Paul Rowan

• New project in the center of Jackson Street, Petone designed and operated the premier hospitality venue in the Hutt valley and became the catalyst for the changing face of Jackson Street, Winning many awards for food, service and hospitality. I was also the chairman for the liquor licensing accord for several yrs. Team of 14 front of house and 6 in the kitchen.
• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Excellent communication skills, both verbal and written.
• Used critical thinking to break down problems, evaluate solutions and make decisions.

• Was asked to form and head up a growing team of hospitality venues in Central Wellington and Lower Hutt including The Loaded Hog, The Establishment, The Big Kumera, and to set up the kitchen for the Temperance bar (The largest pub in N.Z) I was also the head chef at the Green Man for 12 months following.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

Award winning fine dining restaurant e.g., Monteith’s wild food challenge winner and enabled me to appear on national T.V on The Good Morning show for 4 yrs on a weekly basis.

• Self-motivated, with a strong sense of personal responsibility.
• Skilled at working independently and collaboratively in a team environment.
• Worked effectively in fast-paced environments.

Catering for all sizes of functions throughout the museum and at selected off-site venues. Up to 500 pax, fine dining, individual plated, banqueting or buffet style. Team of 18

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.