| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Baltimore, MD Street Address
SummaryCreative Chef with specialty Jamaican, Caribbean and American cuisine. Experience includes 24 years in high-volume, successful restaurants. Manages fast-paced kitchens while remaining poised and calm. Skills Menu Planning Equipment Inspection and Maintenance Vendor Relationships Quality Assurance Team Leadership Culinary Trends Special Events and CateringExperienceIsland Quizine Randallstown, MDSous Chef /Catering Chef10/2012 - Current Maintained highest food quality standards regarding food inventory procedures, food storage and rotation. Trained kitchen workers on culinary techniques. Supervised kitchen food preparation in demanding, high-volume environments. Performed as head chef to maintain team productivity and restaurant quality. Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies. Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.Squadz Bar & Grill Brooklyn, NYSous Chef01/2009 - 01/2012 Trained kitchen workers on culinary techniques. Supervised kitchen food preparation in demanding, high-volume environments. Performed as head chef to maintain team productivity and restaurant quality. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget. Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.Negril Restaurant Brooklyn, NYChef01/2005 - 01/2009 Trained kitchen workers on culinary techniques. Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers. Collaborated productively and professionally with colleagues representing widely diverse points of view. Developed nutritious menus and ordered variety of healthy food to change up menu offerings. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Prepared and served meals.Ribcage Bar & Grill Jamaica, W.I.Chef01/1999 - 01/2004 Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food Trained kitchen workers on culinary techniques. Monitored quality, presentation and quantities of plated food across line. Managed kitchen staff team and assigned various stages of food production. Prepared various local and seasonal specialties for boutique restaurant. Liaised closely with kitchen and front-of-house personnel. Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.Cargo Ship . Jamaica, W.I.Head Chef01/1998 - 01/1999 Managed kitchen staff team and assigned various stages of food production. Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions. Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance. Monitored meals served for temperature and visual appeal. Supervise 20 BOH staff members and delivered mentorship to strengthen kitchen skills. Focused on customer satisfaction, creating delicious cuisine to impress diners. Created new menu items, managed food expenses and supervised quality to ensure adherence to standards. |
