Head Chef/Sous Chef
Resume:
I offer myself as a prospective employee who assures diligence, honesty,
receptiveness and hard work. I possess a great deal of knowledge and experience managing and organizing kitchens in their everyday operations. I am adept and I am always open to new ideas, skills and techniques in my quest to becoming a better chef and individual- A student when shown and a leader when required. In addition, my mind is full of creative and new ideas and a willingness be an asset to the company if given the opportunity to be a part of your working team. I have included, in the attached sheets, details of my qualifications and experience, and the names of two references who are willing to provide you with any information on my character and ability.
I am available for an interview at your convenience and can be contacted at telephone numbers : 1-246-***-**** (H) or 1-246-***-**** (C). I thank you in anticipation for your positive response. B U S I N E S S O W N E R A N D C H E F
T O W H O M I T M A Y C O N C E R N,
S I N C E R E L Y,
J O N A T H A N M I L L A R
J O N A T H A N M I L L A R
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@crouchingtigerbb
Christ Church, Barbados
C O N T A C T
B U S I N E S S O W N E R A N D C H E F
E X P E R T I S E W O R K E X P E R I E N C E
R E F E R E N C E S
Budgeting and Cost Control
Kitchen Management
Food Preparation
Food Safety Standards
Menu Development and
Engineering
Hospitality Services
Dining Room and Kitchen
Operations
Employee Training and
Development
Kirk Kirton
****.**********@*****.***
Danny Mansour
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Chef Patron
Crouching Tiger
Day to Day operations of restaurant
Hiring, Training, and Rostering of staff
Recipe and menu development / execution
Cost control and inventory management
Payment of staff wages
Cleanliness of work space and equipment
Food preparation
Maintenance of health protocols and safety standards Guaranteed Customer satisfaction
Social media management and Marketing
February 2023- Present
Head Chef
Deia Beach Club and Restaurant
Responsible for all Back-of -house operations and some front-of- house operations for the restaurant.
Hiring staff, Contract writing, Training. Directing and disciplining of staff. Menu creation and engineering, ordering of stock, recipe development and execution and costings
Socktaking, monthly kitchen progress reports.
Rostering and cleanliness of the kitchen.
Teaching and improving company policies and standards December 2021- December 2022
J O N A T H A N M I L L A R
A B O U T M Y S E L F
Energetic, Barbadian Chef with over 14 years of experience in various culinary establishments driving sales growth. Passionate and dedicated to food safety, customer service practices and quality food service. Proven success in promoting efficent and effective work environments. E D U C A T I O N
Associate's Degree - Culinary Arts Jean and Norma Holder Hospitality Institute
(2007- 2009)
The St. Michael Secondary School (2001 - 2006 )
The People’s Cathedral Primary School (1994 - 2001) Chef
Sabor Restaurant
Responsible for the everyday running of the kitchen and some minor front of house operations.
Implementing new standards and training of the staff to such. Improving company standards, stocktaking, food costing, menu planning and recipe development, inventory, food presentation, cleaning and sanitization of the workspace, ordering and rotation of stock.
September 2021- December 2021
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@crouchingtigerbb
Christ Church, Barbados
C O N T A C T
B U S I N E S S O W N E R A N D C H E F
W O R K E X P E R I E N C E
Chef Manager/ Restaurant Manager
Baby Doll Restaurant
Setting up of the restaurants pizza menu, recipes, pricings, positioning and layout of pizza station.
Running of the floor, ordering, rostering, stock taking, directing and any disciplining of the staff.
Ordering of stock for back of the house. Training of new staff, teaching company policies and standards.
January 2020- July 2020
J O N A T H A N M I L L A R
Culinary Manager
Jake’s Restaurant
Responsible for the everyday running of the Kitchen and some front-of- house operations.
Implementing new standards and training, improving company standards, HACCP standards, stocktaking, food costing, menu planning and development, inventory, food presentation, cleaning. Gained new knowledge of administrative aspect of kitchen operations and operating systems.
April 2021- July 2021
Line Chef
Primo Restaurant and Bistro
Responsible for day to day cooking of food in the restaurant, day to day cleaning and setting up of the kitchen.
July 2021- September 2021
Responsible for the kitchen and all things in and around it, ordering, roster writing, preparation and execution of breakfast, lunch and dinner service. Cleaning and sanitation of the kitchen.
Preparation of pizza dough and making of pizzas, from start to finish product. Cooking all meals and training new kitchen staff. Cook/Chef
Mama Mia Pizzeria & Deli January 2011- January 2013 Head Chef
Mama Mia Pizzeria & Deli February 2013- January 2015 Kitchen Manager
Buzo Osteria Italiana
Managing and upkeep of the entire Back of house Production. Ordering, roster writing, cleaning and sanitation from roof to floor of all equipment. Training of staff according to company standards. Preparation of all food being served to guest according to company standards.
Settling any issues among staff or guests queries. Gained more experience on the management aspect of a kitchen and the day to day running of the restaurant.
June 2015- December 2019
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@crouchingtigerbb
Christ Church, Barbados
C O N T A C T
B U S I N E S S O W N E R A N D C H E F
W O R K E X P E R I E N C E
Commis Chef
Nishi Restaurant
Responsible for preparation and cooking in the service line, taking care and learning more about the saute, fry and grill line. Cleaning and sanitation or the kitchen and chillers and freezers. Cutting of meats, fish and portion control.
Responsible for the dessert station in the absence of the pastry chef. Handling sushi preparation and preparation of meats, rice and vegetables. December 2009- August 2010
J O N A T H A N M I L L A R
Cook/ Kitchen Assistant
Emerald City Supermarket June 2009- November 2009
Commis Chef
Accra Beach Resort December 2008- January 2009
A C C O M P L I S H M E N T S
Junior Dueling Chefs Challenge
Successfully completed the junior dueling challenge February 26 th at “Agrofest 2006”, 3rd Place, teamed with Mr. Quacy Rouse, for The St. Michael Secondary School.
NIFCA Culinary Arts
Achieved a bronze award on 7 th December 2008, for an Entrée dish whilst attending The Barbados Culinary Institute. Caribbean Junior Chef Competition
Achieved Second place on 21st of May 2016 in St. Lucia for the San Pellegrino/Acqua Panna Caribbean Junior Chef Competition facing off against other chefs from St. Lucia, St. Martin, Guadeloupe and Curacao.
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