTEL DU MONT BLONC CHEF TOURNANT OCTAPR
MORGE, SWITZERLAND season
MICHELIN STAR
Medium sized lake fronted hotel, restaurant, terrace keeping live trout and lobster for sale on
the menu, coffee shop and function room, chefs in the kitchen, tdh menus on at
lunchtime all plated and decorated, every month a chef would be employed to do a menu for
the restaurant and train the kitchen to take over until the next speciality menu.
ISLAND HOTEL CHEF PATISSIER APROCT
TRESCO ISLES OF SCILLY AA ROSETTE season
Medium sized luxury hotel AA rosette and Egon Ronay recommended for the food, I was the
pastry chef in a brigade of chefs, I had with me and appentice, we had to make fresh
sweets for dinner and the sweets for lunch also fresh breads, scones, petit fours and all other
pastry items required in the kitchen, I also did the ordering for the pastry section and consulted
with the executive chef on pastry items for buffets, functions and menus etc.
THE BELL ROCK HOTEL SOUS CHEF FEBJUN
ST MARYS contract
ISLES OF SCILLY
Medium sized star hotel restaurant/bar food and pool side service, a daily T.D.H. menu, small
function trade,.. the hotel was bought and refurbished the bar and extended the
restaurant on reopening I was promoted to Head Chef with a team of , a daily T.D.H menu, a
speciality menu using locally caught fish blue shark, john dory, megrim,monkfish etc I used
fresh produce where possible for terrines, pates soups etc, also made butter sculptures for the
restaurant and display work incorporating petit fours for the lounge. We got a mention in the local
Penzance newspaper for the quality of the food.
RIVIERA HOTEL SOUS CHEF JUNFEB
SIDMOUTH EAST DEVON
Medium sized star hotels AA Rosette, a brigade of chefs, a daily T.D.H menu and an
extensive a la carte menu, restaurant with covers of + also very busy bar food trade, function
trade, catering sweets etc We won a courtesey and care award AA
I worked with chefs brought in to gain rosettes –Mr.S Brown St Olaves Court Exeter
Mr.C Miguel Soar Millcove, Salcombe
Both AA Rosettes
ALMA LODGE HOTEL Jnr SOUS CHEF FEBMAY
STOCKPORT CHESHIRE
Large function hotel, + cover restaurant/cavery, a la carte and tdh menus, functions for upto
themed and buffet work, a brigade of chefs with busy room and bar service, I assisted with
menu planning, stock control, health and safety and training of commis.
LOSTWITHIEL GOLF AND COUNTRY CLUB HEAD CHEF MAY
LOWER POLSCOE, LOSTWITHIEL laid off
CORNWALL gained an RAC BLUE RIBBON
Medium sized AA star country club with a + cover restaurant that had a daily tdh and an a la
carte menu, functions for + a very busy bar and club house trade, I was in charge of two
kitchens, originally employed as sous chef, then weeks later Head chef, with a brigade of full
time chefs and part time chefs, I had full control of the kitchen from menu planning, GP, stock
control, health and safety, training of commis’, all fresh produce was used,with all fresh made
stocks, sauces,pates, soups, terrines etc. I gained an RAC BLUE RIBBON award for the food.
NEWTON PARK HOTEL SOUS CHEF JUN
NEWTON SOLNEY
BURTON ON TRENT AA ROSETTE
The hotel is a star hotel country house hotel set in its own large grounds, functions for +,
restaurant – covers, full time chefs, part time chefs who came in to cover large functions
and chefs holidays. Daily changing tdh menu, a la carte menu that changed twice a year. The
annual turnover of the hotel was ½ million pounds the average spend £ per head private
function in restaurant, £ per head weddings, £+ for conference buffets, £ tdh, £+ for a
la carte. I was in charge of the kitchen in the absence of the head chef, all fresh produce used and
all fresh stocks etc with hand made chocolates and petit fours, also assisted in menu planning and
costing, health and safety, hygiene, dealing with suppliers and customers needs and assisting in
maintaining a GP of .
LUGGER HOTEL SOUS CHEF JUNNOV
PORTLOE
CORNWALL AA ROSETTE
star bed luxury waters edge hotel, a small self contained kitchen, chefs, kitchen porters,
daily changing tdh menu, plus a seafood specials menu, tdh £, seafood +, all food prepared
fresh daily including starters, mains, sweets, petit fours, + covers, limited function trade due to
volume of summer trade, I had full control of the kitchen in the absence of the head chef and
assisted in all aspects of kitchen duties.
ALVERTON MANOR HOTEL CHEF TOURNANT NOV

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