Head chef/executive chef
Pau*** ***** (XX años)
Executive chef en Comis Hldings
San Pedro del Pinatar,
Murcia
|
Experiencia
Executive chef
Comis Hldings
Paul Owens DOB: 07/08/1970 Status: Married Nationality: British Drivers Licence: British - Clean Home: +447624234934 Mobile: +447624234935 Skype: paul.owens78701 E-mail: pwo.consultants@hotmail.com Address: 1806B Hacienda Requelma Sucina Spain Profile: I am a hard-working team player who enjoys exceeding targets and reaching all budgets, I am motivated by being successful and achieving goals. I take great pleasure in on the job training as I believe that sharing my knowledge and leadership with employees, they will reach their full potential which prospers both themselves and my employer. Strategic and strong problem-solving skills, hands on calm and progressive manager. I am at present a passionate Chef who always strives to create the utmost on quality of food flavours and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contemporary style cuisine. My style of cooking is modern British (Classically French trained), taking influences from Pacific Rim, Asian, and Especially the Mediterranean. It’s important to me to motivate my team to achieve the highest standards and consistency required to react to our competitors and adapt to the guests needs and trends. The last 5 years have been spent setting up new kitchens, brands and restaurants in the UAE. Systems & Operation’s driven, to help maximise sales and minimise food costs without impacting on quality. I have extensive experience in high end fine dine restaurants in the UK, both at High AA rosette & Michelin Level. I have spent the last 2 years as a consultant in helping open projects such as Axe House, Lucky Voice, Moke Poke & Urban Roti, alongside menu & concept development. Professional Qualifications: • Highfield Level 4 Advanced Food Safety PIC 4 Distinction • Level 3 Health & Safety in the work place Systems Experience: • Concept & project delivery, OS&E & FFE, full team set up, and operational set up. • ADACO, ORACLE, Micros, Squirrel, Excel, Power-point, Word, QSR Systems • Setting up a monitoring of stock management, (ADACO/FOURTH, SCM & FMC) Purchasing systems for multiple outlets & Warehouse supply chain. • Implementation of HACCP & ISSO 2200 Certification. • Developed Brand standards manual in line with Company SOP’s. Employment: Currently in the UK on an interim contract, subject to a 1-month notice. Consultant Group Executive Chef LDS December 2017-April 2018 4-month interim contract LedinghamDrakeSolutions.com • Chef in charge of overseeing multiple sites in Dubai and the GCC region • Concept and project delivery • Recruitment • Company brand standards & SOP’s • Responsible for various casual & fine dining venues • Axe House UAE (Shoreditch style venue with emphasis on craft beers and seasonal British food) • Lucky Voice, casual dining American style food concept • Moke Poke, Japanese/Hawaiian fusion cuisine • Rolling pin Serbian bakery concept • Cocktail kitchen, high-end fine concept, with emphasis on great cocktails and food to match • Dirty Laundry by Cocktail kitchen spin off from CK, Tapas style menu Pre-opening Executive Chef/Head of F&B Dubai Parks & Resorts Motiongate May 2016 – December 2017 www.dubaiparksandresorts.com Executive role to open 9 themed restaurants (American, Italian, Asian, Arabic, Indian, Pastry, Deli style), 6 QSR, 2 full service and 1 fine dining. 