Paige Hill

I am a very passionate, creative, reliable, and enthusiastic, approachable person who loves to help anyone. I love challenges with obstacles, as it helps me set goals and targets to aim towards. I work very hard to achieve my goals and targets. I have good leadership skills. I can manage a group task. and work very well within a group and individually. I am punctual and my attendance is excellent. My dream in 15 years time is to have a bakery of my own.

CAFE MANAGER at Coughlans Bakery (2026-05 – 2026-06)

As a manager I would open up the shop and lock down the shop everyday, including cash up, stock takes, taking temperatures, deliveries and all the paperwork which was required. I would also be serving customers the best I could whether that would be boxing up cakes or treats or making sandwiches or slicing freshly baked bread along with making a range of coffees. I would also bake throughout the day to make sure the counter would be full and ready for customers to buy.

As a manager I would also deal with any complaints and any issues within the shop.

ASSISTANT PASTRY CHEF at Silversea Cruises (2024-06 – Present)

As an Assistant Pastry Chef, I would report to the Pastry chef and pastry sous chef. Each contract/ship is different however they all have similar outlets. I have successfully run the prep and service for La Dame, La Terraza, Silver Note, The Gelato Station and Art's Cafe.

I also helped and run events when asked to like Brunch, Dinner Under the Life Boat, Chocolate Extravaganza and Country Theme Events. I was also involved with the guests for some events like Chocolate Extravaganza. I helped with implementing the new menu of Art's Cafe on Silver Dawn.

I also got the chance to put some of my recipes and dishes on the menu when needed, especially with the World Cruise as well as developing new ideas. I also made some special cakes upon requests from the guests, as well as any other special requests.

PASTRY DEMI CHEF DE PARTIE – PASTRY CHEF DE PARTIE at Pentonbridge Inn (2020-12 – 2024-02)

As a Demi Chef de Partie, I would report to my head chef, run the pastry section including ordering along with the service, prep the breakfast station as well as doing one breakfast service a week as well as any other jobs which are required of me. Becoming CDP I have more responsibilities such as training other people on pastry, having input on dishes, experimenting with new recipes and products. I also do any special requests like cakes for birthdays and hampers for christmas.

APPRENTICE CHEF – COMMI CHEF at The Royal Garden Hotel (2016-08 – 2020-10)

Being an apprentice 1st&2nd year, you report to senior staff on shift, run the service and any jobs which were required of me. Trained for 6 months on Veg, Larder, Sauce & Pastry. Becoming a 2nd & 1st Commi you have more responsibility which includes, looking after the apprentices, input in some of the dishes we produce, being able to run a busy service lunch or dinner.

I moved into pastry in 2019. As a 2nd then a 1st Commi I would do the prep and run service for lunch, dinner, room service and afternoon tea as well as doing the desserts for Min Jang Restaurant on the 10th floor. I would do any jobs which were asked of me, preparing and serving functions and banquets as well as looking after apprentices or weekend staff.

WAITRESS at Kingston Regatta (2016-07 – 2016-07)

Helping out the university I was going to be attending, by over viewing the food go out to get more understanding and serving the customers.

JUNIOR CHEF & WAITRESS at Junior Chef Academy • University of West London (2014 – 2016)

10 week programs where you learn and cook different dishes each week. In the last week of each program you cook and serve a 3 course meal to guests. I also attended the junior chef bake academy which was held also once a week for 10 weeks where we would learn and cook different products and in the last week we would produce our favourite products to serve to guests.

NVQ2 & NVQ3 in Professional Cookery Kitchen and Larder – University of West London (2016-09 – 2019-06)

NVQ2 & NVQ3 in Professional Cookery Patisserie and Confectionery – University of West London (2016-09 – 2019-06)

GCSE in 7 GCSEs at A* to C. Including, Maths, English, Science & Food Tech. – Queensmead School (2011-09 – 2016-06)