Paul Judge

Experience

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  Various Hotels and Restaurants

  Jul 1984 - Apr 1994

  Commis Chef up to Sous Chef
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  Royal Air Force

  Apr 1994 - Jan 2001

  CHEF SENIOR AIRCRAFTSMAN

  On completion of my seven week basic training I was awarded top male recruit of my intake. Served at various units both home and overseas, serving anything from 30 to 1500 people at any one meal. My duties whilst in UK included working in private residence of VIP officers, where all menu planning costing and accounting of food budgets was undertaken by my-self.The above duties enabled me to spend one week working at Prime Minister Blair’s residence to work on two functions held at Chequers, and to act as catering adviser for the Queen's birthday celebrations held in Sarajevo, for which I received a letter of commendation from H.M. Ambassador, whilst on a six month tour of Bosnia. Show less

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  Royal Liverpool Hospital

  Jan 2001 - Jan 2002

  NHS Kitchen Manager
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  Mitchells & Butlers

  Jan 2002 - Sept 2003

  Kitchen Manager
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  National Museums Liverpool

  Sept 2003 - Aug 2008

  Company Head Chef

  Responsible for five catering outlets within museum structure ranging from light snacks to civic events, corporate dining, banqueting and day-to-day cafe bar menus. With a staff of nine chefs and five catering assistants. My kitchen admin duties covering all five units include all daily food orders, stock taking, deliverance of training in basic food hygiene, COSHH and HACCP and monthly rotas, also menu compilation and costing of menus.

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  Aramark Offshore Division.

  Oct 2008 - Apr 2009

  Senior Chef

  Position held on an adhoc basic, covering a variety of different platforms, ensuring all duties given by camp boss were carried out to company standards, following all Rig and food safety and meeting the criteria from platform to platform. Working a variety of shifts earlies/ days and also night cook/baker for POB of up to 250 personnel.

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  Supreme Group

  Apr 2009 - Oct 2010

  Chef manager

  Managing a team of 26 Chef’s as well as the dining room stewards and general assistants totaling 96 staff. Management of personnel files, daily training, welfare, personal and security issues. Assisting and reporting directly to the Operations Manager, General Manager and also dealing directly with the customer/client. Liaising with the Supreme and Fluor Q&A representatives to maintain operational standards. Managing day to day food production of up to 10,000 meals Breakfast/ Lunch/Dinner. Catering for V.I.P functions for up to 600 people. Duties included and not limited to issuing of all food items, stock control, food production list’s, HACCP, COSHH supplies and training and all kitchen administration duties. Although working within a remote site catering environment all food safety issues and OH&S were adhered to within the strict constraints of the TBMED-530. Show less

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  De Vere Group

  Dec 2010 - Oct 2013

  Chef Tutor

  Responsible for the delivery of NVQ level 2 and 3 qualification in Professional cookery both practical and theory based to Apprentices aged 16-24 years old. My role is mainly a practical based one delivering lessons to classes of twelve students in all aspects of the NVQ course criteria covering preparation and cooking, presentation, food safety, kitchen documentation and kitchen management skills, backed up by practical demonstrations and theory based classes, including power point sessions, questions and answers and under pinning knowledge questions, I also conduct worked based assessments on trade knowledge, food safety, health and safety, and teamwork.I have a secondary role as Academy Health and Safety representative dealing with any issues using company Management system, and reporting to both Academy and Health and Safety Managers. Show less

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  ADNH Compass

  Mar 2014 - Oct 2014

  Production Manager

  My role as Production Manager is to work on the menu development, Planning and overall delivery of a new Cook chill system. Working with the operations team to implement the training of site catering staff and supervisors of their direct rolls and responsibilities and setting up of all relevant training in regards to Moduline regeneration ovens. Auditing of staff training and ongoing skill’s replenishment, tracking of food waste, portioning controls and conducting unannounced audit’s and visit’s to help cement the systems being used.Liaising directly with the Clients on Menu range, type, special requirements and Seasonal changes also seeking feedback from their customers on the quality of not only the food but also the service being offered and feeding back to the Operations Team and General Manger. Show less

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  Support Services Mongolia

  Mar 2015 - Mar 2016

  Catering Manager

  My position as Catering Manager is to oversee all daily work practices carried out by the catering department totaling approximately 120 personnel per One Month rotation, ensuring that all departmental KPI’s are implemented and met and enforcing a safe environment for customers and staff by abiding with all policies and procedures as established by the client and SSM Senior Management. To oversee inductions and skills training of pack meal production, and kitchen and dining room staff in conjunction with the training department. To develop and manage the catering department for quality outputs and performance, enhance catering unit and staff presentation, hygiene, health and safety, food safety and implementation level’s, to ensure the warehouse/stores are working to their capacity and to carry out Daily/Weekly departmental audits, continual Menu and Recipe development for a Six Week cycle, and controlling of daily costs. Show less

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  Actively Seeking Immediate Employment.

  Mar 2016 - Mar 2017

  Catering Management.
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  Red Sea International

  Apr 2017 - now

  Site Manager