culinary director/executive chef/food ad beverage director

D W A I N P . C L A R E

* * * * * t r o s e, B a h a m i a

P . O . B o x F - 4 0 1 9 3 F r e e p o r t, G . B . B a h a m a s C e l l u l a r : ( 2 4 2 ) 4 4 2 - 7 8 2 6

E m a i l : d w a i n e . c a r l a @ h o t m i a i l . c o m OBJECTIVE To Become the Area Executive Chef of an Established Hotel Chain Operation. EDUCATION

Hawksbill Senior High School, Freeport Bahamas

Graduated with Special Credit Diploma in Hotel and Tourism Studies - 1986 Westminster Hotel College, London, England

Degree in Culinary Arts, Food and Beverage Management 1986-1989 Majored in Culinary Arts and Food and Beverage Management, Graduated with Merit and received numerous culinary certificates Culinary institute of America 2001 Kitchen Systems Management Program CERTIFICATES

High School Diploma with special credit in Hotel and Catering Studies Degree in Culinary Arts, Food and Beverage Management, Westminster College, London, England London City and Guilds in Professional Cookery 7061 & 7062 (Special Credits) London City and Guilds in Communications Studies Level 2 Certificate in Health and Sanitation

BTEC Management Certificate with merit

Kitchen Systems Management Certificate, Culinary Institute of America EXPERIENCES

Food and Beverage Executive Chef / Food and Beverage Manager Feb 2021 - current date Grand Lucayan Bahamas Beach & Golf Resort • Freeport, Bahamas 200 room beachfront resort with 3 restaurant outlets and Banquet Operation. A Staff of 60 Culinary personnel at present: from Cooks to Senior Restaurant Head Chefs, Banquet Team. My duties included:

Recruited for the reopening of the resorts food and beverage operation

Menu and product specification delivery enhancement

Food and beverage staff training front and heart of house staff on new menu and beverage program

Establishing purchasing specifications based on profitability

Enhancement and launching of banquet and catering menus for on island and international guest

Work with all department heads and directors to meet hotel fiscal goals and establishing of policies and procedures.

Re-engineering food and beverage policy and procedural manual Food and Beverage Director / Executive Chef January 2021- March 2021 Grand Isle Resort • Great Exuma

Upscale gated community 90 villas 2 / 3 / 4 bedrooms

Implementation of seasonal menus

Staff training service as well as kitchen and stewarding team

Menu enhancement for banquet and catering, food and beverage outlets

Casual 3 meal, pool and beach bar

Upscale Caribbean Asian infusion main grand dining room

Implementing cost effective purchasing through bid process and contract buying

Reduce food cost and beverage cost with cost effective food and drinks while enhancing quality of product. Food and Beverage Director / Executive Chef 2014-2019 Deep Water Cay World renowned Bone Fishing Lodge East End • Grand Bahama, Bahamas

(currently closed due to Hurricane Dorian Sept. 2019)

Created fish to table style cuisine utilizing fresh locally caught seafood with local influence

Menu and beverage specifications to stream line purchases and increase profitability in food and beverage

Training of all front line and back of house employees

Food and beverage marketing in conjunction with marketing firm

Creation of signature island inspired rum drinks to enhance the local feel of resort and cay

Establish food and beverage cost in line with company’s budgeted figures

In conjunction with general manger and financial department create yearly budget for department Executive Chef – Feb 2003 – 2014

Grand Lucayan Bahamas Beach & Golf Resort • Freeport, Bahamas 700 room beachfront resort with 14 restaurant outlets and Banquet Operation. A Staff of 75 Culinary personnel at present: from Cooks to Senior Restaurant Head Chefs. My duties included:

Training of Sous Chefs as well as Chef de Cuisines to hotel’s culinary standards

Maintaining required budgeted food cost and meeting projected food revenue figures

Controlling labor cost based on occupancy and generated revenue

Ensuring quality standards are being maintained in all food outlets

Assisting in implementing cost control procedures in daily operation to ensure that Outlet Chefs are meeting budgeted food cost.

Promotional marketing schemes for food outlets to build local as well as international clientele.

Attending senior management meetings as required. Assume overall responsibility of entire stewarding as well as culinary department in the absence of executive Interim Food & Beverage Director/Executive Chef (Absence of Food & Beverage Director) July 2009 – January 2012

Radisson Our Lucaya Beach & Golf Resort • Freeport, Bahamas 1,271 room beachfront resort with 14 restaurant outlets. A staff of 250 personnel: from Cooks to Senior Restaurant Head Chefs. My duties included:

Training of Sous Chefs as well as Chef de Cuisines to hotel’s culinary standards

Department’s overall budget (F&B, Culinary Stewarding, Banquets, Conventions & Catering)

Maintaining required budgeted food cost and meeting projected food revenue figures

Controlling labor cost based on occupancy and generated revenue

Ensuring quality standards are being maintained in all food outlets

Assisting in implementing cost control procedures in daily operation to ensure that Outlet Chefs are meeting budgeted food cost

Promotional marketing schemes for food outlets to build local as well as international clientele.

