Chef

Paul Anthony Laidler

07595772214 Paul.Laidler@live.co.uk 41 Dantwyn Road, SA4 8NB, Swansea

- Attributes NVQ 1,2,3 - Licensee Qualification - Spanish 2nd Language - Highly Trained in Financial Awareness - Cost Control - GP Structure - Clean Driving License Private Education Overseas - Ready To Interview + Start immediately - Personal Summary My career so far has been filled with experience from a variety of work environments spanning from luxurious 2 AA* Rosette hotels and country clubs, to fine dining pubs and restaurants. I believe I bring something unique to the table in that previous roles I have demonstrated that I can turn around bad reputations, profit margins and staff turnover by applying my modern methods of man management and team progression. I dont just turn up to cook; I lead from the front using every ounce of my knowledge in the pursuit of that perfectly balanced dish. - Experience The Angel Vaults - Carmarthen - Head Chef + Consultation Nov 11- July 12 The Angel Vaults was a new venture by the owner to bring fine dining to Carmarthen. I have been tasked with bringing an extremely high level of cuisine to a town that hasnt traditionally gone for this style of food. Feedback has been fantastic; comments such as better than a Michelin Star restaurant we last dined at are visible on trip advisor. The food style is modern contemporary adding a twist to classic dishes. The Restaurant is now up and running and another feather in the cap of experience. P+L Catering Ltd Self employed Chef September 2010 I set up my own company in September 2010 when I first settled in Wales to provide an avenue to explore the eateries in south Wales to find and judge the market for food. I offer my services at a competitive rate to help great local chefs taking on contracts on a month by month basis to assess the trends. This included 2 AA** Rosette Lake Country House hotel, 2 AA** Vale hotel, La Parilla Spanish Style Brassiere Swansea and consultation jobs on local pubs and restaurants. Portsmouth Hoy - Poole Dorset - Head Chef May 09 September 10 My first head chef role is a busy fine dining style Gastro Pub. Working to an ambitious budget of 70% GP I had to really work hard to squeeze every penny out of each dish. Good grounding for my first role in charge with 90 covers and quick turnaround of tables in an establishment in desperate need of a boost in reputation. Within 6 months I was featured in the local paper for the success of that turn around, A great personal achievement. Marriott Hollins Hall Country Club AA* Rosette - Sous Chef Nov 05 - May 09 As a senior chef de partie working up to Sous chef working within a corporate company like Marriott retaining rosettes was a great challenge. Here I worked a lot on dish costing on a global scale. I would cost dishes that I had created to be re-used on Marriotts intranet in other countries. I was in charge of 22 staff working to a 2.2 million food take per year, 28% cost of sales. Huge undertaking but thoroughly enjoyed the challenge. Ready To Interview - No Notice Period - Willing to travel +/- 1 hour from Swansea - Reference available on request - Willing to cook off sample dishes to demonstrate culinary skill -