CURRICULUM VITAE
Personal Details
Name: Paul Kirwan
Address: ** ****** ***, ********, ***.
Mobile: 086-******* or 014511189
Email: abzvoc@r.postjobfree.com
Education & Qualifications
1986 Intermediate Certificate (Distinction)
1988 Leaving Certificate (Honours)
1988-1990 Culinary Degree (Distinction) 7061-7062
City and Guilds of London
Cathal Brugha College, Dublin
H.A.C.C.P. (certified)
ECDL (certified)
Work Experience
2012 - Present Relief Chef with Noel Recruitment
Dawson Street, Dublin 1
Position:
Chef at large and small industrial catering units
E.g. Microsoft, Paypal, Punchestown Races,
Westbury hotel,
Royal college of Physicians, Ely Gastro pub.
Jan 12 - Dec12 The Carlton Atlantic Coast Hotel
Westport, Co. Mayo
Position:
Exec Head Chef
Duties:
All day food service, lunch 200, dinner 100 covers
Supervision of 2 all day restaurants
Team of 12 chefs and catering staff
Easipurchase compatible
All aspects of Kitchen Management
Nov 09 - Feb 11 The Yachts of Seabourn,
Miami, Florida, USA
6 Star Cruise ship Company
Position:
Exec Sous Chef
Duties:
Charlie Palmer developed menus to Michelin level
Catered in Main Galley for 400 guests
Aug 08 - Aug 09 The Oarsman Bar and Restaurant,
Carrick-on-Shannon, Co. Leitrim.
Position:
Head Chef
Duties:
Fine and Gastro Food Dining
All Day food service, lunch approx. 150 covers
Michelin guide recommended 2009
Won Bar Menu 2009 RAI
Bridgestone top 100 Best Restaurant 2009
April 07- Aug 08 The Royal Hotel Glendalough, Co. Wicklow
Position:
Sous Chef
Duties:
Fine Dining
Tours and Large Weddings up to 300 covers
Business all aspects
Aug 05 - April 07 Orsay, New York, NY.
French Bistro serving lunch and Dinner
Classical style French Kitchen
Best Brasserie NYC 2005, 2006
2 Stars New York Times
Position:
Sous Chef
Duties:
Fine Dining up to 150 covers
2003 -2005 RIBOT, New York, NY
Italian Fine Dining Restaurant
2 Stars New York Times 2005
Position:
Sous Chef
Duties:
All Aspects of running kitchen
1998-2002 Enterprise Ireland, Dublin
(Dept. of Science and Research for the Government)
(Management Catering Services)
Position:
Head Chef
Duties:
All aspects of kitchen management
On-site fine dining
Hospitality for external clients, Foreign
Diplomats etc.
Staff dining up to 500 persons on a daily basis
1997-1998 The Snug Restaurant, Bantry, Co. Cork.
Position:
Assistant Head Chef
Duties:
Assisted the head chef/proprietor in kitchen
management
Active role in restaurant management
Full A la carte menu for up to 200 persons daily
1995-1997 Der Bayerischer Hof Hotel, Munich, Germany
5 star Hotel-Senior Chef de Partie
Position:
Head sauce chef in The Continental Restaurant
Duties:
Daily Table D'hote and A la carte menus
Avg. 200 persons daily, multiple award winning
restaurant
1994-1995 Mount Murray Country Club, Isle of Man, UK.
5 Star Hotel-Chef de Partie
Position:
Chef de Partie
Duties:
All sections of the kitchen
Up to 80 persons daily for fine dining
Banqueting for 50-300 persons
1992-1994 Le Friquet Country Club, Guernsey, Channel Islands
4 Star Hotel
Position:
2nd & 3rd Year Apprentice Chef
Duties:
All sections of kitchen
Large Weddings and functions 50-300 persons
Fine dining for 60-100 persons
1990-1992 Gleneagles Hotel Killarney, Kerry
Position:
1st Year and 2nd Year Commis Chef.
Duties:
All Aspects of kitchen
References
Liam Downes Telephone: 040445135
Head Chef
Glendalough Hotel
Co Wicklow
Connor Maher Telephone: 087982228
Owner Proprietor
The Oarsman Restaurant
Carrick on Shannon
Co. Leitrim
Gareth McGuiness Telephone: 09829000
General Manager
Carlton Atlantic Coast Hotel
Westport
Co. Mayo
Danny Harrington Telephone: 086*******
Noel Recruitment
Dawson St
Dublin 1
Jason Hicks Telephone: 001 212-***-****
Executive Head Chef
Bistro Orsay
New York. NY
Steven Sullivan Telephone 087*******
Head Chef
Caf Novo
Westbury Hotel
Grafton st
Dublin 1.