Paul Tasker

• Managed inventory control, reducing food waste and optimizing budget allocation.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.

• My responsibilities at Oyster and chop food control plan, menu costing and development, staff training, day to day running of the kitchen and most importantly delivering food to a consistent standard.

• I started at The Pullman in MIQ and then to open the restaurant
• I created the menu, recipes and costed them
• I built a team capable of delivering the high and consistent standard
• A brilliant learning curb.

• I would oversee the general running of the pass of a service of 250 average

• Make sure the food control plan was up to date

• Assist the executive chef in menu development and stock take

• Help cost dishes for new menu.

• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.