ROGER MARTIN PAYNE13 Yew Tree walk, Knottingley, West Yorkshire, WF11 0QB

07792301060roger1969payne@googlemail.com

09/11/1969

Personal Profile:I have 28years’ experience as chef, I have a lot of experience in high-class kitchens working towards a 2 rosettes and I have a diverse range of cooking capabilities who enjoys being part of, as well leading, a successful and productive team I’m a very hard working chef, disciplined, very organized full of creativity, experience with HACCP, training and development, food preparation, staff management, menu design, profit management, health and safety.

Experience Senior Sous Chef November 2014 till present (2nd in command)

Oulton hall hotel, Oulton, Leeds LS26 0QB 1AA rosette Supervision of chefs & kitchen porters, total team of 20 Setting up Qhotels buying systems, training and setting standards in Product knowledge, dishes, allergy matrix Interact with local, national suppliers & Executive chef too maintain Gross profit Maintain hygiene practices & training in health & safety

Senior Sous Chef June 2009 till November 2014 (2nd in command)

Double Tree by Hilton Leeds, Leeds, West Yorkshire 1 AA rosette Supervision of chefs & kitchen porters, total team of 28 Interact with local, national suppliers & Executive chef too Maintain gross profit Product knowledge, setting standards for dishes & maintain hygiene practicesAllergy matrix Setting training for chefs and porters Rotas The hotel opened June 2009 as City Inn, I help the Executive Head Chef of the group Scott Mcdonald too open this hotel. It changed its name to Mint Hotel The company was sold to Hilton in January 2012 changed too Double Tree by Hilton But this hotel is slightly different to other Double Trees. the only branded item is the double tree cookie

Agency ChefMarch 2009 till June 2009

Varies restaurants & hotels

Senior Sous ChefYour Name

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October 2003 till March 2009 (3rd in command)

Oulton Hall Hotel, Oulton, Leeds LS26 0QB 2 AA rosette Supervision of chefs & kitchen porters, total team of 34 In charge of rotas & health & safety Setting training for kitchen & other departments Interact with local, national suppliers & executive head chef To maintain gross profit & product knowledge of dishes & menusMaintain hygiene practices

Sous ChefOctober 2001 to October 2003 (2nd in command)

Woodhall Hotel, Linton, West Yorkshire 1 AA rosette Supervision of chefs & kitchen porters, team of 12, rotas Interaction with local & regional suppliers, head chef & financial controllerTo maintain gross profit marginHelp develop formal training & product knowledge & maintain hygiene practices

Chef Tournant June 2000 to October 2001

Marriott Gosforth Park, Newcastle, Tyne & Wear 2 AA rosettesSupervision of chefs & kitchen porters Working all sections, running of functions up to 300 Help maintain Marriott 39 steps manual Interact with executive chef & sous chefFor ordering, formal training, product knowledge & gross profit

Head ChefDecember 1998 to June 2000

Newcastle Stanley Casino, Newcastle, Tyne & WearSetting up new accounts & opening of new casino Interviewing & employing of staff, rotas Seasonal menus, cooking quality food using only fresh produceRunning of 4 different menus, costings & delegation of staff

Head ChefApril 1998 till December 1998

The Stables, Wynyard Estate, Billingham Promotion internally from St.James Magpie Room Restaurant Assisting in the opening & running of Wynyard Estate new venture Interviewing & employing of staff, delegation, rotas Writing & costing of menus Help run large functions at Wynyard Hall & assist in running of golf club

2nd ChefYour Name

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November 1995 to April 1998

Magpie Room Restaurant, St.James Park, Newcastle, Tyne & Wear 2 AA Rosettes Achieving 2 AA rosettes with Head Chef John Blackmoore First football restaurant too receive AA rosettesWriting & costing of a la carte dishesStaff rotas, 90 cover restaurant also covering Match day boxes & match day corporate business

Chef de Partie to Jnr Sous Chef June 1994 till November 1995

Swallow Gosforth Park Hotel, Newcastle, Tyne & Wear Working all sections, writing of menus & running of functions 2 AA rosettes

Pastry Chef April 1994 till June 1994 Blackwell Grange Hotel, Darlington

Writing of weekly a la carte, daily tdh & function work

2nd commis to Snr Chef de PartieJune 1989 till April 1994 Sheraton Skyline Hotel, Middlesex Working all sections & restaurants

Grill ChefJune 1987 till 1989Bosham Beefeater, West Sussex

Qualifications City & guilds 706 1&2 (1988)City & guilds 707 1&2 (1988) city & guilds 711 & 717 (1988) Royal society of health (1988) Basic food hygiene (92,95,04,07,2010, 2012) Intermediate food hygiene (1997) Advanced food Hygiene (2005) Safe assured catering (1997)(HACCP) Craft trainer award (1993) Group trainer award (2005)

Interests Like to eat out, try different flavors’ & cuisines, so I can bring this to my dishes

References References are available on request.

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