Paul Boulger

Worked front sales counter.

Greet costumers. Show and discuss fresh fishes of the day. Cut it to costumers specific needs. Wrap and sell. Often offering cooking suggestions at costumers request.

Worked front sales counter.

Greet costumers. Show and discuss fresh fishes of the day. Cut it to costumers specific needs. Wrap and sell. Often offering cooking suggestions at costumers request.

Traveled country to buy restaurants that were in hardship. Revamp kitchen, menus, staffing, operation protocols and books. Training of new management and then sell a turn key operation.

• Prepared high-quality dishes in accordance with established recipes and standards.
• Collaborated with kitchen staff to ensure efficient service during peak hours.
• Managed inventory levels, minimizing waste through careful ingredient selection.
• Assisted in training new kitchen staff on proper food preparation techniques.

Was responsible for managing all culinary venues on campus plus managing 2 convienanc stores. Coordinate staff of 120. Input on 14 million $ budget. Chef for all of university's presidents meals.

I handled the Culinary transition from a State Mental institution to a Cal State University. Revamped kitchens. Developed food venues. Hired and trained staff. Managed general operations after opening.