High School Manager

Edricka Knowles

#*** ******* ******, ****** *****

Freeport, Grand Bahama, Bahamas

Email: **************@*******.***

Home Number: 242-***-****

Cell Number: 242-***-****

Professional History

Sandals Emerald Bay, Five Star Resorts Dec 2012- May 2013

Farmers Hill Exuma

Position Held: Line Cook in Bahama Bay and Dino’s Pizzeria

Prep and prepare foods buffet and ale-cart style. Prepare dishes such as Italian, American, Chinese and other Caribbean dishes as well. Also, live stations doing meat carving and live omelet, pancakes and waffles stations as well.

Breakfast

Created foods such as: A wide variety of omelets (Western, Meat Lovers, Veggie, Egg White and Cheese), poached eggs, egg benedicts, French toast, different flavored pancakes and other breakfast amenities such as grits hash browns etc.

Created foods such as: Stewed and boiled fish, stewed conch, different souses such as sheep tongue, chicken, pig feet, turkey, mutton and ribs served with Johnny cake or yellow grits.

Lunch/Dinner

Pizzas: Margarita, spinach and sausage, meat lovers, supreme, veggie, gluten free, classic pepperoni and other special order pizzas.

Pastas: Homemade spaghetti, chicken, shrimp and seafood fettuccini, seafood linguini, shrimp and chicken penne, lasagnas (seafood, chicken and veggie).

Head Cook of Appetizer Station in Bahama Bay

Description of Position: Prep and Prepared appetizers for a la carte nights.

Tropical Salad, Lollipop Chicken with a mango and avocado salsa, Bahamian conch fritters, conch salad and conch chowder.

Captain Stinky’s Restaurant & Bar, South Bimini July 2014 – Jan 2016

Position Held: Head Cook

Prep and prepare food such as American and Bahamian lunch and dinner.

Prepared freshly caught seafood such as lobster, conch and grouper.

Menu included: Cracked conch and lobster, deep fried, grilled or blackened grouper, grilled or deep fried chicken breasts. A range of different flavored wings (such as honey garlic, sweet and sour, honey bbq, Cajun Bahamian goat pepper). A variety of sandwiches such as Angus beef 8oz burgers, club, chicken, grouper, conch and lobster. Side choices were coconut peas and rice, spicy Cole slaw and plantains. Appetizers included conch fritters served with calypso sauce, conch salad, chicken ceaser salad and crawfish salad served with creamed crackers.

Resorts World Bimini, April 2016- August 2016

Bimini, Bahamas

Position Held: Head Grill Cook

Prep and prepared a wide range of food such as: Dry Aged Rib eye, New York Strip Steak, Filet Mignon, Boneless Chicken, Veal Osso Bucco, Braised Short Ribs, Veal Marsala, Veal Chop Milanese and Pork loin medallions. Fish such as Branzino, Grouper, Snapper, Sea Bass, Salmon and Mahi Mahi prepared four ways (blackened, pan-seared, deep fried and grilled).

Produced my sauces for my station such as Dem i-Glace, Onion Soubise, Veal Jus and Marsala Wine reduction w/mushrooms with a touch of heavy cream (Cremini Veal Marsala sauce).

Responsible for upkeep, inventory and cleanliness of all food items and equipments such as stoves, grills, inside and outside station.

Education History

2007-2010

Preston A. High School- Rock Sound, Eleuthera

Maintained a 2.80 G.P.A throughout high school.

4 B.J.C passes in Art, Health Science, Religious Studies English Language and Mathematics.

5 B.G.C.S.E passes in English Language, Mathematics, Biology, Commerce and Accounts.

High School Diploma with Special Credit

Certificate in Mathematics (SETS)

Honor roll and rising star in 9th grade 2.86 GPA

Vice President in Productions in JA (junior achievements)

Reference Contacts

• Mrs. Tonya Sambile- Brown, Captain Stinkyz restaurant and bar, Cell: 1-242-***-****, email: ********@*****.***

•Floyd Francis- Sargent of Royal Bahamas Police Force- Cell:4687503 Home: 6012702

• Manager of F&B at Resorts World Bimini, Mr.Kyle Stubbs Cell: 1242 427 4265Work: *********@*****.***

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