Summary
Overview
Work History
Education
Skills
Certification
Work Availability
Timeline
Hi, I’m

Paul Traisneau

Wellingborough,Northamptonshire
Paul Traisneau

Summary

Accomplished Head Chef with extensive experience leading teams in fine dining, contract catering, and high-profile events. Expertise in kitchen management, food health and safety, and menu development, consistently delivering rosette standard cuisine. Track record in managing budgets, sourcing local ingredients, and fostering partnerships with local businesses.

Overview

1
Certification
33
years of professional experience

Work History

Evolve

Agency Head Chef
01.2026 - Current

Job overview

  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Prepared meals from scratch, addressing dietary requirements and adhering to budget constraints.
  • Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
  • Supported kitchen operations during staff absences, maintaining service quality and efficiency.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.

Battersea Place
London

Head Chef
12.2025 - Current

Job overview

  • I oversee all budgeting and cost control and reduce waste to maximise profitability incorporate fresh seasonal ingredients from local producers reducing the carbon footprint and increasing in variety on the menu.
  • Planned menus for daily operations, special events, and seasonal promotions to enhance customer experience.
  • Consulted with customers on dietary requirements, allergens, and special needs to ensure safety and satisfaction.
  • Gained diverse culinary skills while living and working in London, enriching menu offerings.

Inspired Villages

Head Chef
01.2022 - Current

Job overview

  • Oversaw operations of retirement village, including fine dining restaurant, coffee shop, and bar, ensuring high standards of service and guest satisfaction.
  • Sourced food locally while managing budgets and staffing, optimising resources for establishment.
  • Partnered with local businesses and charities to showcase their products in shop and incorporate local produce into restaurant menu, enhancing community engagement.

Trezy’s Catering

Head Chef Proprietor
01.2019 - 01.2022

Job overview

  • Oversaw staffing and coordinated team for multiple events, ensuring delivery of exceptional catering at world cup final.
  • Established outside catering business, prioritising high-quality service and client satisfaction, resulting in repeat clientele and positive referrals.
  • Developed partnerships with local suppliers and businesses, enhancing catering offerings and fostering community engagement.

Liverpool Football Club
Liverpool

Sous Chef
10.2018 - 05.2019

Job overview

  • Prepared rosette standard food cooked to order.
  • Collaborated with team of 20 chefs to deliver high-quality service.
  • Catered for 500 clients in executive lounge as match day chef.

Rushden Day Nursery
Rushden

Catering Manager
06.2017 - 10.2018

Job overview

  • Ran catering operation, managing supplier relationships, menu development, and addressing children’s dietary needs.
  • Maintained a high food hygiene rating of 5 stars, ensuring compliance through rigorous standards and practices.
  • Sourced food locally, preparing all meals from scratch daily.

Bright Horizons Nursery (Pizzeria Venezia)
Rushden

Head Chef
03.2010 - 06.2017

Job overview

  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Prepared all food daily, ensuring adherence to various dietary requirements and promoting balanced nutrition.
  • Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
  • Ensured balanced nutrition in meals served to 50 children at local nursery.

The Courtyard Luxury Lodge
Stanwick

Head Chef
01.2008 - 03.2010

Job overview

  • Catered large weddings up to 100 guests, developed menus, and managed ordering of ingredients and equipment.
  • Oversaw catering operation and managed catering staff.
  • Coordinated 40 covers with food sourced from local suppliers and cooked to order.
  • The food is of a rosette standard and we have 3 chefs.
  • Managed operations at Stanwick

Moggerhanger Park

Head Chef
02.2006 - 01.2008

Job overview

  • Led kitchen operations for busy bistro and fine dining restaurant, developed menus and trained staff.
  • Prepared dishes achieving one rosette standard quality.
  • Described a grade 1 Georgian country house's features.

Blue Arrow

Agency Relief Chef
03.2005 - 02.2006

Job overview

  • Collaborated with Gordon Ramsay at Connaught and Richard Corrigan at Lindsay House, both 1 Michelin-starred properties.
  • Worked at two Michelin-starred properties, including Connaught and Lindsay House.
  • Worked in Bedfordshire hotels and restaurants, achieving up to 2 Rosette standards.

