Summary
Overview
Work history
Education
Skills
Timeline
Generic

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, England

WSET Level 2 Intermediate Certificate - Wines and Spirits

Havant & South Downs College
Waterlooville, England

Edexcel Level 4 Award - IQA

Havant & South Downs College
Widley, England

City & Guilds NVQ 3 - Professional Cookery

Havant & South Downs College
Widley, England

RSPH Level 3 Award - Supervising Food Safety in Catering

Havant & South Downs College
Widley, England

Edexcel A1 Assessors Award - undefined

Havant & South Downs College
Widley, England

Edexcel Level 4 Keys Skills - undefined

Havant & South Downs College
Widley, England

Certificate in Education - undefined

University of Portsmouth
Portsmouth, England

RSPH Foundation Certificate - Health & Safety in the Workplace

Havant & South Downs College
Widley, England

City & 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
Paul Mansfield