Attending senior management meetings as required. Assume overall responsibility of entire stewarding as well as culinary department in the absence of executive

Food cost analysis with Financial Controller and F&B Accountant Executive Chef – Feb 2003 – June 2009

Westin & Sheraton Our Lucaya Beach & Golf Resort • Freeport, Bahamas 1,271 room beachfront resort with 14 restaurant outlets. A staff of 250 personnel: from cooks to senior restaurant head chefs. My duties included:

Training of Sous Chefs as well as Chef de Cuisines to hotel’s culinary standards

Maintaining required budgeted food cost and meeting projected food revenue figures

Controlling labor cost based on occupancy and generated revenue

Ensuring quality standards are being maintained in all food outlets

Assisting in implementing cost control procedures in daily operation to ensure that Outlet Chefs are meeting budgeted food cost.

Promotional marketing schemes for food outlets to build local as well as international clientele.

Attending senior management meetings as required. Assume overall responsibility of entire stewarding as well as culinary department in the absence of executive Executive Chef - 2000 - Feb 2003

Our Lucaya Beach & Golf Resort • Freeport, Bahamas 1,271 room beachfront resort with 14 restaurant outlets. I am overseeing a staff of 250 personnel at present: from cooks to senior restaurant head chefs. My duties included:

Training of Sous Chefs as well as Chef de Cuisines to hotel’s culinary standards

Maintaining required budgeted food cost and meeting projected food revenue figures

Controlling labor cost based on occupancy and generated revenue

Ensuring quality standards are being maintained in all food outlets

Assisting in implementing cost control procedures in daily operation to ensure that Outlet Chefs are meeting budgeted food cost.

Promotional marketing schemes for food outlets to build local as well as international clientele.

Attending senior management meetings as required. Assume overall responsibility of entire stewarding as well as culinary department in the absence of Executive Chef Senior Executive Sous Chef - 1998 – 2000

Our Lucaya Beach & Golf Resort • Freeport, Bahamas 1,271 room beachfront resort with 14 restaurant outlets. I am overseeing a staff of 250 personnel at present: from Cooks to Senior Restaurant head Chefs. Duties included

Involved heavily in pre-opening phases of hotel to include menu compilations for food outlets, training to meet menu requirements, assisting executive chef with OS&E. Hiring the personnel required for opening of resort.

Training of Sous Chefs as well as Chef de Cuisines to hotel’s culinary standards

Maintaining required budgeted food cost and meeting projected food revenue figures

Controlling labor cost based on occupancy and generated revenue

Ensuring quality standards are being maintained in all food outlets

Assisting in implementing cost control procedures in daily operation to ensure that outlet Chefs are meeting budgeted food cost.

Promotional marketing schemes for food outlets to build local as well as international clientele.

Attending senior management meetings as required. Assume overall responsibility of entire Stewarding as well as Culinary department in the absence of Executive Chef Senior Sous Chef - Jan. 1999 - March 1999

Pan Pacific Hotel - Vancouver, Canada

3 month exchange program at 500 room 5-star hotel. Worked around entire kitchen working closely with all Senior Chefs as well as Executive Chef in all aspects of kitchen administration. Executive Chef - 1996-1998

Atlantic Beach Hotel - Freeport, Bahamas

A 220-room hotel. Oversee a staff of 65 cooks and chefs. Duties included:

Writing and implementation of restaurant outlets menus

Training of Senior Chefs

Running and management of budgeted food cost as well as meeting projected food revenue budget figures

Assisted food and beverage director with the marketing of restaurants to build revenue numbers

Create food & beverage purchasing specifications

Ensured that quality standards were maintained culinary department, effectively controlling labor cost Senior Sous Chef - 1994-1996

Atlantic Beach Hotel • Freeport, Bahamas

Responsible for the kitchen operation in absence of Executive Chef. Duties included:

Food ordering, ensuring that budgeted food cost was being met on a monthly basis, as well as meeting revenue budget figures

Training of Cooks and Chefs

Ensuring that food standards were maintained in all kitchen outlets

Assisted Executive Chef in planning effective restaurant promotions to build revenue Pre-Opening Executive Chef - 1993-1994

Port Lucaya Resort and Yacht Club • Freeport, Bahamas A 160-room ocean-front resort. Duties included:

Ordering of all OS&E.

Hiring of all kitchen and stewarding personnel.

Writing and training of staff on all restaurant menus to ensure proper standards were maintained.

Ordered supplies from supplier

Meeting budgeted food cost on a monthly basis

Designing specialty theme nights to boost restaurant revenue and build clientele. Chef Tournant - 1989-1993

Princess Resort and Casino • Freeport, Bahamas

Required to execute effectively all food-producing stations in absence of Chef de Partie. Included all sauce, grill, garde mange, butcher, all buffet food stations, as well as assuming responsibilities for kitchen outlets in the absence of Sous Chef.

Chef de Partie - 1987-1989

Chelsea Arts Club • London, England

Chelsea Arts Club is a private members club in an upscale area of London. We were averaging around 150 dinner covers nightly, producing modern French cuisine with an English flare. Duties included:

Running of grill, saucier and seafood stations

Assisting Sous Chef in writing of weekly menus and implementing effective menu changes. Chelsea Arts Club is a private members club in an upscale area of London. We were averaging around 150 dinner covers nightly, producing modern French cuisine with an English flare. CAREER ACHIEVEMENT

Nominated as a finalist for Chef of the Year for the Bahamas Cacique Award, 2000

(The most prestigious tourism award in the Bahamas). Winner 2003 Cacique Award National Chef of the Year – Bahamas Vice President Northern Bahamas Culinary Association Team Coach National Culinary Team 2004/5

Manager Bahamas National Culinary Team

REFERENCES

REFERENCES WILL BE FURNISHED UPON REQUEST.

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