Paul Scontrini
Oxford
Summary
Dedicated and versatile Chef de Partie with 3–4 years of professional kitchen experience across high-volume casual dining, prestigious Oxford University college kitchens, and French brasserie environments. Proven ability to integrate quickly into new teams, maintain exacting standards across sections, and deliver consistently under pressure. Passionate about quality, precision, and continued growth within dynamic and fast-paced kitchen environments.
Overview
8
8
years of professional experience
1
1
Certification
Work history
Chef de partie
Catering Services International
Oxford, Oxfordshire
2026.02 - Current
- Placed as CDP across multiple University of Oxford college kitchens through Catering Services International, including St John's College and St Catherine's College
- Demonstrated strong adaptability by floating across larder, sauce and other sections as required — stepping in at short notice and integrating quickly into established kitchen teams
- Gained experience cooking in formal hall and high-table environments, maintaining exacting standards for banquet-style and à la carte service
- Operated effectively within institutional kitchen structures, following existing systems and workflows with minimal onboarding time
- Upheld consistent food quality and hygiene standards across varied kitchen environments, each with their own SOPs and service styles
- Reinforced strong time management and composure under pressure through repeated exposure to unfamiliar kitchens and teams
Chef de partie
Brasserie Blanc
Oxford, Oxfordshire
2026.02 - 2026.04
- Ran the larder section independently during busy brasserie service, consistently delivering cold starters, salads and charcuterie plates to a high standard of presentation and precision
- Maintained rigorous mise en place discipline, ensuring full section readiness ahead of service in a fast-paced, high-volume environment
- Applied strong knife skills and attention to detail across daily prep essential in a kitchen where visual presentation is a core part of the guest experience
- Managed stock rotation, labelling and cold storage in full compliance with HACCP and food safety regulations
- Communicated effectively across sections during service to maintain kitchen flow and minimise ticket delays
- Demonstrated consistency and composure under pressure, adapting to fluctuating cover numbers without drop in output quality
Chef de Partie
The Beefy Boys
Oxford
2025.10 - 2026.02
- Prepare and cook high-quality, handcrafted burgers and menu items in a busy award-winning burger restaurant.
- Maintain consistent food quality and presentation standards while working to service-time expectations in a fast-paced kitchen environment.
- Manage and maintain your kitchen section, ensuring ingredients are fresh, prepped, and correctly stored.
- Adhere to strict food safety, hygiene, and cleanliness standards throughout all service periods.
- Collaborate with the kitchen team to deliver exceptional customer service during high-volume shifts.
Chef/ Supervisor
Burnout BBQ
Oxford
2025.03 - 2025.10
- Oversaw daily kitchen operations in a busy American BBQ restaurant specializing in smoked meats and brisket.
- Prepared and cooked all menu items to consistent quality standards, including long-smoke meats.
- Supervised and trained kitchen staff while maintaining high food-safety and hygiene standards.
- Managed inventory, stock rotation, and ordering to minimize and maintain efficiency.
- Coordinated smoothly with front-of-house teams to maintain fast, reliable service during peak hours.
Chef/ Buddy Trainer
Nando’s
Oxford
2023.09 - 2025.03
- Delivered structured on-the-job training for new starters, ensuring full understanding of kitchen procedures, food safety standards, and brand operating guidelines.
- Acted as first point of contact for new team members during onboarding, supporting their integration into the team and day-to-day operations.
- Ensured new starters adhered to health & safety, food hygiene, and company compliance standards from day one.
- Assisted management with onboarding paperwork, training sign-offs, and progress tracking for new hires.
Bar Assistant
The Crown Inn
Woodstock
2020.06 - 2020.10
- Maintained excellent customer satisfaction by providing attentive, friendly and polite service.
- Prepared and served coffee, espresso drinks and cocktails to provide beverage varieties and options.
- Effectively and efficiently dealt with customer queries, following company best practice.
- Kept bar clean, organised and presentable by conducting sanitisation and deep cleaning tasks.
Management Training Program
Bougainviller Hotel
Kampala
2018.04 - 2018.12
- I was able to gain exposure to the daily operations of the hotel, including customer service, company finance reviews, and marketing through the management training program.
- Inventory management with verification of orders that are being supplied. Including checking quality and freshness of products and performing a daily inventory.
- Working experience and interactions with various guests, emphasis on teamwork and hospitality management. As well as cross functional communication to offer excellent services to guests.
- Guest assistance with facility location, addressing their requests and finding solutions to any problem.
Education
The International Baccalaureate Diploma Programme -
International School of Uganda
Kampala, Uganda 2019.01 - 2019.01
Skills
- Inventory Management Professional
- Customer Service Professional
- Teamwork Professional
- Time Management Professional
- Communication Professional
- Quality Control Professional
- Hospitality Professional
- Multilingual Professional
- Health and Safety Compliance Professional
Certification
- Google Data Analytics Certification Google
- Completed Jan 2024
- Health & Safety Training & Compliance
- 09/2023
- Food Safety & Hygiene Level 2 | Allergen Awareness | HACCP Principles | Health & Safety in the Workplace | Manual Handling | Fire Safety Awareness | COSHH Awareness | Basic First Aid
- Food Safety and Hygiene Level 3 for Supervisors
- Food Allergy and Intolerance training
Timeline
Chef de partie
Catering Services International
2026.02 - Current
Chef de partie
Brasserie Blanc
2026.02 - 2026.04
Chef de Partie
The Beefy Boys
2025.10 - 2026.02
Chef/ Supervisor
Burnout BBQ
2025.03 - 2025.10
Chef/ Buddy Trainer
Nando’s
2023.09 - 2025.03
Bar Assistant
The Crown Inn
2020.06 - 2020.10
The International Baccalaureate Diploma Programme -
International School of Uganda
2019.01 - 2019.01
Management Training Program
Bougainviller Hotel
2018.04 - 2018.12