Paul Bradshaw took his 12 years of remote camp experience as one of eight working chefs in charge of four full kitchens that feed up to 5000 people every day into the role of Executive Chef in a sports venue in the city. As Executive Chef, he has trained a productive crew of 85 cooks and servers into a crowd-pleasing group of associates that keep entertainment at heart. His role also includes detailed data entry, customer service, customer relations, inventory of up to 500 000, scheduling, conflict resolution, Joint Health & Safety, communications and public speaking, call taking, email, filing, negotiations, shop stewardship, etc. All the qualities of administration and then some. A real catch for any company.More...