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.

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