NAVETA BYFIELD

ad0ocq@r.postjobfree.com

345-***-****

SUMMARY

I have an extensive background in the culinary field, spanning nearly two decades. I have been a leader for several teams, and I've worked both abroad (e.g., Canada and Cayman Islands) as well as locally - currently employed in the latter. My expertise encompasses all aspects of kitchen operations; from ordering goods to staffing schedules, menu writing/costing, and overseeing general day-to-day activities throughout the kitchen department. My culinary expertise is expansive, ranging from Caribbean to Mexican, French to Italian and Asian cuisines. Additionally, I am adept in short order services with ale carte and buffet-style events that feature multiple action stations for food presentation. My talents also extend into overseeing catered functions as well as other catering events.

HIGHLIGHTS

• Leadership skills and the ability to adapt

• Able to adjust and thrive in a culturally diverse surrounding

• Ability to handle a variety of kitchen duties

• Ability to exceed customer’s satisfaction

• Excellent communication and interpersonal skills EXPERIENCE

April 2017 – Present

Fosters, Grand Cayman, Cayman Islands

Line Cook

• Team Leader in various cooking areas

• Lead breakfast and lunch buffet cook

• Lead cook in Gourmet salads menu creation

• Moderate Butchering

May 2014 – January 2017

Cayman Brac Beach Resort, Cayman Islands

Line Cook

• Shift Leader

• Pantry and Range

• `A la carte

• Banquet

February 2013 – February 2014

Jewel Beach Resort and Spa, St. Ann, Jamaica

Line Cook

• Range Buffet Dinner Cook

April 2012 – May 2013

Braco Village Resort and Spa, Falmouth, Jamaica

Line Cook

• Lead Omelette cook

• Range Dinner Cook

March 2010 –March 2012

Secrets Resort and Spa, Montego Bay, Jamaica

Line Cook

• Speciality Restaurant Cook (Mexican)

• Dinner Range Buffet Cook

• Room Service Cook

May 2009 – November 2009

Riu Hotel, Ocho Rios, Jamaica

Line Cook

• Breakfast Range Cook

December 2008 –May 2009

Hedonism 111, Runaway Bay, Jamaica

Line Cook

• Dinner Range cook

May 2008 – November2008

Delta Grandview Resort, Muskoka, Ontario, Canada

Line Cook

• Range Breakfast Cook

• Range Dinner Cook

• Banquet Cook

January 2005 – March 2008

Royal Plantation, Ocho Rios, Jamaica

Line Cook – Promoted to Supervisor

• Speciality Restaurant Supervisor (French)

• Range Cook

• Pantry Cook

• Banquet Cook

January 2003 – December 2004

Royal Decameron Club Caribbean, St. Ann, Jamaica

Line Cook

• Range Cook

• Speciality Restaurant Cook (Asian)

March 2002 – December 2002.

Sandals Dunn’s River Golf Resort and Spa, Ocho Rios Jamaica Line Cook

• On the job training

• Grill

• Pantry

• Range

• Carving Station

• Butchery

• Italian Cuisine

EDUCATION

January 2006 - December 2006

Runaway Bay H.E.A.R.T. Hotel and Training Institute, St. Ann, Jamaica. CFP (Commis chef) Commercial Food Preparation, Level 2. Year 2001

Marcus Garvey Technical High School, St. Ann, Jamaica Caribbean Examination Council –Secondary Education Certificate. English Language (ii)

Food and Nutrition (iii)

Home Economics: Management (ii)

Social Studies (iii)

September 1996 – July 2001

Marcus Garvey Technical High School, St. Ann, Jamaica. Secondary School Certificate.

ACCOMPLISHMENTS

Recognition of performance at the 2015 Sister Islands Cook Off, Cayman Islands. CERTIFICATION

Tourism Product and Development Certificate

Cayman Island Customer Service Excellence Certificate Safe Steps Training Certification Programs –Ecolab Certificate National Vocational Qualification of Jamaica (NVQ-J) CFP Commercial Food Preparation REFERENCES

Available upon request

Contact this candidate