2000+ seats. • Direct report to the commercial Director & Park GM, Attend senior management meetings • Part of executive committee to strategize long-term goals, improve foot fall & drive sales per-cap • Oversee all kitchens and food & beverage menu development of the 15 food carts & 9 restaurants • Team of 70 direct reports & over 80 indirect • Implementing brand standard in accordance with DreamWorks/Sony/Lionsgate • Set up of all recipe standards & SOP’s • Training & Development • Working with the Sales & Marketing team on offers and advertising projects, organising large events ATM/DNATA travel • Implementation of FSMS to insure we receive HACCP Certification. Previous Work Experience: Executive Chef Crab Tavern (American Seafood) & Spirito (Brazilian Street food) Dubai Media One Hotel May 2015 - May 2016 Achieved ‘What’s on’ Award - Best New Comer 2015 Executive Group Chef JWA American style casual Dining August 2014 - May 2015 Achieved ‘Time Out’ Award Best Restaurant, Abu Dhabi 2015 Consultant Executive Chef www.reemalbawadi.com April 2014 - August 2014 Reem Al Bawadi Central Production Kitchen Dubai, UAE set up and standardization of the 10,000 sq. FT central kitchen providing all items for 5 Arabic restaurants and 2 French Pastry coffee shops Executive Chef www.adcouncil.ae ADNH/compass January 2013 - April 2014 Al Bahr Towers, Abu Dhabi Investment Council, UAE, Corporate VIP for the Abu Dhabi Government Sovereign Wealth Fund, 9 Venus, All day dining, Coffee/Deli shop, Juice Bars, VVIP dining and events for up to 2000 Freelance Chef www.thequincetree.com August 2012 - December 2012 The Quince Tree, Henley-on-Thames, UK Executive Chef www.goodwoodhotel.co.uk 4 Star November 2010 - May 2012 The Good-wood Hotel, Chichester, West Suffolk, UK Freelance Chef June 2009 - October 2010 www.rockliffhall.co.uk Hurworth Darlington 3 AA Rosette 5 Red Star www.eastwellmanor.co.uk 4 AA Red Star 2 Rosette www.gilpinlodge.co.uk Relais & Chateaux, 3 AA Rosette, 4 Red Star www.rushtonhall.co.uk 3 AA Rosette, 4 Red Star www.woodhall.co.uk 2 AA Rosette 4 Red Star www.seahamhall.co.uk 3 AA Rosette, 5 Red Stars 1 Michelin star www.Limewood.co.uk 3 AA Rosette, 5 Red Stars, Relais & Chateaux www.HartwellHouse.co.uk 3 AA Rosette, 4 Red Star http://www.spiceislandbeachresort.com 5-star/AAA 5 Diamond Hotel in Grenada Caribbean Executive Chef www.thebedforlodgehotel.co.uk 4 Red Star February 2008 - June 2009 Bedford Lodge Hotel & Spa, Newmarket, Suffolk, UK Executive Chef www.owenstherestaurant.co.uk April 2007 - February 2008 Preopening, Southport, Lancashire, UK Head Chef www.tymawrmansion.co.uk 5 Gold Star July 2005 - April 2007 Ty Mar Mansion, Country House Hotel, Aberaeron Wales, UK Head chef www.number64.co.uk October 2004 - July 2005 Senior Sous / Head chef www.gisborough-hall.co.uk 4 Star April 2004 - October 2004 Guisborough Hall Hotel, North Yorkshire, UK Pastry chef/Senior Sous www.swintonpark.com 4 Red Star August 2001-April 2004 Swinton Park Hotel, Masham North Yorkshire, UK Commis Chef, Pastry chef. www.judgeshotel.co.uk 3 Red Star December 1999-August 2001 Judges Hotel, Yarm, North Yorkshire, UK Education: • 1981-1986 Huntcliff School Saltburn-By-Sea Cleveland • Qualifications: Various CSE Grades/Advanced food Hygiene level 4 Distinction • 1987-1989 Y.T.S Computer and Office Studies, City and Guilds Achievement’s: • Worked on a book for EBLEX in conjunction for a Television advertising campaign with some of the UK’s best Chefs (John Campbell, Sat Bains, Michael Caine’s MBE, Claude Bosi, Martin Blunous, Andrew Pern) • Brakes Brothers Calendar competition 2003 • Giles Coren the Times Newspaper food critic 8.9 /10 2005(Ty Mawr Mansion) • Food critic for the Express Newspaper quote “if Ty Mawr was in London the Michelin guide would be Banging down the door” • Food columnist for Welsh National Newspaper (Cambrian News) References: Jeffrey Farr Director F&B 20th Century Fox World Genting’s Highland resorts Jeffrey.thomasfarr@rwgenting.com +601123714369 Daniel Cuffe Park operations Director Universal China daniel.cuffe@universalorlando.com Peter Eaton Head Chef, John Campbell Restaurants, The Wood Spean E-mail: peter19776746@btinternet.com Andrew Grahame, CEO Farncombe Estates E-mail: acgrahame@yahoo.com
