Sn Sous Chef

Francis Woolery

Stonebrook Estate, Falmouth P.O., Trelawny, Jamaica

Telephone #: 1-876-***-**** / 1-876-***-**** E-Mail Address: **********@*****.***

Profile

Organized, diverse and detail oriented Chef with extensive professional international cooking experience. Excellent team-player in ensuring team members and organizational goals are achieved.

Highlight of Qualifications

●Over 20 years of experience in cooking profession and administration.

●Ability to prepare diversified menu which appeal to clients.

●Ability to oversee Hazard Analysis and Critical Control Point (HACCP) and food control.

●Experience preparing International, Asian, Mediterranean, French, Caribbean, American, Tex Mex and Japanese cuisine.

Professional Experience

Senior Sous Chef Holiday Inn Resort- Montego Bay, Jamaica 2014- Present

Area of Responsibilities:

oWork with executive chef and produce diversified menus in accordance with vision and policy of the organization.

oProduce high quality dishes in line with the established menu and client’s requirements.

oMaintain main kitchen and 10 satellite restaurants with over 96 team members.

oTrain, develop, motivate and coach team members according to company policy

oResponsible for all banquets events, two (2) buffet and five (5) a la carte restaurants

Sous Chef Beaches Ocho Rios Resort & Golf Club- Ocho Rios, Jamaica 2008-2014

Area of Responsibilities:

oPrepared breakfast, lunch and dinner in various restaurants on property.

oPlanned and implemented menu and managed kitchen staff.

oProficient in Adaco and Oracle inventory systems to make and approve orders

oCater to all special dietary needs for VIP functions

oTrained auxiliary kitchen staff and maintained order and discipline in the kitchen during working hours

oOversee conservation of food products and ensuring kitchen equipment and staff safety while minimizing food waste

Lead Cook Renaissance Esmeralda Resort & Spa- California, USA 2005-2007

Area of Responsibilities:

oPrepared hot canapés and a wide variety of international dishes, soups and sauces.

oWorked along with chef in charge of banquet

Lead Cook Miramone Resort- California, USA 2006-2007

Area of Responsibilities:

oHeld responsibility for breakfast and lunch preparation and setup

oA la carte service

Supervisor Holiday Inn Sunspree Resort- Montego Bay, Jamaica 2004-2006

Area of Responsibilities:

oManaged the Italian and Caribbean Restaurant as well as International Cuisine Buffet.

oOrdered supplies for restaurants and monitored production, trained and orientated team.

oCatered for functions while reporting to culinary executive body.

Seasonal Worker Lakeview Hotel- Michigan, USA 2004

Area of Responsibilities:

Chippewa Hotel & Stone Cliff Restaurant, Michigan, USA

●Prepared local and international cuisines

Tastee Apple Inc, Ohio, USA

●Packaging and monitoring production.

Intern/Trainee Matto Restaurant Bar & Catering- Vienna, Austria 2003

●Trained in Austrian, International Cuisine and historical culture

Lead Cook Sandals Montego Bay- Jamaica 2001-2003

●Set up buffet and prepared international cuisine in various restaurant.

●Ordered food supplies and monitored restaurants in absence of supervisor.

Cook & Trainee Night Auditor Round Hill Hotel, Spa & Golf Club 1999-2001

Area of Responsibilities:

oWorked as a Pantry and Hot Range Cook preparing breakfast, lunch, dinner, A la carte and on the buffet line.

oRegulated temperature on kitchen equipment as necessary

oMaintain sanitation, health and safety standards in work areas.

oProcessed guest charges vouchers and credit card vouchers.

oPost charges to guest accounts that have not been posted.

oAssisted in preparing end of day procedure.

Education

Diploma- Restaurant and Hospitality Management

Western Hospitality Institute 2001-2005

Certificate- General Studies Herbert Morrison Technical High 1993-1997

Accomplishments

●Training for Intervention Procedures (TiPS)- Reasonable Alcohol Sales & Services -2016

●Taste of the Caribbean Culinary Competition (Team Jamaica)- Bronze Medal and Certificate – June 2016

●Special Recognition from Holiday Inn Resort for outstanding performance in Taste of Jamaica Culinary Competition- 2015

●Awarded First Runner up- Taste of Jamaica Culinary Competition, Chef of the Year, 2015

●Team Jamaica Team Member Certificate

●Certificate of completion from George Brown College in Association with Round Hill Hotel for Culinary Skills Development

●Certificate from Treasure, Martin, Jarrett & Associates Ltd in association with Round Hill Hotel for delivering exceptional guest care and services.

●Certificate from Austria/Jamaica Society in Austrian and International Cuisine and Historical Culture.

●Numerous Awards and Nomination from Sandals Montego Bay including Outstanding Team Member

●Four times recipient of Supervisor of the Month- Beaches, Ocho Rios

References Available upon request

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