Paul Johnston

I am a very hard working and driven individual with a real passion to create the ultimate culinary experience. I possess a high knowledge of different ingredients and love working with products, creating new concepts and building ideas to keep in line with current trends. I am focused on delivering first class standards and maintain excellent personal presentation as well as remaining professional at all times.

I consistently strive to motivate my team to deliver and I believe the key to success is to listen, communicate and to guide when called upon, my leadership and interpersonal skills will keep my team focused under pressure to deliver.

Sous/Head Chef at Agency (2021-03 – Present)

I travelled around Scotland assisting with staff shortages and fulfilling longer term roles within various establishments. Most recently, I completed a 6 month seasonal post as Head chef on the Isle of Islay. This has given me excellent experience within the food and beverage sector from family run to corporate businesses. I have been able to cover all types of cuisine to further enhance my knowledge.

Head Chef at The Coppertrees (2019-09 – 2021-03)

I was part of the senior management team responsible for opening this new restaurant, designing menus, ensuring all health and safety was in place, recruitment, ordering and obtaining fresh local produce from our local farm to create one off specials and ensuring of produce control.

Head Chef at ORO (2017-06 – 2019-09)

I was head chef of a busy and well established restaurant in Shawlands. I strive for high standards to be met at all times while ensuring organisation is paramount in producing 350-500 covers per day with a small kitchen team. I also maintain all other aspects of kitchen management.

Head Chef at Bird Tree and Bellfish (2016-06 – 2017-06)

I was given the responsibility to open a new restaurant within the Lorne Hotel in Glasgow, the role included; creating new and innovative menus, hiring well established chefs, ensuring profit margins were kept on target, creating inventory of orders and maintaining a relationship with suppliers.

Head Chef at St Columba Hotel Isle of Iona (2016-01 – 2016-06)

Responsible for running the kitchen of a busy hotel on a small island on the west of Scotland. We use all local produce and the Hotel has a certified organic garden and I have utilised my extensive experience and expertise in menu planning to expand the restaurant and doing 80-120 covers per day. Gross profits and stock control are always accurate and I consistently work hard to maintain these high standards. My team enjoyed creating great specials with the amazing fresh produce we had to hand.

Head Chef at Stewart Field Farm (2014-02 – 2016-01)

Responsible for running the kitchen and all food related operations. I utilised my extensive experience and expertise in menu planning to expand the restaurant and making it the best place to eat. We were doing 80-150 covers per day. I was in control of Gross profits and stock control, food ordering, rotas and I consistently work hard to maintain these high standards I deliver great specials and a real gourmet pub experience.

Kitchen Manager at Hard Rock Café (2010-05 – 2014-01)

Worked with a team of 15 chefs and ran a restaurant of 200 - 500 covers per day. I worked with a great quality of food and learned different aspects of working with a large company. I worked hard on stock control and maintained my weekly gross profit and monthly gross profit too. I encouraged my team to thrive under pressure and delivered the high standards that were expected of the company and of the team.

Head Chef at Berits and Brown (2007-03 – 2010-05)

Responsible for running the kitchen and all food related operations. I utilised my extensive experience and expertise in menu planning to expand the Deli from 50 covers per day to 150. Gross profits and stock control were important to the business and I consistently work hard to maintain these high standards.

Head Chef at Zucca Bistro (2003-01 – 2007-02)

Worked with a team of eight chefs and ran a restaurant of 200-300 hundred covers per day. I worked with a great team and it was extremely busy but we managed to produce great quality every time. I encouraged my team to thrive under pressure and delivered the high standards that were expected of us also stock and gross profit always made target.

Head Chef at Peters Seafood (2000-08 – 2003-01)

I ran the two restaurants, East Kilbride and Giffnock. Creating new menus and specials with the freshest of seafood. I gained a vast amount of experience working for Peters Seafood and enjoyed the managerial duties.