Formación
Paul Owens DOB: 07/08/1970 Status: Married Nationality: British Drivers Licence: British - Clean Home: +447624234934 Mobile: +447624234935 Skype: paul.owens78701 E-mail: pwo.consultants@hotmail.com Address: 1806B Hacienda Requelma Sucina Spain Profile: I am a hard-working team player who enjoys exceeding targets and reaching all budgets, I am motivated by being successful and achieving goals. I take great pleasure in on the job training as I believe that sharing my knowledge and leadership with employees, they will reach their full potential which prospers both themselves and my employer. Strategic and strong problem-solving skills, hands on calm and progressive manager. I am at present a passionate Chef who always strives to create the utmost on quality of food flavours and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contemporary style cuisine. My style of cooking is modern British (Classically French trained), taking influences from Pacific Rim, Asian, and Especially the Mediterranean. It’s important to me to motivate my team to achieve the highest standards and consistency required to react to our competitors and adapt to the guests needs and trends. The last 5 years have been spent setting up new kitchens, brands and restaurants in the UAE. Systems & Operation’s driven, to help maximise sales and minimise food costs without impacting on quality. I have extensive experience in high end fine dine restaurants in the UK, both at High AA rosette & Michelin Level. I have spent the last 2 years as a consultant in helping open projects such as Axe House, Lucky Voice, Moke Poke & Urban Roti, alongside menu & concept development. Professional Qualifications: • Highfield Level 4 Advanced Food Safety PIC 4 Distinction • Level 3 Health & Safety in the work place Systems Experience: • Concept & project delivery, OS&E & FFE, full team set up, and operational set up. • ADACO, ORACLE, Micros, Squirrel, Excel, Power-point, Word, QSR Systems • Setting up a monitoring of stock management, (ADACO/FOURTH, SCM & FMC) Purchasing systems for multiple outlets & Warehouse supply chain. • Implementation of HACCP & ISSO 2200 Certification. • Developed Brand standards manual in line with Company SOP’s. Employment: Currently in the UK on an interim contract, subject to a 1-month notice. Consultant Group Executive Chef LDS December 2017-April 2018 4-month interim contract LedinghamDrakeSolutions.com • Chef in charge of overseeing multiple sites in Dubai and the GCC region • Concept and project delivery • Recruitment • Company brand standards & SOP’s • Responsible for various casual & fine dining venues • Axe House UAE (Shoreditch style venue with emphasis on craft beers and seasonal British food) • Lucky Voice, casual dining American style food concept • Moke Poke, Japanese/Hawaiian fusion cuisine • Rolling pin Serbian bakery concept • Cocktail kitchen, high-end fine concept, with emphasis on great cocktails and food to match • Dirty Laundry by Cocktail kitchen spin off from CK, Tapas style menu Pre-opening Executive Chef/Head of F&B Dubai Parks & Resorts Motiongate May 2016 – December 2017 www.dubaiparksandresorts.com Executive role to open 9 themed restaurants (American, Italian, Asian, Arabic, Indian, Pastry, Deli style), 6 QSR, 2 full service and 1 fine dining. 