Paul Stiles

Hard-working and reliable individual with extensive culinary experience seeking a career change and fresh challenge. Strong team player with independent work capability. Computer literate with excellent communication skills and keen attention to detail. Full UK driving license holder since 2006. I have recently passed my Class 2 and looking to start a new career in driving when given the opportunity i am fully focused and ready to get on the road.

Tesco 2020 till present

My duties includes working in bakery on some shifts but mainly stock control and merchandising. Helping customers when needed.

Head Chef at The Cock Pub and Kitchen (2019 to 2020)

Day to day running of the kitchen with responsibility for menu planning, special occasion catering, stock ordering, buffet and private function planning, health and safety compliance, staff training and rota management.

• Day to day running of the kitchen
• Planning of menus and creating them
• Planning special occasion menus (Mother's Day, Christmas Day)
• Ordering stock
• Planning of buffets and private functions
• Maintaining health and safety and food safety
• Rota control and staff planning
• Meeting with suppliers
• Training staff in all aspects of the kitchen
• Planning weekly meetings and briefings
• Maintaining GP and waste levels

Sous Chef/Acting Head Chef at De Rougemont Manor (2018-09 – 2019-12)

Day to day kitchen operations, menu planning, wedding catering, special events, staff training and rota management, supplier relations and food safety compliance.

• Day to day running of the kitchen
• Planning of menus and creating them
• Planning wedding menus and running weddings on the day
• Ordering stock
• Planning of buffets, afternoon teas and private functions
• Maintaining health and safety and food safety
• Rota control and team planning
• Meeting with suppliers
• Training staff in all aspects of the kitchen
• Planning weekly meetings and briefings
• Maintaining GP and waste levels

Sous Chef at Seasoned Events (2017-11 – 2018-09)

Working in a production kitchen preparing food for events on a daily basis and completing service at events.

• Preparing food for events on a daily basis in production kitchen
• Going to events and completing service

Sous Chef at The Rivers Hospital (2017-03 – 2017-11)

Working with a team of 7 chefs creating dishes for NHS patients, private patients and care home residents using fresh local produce with varied daily menus.

• Working with a team of 7 chefs
• Creating dishes for customers and patients
• Catering for NHS patients and private patients
• Cooking for on-site care home
• Using fresh produce from local suppliers
• Managing daily varying menus

General Chef Manager at Compass Group, Normanhurst School (2013-01 – 2015-12)

Managing catering team, staff training, wages and accounts, catering for school pupils using fresh ingredients, menu creation, stock management and health and safety compliance.

• Managing the catering team
• Providing training for all staff
• Wages and accounts management
• Invoicing
• Catering for all school pupils using fresh ingredients
• Creating menus
• Stock take and ordering stock
• Maintaining health and safety

Sous Chef at Compass Group (2011-09 – 2013-01)

Preparing food to high standards, overseeing food production, creating menu ideas, assisting head chef with stock management and cost control.

• Preparing food from fresh ingredients to a high standard
• Overseeing food produced for customers
• Creating fresh ideas for hospitality side
• Working alongside the head chef
• Stock take and ordering assistance
• Menu creation for refectory and hospitality
• Ensuring food safety and health and safety standards
• Assisting chef de parties
• Ensuring cost control and minimal food wastage

Sous Chef at Compass Group, Chigwell School (2005-01 – 2011-06)

Preparing food for 900-1000 pupils daily, staff training and supervision, stock management, payroll, risk assessments, large function catering and menu planning.

• Preparing food from fresh ingredients for 900-1000 pupils each day
• Training new employees
• Supervising kitchen
• Stock take and ordering
• Payroll using nexus system
• Risk assessments
• Staff rotas
• Invoice inputting
• Catering for large functions (weddings and conferences)
• Ensuring health and safety regulations
• Planning menus
• Stock data inputting
• Acting as manager at different sites

Pastry Chef at The Blue Bell Restaurant (2004-01 – 2005-01)

Preparing desserts using fresh ingredients to à la carte standard.

• Preparing desserts using fresh ingredients to à la carte standard

Chef at Two Brewers Public House (1996-01 – 2004-01)

Preparing starters, main courses and desserts, assisting with stock management and occasional front of house work.

• Preparing starters, main courses and desserts
• Assisting with stock takes and orders
• Front of house work (serving at bar and serving food)

Electrical Apprentice at E & G Electrical Wholesalers (1998-01 – 2004-01)

Customer service, deliveries, electrical work, order management, stock control and merchandise displays.

• Serving customers in the shop
• Taking deliveries
• Small electrical jobs (wiring plug sockets and light fittings)
• Placing and distributing orders
• Keeping stock room in order
• Maintaining window displays
• Delivering goods to customers

GCSE in General Education – Hainault Forest High School (1994-01 – 1998-01)

NVQ Level 1 & 2 in Food Processing (2007-01 – 2007-01)

NVQ Level 3 in Hospitality and Supervision (2009-01 – 2009-01)