Souschef

Doyle Raymond

**** ******** ***** – Apt. *G Brooklyn, NY 11225

718-***-**** (H) 347-***-**** (C) *************@*****.*** Education KINGSBOROUGH COMMUNITY COLLEGE, Brooklyn, NY

March 2013: Certificate of Completion – Food and Beverage/ Culinary Arts Program

Food Safety and Sanitation

Event Catering and Management

Professional Food Service

Menu Management

Certificates Completed

NRAEF Food Production 2012 / NRAEF Servsafe 2012

NYC Department of Health Food Handlers

NEW YORK UNIVERSITY, New York, NY

September 1997, A.S., Applied Sciences

Key Qualifications

Operate catering business with emphasis on fusion of extensive Caribbean and International techniques

Work well under pressure, prioritizing tasks, with high degree of stamina

Extensive inventory management, cost control and logistical experience

Well versed in creative food presentation and plating designs Professional Experience BIG BELLY ROTI SHOP, 1290 Amsterdam Ave, New York, NY February 2016 – June 2016 Executive Chef

Menu Curator

Vendor selection/Food Contractor Negotiation, Logistics, Cost/Inventory Control, Food Safety Management

Staff selection and training

LE PARKER MERIDIEN, 119 West 56th Street, New York, November 2013 – February 2016 Sous Chef

Manage Kitchen staff of 25 cooks and prep management

Oversee cost control, food production and presentation

Expedite food service with excellence

HORNBLOWER CRUISES AND EVENTS – Pier 40, New York, March 2013 - November 2013 Chef ‘de Cuisine/Kitchen Manager

Prepped and prepare cuisines per menu for small and large scale clientele/events

Lead and direct kitchen staff in specified cruise events, catering up to 300 guests per cruise CATERER – OWNER AND OPERATOR

Bobsta Kuisine – Brooklyn, NY January 2010-Present

Responsible for procuring provisions, coordinating menu, presentation and delivery

Hands on experience in roasting, grilling, boiling and frying of various food items

Maintain High standards for quality of food and safety while providing nutritional balance References Furnished Upon Request

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