2000+ seats. • Direct report to the commercial Director & Park GM, Attend senior management meetings • Part of executive committee to strategize long-term goals, improve foot fall & drive sales per-cap • Oversee all kitchens and food & beverage menu development of the 15 food carts & 9 restaurants • Team of 70 direct reports & over 80 indirect • Implementing brand standard in accordance with DreamWorks/Sony/Lionsgate • Set up of all recipe standards & SOP’s • Training & Development • Working with the Sales & Marketing team on offers and advertising projects, organising large events ATM/DNATA travel • Implementation of FSMS to insure we receive HACCP Certification. Previous Work Experience: Executive Chef Crab Tavern (American Seafood) & Spirito (Brazilian Street food) Dubai Media One Hotel May 2015 - May 2016 Achieved ‘What’s on’ Award - Best New Comer 2015 Executive Group Chef JWA American style casual Dining August 2014 - May 2015 Achieved ‘Time Out’ Award Best Restaurant, Abu Dhabi 2015 Consultant Executive Chef www.reemalbawadi.com April 2014 - August 2014 Reem Al Bawadi Central Production Kitchen Dubai, UAE set up and standardization of the 10,000 sq. FT central kitchen providing all items for 5 Arabic restaurants and 2 French Pastry coffee shops Executive Chef www.adcouncil.ae ADNH/compass January 2013 - April 2014 Al Bahr Towers, Abu Dhabi Investment Council, UAE, Corporate VIP for the Abu Dhabi Government Sovereign Wealth Fund, 9 Venus, All day dining, Coffee/Deli shop, Juice Bars, VVIP dining and events for up to 2000 Freelance Chef www.thequincetree.com August 2012 - December 2012 The Quince Tree, Henley-on-Thames, UK Executive Chef www.goodwoodhotel.co.uk 4 Star November 2010 - May 2012 The Good-wood Hotel, Chichester, West Suffolk, UK Freelance Chef June 2009 - October 2010 www.rockliffhall.co.uk Hurworth Darlington 3 AA Rosette 5 Red Star www.eastwellmanor.co.uk 4 AA Red Star 2 Rosette www.gilpinlodge.co.uk Relais & Chateaux, 3 AA Rosette, 4 Red Star www.rushtonhall.co.uk 3 AA Rosette, 4 Red Star www.woodhall.co.uk 2 AA Rosette 4 Red Star www.seahamhall.co.uk 3 AA Rosette, 5 Red Stars 1 Michelin star www.Limewood.co.uk 3 AA Rosette, 5 Red Stars, Relais & Chateaux www.HartwellHouse.co.uk 3 AA Rosette, 4 Red Star http://www.spiceislandbeachresort.com 5-star/AAA 5 Diamond Hotel in Grenada Caribbean Executive Chef www.thebedforlodgehotel.co.uk 4 Red Star February 2008 - June 2009 Bedford Lodge Hotel & Spa, Newmarket, Suffolk, UK Executive Chef www.owenstherestaurant.co.uk April 2007 - February 2008 Preopening, Southport, Lancashire, UK Head Chef www.tymawrmansion.co.uk 5 Gold Star July 2005 - April 2007 Ty Mar Mansion, Country House Hotel, Aberaeron Wales, UK Head chef www.number64.co.uk October 2004 - July 2005 Senior Sous / Head chef www.gisborough-hall.co.uk 4 Star April 2004 - October 2004 Guisborough Hall Hotel, North Yorkshire, UK Pastry chef/Senior Sous www.swintonpark.com 4 Red Star August 2001-April 2004 Swinton Park Hotel, Masham North Yorkshire, UK Commis Chef, Pastry chef. www.judgeshotel.co.uk 3 Red Star December 1999-August 2001 Judges Hotel, Yarm, North Yorkshire, UK Education: • 1981-1986 Huntcliff School Saltburn-By-Sea Cleveland • Qualifications: Various CSE Grades/Advanced food Hygiene level 4 Distinction • 1987-1989 Y.T.S Computer and Office Studies, City and Guilds Achievement’s: • Worked on a book for EBLEX in conjunction for a Television advertising campaign with some of the UK’s best Chefs (John Campbell, Sat Bains, Michael Caine’s MBE, Claude Bosi, Martin Blunous, Andrew Pern) • Brakes Brothers Calendar competition 2003 • Giles Coren the Times Newspaper food critic 8.9 /10 2005(Ty Mawr Mansion) • Food critic for the Express Newspaper quote “if Ty Mawr was in London the Michelin guide would be Banging down the door” • Food columnist for Welsh National Newspaper (Cambrian News) References: Jeffrey Farr Director F&B 20th Century Fox World Genting’s Highland resorts Jeffrey.thomasfarr@rwgenting.com +601123714369 Daniel Cuffe Park operations Director Universal China daniel.cuffe@universalorlando.com Peter Eaton Head Chef, John Campbell Restaurants, The Wood Spean E-mail: peter19776746@btinternet.com Andrew Grahame, CEO Farncombe Estates E-mail: acgrahame@yahoo.com
