Paul Nash

Working as the kitchen chef in the 1 Star Michelin Restaurant

Preparing and cooking all dishes with limited staff.

Preparing and cooking food for events such as Rennwoche Baden-Baden, Burda and many other huge events up to 1000 people.

Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.

• Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
• Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
• Hired, managed, and trained kitchen staff.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Disciplined and dedicated to meeting high-quality standards.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.

• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
• Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
• Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.

• Manage daily kitchen operations and the whole F&B department. In full charge of the Conservatory restaurant. Oversee a kitchen team of 26 chefs. Design high-quality menues. Functions up to 200 pax. High tea (awarded 2nd best in Cape Town) and picnics as well as outside catering. Manage all kitchen related office administration. Promote professional work habits that will develop an environment of respect, integrity, teamwork and empowerment. Reduce waste and improved supply turnover by 70%. Referenced in several food magazines

• In charge of the Weltevreden restaurant, a South African heritage site. Seascape Group chef operation; responsible for three seperate seaside restaurants - On the Rocks, Ons Huisie and Cafe Blouberg. Developing menues. Training staff in all restaurants. Provide informations to executive teams, managers and supervisors. Prepare and oversee food preparations in order to train staff. Develop new recipes and provide assistance. Managing weekly and monthly food cost control.

• Restaurant opening “The Werf” at Boschendal Creating farm food related menues with the Executive chef and kitchen team, butchery, bakery and cafe. Utilizing fresh ingredients from the estate’s very large organic garden. Controlling of health and safety, stock rotations, staff training and development. Regular food stock control

• In charge of 2 restaurants, the gourmet restaurant “The Roundhouse” for 50 pax and the Rumbullion restaurant, a casual dining, breakfast and lunch venue with picnics including tapas and pizzas. Creating new dishes and menues with the up-to-date trends in the world’s fine dining industry. Standard operations procedures; emphasis on highest standard of food delivery in both restaurants. Recruitment of kitchen staff. Recognised as one of the best chefs in Cape Town in the Austrian Fallstaff gourmet magazine (https://www.falstaff.de/nd/kapstadt-kap-des-guten-geschmacks/).

• 1 star Michelin restaurant and member of the Leading hotels of the world, 15 points Gault Millau. Fine dining restaurant with a casual dining terrace restaurant in the heart of the Black forest. Catering for media awards (Bambi), Ulm music theatre and Mercedes Benz car museum functions. Product delivery for both restaurants; running catering venues with kitchen team. On site setups and break downs, multiple pop-up kitchens on wine estates.

• Sous Chef of the Rizzi restaurant and Assistance Chef of the Grill restaurant in the casino Baden-Baden. Supervising and managing product deliveries, ordering of stock, weekly stock take, catering for events and pop-up kitchens . High end restaurant with a casual fine dining approach. One of the most favourite “Insider”- restaurant in Baden-Baden.

• 1-Michelin star restaurant, 17 Gault Millau points, top 100 best restaurants in Germany In charge of all cold kitchen deliveries for both restaurants, the Michelin restaurant and a casual restaurant with outside catering and pop-up kitchen. All products were homemade to Michelin standards. Input in menu development and dish preparations. Training of junior chefs for all sections.

• Fine dining restaurant with Sushi bar and outside pop-up grill terrace. Show cooking for SWR3 (famous radio station in Germany), German Media awards (Nelson Mandela got it 1998). Catering for and VIP’s. Chef of the grill menues. Support of all productions.