Summary
Overview
Work history
Education
Skills
Custom
Personal Information
Timeline
Generic

Paul Roney

Bournemouth,Dorset

Summary

A highly-motivated individual with extensive 'Hands on' work experience within the catering industry. Responsible for carrying out varied duties within all sorts of kitchen environments, including school kitchens, contract catering kitchens, care home kitchens, pub kitchens through to rosette environments. Further experiences include ordering, stock rotation, health and safety, COSHH, risk assessments and all general aspects of kitchen management. An effective team player with the ability to use individual initiative, demonstrating well-proven communication skills, the ability to prioritise and a keen eye for detail. Good leadership skills.

Overview

28
28
years of professional experience

Work history

Genearl Manager

Cribbys Ltd
Bournemouth, Dorset
01.2025 - Current

Chef Manager

Innovate Food Group (Cleverchefs)
Kinson
08.2019 - 07.2025
  • I am currently the Chef Manager at The Bourne Academy in Kinson. I manage a small team of 5 and we cater for up to 1100 students and teachers on a daily basis.
  • My job role here is very hands on and involves all aspects of running a busy kitchen. This includes cooking & prepping using fresh ingredients, ordering, stock takes, banking, risk assessments, staff training, menu planning and costing.
  • On a daily basis I input sales & spends onto the back-office system ensuring I hit my GP.
  • I have experience with impact school systems.

Sous Chef

Harrison Catering
Wimborne
12.2018 - 08.2019
  • I assisted in Catering for around 200 staff at Farrow & Ball in Wimborne, it was a B&I site.
  • My job role was to assist the Chef Manager in the smooth daily running of the business.
  • The plan was for me to step up to CM when the CM moved on. There was an issue with the time frame of this so I felt I had no choice but to move on.

Instore Facilities Manager

Servest
Bournemouth
11.2017 - 10.2018
  • I worked as the instore facilities manager at Tesco extra in Bournemouth, I managed both the caterers and the cleaning team and was responsible for about 15 staff.
  • I was responsible for the day to day running of the staff canteen and my role was very hands on. I split my time between the canteen and the cleaners to ensure both sides were run efficiently.
  • I catered for up to 400 Tesco colleagues providing, breakfast, lunch, dinner, and night service. All food was made fresh on site.
  • Both my canteen and cleaners were audited weekly by Tesco's management and in my time in this role I always ascertained green audit scores.
  • I held a 5-star EHO score and was responsible for all due diligence and COSHH.
  • This role was cut short because Tesco's closed the staff canteens and went to a vend only set up.

Short Order Chef

Le Petit Prince
Westbourne
03.2017 - 11.2017
  • Here I worked as a short order chef, working alone, preparing and serving up to 160 meals a day.
  • I was responsible for all specials, due diligence and the general day to day running of the kitchen.

Temporary Chef

03.2016 - 03.2017
  • Due to moving from Norfolk to Bournemouth I been working as a temp chef in various places.

Catering Manager

Tesco's
Hunstanton
04.2014 - 03.2016
  • Catering manager in the canteen at Tesco's Hunstanton, My job role was exactly the same as in my previous employment but in a quieter place.

Catering Manager

7 Day Catering
Christchurch
11.2010 - 03.2014
  • I was the catering manager of a staff canteen in Sainsbury's, Christchurch. I managed a small efficient team that accommodated for up to 400 staff.
  • All produce was purchased from Sainsbury's shop floor, which at times was challenging as the meals we sold were heavily subsidised but I still had to hit a 20% GP, which I managed during my time there.
  • I was responsible for all food preparation and trained my chefs up to NVQ standard.
  • I was also responsible for maintaining good store relations between 7 Day Catering and Sainsbury's.
  • As catering manager, I had to make sure that we hit our monthly targets and GP.
  • I was responsible for taking care of the daily due diligence, putting all book work, banking, stock takes etc onto the system (Saffron). And entering payroll onto the system and compiling rotas.
  • I took over this canteen in a pretty poor state in 2010 and turned into one of the top sites in the region.
  • I left due to a move back to Norfolk to be back near family.

01.1998 - 01.2010
  • During these years I worked in various catering establishments.
  • In the early days I started out for Wetherspoons as a kitchen assistant and up to supervisor, this was microwave and grilled food but got my foot in the kitchen door, so to speak.
  • I have since worked as a junior Sous chef in a two-rosette kitchen and have done everything in between.
  • I spent several years learning my trade in Hunstanton in Norfolk.
  • I worked in hotels and restaurants. Hunstanton is a very busy seasonal town but very quiet in the winter which is what spurred my move to the south coast.

Education

GCSE - core subjects including Maths and English

Richmond School

Skills

  • Hands on work experience
  • Kitchen management
  • Ordering
  • Stock rotation
  • Health and safety
  • COSHH
  • Risk assessments
  • Communication skills
  • Prioritisation
  • Attention to detail
  • Leadership skills
  • Team player
  • Individual initiative

Custom

  • Cycling
  • Running
  • Socialising
  • Keeping tropical fish
  • Keeping birds

Personal Information

Date of birth: 10/28/80

Timeline

Genearl Manager

Cribbys Ltd
01.2025 - Current

Chef Manager

Innovate Food Group (Cleverchefs)
08.2019 - 07.2025

Sous Chef

Harrison Catering
12.2018 - 08.2019

Instore Facilities Manager

Servest
11.2017 - 10.2018

Short Order Chef

Le Petit Prince
03.2017 - 11.2017

Temporary Chef

03.2016 - 03.2017

Catering Manager

Tesco's
04.2014 - 03.2016

Catering Manager

7 Day Catering
11.2010 - 03.2014

01.1998 - 01.2010

GCSE - core subjects including Maths and English

Richmond School

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