Otros datos
Paul Owens DOB: 07/08/1970 Status: Married Nationality: British Drivers Licence: British - Clean Home: +447624234934 Mobile: +447624234935 Skype: paul.owens78701 E-mail: pwo.consultants@hotmail.com Address: 1806B Hacienda Requelma Sucina Spain Profile: I am a hard-working team player who enjoys exceeding targets and reaching all budgets, I am motivated by being successful and achieving goals. I take great pleasure in on the job training as I believe that sharing my knowledge and leadership with employees, they will reach their full potential which prospers both themselves and my employer. Strategic and strong problem-solving skills, hands on calm and progressive manager. I am at present a passionate Chef who always strives to create the utmost on quality of food flavours and presentation, my philosophy is simplicity based on natural ingredients executed with elegance and a classical but modern contemporary style cuisine. My style of cooking is modern British (Classically French trained), taking influences from Pacific Rim, Asian, and Especially the Mediterranean. It’s important to me to motivate my team to achieve the highest standards and consistency required to react to our competitors and adapt to the guests needs and trends. The last 5 years have been spent setting up new kitchens, brands and restaurants in the UAE. Systems & Operation’s driven, to help maximise sales and minimise food costs without impacting on quality. I have extensive experience in high end fine dine restaurants in the UK, both at High AA rosette & Michelin Level. I have spent the last 2 years as a consultant in helping open projects such as Axe House, Lucky Voice, Moke Poke & Urban Roti, alongside menu & concept development. Professional Qualifications: • Highfield Level 4 Advanced Food Safety PIC 4 Distinction • Level 3 Health & Safety in the work place Systems Experience: • Concept & project delivery, OS&E & FFE, full team set up, and operational set up. • ADACO, ORACLE, Micros, Squirrel, Excel, Power-point, Word, QSR Systems • Setting up a monitoring of stock management, (ADACO/FOURTH, SCM & FMC) Purchasing systems for multiple outlets & Warehouse supply chain. • Implementation of HACCP & ISSO 2200 Certification. • Developed Brand standards manual in line with Company SOP’s. Employment: Currently in the UK on an interim contract, subject to a 1-month notice. Consultant Group Executive Chef LDS December 2017-April 2018 4-month interim contract LedinghamDrakeSolutions.com • Chef in charge of overseeing multiple sites in Dubai and the GCC region • Concept and project delivery • Recruitment • Company brand standards & SOP’s • Responsible for various casual & fine dining venues • Axe House UAE (Shoreditch style venue with emphasis on craft beers and seasonal British food) • Lucky Voice, casual dining American style food concept • Moke Poke, Japanese/Hawaiian fusion cuisine • Rolling pin Serbian bakery concept • Cocktail kitchen, high-end fine concept, with emphasis on great cocktails and food to match • Dirty Laundry by Cocktail kitchen spin off from CK, Tapas style menu Pre-opening Executive Chef/Head of F&B Dubai Parks & Resorts Motiongate May 2016 – December 2017 www.dubaiparksandresorts.com Executive role to open 9 themed restaurants (American, Italian, Asian, Arabic, Indian, Pastry, Deli style), 6 QSR, 2 full service and 1 fine dining. 