Are you looking for a job that leaves chefs/restaurateurs/caterers and supermarket owners satisfied that they are able to provide their clients with the freshest produce in excellent condition and at competitive prices? How about becoming a supplier?

Our Thursday Food team caught up with one — Steve Williams, who plants and supplies fresh produce and pork to a number of clients like Jacqui Tyson of From Thought To Finish. There are too, establishments like Escape/24 and most of the restaurants at the Portmore Mall plaza. Williams has been in what he describes as a “highly profitable business” for over 17 years.

It’s no idle boast, for in addition to the 10 restaurants that he supplies on a weekly basis and his three produce stalls at Coronation Market, there’s also his large farm in Kellits, Clarendon, where he raises pigs.

We reckon we now have your attention!

Here’s How To Get Started…

Williams advises all suppliers to obtain a Food Handler’s Permit. He also recommends that potential suppliers:

o Are industrious and literate with knowledge of basic Mathematics

o Plant their own food and raise their own livestock to cut costs

o Pay their rent on time to the market authorities

o Have good interpersonal skills

o Cultivate a reputation of being dependable, reliable and always accessible