Paolo Armani
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About me
As Culinary Development for Compass Ireland, my role is to design and develop our culinary concepts, pop up’s and theme days across our business, as well as the management of our recipe, allergen, and waste systems.
My role also sees me support Compass UK (Levy) with their recipe and allergen system.
I am also currently project managing the EPOS role out across our business estate.
- Awarded the title of World Master Chef in 2016.
- Michelin Guide Commendation.
- Runner up in Ireland's Food & Wine awards for Best Dublin Restaurant.
- TV3 AM Guest Chef.
- TG4 Celtic Food Festival Guest Chef.
- Recipes and articles in local press releases, magazines.
Experience
20 years and 6 months
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Culinary Lead - Development
Compass Group UK & Ireland - Dublin, Ireland
F&B kitchenMay 2021 - Now · 2 years and 5 monthsManaging concept and product development for the business, as well as project managing and supporting IT solutions for Compass Ireland & Compass UK (Levy). Projects: - Designing and building business concepts as per upcoming trends and client-specific requests - Running our in-house recipe and allergen systems - Supporting the business IT systems including EPOS, T2E (App ordering system), OurTime (HR portal for time management, etc.) - Working with suppliers both old and new with new product integration into the business with Pallas foods, Santa Maria to name a few - Supporting finance and sales in tender preparations (menus, costings)
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Culinary Lead - Development
Compass Group UK & Ireland - Dublin, Ireland
F&B kitchenOctober 2019 - May 2021 · 1 year and 8 monthsManaging concept and product development for the business, as well as project managing and supporting IT future solutions. Projects: - Designing and building business concepts as per upcoming trends and client-specific requests - Running our in-house recipe and allergen systems - Preparing the business for future IT solutions including EPOS, T2E (App ordering system), OurTime (HR portal for time management, etc.) - Working with suppliers both old and new with new product integration into the business with Pallas foods, Santa Maria to name a few - Production and waste control overview for the business, compiling weekly reports and supporting units as required - Supporting finance and sales in tender preparations (menus, costings) - Personal mentoring of a select group of junior chefs. - Supporting and mentoring our competition chefs
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Learning & Development Chef
Compass Group UK & Ireland - Dublin, Ireland
F&B kitchenOctober 2014 - October 2019 · 5 years and 1 monthResponsible for writing, running, and maintaining all Compass Group’s Corporate Social Responsibilities as well as all my previous roles under Business Development Chef. Projects: - Developed and ran Compass Group Irelands Senior Chef Academy, for CDP and above up to Head Chef - Developed and ran Compass Group Irelands Junior Chef Academy, for Kitchen Assistants and Commis Chefs - Design, development, and running of the Temple Street W8TGO program, aimed at children with special dietary requirements with hands-on cooking classes with their families, supplying recipes, costings, and bespoke cookbooks based on the classes - Implementation of WorkChop, a hands-on cooking program designed around client's needs as a team-building program or simple stand along with cooking classes, such as sushi masterclass or pasta making, etc. Supplying recipes, costings, and bespoke cookbooks based on the classes - Implementation of Healthy Starts, a hands-on cooking program designed around primary, second, and third-level classes, emphasizing simple healthy cooking, supplying recipes, costings, and bespoke cookbooks based on the classes - Working with suppliers both old and new with new product integration into the business - Running our in-house recipe and allergen systems - Supporting finance and sales in tender preparations (menus, costings, and presentations) - Supporting and mentoring our competition chefs
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Business Excellence Development Chef
Compass Group UK & Ireland - Dublin, Ireland
SalesDecember 2011 - September 2014 · 2 years and 10 monthsPrimarily responsible for writing and delivering all chef development courses for both culinary and business management, building and maintaining our chef SOP’s and infrastructure. Projects: - Writing and delivering all training for the culinary teams based on business needs and upskilling (finance, Gross Profit, IT skills, concept adherence) - Building and running our in-house recipe and allergen matrix (The Source) - Working with suppliers both old and new with new product integration into the business - Site visiting all units to support as needed to make sure business compliance, Health & Safety were all adhered to - Supporting finance and sales in tender preparations (menus, costings, and presentations) - Supporting and mentoring our competition chefs
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Bank of Ireland Executive Chef
Compass Group UK & Ireland - Dublin, Ireland
F&B kitchenAugust 2010 - December 2011 · 1 year and 5 monthsOverseeing the running of 9 units, menu development, and implementation, chef training, meeting gross profit targets, full responsibility for the kitchen brigades. Projects: - Mobilization of new sites and overhaul of all existing outlets - Concept development bespoke to BOI clients request - Development and mentoring of the kitchen brigade in all sites - Full control and responsibility for menu development, costings, and reaching financial targets set by the business
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Matherson Executive Head Chef
Compass Group UK & Ireland - Dublin, Ireland
F&B kitchenApril 2007 - August 2010 · 3 years and 5 monthsOverseeing the running of a 600-seater staff restaurant, 70-seater client restaurant, and 19 meeting rooms with full food facilities. Projects: - Mobilization of the site on new premises - Development and mentoring of the kitchen brigade on-site as well as having other chefs from other units on-site for work experience - Full control and responsibility for menu development, costings, and reaching financial targets set by the business
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Junior Sous Chef
The Westbury Mayfair - Dublin, Ireland
F&B kitchenMarch 2007 - April 2007 · 3 monthsSenior Chef of the Fine Dining element of the Westbury Hotel.
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Senior Sous Chef
l’Gueuleton - Dublin, Ireland
F&B kitchenJune 2005 - April 2007 · 1 year and 11 monthsSenior Sous Chef in a bespoke French Bistro overseeing a brigade of 8 chefs. responsible for the day-to-day running of the kitchen, HACCP, ordering, and stocktakes, as well as running the main sections of the kitchen.
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Junior Sous Chef
The Shelbourne Dublin, A Renaissance Hotel - Dublin, Ireland
F&B kitchenOctober 2004 - March 2005 · 6 monthsSenior Chef of the Side Door restaurant with a team of two junior chefs. In charge of all aspects of the kitchen from ordering to daily specials and supporting other sections in the kitchen as needed.
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Senior Sous Chef
Fitze's Restaurant - Dublin, Ireland
F&B kitchenJuly 2000 - February 2002 · 1 year and 8 monthsSenior Sous Chef in a contemporary restaurant overseeing a brigade of 10+ chefs. Responsibilities including running the pass, ordering, stock takes, HACCP, and general kitchen duties.
Languages
1 language
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English
Full professional
Personal information
Nationalities
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British
Date of birth
March 20th 1972
Driving License
Yes
Skills
12 skills
- bistro
- Costings
- Culinary training
- HACCP
- Hospitality Management
- IT Systems
- Menu Designing
- Operating Budgets
- Pastry
- Pre opening
- Sustainability
- waste control
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