Paul Russell Williams

24th march 1964

59 Caernarvon close

Shotton

Deeside

CH5 1AS

Education - maths, English, art, history and geography O Levels

City and Guilds 705, 706/1, 706/2, 707/1, 707/2.

Institute of public health and hygiene. Kitchen management.

GVNQ Health and Social Care

BETEC Health and Social Care

I have been a chef for many years I have not lost any enthusiasm in my work
and I am always looking to enquire new skills and knowledge. I am a team
player and will without hesitation offer help and advice to any person that may
ask. I am also very trustworthy, loyal and i feel would be a great addition to
any team.

2009

Windmill bar and grill and daycentre

Responsible for the day to day running of a small brigade and all kitchen
activities rotas cleaning schedules and training commis chefs. Creating menus
for a 30 cover cafe and restaurant. Also a function suite of a 100 covers
offering wide range of menu choices from five course sit down meals for
weddings to hot and cold buffets for parties and funerals. Also providing a
choice of a two course meal for up to 35 covers for vulnerable adults in an
adjoining day centre. Covering a wide range of dietary requirements using all
fresh and homemade dishes.

2008 2009

Kids aloud
Working mainly as cover of head chef due to illness, taking on the roll of the
day to day running of the kitchen food orders, cleaning schedules. A busy
Childs play area catering for birthday parties and adults attending on a daily
basis. A wide range of home cooked health conscious food for both children
and adults

1998 2009

Phoenix house

40+ clients and staff in a residential setting, responsible for day to day running
of the kitchen with food ordering, cleaning rotas, staffing. Offering a wide
range of fresh home cooked meals on a daily basis breakfast, lunch and dinner,
taking in to account a wide range of dietary requirements through working with
health professionals.

1998 -1986

Royal Air Force

Working in a wide selection of environments, covering all areas of food

preparation, from fine dining to mass catering including large banquettes and
speciality dinners. My duties involved not only working on an individual basis
in control of menu planning, placing food orders and food preparation for up to
70 personnel, also part of a team to prepare meals three times a day for up to
600 personnel. My primary function was working in different sections of a
busy kitchen. During my time as a serviceman I achieved experience in hospital
catering, in-flight meals and outside catering.

1983 -1986

Kentucky fried chicken

On leaving collage this provided me with invaluable knowledge on team work,

speed and interacting with the general public. I personally achieved the position
of supervisor which helped with my man management skills, and an awareness
of how a food orientated business can achieve its goals