1. Your Name
Address, phone, fax, email
ROGER MARTIN PAYNE
13 Yew Tree walk, Knottingley, West Yorkshire, WF11 0QB
07792301060
roger1969payne@googlemail.com
09/11/1969
PersonalProfile:
I have 28years’ experience as chef, I have a lot of experience in high-class kitchens working towards a 2
rosettes and I have a diverse range of cooking capabilities who enjoys being part of, as well leading, a
successful and productive team
I’m a very hard working chef, disciplined, very organized full of creativity, experience with HACCP,
training and development, food preparation, staff management, menu design, profit management, health
and safety.
Experience Senior Sous Chef
November 2014 till present (2nd in command)
Oulton hall hotel, Oulton, Leeds LS26 0QB
1AA rosette
Supervision of chefs & kitchen porters, total team of 20
Setting up Qhotels buying systems, training and setting standards in
Product knowledge, dishes, allergy matrix
Interact with local, national suppliers & Executive chef too maintain
Gross profit
Maintain hygiene practices & training in health & safety
Senior Sous Chef
June 2009 till November 2014 (2nd in command)
Double Tree by Hilton Leeds, Leeds, West Yorkshire
1 AA rosette
Supervision of chefs & kitchen porters, total team of 28
Interact with local, national suppliers & Executive chef too
Maintain gross profit
Product knowledge, setting standards for dishes & maintain hygiene practices
Allergy matrix
Setting training for chefs and porters
Rotas
The hotel opened June 2009 as City Inn, I help the Executive Head Chef of the group
Scott Mcdonald too open this hotel. It changed its name to Mint Hotel
The company was sold to Hilton in January 2012 changed too Double Tree by Hilton
But this hotel is slightly different to other Double Trees. the only branded item is the
double tree cookie
Agency Chef
March 2009 till June 2009
Varies restaurants & hotels

2. Your Name
Address, phone, fax, email
Senior Sous Chef
October 2003 till March 2009 (3rd in command)
Oulton Hall Hotel, Oulton, Leeds LS26 0QB
2 AA rosette
Supervision of chefs & kitchen porters, total team of 34
In charge of rotas & health & safety
Setting training for kitchen & other departments
Interact with local, national suppliers & executive head chef
To maintain gross profit & product knowledge of dishes & menus
Maintain hygiene practices
Sous Chef
October 2001 to October 2003 (2nd in command)
Woodhall Hotel, Linton, West Yorkshire
1 AA rosette
Supervision of chefs & kitchen porters, team of 12, rotas
Interaction with local & regional suppliers, head chef & financial controller
To maintain gross profit margin
Help develop formal training & product knowledge & maintain hygiene practices
Chef Tournant
June 2000 to October 2001
Marriott Gosforth Park, Newcastle, Tyne & Wear
2 AA rosettes
Supervision of chefs & kitchen porters
Working all sections, running of functions up to 300
Help maintain Marriott 39 steps manual
Interact with executive chef & sous chef
For ordering, formal training, product knowledge & gross profit
Head Chef
December 1998 to June 2000
Newcastle Stanley Casino, Newcastle, Tyne & Wear
Setting up new accounts & opening of new casino
Interviewing & employing of staff, rotas
Seasonal menus, cooking quality food using only fresh produce
Running of 4 different menus, costings & delegation of staff
Head Chef
April 1998 till December 1998
The Stables, Wynyard Estate, Billingham
Promotion internally from St.James Magpie Room Restaurant
Assisting in the opening & running of Wynyard Estate new venture
Interviewing & employing of staff, delegation, rotas
Writing & costing of menus
Help run large functions at Wynyard Hall & assist in running of golf club

3. Your Name
Address, phone, fax, email
2nd
Chef
November 1995 to April 1998
Magpie Room Restaurant, St.James Park, Newcastle, Tyne & Wear
2 AA Rosettes
Achieving 2 AA rosettes with Head Chef John Blackmoore
First football restaurant too receive AA rosettes
Writing & costing of a la carte dishes
Staff rotas, 90 cover restaurant also covering
Match day boxes & match day corporate business
Chef de Partie to Jnr Sous Chef
June 1994 till November 1995
Swallow Gosforth Park Hotel, Newcastle, Tyne & Wear
Working all sections, writing of menus & running of functions
2 AA rosettes
Pastry Chef
April 1994 till June 1994
Blackwell Grange Hotel, Darlington
Writing of weekly a la carte, daily tdh & function work
2nd
commis to Snr Chef de Partie
June 1989 till April 1994
Sheraton Skyline Hotel, Middlesex
Working all sections & restaurants
Grill Chef
June 1987 till 1989
Bosham Beefeater, West Sussex
Qualifications
City & guilds 706 1&2 (1988)
City & guilds 707 1&2 (1988)
city & guilds 711 & 717 (1988)
Royal society of health (1988)
Basic food hygiene (92,95,04,07,2010, 2012)
Intermediate food hygiene (1997)
Advanced food Hygiene (2005)
Safe assured catering (1997)(HACCP)
Craft trainer award (1993)
Group trainer award (2005)
Interests Like to eat out, try different flavors’ & cuisines, so I can bring this to my dishes
References References are available on request.