Paul Zilla

Paul Zilla: Email & Phone Number

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Assistant Manager Food Production at National Flour Mills Limited|Tunapuna, Tunapuna-Piarco, Trinidad and Tobago

Position:

Assistant Manager Food Production at National Flour Mills Limited

Location:

Tunapuna, Tunapuna-Piarco, Trinidad and Tobago

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Last updated: 2026-02-06
Updated: 2026-02-06

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Work Experience 11 years

Assistant Manager Food Production at National Flour Mills Limited

Apr 2024 - Current

Production Superintendent at National Flour Mills Limited

Jul 2023 - Apr 2024

Production Manager at Blue Waters Products Limited

Oct 2019 - Jun 2023

Production Supervisor at Blue Waters Products Limited

Nov 2015 - Oct 2019

Paul Zilla started working in 2015, then the employee has changed 1 company and 3 jobs. On average, Paul Zilla works for one company for 2 years 7 months.

Education

Bachelor of Science - BS at University of the West Indies, St. Augustine Campus

St. George's College

University of the West Indies, St. Augustine Campus

Frequently Asked Questions

What is Paul Zilla's email address?

SignalHire found a verified business email address for Paul Zilla: z****p@nfm.co.tt.

What is Paul Zilla's phone number?

SignalHire found a verified phone number for Paul Zilla: +1-***-***-9294.

How do I contact Paul Zilla at National Flour Mills Limited?

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What is Paul Zilla's professional background?

Paul Zilla has 11 years of professional experience. They have held roles including Production Superintendent, Production Manager, and Production Supervisor at companies such as National Flour Mills Limited, Blue Waters Products Limited, and Blue Waters Products Limited. Their education includes Bachelor of Science - BS from University of the West Indies, St. Augustine Campus, and St. George's College.

Is Paul Zilla's contact information up to date?

Yes. Paul Zilla's SignalHire profile was last updated on 6 February 2026, reflecting their current position as Assistant Manager Food Production at National Flour Mills Limited in Port of Spain, Trinidad and Tobago.

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