Dave Paul

• Private Events, Lunches, Parties, Weddings, Menu Creation.
• Catered to events: Min 10 Persons, Max: 3500 Persons
• Clients: Usain Bolt, Best Dressed Chicken, Digicel Jamaica, Bank Of Jamaica (BOJ), National Commercial Bank (NCB), Sagicor Jamaica Lt, Jamaica Maritime Authority, Jamaica Transport Authority, Ministry Of Health, Maggi Foods Jamaica, Grace Food Ltd, Bustamante Hospital For Children. EV Power Ltd, Zip 103 FM, Berts Auto, Incomex Ltd..etc
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients

Clients:

- Marketing Director of Digicel Jamaica - Peter Lloyd

- CEO Digicel Jamaica – David Butler

- Digicel Jamaica – John Logue

- Digicel Group CFO – Pauline Murphy

-Head Of Marketing for Red Stripe - Blandine JnPaul Reid

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.

• Part Time
• Prepared sketches, perspectives or detailed plans showing color schemes, furniture, furnishings and wall décor for interior design projects.

• Received, sorted, and distributed incoming mail and packages.
• Completed daily cycle counts and assisted with monthly audits.

• Kitchen Night Porter And Kitchen Steward
• Reset and cleaned tables quickly to prepare for new customers.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.

• Reduced food waste by effectively managing inventory and utilizing ingredients efficiently for various recipes.
• Streamlined pantry operations by implementing effective storage solutions for perishable goods.