OBJECTIVE:

To learn and teach culinary cuisine to aspiring Chef. Excellent inter- personal and leadership skills, strong sense of responsibility high self - motivated; high sense of confidentiality

very strong work ethics and ability to work with a team

environment.

DATE OF BIRTH:

March 6, 1980

EDUCATION:

Kenilworth Heart Academy

2000

Frome Technical High School

1992 – 1997

Head Primary School

1986 – 1992

QUALIFICATIONS:

Kenilworth Heart Certificate

TPDCO Certificate

School Leaving Certificate

EXPERIENCES:

Rancho De Los Caballeros 9-10-202*-**-**- 2022

Line cook – pm Sous chef ala- carte

Got promoted after three months, responsibilities included daily special preparation, prep and organizing line setup, expo dinner service clean and organized during kitchen closing.

Devon Yatch Club

May 15, 2022 - Oct. 2, 2022

May15-2023-Oct-08-2023

Expedite duties as assigned by the chef and sous chef, on a daily basis which includes, setting up lunch hot line for service with all required amenities, prepare proteins and seafood for dinner and lunch production, clean and organized on a daily basis along with the day to day hot line service for both lunch and dinner ala-carte duty.

Olde Cypress Golf & Country Club 2019 – 2022 winter seasons

Completing duties assigned on a prep sheet daily, which would include sauce preparation, soups preparation, vegetables and starch production for upcoming parties, worked the lunch hot and cold line’s during service. Expedite for dinner service once requested. Clean and organized and also inventory monthly when asked to assist.

Alto Lakes Golf

& Country Club May 14, 2021 - Oct. 15, 2021

Line Cook

Daily task includes preparation of soups, sauces for banquet events, assist with the lunch line service, butchery duties when required along with following the company’s protocol with cleaning and sanitation requirements.

Jewels Grande Montego Bay Nov. 2018 – Oct. 2019

.

Sous Chef

Responsible for breakfast, lunch and special daily events.

Riu Club Montego Bay Dec 2013 – Sep. 2018

Executive Chef

Managing monthly food budget, do weekly order, product

checks, Menu Planning, staff training, marking daily time sheet

.

for payroll for Kitchen staff and maintaining company standards

Riu Club Ocho Rios

Executive Sous Chef 2007 - 2013

Menu Planning, assist with the daily management of the

Department, do inventory three times per month, HACCP

Control and FIFO practice.

INTERESTS: Religion, Culinary Cuisine, Tourism, and Sport

HOBBIES: Reading, Cooking, Watching TV and Listening to music

REFERENCES: Mr. Eduardo Vargas Corporate Chef RIU Hotel and Resorts Telephone: 1-876-***-****

Skype id:5222Fc5067ea6922 Zoom id:349-***-****

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