2000+ seats. • Direct report to the commercial Director & Park GM, Attend senior management meetings • Part of executive committee to strategize long-term goals, improve foot fall & drive sales per-cap • Oversee all kitchens and food & beverage menu development of the 15 food carts & 9 restaurants • Team of 70 direct reports & over 80 indirect • Implementing brand standard in accordance with DreamWorks/Sony/Lionsgate • Set up of all recipe standards & SOP’s • Training & Development • Working with the Sales & Marketing team on offers and advertising projects, organising large events ATM/DNATA travel • Implementation of FSMS to insure we receive HACCP Certification. Previous Work Experience: Executive Chef Crab Tavern (American Seafood) & Spirito (Brazilian Street food) Dubai Media One Hotel May 2015 - May 2016 Achieved ‘What’s on’ Award - Best New Comer 2015 Executive Group Chef JWA American style casual Dining August 2014 - May 2015 Achieved ‘Time Out’ Award Best Restaurant, Abu Dhabi 2015 Consultant Executive Chef www.reemalbawadi.com April 2014 - August 2014 Reem Al Bawadi Central Production Kitchen Dubai, UAE set up and standardization of the 10,000 sq. FT central kitchen providing all items for 5 Arabic restaurants and 2 French Pastry coffee shops Executive Chef www.adcouncil.ae ADNH/compass January 2013 - April 2014 Al Bahr Towers, Abu Dhabi Investment Council, UAE, Corporate VIP for the Abu Dhabi Government Sovereign Wealth Fund, 9 Venus, All day dining, Coffee/Deli shop, Juice Bars, VVIP dining and events for up to 2000 Freelance Chef www.thequincetree.com August 2012 - December 2012 The Quince Tree, Henley-on-Thames, UK Executive Chef www.goodwoodhotel.co.uk 4 Star November 2010 - May 2012 The Good-wood Hotel, Chichester, West Suffolk, UK Freelance Chef June 2009 - October 2010 www.rockliffhall.co.uk Hurworth Darlington 3 AA Rosette 5 Red Star www.eastwellmanor.co.uk 4 AA Red Star 2 Rosette www.gilpinlodge.co.uk Relais & Chateaux, 3 AA Rosette, 4 Red Star www.rushtonhall.co.uk 3 AA Rosette, 4 Red Star www.woodhall.co.uk 2 AA Rosette 4 Red Star www.seahamhall.co.uk 3 AA Rosette, 5 Red Stars 1 Michelin star www.Limewood.co.uk 3 AA Rosette, 5 Red Stars, Relais & Chateaux www.HartwellHouse.co.uk 3 AA Rosette, 4 Red Star http://www.spiceislandbeachresort.com 5-star/AAA 5 Diamond Hotel in Grenada Caribbean Executive Chef www.thebedforlodgehotel.co.uk 4 Red Star February 2008 - June 2009 Bedford Lodge Hotel & Spa, Newmarket, Suffolk, UK Executive Chef www.owenstherestaurant.co.uk April 2007 - February 2008 Preopening, Southport, Lancashire, UK Head Chef www.tymawrmansion.co.uk 5 Gold Star July 2005 - April 2007 Ty Mar Mansion, Country House Hotel, Aberaeron Wales, UK Head chef www.number64.co.uk October 2004 - July 2005 Senior Sous / Head chef www.gisborough-hall.co.uk 4 Star April 2004 - October 2004 Guisborough Hall Hotel, North Yorkshire, UK Pastry chef/Senior Sous www.swintonpark.com 4 Red Star August 2001-April 2004 Swinton Park Hotel, Masham North Yorkshire, UK Commis Chef, Pastry chef. www.judgeshotel.co.uk 3 Red Star December 1999-August 2001 Judges Hotel, Yarm, North Yorkshire, UK Education: • 1981-1986 Huntcliff School Saltburn-By-Sea Cleveland • Qualifications: Various CSE Grades/Advanced food Hygiene level 4 Distinction • 1987-1989 Y.T.S Computer and Office Studies, City and Guilds Achievement’s: • Worked on a book for EBLEX in conjunction for a Television advertising campaign with some of the UK’s best Chefs (John Campbell, Sat Bains, Michael Caine’s MBE, Claude Bosi, Martin Blunous, Andrew Pern) • Brakes Brothers Calendar competition 2003 • Giles Coren the Times Newspaper food critic 8.9 /10 2005(Ty Mawr Mansion) • Food critic for the Express Newspaper quote “if Ty Mawr was in London the Michelin guide would be Banging down the door” • Food columnist for Welsh National Newspaper (Cambrian News) References: Jeffrey Farr Director F&B 20th Century Fox World Genting’s Highland resorts Jeffrey.thomasfarr@rwgenting.com +601123714369 Daniel Cuffe Park operations Director Universal China daniel.cuffe@universalorlando.com Peter Eaton Head Chef, John Campbell Restaurants, The Wood Spean E-mail: peter19776746@btinternet.com Andrew Grahame, CEO Farncombe Estates E-mail: acgrahame@yahoo.com
