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Click here or scroll down to respond to this candidateADROITNESS:Candidate's Name
SOUS-CHEFCULINARY PROFESSIONALPROFILEDedicated and skilled culinary professional.Over 20 years of experience in the hospitality and food industry.Efficient in kitchen management, being adept inmonitoring kitchen activities, and meeting healthcode standards.Proven track record of success in various culinary roles, including Sous-Chef, Chef De Cuisine,Senior Chef De Partie and Line Cook.Strong leadership abilities, exceptional culinaryskills, passionate for creating innovative dishes. Possesses a keen eye for detail, committed toquality, motivated for excellence in all culinaryendeavorsPHONE NUMBER AVAILABLEEMAIL AVAILABLE7524 Jessamine Dr. Lakeland, FlCONTACTCulinary ExpertiseMenu DevelopmentLeadership and Team ManagementFood Safety and HygieneMenu Planning and ExecutionInventory ManagementAttention to DetailCommunication SkillsPROFESSIONAL DEVELOPMENTFour Seasons Resort & ResidencesMenu Innovation:Gained Expertise in seasonal menuplanning and culinary creativity bycollaborating with renowned chefs todevelop signature dishes that reflectlocal culture and ingredients.Participated in Culinary andHospitality workshops, seminars,and training programs to enhanceskills and stay updated onindustry trends.Completed courses in food safety,menu planning, and culinarytechniques to improve expertise infield.Enhanced skills in various cookingmethods and presentation stylesthrough hands-on experience inhigh pressure, high-volumekitchens at prestigious 5-starhotels.Advanced Culinary Techniques:Menu Innovation:Leadership & Team Management:Cultivated strong leadership qualities bytraining and mentoring Junior staff,fostering teamwork, and ensuring acohesive kitchen environment thatthrives on collaboration and excellence.Guest Interaction and Service Excellence:Developed exceptional customerservice skills, through direct engagementwith guests, ensuring personalizeddining experiences that align with theluxury standards of 5-star hospitality.Food Safety and Compliance:Committed to upholding the higheststandards of food hygiene and safetyprotocols, participating in ongoingtraining to maintain compliance withhealth regulations in luxury diningenvironments.Culinary competitions and Events:Participated in culinary competitions andevents, receiving recognition forcreativity and excellence, furthersolidifying a reputation for high-qualityculinary artistry.Network and Industry connections:Built a robust professional network withinthe hospitality industry, connecting withfellow Culinary Enthusiasts, andparticipating in workshops and seminarsto stay updated on industry trends.PROFICIENCIES IN 5-STARCULINARY ENVIRONMENTS:Culinary Innovation and CreativityHigh-End Menu DevelopmentPrecision in Culinary ExecutionLeadership and Team ManagementAttention to Detail and QualityAdherence to Luxury ServiceStandardsMenu Planning and Execution inFine Dining Settings, IN-RoomDining, Casual Dining, Buffets, In-Villa Dining and Beach Dining.Exceptional Taste Proficiency andPalate Development.Adept Learnedness:EDUCATION HISTORYPROFICIENCIESCulinary ExpertiseMenu DevelopmentLeadership and Team ManagementFood Safety and HygieneInventory ManagementAttention to DetailMenu Planning and ExecutionBanquet CateringEvent PlanningHospitality PrinciplesCommunication skillsParticipated in culinary workshops,training programs, and seminars toenhance skills and stay updated onthe industry trends.Completed courses in food safety,menu planning, and culinarytechniques to improve expertise inthe field.PROFESSIONALDEVELOPMENTPolk State CollegeWest Area Adult School Class of 2022Associates of Arts: Hospitality Administrationand ManagementGEDClass of 2027WORK EXPERIENCEFreedom Plaza Sep.2023- Nov.2023The White Oak CottageFeb.2023- Aug. 2023Developed and executed Caribbeaninspired menus, revised existing menuitems and ensured menu consistency.Created memorable dishes that broughtengagement and establishment to therestaurant.Managed the hotline, prepared mise enplace for various menus, and executedmenu items efficiently.Mentored kitchen staff at all levels in thefulfilment of the restaurant's demand.Spear-headed a competition- winningSignature Burger and other signaturedishes to enhance menu offerings.Collaborated with Executive Chef torecruit, train, and evaluate staffOrchestrated and executed thepreparation of banquet and ala cartemenu itemsCarried out kitchen orders and oversawdaily kitchen operations.Expedited kitchen line and occasionallyassisted in the Pastry department.Reported directly to the Executive Chefand collaborated closely with theculinary team.Oct..2019- Jan. 2020Assisted in managing kitchen operations at the premier Asian restaurant Jings, within the luxury resort,renowned for its vibrant dining experiences.Collaborated closely with the Executive Chef to design and execute seasonal menus that highlighted localingredients and flavors.Supervised and trained kitchen staff, ensuringadherence to high culinary standards and efficient workflow during peak service time.Engaged with guests to enhance their dining experience, incorporating feedback into menu development andservice improvement.Managed some inventory and ordering processes,optimizing resource use and minimizing waste tomaintain profitability.Sonesta Maho Beach ResortThe White Oak CottageSKILLSSonesta Maho Beach ResortFour Seasons Resort & ResidencesOversaw kitchen production, preparedand presented dishes, and managedkitchen staff.Reported to Executive Chef, developednew dishes & menus, and ensured highstandards of food hygiene.Monitored portion control, wastemanagement, and upheld health andsafety regulations.Assisted in maintaining profit marginsand enhancing culinary offerings at theresort.Aug.2016-Sept.2019Viceroy Resort & Spa Feb.2008-Aug.2016Managed a specific section of thekitchen, ensuring the preparation andpresentation of high-quality dishes in aluxury resort setting known for itsexceptional dining experiences.Collaborated with the Executive Chefand Sous Chef to develop and refinemenu items, focusing on seasonalingredients and innovative culinarytechniques.Trained and mentored junior kitchenstaff, fostering a collaborative andefficient work environment whilemaintaining high standards of foodquality and safety.Executed menu items with precisionduring high volumes service, ensuringconsistency and excellence across alldishes served.Contributed to creating a positivedining atmosphere by engaging withguests and responding to specialdietary requests and preferences.MasteryHospitality and Front -of-House Competencies :Technical Proficiency :Familiar with call centeroperations, including customerrelationship management (CRM)systems and communicationtools.Proficient in using Point-of-Sale(POS) systems, schedulingsoftware, and various officeapplications.Expertise in roles such as Hostess,Concierge, and Front Desk,ensuring seamless guestexperiences through attentiveservice and detailed knowledge ofhotel amenities and localattractions.Strong organizational skills tomanage reservations, coordinatewith various departments, andmaintain front desk operations.Hospitality and Front -of-House Competencies :Hospitality and Front -of-HouseCompetencies :Operational Competencies :Experience in cashier roles and fooddistribution, with a solidunderstanding of inventorymanagement, cash handling, andefficient sorting processes.Knowledge of housekeepingstandards and practices, ensuringcleanliness and guest satisfaction inhospitality settings.Training and Development :Participated in jobs for life trainingand faith and financial training,equipping with skills in life coaching,financial literacy, and personaldevelopment.Strong ability to train and mentorstaff, fostering a culture of learningand improvement within teams.Community Engagement :Volunteered for non-profitorganizations, demonstratingcommitment to community serviceand social responsibility.Organized and participated incommunity events, enhancingorganizational and leadership skills.Catering and Event Coordination :Experience in catering roles, assistingin the planning and execution ofevents, ensuring high standards offood service and guest satisfaction.Ability to coordinate logistics andmanage multiple tasks simultaneouslyduring busy events. |
