Paul Mansfield
Portsmouth,England
Summary
Accomplished culinary professional with a strong background in food production and menu planning, recognised as a National Young Chef Award winner. Demonstrates expertise in sous vide cooking, food cost controlling, and maintaining hygiene standards compliance. Proficient in risk assessment conducts and HACCP certification, with a keen understanding of dietary requirements and allergen awareness. Skilled in time management, coordination, and budgeting proficiency, aiming to leverage these competencies to enhance culinary operations.
Overview
39
39
years of professional experience
2020
2020
years of post-secondary education
Work history
Catering Lecturer
Havant & South Downs College
Waterlooville, England
08.2001 - 07.2025
- Company Overview: Senior Tutor to Hospitality & Catering, Travel & Tourism. Course manager for Catering and Hospitality Level 1.
- Full time catering lecturer with a Level 1, 2 and 3 tutor group.
- Teaching both theory and practical elements on Professional Cookery and Food and Beverage programmes level 1, 2 & 3.
- Teaching RSPH & C&G Level 2 Award in Food Safety & Hygiene.
- Looking after all the staff and students’ uniform provision for the department.
- Controlling and managing the busy kitchen.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of products received.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Analyse recipes to assign prices to menu items, based on food, labour, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Coordinate planning, budgeting, or purchasing for all the food operations within this establishments.
- Meet with sales representatives to negotiate prices or order supplies.
- Senior Tutor to Hospitality & Catering, Travel & Tourism. Course manager for Catering and Hospitality Level 1.
Head Chef/ Manager
The Hideaway Restaurant
England
09.1986 - 01.2001
- Company Overview: Running a successful rural restaurant specialising in game fayre.
- Running a successful rural restaurant specialising in game fayre.
Education
Internal Certificates - GDPR, Prevent for practitioners, Safeguarding, CPR & management of Anaphylaxis, Risk assessment, Fire safety training, Supervisory first aid, Manual handling, Smart board & Google classroom
Havant & South Downs College
Widley, EnglandWSET Level 2 Intermediate Certificate - Wines and Spirits
Havant & South Downs College
Waterlooville, EnglandEdexcel Level 4 Award - IQA
Havant & South Downs College
Widley, EnglandCity & Guilds NVQ 3 - Professional Cookery
Havant & South Downs College
Widley, EnglandRSPH Level 3 Award - Supervising Food Safety in Catering
Havant & South Downs College
Widley, EnglandEdexcel A1 Assessors Award - undefined
Havant & South Downs College
Widley, EnglandEdexcel Level 4 Keys Skills - undefined
Havant & South Downs College
Widley, EnglandCertificate in Education - undefined
University of Portsmouth
Portsmouth, EnglandRSPH Foundation Certificate - Health & Safety in the Workplace
Havant & South Downs College
Widley, EnglandCity & Guilds 706 - 1 & 2 - Professional Cookery
Havant & South Downs College
Skills
- Food production
- Learning strategies
- Active listening
- Monitoring
- Critical thinking
- Judgement and decision making
- Coordination
- Time management
- Midas trained minibus driver
- National young chef award winner
- Practical demonstration
- Food cost controlling
- Hygiene standards compliance
- Risk assessment conducts
- HACCP certification
- Nutritional knowledge
- sous vide cooking
- Budgeting proficiency
- Understanding dietary requirements
- Catering equipment use
- Safe food handling
- Allergen awareness
- Menu planning
Timeline
Catering Lecturer
Havant & South Downs College
08.2001 - 07.2025
Head Chef/ Manager
The Hideaway Restaurant
09.1986 - 01.2001
WSET Level 2 Intermediate Certificate - Wines and Spirits
Havant & South Downs College
Edexcel Level 4 Award - IQA
Havant & South Downs College
City & Guilds NVQ 3 - Professional Cookery
Havant & South Downs College
RSPH Level 3 Award - Supervising Food Safety in Catering
Havant & South Downs College
Edexcel A1 Assessors Award - undefined
Havant & South Downs College
Edexcel Level 4 Keys Skills - undefined
Havant & South Downs College
Certificate in Education - undefined
University of Portsmouth
RSPH Foundation Certificate - Health & Safety in the Workplace
Havant & South Downs College
City & Guilds 706 - 1 & 2 - Professional Cookery
Havant & South Downs College
Internal Certificates - GDPR, Prevent for practitioners, Safeguarding, CPR & management of Anaphylaxis, Risk assessment, Fire safety training, Supervisory first aid, Manual handling, Smart board & Google classroom
Havant & South Downs College
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