Paul Kinch
Gorey,County Wexford
Summary
A highly skilled culinary professional with expertise in menu planning, time-efficient cooking who works well as a team and independently. Demonstrates proficiency in food cost calculation, HACCP certification, and handling kitchen stress. Mastery of time management, dedication to cleanliness, and adherence to food hygiene standards ensure a well-organised kitchen environment. Competent in kitchen equipment operation, portion control, and inventory management. Committed to maintaining high standards of culinary excellence while pursuing continuous improvement in the culinary arts.
Offering strong foundation in teamwork, creativity, and time management. Knowledgeable about food safety, customer service, and multitasking in fast-paced environments. Ready to use and develop culinary skills, organisation, and communication in a catering role.
Overview
27
27
years of professional experience
Work history
Chef
The Transport Cafe
Gorey, County Wexford
06.2016 - 07.2025
- Improved customer satisfaction by creating innovative and appetising menu items.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Supervised all kitchen staff to maintain high quality standards.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Reduced food waste to improve profitability.
- Maintained high safety standards during food preparation and serving procedures.
- Created balanced meal plans abiding by dietary restrictions.
- Orchestrated seamless kitchen service during peak hours.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Chef
The Melia Group
Courtown, County Wexford
07.1998 - 06.2016
- Worked as part of a team in a busy culinary environment.
- Budgeted menus while producing quality food.
- Completed paperwork/HACCP compliant.
- Orchestrated seamless kitchen service during peak hours.
- Transformed under-utilised ingredients into special menu items.
- Coordinated prep work, streamlined the cooking process.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Reduced food waste to improve profitability.
Education
Certificate of Higher Education - Hotel and Catering Management
Cathal Brugha Street College
Ireland 09/1991 - 06/1994
Skills
- Menu planning competence
- Time-Efficient cooking
- Food cost calculation
- Advanced sushi preparation
- HACCP certification
- Handling kitchen stress
- Time management mastery
- Dedication to cleanliness
- Food hygiene standards
- Kitchen equipment operation
- Portion control
- Inventory management acumen
Affiliations
- Bee Keeping
- Bowls
- Gardening
References
References available upon request.
Timeline
Chef
The Transport Cafe
06.2016 - 07.2025
Chef
The Melia Group
07.1998 - 06.2016
Certificate of Higher Education - Hotel and Catering Management
Cathal Brugha Street College
09/1991 - 06/1994
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