Paul David Conlin
Summary
A conscientious and professional Chef in the catering and hospitality industry with extensive experience. Exemplify management and leadership qualities to inspire, using a pragmatic approach. Highly organized and efficient individual focused on high standards, quality and providing a highly organized team by focusing on attention to details and positivity.
Overview
26
26
years of professional experience
Work History
Executive Chef
Viking Ocean Cruises
06.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Imcreased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Delivered excellent food quality and maximize customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Led kitchen operations, ensuring seamless service during high-volume periods.
Executive Chef
Carnival Cruise Line
05.2022 - 05.2023
- Managing and guiding a team of Chefs on daily basis to company policies and procedures
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained a safe and safety work environment, adhering to health department standards and regulations.
- Weekly ordering of a fresh produce for a capacity of 3500 guests and 1200 crew.
- Maintaining food cost within the parameters according the company's target and budgets
- Directing food preparation and culinary activities.
- Maintain all menus to the standards by checking quality and quantity.
- Collaborated with front of house staff to ensure seamless dining experiences for guests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
The Apollo Group - Marella Cruises
04.2018 - 03.2022
- Leading a team of 10 to130 Chefs in the culinary department
- Conduct meetings with middle managers and to the culinary team daily
- Achieving timescales and deadlines within the culinary department for productivity
- Overlooking provisions and schedule of incoming provisions
- Implemented and maintained procedures throughout the galley department and exceeding expectations for crew and guests
- Coaching and mentoring the culinary team to develop them into professionals within the team for progression
- Conducted show me and tell me trainings with the staff in the galleys
- Focused on targets, budgets, and results for the company
- Middle managers following training programs daily
- Overseeing all food outlets are to specification and to company standards
- Directing and ensuring recipes are adhered to and following up with the culinary team with menu tastings and highlighting plating of food
- Provided and enhanced a safer workplace for new restrictions and workflow in the culinary department
- Creating new dishes and menus for crew and guests
- Launched and implemented new procedures within the galleys for Covid pandemic and post pandemic
Executive Chef
Compass Group, UK
02.2017 - 04.2018
- Developed and managed production teams by planning and organising daily tasks
- Oversaw and developed new dishes and menus by ensuring high quality production achieved
- Created and exceeded maximum productivity to high standards
- Enhanced recipes and cooking techniques for food preparation and presentation, which ensured consistency and minimised food waste throughout
- Conducted service and running the line for mealtimes
- Conducted daily inspections for food quality and decreased food cost
Senior Chef
Hilton Malta
06.2016 - 02.2017
- Developed and implemented food production for multiple outlets
- Provided support and guidance to the teams within the kitchen brigade
- Maintained and improved standards of service by operating and ensuring maximum guest satisfaction
- Produced dishes for the main dining room - contemporary buffet style and with A la carte menus and specials in the restaurant
- Ensured purchasing orders were in line with menus and reduced unnecessary ordering of items
Executive Sous Chef
Doubletree by Hilton & Spa, Chester
11.2014 - 06.2016
- Coordinated alongside Executive Chef with keeping Hilton brand standards and trainings within the team
- Managed various teams with great efficiency and motivation
- Spearheaded a team with the brand 'Marco Pierre White' restaurant within the Doubletree hotel, the Brasserie, the Lounge Restaurant as well as the Spa menus
- Coordinated with multi-F&B events and outlets with a busy schedule daily
- Developed new SOP's for new menus and existing menus to maximise production
- Created and installed new 'Allergen Data Information' for the menus on offer throughout the restaurants and hotel
- Managed culinary staff by recruiting, training, assigning, supervising, evaluating and coaching employees to perform duties daily
- Inspected kitchens rounds to observe food preparation, quality and service, food appearance and cleanliness of production in service areas
Relief Chef
Berkley Scott Catering
10.2013 - 10.2014
Head Chef
Chester Racecourse
10.2009 - 09.2013
- Headed and guided the culinary department of 120 chefs on event days and corporate events throughout the year
- Developed menus to reflect current trends and local tastes for the restaurants and banquets on site
- Created and costed menus and stock controlled to meet targets daily, weekly, and yearly
- Implemented HACCP and maintaining Health and Safety procedures
- Demonstrated training culinary techniques to staff to ensure preparation, presentation with all menus on offer
Head Chef
Rowton Hall Hotel & Spa
10.2007 - 01.2009
Sous Chef
The Chester Grosvenor Hotel
10.1999 - 01.2006
Commis Chef
Chapter One Restaurant
09.1998 - 10.1999
Education
NVQ -
Rugby College of Further Education
06.1997
GNVQ -
Stratford-upon-Avon College
06.1996
Skills
- Strong organizational & leadership
- Training & Development
- Planning & Organization
- Problem Solving
- Adaptability
- Team Leadership
- Menu Development
- Decision Making
- Creativity
Languages
English
Personal Information
Nationality: British
Professional Development
- Travelling
- Music
- Reading
- Learning history of the World
- USPH United States Public Health course
- Cord Course John Hopkins Drivers
- STCW Certificates
- Food Safety policies
- LinkedIn Learning Program
- City & Guilds NVQ
- City & Guilds GNVQ
Hobbies and Interests
- Football | Soccer
- Running
Timeline
Executive Chef
Viking Ocean Cruises
06.2023 - Current
Executive Chef
Carnival Cruise Line
05.2022 - 05.2023
Executive Chef
The Apollo Group - Marella Cruises
04.2018 - 03.2022
Executive Chef
Compass Group, UK
02.2017 - 04.2018
Senior Chef
Hilton Malta
06.2016 - 02.2017
Executive Sous Chef
Doubletree by Hilton & Spa, Chester
11.2014 - 06.2016
Relief Chef
Berkley Scott Catering
10.2013 - 10.2014
Head Chef
Chester Racecourse
10.2009 - 09.2013
Head Chef
Rowton Hall Hotel & Spa
10.2007 - 01.2009
Sous Chef
The Chester Grosvenor Hotel
10.1999 - 01.2006
Commis Chef
Chapter One Restaurant
09.1998 - 10.1999
NVQ -
Rugby College of Further Education
GNVQ -
Stratford-upon-Avon College
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