Paul Towey
Summary
High-performing Chef offering 10+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Passionate about food and hospitality.
I am an Australian permanent resident.
Overview
10
10
years of professional experience
Work History
Senior Chef
The Coolangatta Hotel
03.2021 - 02.2024
- Provides guidance and training to all staff members
- Assist head chef in day to day kitchen operations including ordering, service, stock control, daily specials
- Follow Waymark and haccp regulations.
Chef
Grand View Hotel
01.2019 - 03.2021
- Main Duties: Head kitchen team, Provide guidance to junior staff members, organise and control kitchen stock, training of new employees, Keeps cooking station stocked and comply to par levels of all products, Works with head chef to maintain to maintain kitchen organisation,staff ability and general running of kitchen to high standard.
Chef De Partie
Roebuck Plains Restaurant
07.2018 - 12.2018
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Sous Chef
Mcgettigans Irish Pub Galway
11.2017 - 04.2018
- Main Duties: Assisting head chef with both morning and night operation of kitchen
- Running of kitchen in head chefs absence
- Working with team to ensure food service and quality was kept to a high standard
- Keeping track of labour and food costs
- Doing ordering and writing rosters
- General cleaning and occasional running of off-site functions.
Chef de Partie
Roebuck Plains Restaurant
04.2017 - 10.2017
- Main Duties: Assisting with both morning and night operations of restaurant such as breakfast, lunch and a la carte service and production kitchens
- Running of all sections in kitchen and restaurant when required.
Sous Chef
Pog Mahones Pub
12.2015 - 11.2016
- Main Duties: Assisting Head chef with day to day operation of kitchen including line service, ordering, stock control, food preparation and labour costs
- Running kitchen in head chef absence.
Night Sous Chef
Craft Beer Market
12.2013 - 02.2015
- Main Duties: Overlooking the set-up and running of night line service and as well as assisting Executive Chef with day to day operations of Kitchen including controlling labour costs and food cost
Education
Advanced Certificate in professional cookery -
Galway Mayo Institute of technology (G.M.I.T.)
Galway, Ireland06.2010
F.E.T.A.C Award in Business Administration -
Galway Technical Institute
Galway, Ireland05.2008
Skills
- Highly motivated team member with ability to work alone
- Good at communication and people skills
- Food Safety Standards
- Kitchen Operations
References
REFERENCES AVAILABLE UPON REQUEST
Hobbies and Interests
- Football
- Cooking
- Current Affairs
Certification
Timeline
Senior Chef
The Coolangatta Hotel
03.2021 - 02.2024
Chef
Grand View Hotel
01.2019 - 03.2021
Chef De Partie
Roebuck Plains Restaurant
07.2018 - 12.2018
Sous Chef
Mcgettigans Irish Pub Galway
11.2017 - 04.2018
Chef de Partie
Roebuck Plains Restaurant
04.2017 - 10.2017
Sous Chef
Pog Mahones Pub
12.2015 - 11.2016
Night Sous Chef
Craft Beer Market
12.2013 - 02.2015
Advanced Certificate in professional cookery -
Galway Mayo Institute of technology (G.M.I.T.)
F.E.T.A.C Award in Business Administration -
Galway Technical Institute
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