cook / green house worker
Resume:
Romario Alonzo Clarke
Wavelle Avenue Hinds Road Black Rock
St. Michael
************@*******.***
Objective: To become part of an organization that recognizes potential and provides an environment for growth
Highlight of Skills and Qualifications
• Highly skilled in maintaining cleanliness of assigned work area.
• Able to give accurate detailed information to customers, co workers and supervisors.
• Demonstrate ability to work with peers.
• Can work effectively without supervision.
• Dedicated and meticulous-High level of accuracy and attention to detail.
• Effective and reliable team player.
• Skilled in MS, Word and internet.
• Exceptionally professional demeanor and very respectful attitude.
• Excellent Customer service skills.
• Able to lift heavy weights.
• Proven ability to communicate with the kitchen staff, provide orders to customers, collect cash and maintain properly accountability for orders and funds.
• Familiar with different kinds of cuisines and beverages.
• Proven ability to handle different types of fruit and vegetables Employment History
Lemongrass Restaurant (line cook)
October 2016 -
• Help Prepared and cooked foods, on a regular basis and for special guests and functions.
• Assisted cooks and kitchen staff with various tasks as needed, and provided cooks with needed items.
• Informed supervisors when supplies were getting low and equipment was not working properly.
• Placed food trays over food warmers for immediate service, and stored them in refrigerated storage cabinets.
• Portioned and wrapped the food, and placed it directly on plates for service to patrons.
• Cut and sliced meat, poultry, and seafood to prepare for cooking.
• Packaged take-out foods and served food to customers.
• Stirred and strained soups and sauces.
• Butchered and cleaned fowl, fish, poultry, and shellfish to prepare for cooking and serving.
• Mixed ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Weighed and measured ingredients.
• Washed, peeled and cut various foods to prepare for cooking and serving Mango Bay Hotel
Savannah Beach Hotel
Cook (Part time / Casual). June 2016 to September 2016
• Prepared, seasoned and cooked soups, meats, vegetables, desserts and other foodstuffs.
• Adjusted thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.
• Measured and mixed ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers.
• Baked, roasted, broiled and steamed meats, fish, vegetables and other foods.
• Added seasoning to foods during mixing and cooking, according to personal judgment and experience.
• Carved meats, portioned food on serving plates, and added gravies, sauces and garnishes.
• Washed, peeled, cut and shredded vegetables and fruits to prepare them for use.
The Hilton Barbados Resort
Cook (Seasonal) December 2015 May 2016
• Observed and tested foods to determine if they had been cooked sufficiently, using methods such as tasting, smelling, and piercing them with utensils.
• Inspected food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Seasoned and cooked food according to recipes and personal judgment and experience.
• Portioned, arranged, and garnished food, and served food to waiters and patrons.
• Washed, peeled, cut, and seeded fruits and vegetables to prepare them for consumption.
• Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods.
Port St. Charles Yatch Club Bridgetown
Chef (internship) April 2015 to August 6th 2015
• Help Prepared and cooked foods, on a regular basis and for special guests and functions.
• Assisted cooks and kitchen staff with various tasks as needed, and provided cooks with needed items.
• Informed supervisors when supplies were getting low and equipment was not working properly.
• Placed food trays over food warmers for immediate service, and stored them in refrigerated storage cabinets.
• Portioned and wrapped the food, and placed it directly on plates for service to patrons.
• Cut and sliced meat, poultry, and seafood to prepare for cooking.
• Packaged take-out foods and served food to customers.
• Stirred and strained soups and sauces.
• Butchered and cleaned fowl, fish, poultry, and shellfish to prepare for cooking and serving.
• Mixed ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Weighed and measured ingredients.
• Washed, peeled and cut various foods to prepare for cooking and serving.
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Mango Bay Hotel
Barman/Waiter(part time) March 2014 to December
2014
• Presented menus to patrons and answered questions about menu items, making recommendations upon request.
• Served alcoholic drinks and bottled beer to patrons
• Took orders from customers and Informed them of daily specials.
• Explained how various menu items were prepared, describing ingredients and cooking methods.
• Garnished and decorated dishes in preparation for serving.
• Filled salt, pepper, sugar, cream, condiment, and napkin containers.
• Escorted customers to their tables.
• Brought wine selections to tables with appropriate glasses, and poured the wines for customers.
• Removed dishes and glasses from tables and counters, and take them to kitchen for cleaning and prepared tables for meals, including setting up items such as linens, silverware, and glassware.
• Prepared hot, cold, and mixed drinks for patrons, and chilled bottles of wine.
• Cleaned tables and counters after patrons had finished dining Other experience
From a young age of 10 to present I’ve been helping my father Peter Clarke at home with his small vegetable plot performing task such as planting, clipping, watering, mulching, weeding, keeping eyes out for pest and also transplanting different fruits and vegetables.
I believe that the training and experience my father has given me is the best and I would like to further myself in this agriculture area.
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Hobbies/Interest:
Photography
Church activists
Gardening
Reading
Cycling
Education :
Social studies. CXC General
English Language CXC General
Home Management. CXC General
International Cuisine NVQ 1
Secondary school : Ellerslie Secondary School
Barbados Vocational Training Board
Certificate: Bar and Restaurant September 2013 - March 2014 Service
Barbados Vocational Training Board
Certificate: International Cuisine November 2014 - April 2015 Barbados Vocational Training Board
Certificate: Health and Safety 2014
Barbados Vocational Training Board
Certificate: First Aid 2014
References:
Mr. Steve Philips (professional)
Course Instructor ( Barbados vacational training board)
#2 Westmoreland St. James
home: 1-246-***-****
Mrs Carolann Francias (personal)
Butcher (fresh market)
Cell 1-246-***-****
Contact this candidate