Chef de partie
Resume:
Resourceful and customer professional with considerable experience within the Food and Beverage Industry. I enjoy being a humanitarian, self motivated and committed team player and make significant contribution to any Organization I work with. I have also made my own personal extraordinary take of sauces. A vast amount of experience with attention to detail, gained from working in very prestigious hotels and restaurants.
Experience:
Duling kurtz house restaurant and
Country inn. Exton, pa.
February 2016-- present.
Line cook: prepared and cooked hot,
Cold food and desserts according to
Recipe.
Millwood seafood and steak restaurant
Winchester, VA.
November 2015--- February 2016.
Senior line cook: prepared and cooked
All meals according to recipes
Including breaking down fishes and
Steaks.
Sagamore Hotel (Contracted)
May 2015---November 2015
Senior Ala Carte Cook: Prepared and cooked Italian dishes, cold foods (salad, dressings and vinaigrettes). According to recipes
Personal chef(German Ambassador of jamaica).
October 2013 April 2015.
Created Personal menus and menus for banquets parties and trained staffs.
Triple Century Sports Bar & Grill
Jamaica.
October 2013---April 2014.
Senior Sous Chef: Managed kitchen, trained new staff, do inventories and ensure all meals are cooked to restaurant standards.
TGI Fridays.(jamaica).
December 2012 October 2013
Sous Chef: Supervised kitchen staffs, do inventories, grilled meats, poultry and seafood on broiler, prepared soups and sauces to restaurant standards.
Usain Bolt Tracks & Records (UBT&R). Jamaica.
June 2011---August 2012
Senior line Cook: Prepared local and international meals to restaurant standards and ensured all work areas are cleaned.
Hotel Shangri La.
Dubai (contracted).
August 2010---April 2011and November 2008---July 2009.
Flambé Cook: Cooked all meats, seafood’s and poultries with different Wines, brandies, cognacs and other alcoholic beverages.
Capthorne Hotel
Sheffield, UK(contracted).
August 2009 August 2010
Flambé Cook: Cooked all meats, seafood’s and poultries with different Wines, brandies, cognacs and other alcoholic beverages.
Sandals Dunns River Resorts & Spa. (Sandals Group Intl).
June 2006 October 2008
A La Carte Cook: Prepared and cooked local and international dishes, cold foods (salad, dressings and vinaigrettes), Staff cafeteria, Butcher shop and Pastries.
Experience cont:
Sunset Jamaica Grande Resorts & Spa.
May 2005---June 2006.
A La Carte Cook: Prepared and cooked staff food, local and international dishes, cold foods (salads, dressings and vinaigrettes) and Pastries.
Mandeville Hotel Jamaica.
January 2002---April 2005
Commi Chef Trainee: Cooked and prepared international dishes, Soups, sauces, seafood to hotel standards and ensured all work areas, tool and floor are cleaned and sanitized.
Gentrac Ltd.
August 1998 January 2002
Warehouse clerk: Do inventories and detail packaging.
Skills:
* Human relations
* Communications
* Inventories
* Creating menus
* Marketing
Educations:
oIIRQ. Culinary Arts and Chef Management (City & Guild).
oSeptember 2012 November 2013
oCastle College
oSheffield City College Vocational & Training Center
oUK. BTEC Level 3 Food Preparation Certificate.
oSeptember 2009 - July 2010
oBoys Town Vocational & Training Center
oCommercial food preparation level1&2
oSeptember 2000 -May 2001
oJune 2001-February 2002.
oJose Marti Technical High School
oSchool leaving certificate
oSeptember 1994 July 1998
oWillowdene High School
oSeptember 1992-July1994
Qualifications:
School leaving certificates
Commercial food preparation certificates Level 1& 2.
BTEC Level 3 food preparation certificate
Culinary Arts and Chef Management Certificate (City&Guild).
Achievements:
Employee of the month: Sandals Dunns River & Spa-July, August and November 2006
Kitchen staff of the year: Sandals Dunns River & Spa-2006
Castle College
Certificates of exceptional service
Certificates of most all rounded student
Certificate of excellence
Reference: available upon request
Contact this candidate