Stuart Paynedec09cv

Stuart Payne 2 Earlham Drive Lower Parkstone Poole Dorset BH14 0HH Phone: 07532340871 E-mail: [email protected]

Personal Summary Experienced head pastry chef, currently managing a team of people in a busy patisserie. 25 years experience having progressed through all aspects of the catering industry. A highly skilled individual, motivated to develop and deliver a broad range of products to a variety of customers. Specialised in working with customers to develop new and innovative items. Excellent interpersonal, communication and organisational skills ensure the ability to manage workloads and influence at all levels whilst developing others. Constantly meets deadlines to achieve results, often under considerable pressure. Has the ability to take ownership and use initiative to resolve problems. Able to plan and control time effectively to reflect changing priorities, actively encouraging others to follow and ensuring focus on high value activities. Now wishing to diversify in order to achieve broader life experience, whilst still pursuing career progression

Career Experience

Head Pastry Chef – Delafield’s / New Forest Patisserie (1995 to date) Responsible for managing a team of 12 deliver high quality products to a diverse range of customers ➢ Active management of staff training and resource utilisation to ensure correct specification and delivery in line with customer requirement. ➢ Extensive experience in planning and delivering new and innovative product developments in order to drive and fulfill new and existing specifications. Includes presentations to customers, menu planning and costing ➢ Recognised at the Wessex Salon catering awards for the South West area for achievement in hot and cold sweet plates ➢

Third Chef – Mansion House Hotel, Poole, Dorset. 3 AA Rosette (1992 to 1995) Responsible for preparation and cooking of extensive 3 AA Rosette standard menu, directing team to deliver the highest standards of food preparation and delivery ➢ Regularly deputised for head chef, managing the whole team, ensuring each section delivers on time through all periods of service in line with customer demand and maintaining the highest standards in line with the hotels reputation ➢ Delivery of staff training and development of others through coaching and development work in order to maximize skills and continue to drive standards and excel customer satisfaction ➢ Maintenance of hygiene standards in line with industry regulations ➢

Head Chef – Langton Arms, Blandford, Dorset (1990 to 1992) ➢ ➢ ➢ ➢

Responsible for the entire food preparation and daily delivery of an extensive menu in a busy Inn Management of all staff training and development Maintenance of hygiene standards in line with industry regulations Planning of menus, ordering of stock in line with strict budget controls

Head Chef – Pleasance Restaurant, Blandford, Dorset (1986 to 1990) ➢ Daily planning and management of all menu items, coordinating staff through training and ➢ ➢ ➢

supervision to achieve the highest standards in this busy restaurant Management of all staff training and development Maintenance of hygiene standards in line with industry regulations Planning of menus, ordering of stock in line with strict budget controls

General Catering Assistant – Sutcliffe Catering South (1984 to 1986) ➢ Key member of a busy team delivering 750 covers each lunchtime period. Progressed through all general preparation and cooking tasks gaining vital experience across all areas

ACHIEVEMENTS AND QUALIFICATIONS Academic 1982- 4 G.C.E O Level Passes including English

Work Bournemouth College (Catering) 1982 - 1984 City & Guilds 706/1 706/2 706/3 (Advanced Pastry) Hotel Chefs Diploma

Basic Food Hygiene Certificate Intermediate Food Hygiene Certificate 6 months work experience in France @ La Cressoniere, St.Remy Les Chevreuse

Hobbies / Interests Keeping fit, keen cyclist, fly fishing, dance music, DIY and entertaining with friends

References Andrew Rogers (current employer) New Forest Patisserie Ltd 73 Condor Close 3 Legged Cross Wimborne Dorset. BH21 6SU Tel. 0870 4436463