Ricardo Robert Thompson

Sous Chef

adiw57@r.postjobfree.com

201-***-**** • Fredericksburg VA

Qualifications

Summary

Multitalented culinary leader with 8+ years of kitchen experience delivering high quality results. Specialized background as a chef able to prepare diverse cuisines and menu items while managing businesses with poise and professionalism to excel in fast-paced, demanding settings. Sharp awareness of special dietary and cultural needs to create a world-class guest experience.

American & International Cuisine

Heat Control, Baking Techniques

Food Safety and Sanitation Guidelines

Inventory, Stocking, Food Storage

Exceptional Customer Service

Business and Kitchen Leadership

Problem Solving, Conflict Resolution

Creativity and Innovation

Career

Experience

Sous Chef, Mixing Bowl Restaurant, Vernon, NJ 12/2018 to 11/2020

Direct kitchen operations and establish priorities and production assignments for prep tasks to kitchen staff. Review and resolve problems, providing coaching and feedback to employees. Take physical inventory of specified food items for daily inventory. Coach and mentor staff to increase adherence to all policies and procedures using a friendly and positive demeanor.

Evaluate and maintain kitchen cleanliness, sanitation, and organization of all assigned areas.

Partner with chef to review schedules, assignments, and business needs to improve job performance and team productivity; ensure supplied are properly stored.

Ensure recipe cards, production schedules, and plating guides are posted and current to increase quality control.

Commis Chef, Chef de Partie, Royal Caribbean International, Miami, FL 5/2014 to 122018

Executed a wide range of chef responsibilities with the goal of creating customer satisfaction and properly following set procedures, policies, and safety standards. Cooked, plated, and served food working collaboratively with team members in a high-volume environment.

Crafted unique dishes and closely monitored dietary needs for guests as well as special cultural requests.

Properly rotated stocks and deliveries; assessed and reported any defective equipment.

Exceeded expectations in job performance, establishing daily priorities and food preparation tasks.

Studied and evaluated menus and recipes and owned food storage and inventory assignments.

Commis Chef, Sandals Royal Caribbean, Iron Shore, Montego Bay, JA 3/2012 to 5/2014

Accomplished all assigned tasks with a dedication to keeping a neat, clean, and safe kitchen environment aligned to industry best practices and company policy. Presented dishes with exceptional quality. Maintained and handled food, using various supplies and equipment, such as refrigerators, coolers, and portable food equipment.

Gained extensive experience preparing diverse cuisines, such as Asian, French, Italian, Thai, and Caribbean dishes; prepare mise en place and studied menu items to improve results.

Utilized mathematical and problem-solving skills to measure ingredients and maintain portion size.

Recognized by management for outstanding food preparation and chef skills.

Commis Chef, Iberostar Resort and Spa, Lilliput, Montego Bay, JA 2/2012 to 3/2012

Excelled in a high-volume environment preparing Japanese cuisine for guests. Effectively cleans and sanitized assigned work areas according to best practices. Partnered with kitchen and front of house staff to meet guest needs and prepare menu items.

Created a world-class customer experience for guests according to resort and spa practices.

Efficiently cooked, plated, and served cuisine with accuracy according to established recipes and presentation expectations.

Lead Cook, Tastee Limited, Portmore Mall, St. Catherine, JA 12/2011 – 2/2012

Recruited to prepare high quality Jamaican meals for guests working in a team environment. Ensured adherence to all policies and safety measures, including safety and sanitation. Helped process deliveries and control inventory and supplies, rotating stock appropriately.

Additional experience as Security Officer with Metrodade Protection Security (2008-2011).

Education &

Training

Chef de Partie & Commis Chef, Food Preparation Diploma and Certification

Boy’s Town Vocational Training Center (H.E.A.R.T.), Boy’s Town, JA

Commis-1, Inaugural Transatlantic Sailing Distinction

Getting Started as a New Leader Program, Royal Caribbean Cruises, Ltd.

Security Awareness Certification, Royal Caribbean Cruises, Ltd.

Smile Award for Courtesy Certificate, Sandals Royal Caribbean

High School Diploma, General Studies, Waterford High School

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