Food Chef

KEN HOLDER

Kirtons, St. Philip ■ Cell: 246-***-**** ■ Email: **********@*******.***

Work Experience

****-*******: BLUE SKY LUXURY PRIVATE JUNIOR SOUS CHEF

Directed kitchen operations maintaining 99% production rate

Exceeded guests’ expectations which resulted in repeat business

Plated and garnished food in appealing display

Managed food inventory ensuring adequacy for efficient operations

Successfully reduced food cost bills by 2+%

Trained staff in food preparation and delegated tasks based on strengths

Maintained sanitary kitchen according to HACCP standards

Reduced wastage by ensuring food was stored to required temperatures Key Skills

Strong interpersonal, leadership and decision-making skills

Good communicator with ability to solve problems

Ability to occasionally lift and/or move up to 50+LBS

Innovative self-starter with keen eye for detail

Strong organisational and adaptability skills

Ability to prioritise, multitask and meet deadlines Education

2019: Technical Vocational Education and Training (TVET) Council

N/CVQ Assessor Level 4

2018: Barbados Community College

Basic Trade Cookery A

2006: Samuel Jackman Prescod Polytechnic

Diploma, Culinary Arts

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