Bedford & County Golf Club
Bedford

Head Chef
06.2002 - 03.2005

The Mill House Restaurant

Sous Chef
02.2001 - 06.2002

Turners Restaurant
London

Chef
10.2000 - 02.2001

Job overview

  • Established clear standards for cooking, garnishing, and presenting food, enhancing consistency and quality.
  • Enforced health and safety standards for food storage, preparation, and handling, ensuring compliance and minimising risk.
  • Conducted food safety inspections, upholding strict hygiene standards in the kitchen, ensuring safe food practices.
  • Oversaw operations at Walton Street, London

Moreteyne Manor

Sous Chef
06.1999 - 10.2000

Knife and Cleaver
Houghton Conquest, Bedfordshire

Chef de Partie
01.1998 - 06.1999

Job overview

  • Houghton Conquest, Bedfordshire
  • Ensured kitchen hygiene, cleanliness, and organisation met rigorous health and safety guidelines, contributing to a safe working environment.
  • Adhered to strict health and safety guidelines in kitchen, ensuring compliance and promoting safety culture.
  • Houghton Conquest, Bedfordshire

The Three Horseshoes
Madingley, Cambs

Commis Chef
03.1995 - 01.1998

Job overview

  • Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
  • Washed, peeled and chopped food before cooking preparation.
  • Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
  • Coordinated daily kitchen operations in Madingley, Cambs.

Henlow Grange Health Farm
Henlow, Beds

Trainee Chef
09.1993 - 03.1995

Job overview

  • Washed, peeled and chopped food before cooking preparation.
  • Prepared ingredients by washing, peeling, and chopping for cooking efficiency.
  • Stored food to uphold hygiene standards and maximise ingredient freshness.
  • Maintained kitchen equipment through regular checks and cleaning to ensure operational readiness.

Education

Food Prep & Cooking
Bedfordshire

NVQ level 2
1995

Skills

  • Menu planning
  • Menu development
  • Recipe development
  • Kitchen management
  • Food health and safety
  • Food safety awareness
  • Stock rotation
  • Budget management
  • Profitability
  • Cost reduction
  • Staff leadership
  • Restaurant supervision
  • Training and mentoring
  • Employee development
  • Cooking
  • Dietary accommodations

Certification

  • Food Hygiene
  • Food Allergens
  • Personal Alcohol license Holder
  • Full Uk Driving Licence
  • Fully Enhanced DBS For Adults & Children On The Update Service
  • Member Of The Craft Guild Of Chefs
Availability
See my work availability
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Available
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tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Agency Head Chef

Evolve
01.2026 - Current

Head Chef

Battersea Place
12.2025 - Current

Head Chef

Inspired Villages
01.2022 - Current

Head Chef Proprietor

Trezy’s Catering
01.2019 - 01.2022

Sous Chef

Liverpool Football Club
10.2018 - 05.2019

Catering Manager

Rushden Day Nursery
06.2017 - 10.2018

Head Chef

Bright Horizons Nursery (Pizzeria Venezia)
03.2010 - 06.2017

Head Chef

The Courtyard Luxury Lodge
01.2008 - 03.2010

Head Chef

Moggerhanger Park
02.2006 - 01.2008

Agency Relief Chef

Blue Arrow
03.2005 - 02.2006

Head Chef

Bedford & County Golf Club
06.2002 - 03.2005

Sous Chef

The Mill House Restaurant
02.2001 - 06.2002

Chef

Turners Restaurant
10.2000 - 02.2001

Sous Chef

Moreteyne Manor
06.1999 - 10.2000

Chef de Partie

Knife and Cleaver
01.1998 - 06.1999

Commis Chef

The Three Horseshoes
03.1995 - 01.1998

Trainee Chef

Henlow Grange Health Farm
09.1993 - 03.1995

Food Prep & Cooking

NVQ level 2

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Paul Traisneau