Line Cook Team Leader
Resume:
NAVETA BYFIELD
***.****@*****.***
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