SYLVAN GRIFFITH

**** * ********* ******* *****

Christ Church Barbados.

246-***-**** (Barbados)

239-***-**** (USA)

Email: adr6m8@r.postjobfree.com

OBJECTIVE: To become a full charge Executive Chef in a well established organization. WORK EXPERIENCE:

05/22-Presant CHEROKEE TOWN & COUNTRY CLUB (H2B)

Sandy Springs Atlanta GA

Banquet Cook

10/21-04/22 VASARI COUNTRY CLUB (H2B)

Bonita Springs FL

. Line Cook

05/18- 09/21 GOLD FINGERS CATERING

Christ Church Barbados

● Private Chef Services for in house Villas at Sandy Lane, RWL, Apes Hill and other Villas on the south coast.

● Plain and cost menu according to client’s request

● Prepare, cook and serve for B’Fast, Lunch, Dinner

● Excellent communication and people skills.

01/15 – 09/17 ROYAL WESTMORELAND

Porters, St. James Barbados

EXECUTIVE SOUS CHEF

● Assists Food and Beverage Manager with the preparation of budgets and the management of the Food & Beverage Department, to ensure that the costs are strictly controlled and profitability is maintained.

● Plans menus and designs standard recipes to ensure consistent quality in food preparation.

● Implements proactive strategies for training and development of Food

& Beverage staff.

● Ensure Food & Beverage staff meet and surpass all hygiene and sanitation requirements.

● Ensure that the kitchen and surrounding areas meet and surpass all hygiene and sanitation requirements.

● Assist with formulating and continually upgrading the Standard Operating Procedures for the Food & Beverage Department. 07/12 – 10/14 CRYSTAL COVE RESORT ALL – INCLUSIVE

Appleby, St. James Barbados

SENIOR SOUS CHEF

● Responsible for setting up the Kitchen, to meet and uphold the standards.

● Write, cost and implement the dinner menus

● Train staff and monitor their key development growth

● Ability to manage a large kitchen brigade including catering events 08/09 – 05/1 ALMOND BEACH VILLAGE

Heywoods, St. Peter Barbados

SOUS CHEF

● Working with the Executive Chef in maintaining food cost, budgeting, menu planning and the overall management of the kitchen.

● Excellent working relationship with the hotel suppliers

● Strong knowledge of the SAP ordering system.

● Write, cost and implement menus for the’ la carte dinner.

● Strong Leadership and communication skills

● Train kitchen staff and monitor their development progress.

● Implementation and monitoring of the H.A.C.C.P and hygiene standards

● Strong knowledge of motivating and organizing Team members in accomplishing the task at hand to provide customer satisfaction 05/08 – 06/09 THE RESTAURANT AT SOUTH SEAS

Five Diamond Restaurant and Zagat rated

St. Lawrence Gap Ch,Ch Barbados

EXECUTIVE SOUS CHEF

● Fusion style cooking, created by combining ingredients and techniques from various cultures

● Strong Leadership and communication skills

● Working with the Executive Chef in maintaining food cost, budgeting, menu planning and the overall management of the kitchen Implementation and monitoring of the H.A.C.C.P .

● Strong knowledge of motivating and organizing Team members in accomplishing the task at hand to provide customer satisfaction.

● Specialized in vegetarian and vegan cooking.

11/07 – 05/08 ROYAL WESTMORELAND BARBADOS

Porters, St. James Barbados

SOUS CHEF

● Working with the Executive Chef in maintaining food cost, budgeting, menu planning and the overall management of the kitchen.

● Implementation and monitoring of the H.A.C.C.P and hygiene standards.

● Worked closely with the other chefs to ensure consistency, food quality and presentation are maintained to meet the satisfaction of our guests.

● Strong Leadership, team motivational and communication skills.

● Train kitchen staff and monitor their development progress.

● Excellent working relationship with the hotel suppliers. 03/05 – 02/07 HILTON BARBADOS

St. Michael Barbados

SOUS CHEF

● Worked closely with the Executive Sous Chef in controlling the food cost and budget.

● Supervised the nightly operations of four restaurants

(A la Carte, Careenage, Water’s Edge and Lighthouse)

● Responsible for the implementation of the food and safety standards in accordance with the H.A.C.C.P.

● Worked together with the Executive Chef creating new menus for the Lighthouse Restaurant theme nights and the recipes and photos for the A’ La Carte menu

● For thirteen months managed the Banqueting Department, which included supervising staff, rostering, buffet setup and heavily involved in the food preparation and presentation.

10/96 – 01 /05 CLUB MED TOTAL ALL INCLUSIVE HOTEL & RESORT CORAL GABLES, FLORIDA USA

Chef De Cuisine

● I have worked for several Club Meds ( Tunisia, Colorado, Florida, Dominican Republic, Bahamas, Turks & Caicos and St. Lucia) With over fourteen years of fine dining, Banquets and buffets styles cooking experience. Strong knowledge of International cuisine French, Italian, Asian, Mediterranean,Mexican,Caribbean.

● My responsibilities were planning menus and production procedures for each department, main kitchen, banquets and A`La Carte restaurant.

● Instruct workers and control food quality in all departments

(breakfast, lunch, dinner, bakery, pastry, butcher shop, fishery, and vegetable prep).

● Work closely with the Food & Beverage Manager in controlling cost and budget, purchasing food supply and equipment.

● H.A.C.C.P. and SERVSAFE certified in food sanitation and safety.

● The ability to work well with people even under extreme pressure.

● Strong knowledge of motivating and organizing people in accomplishing the task at hand to provide customer satisfaction. 06/96 – 10/96 CLUB GETAWAY AND SPORTS RESORT

Kent, Connecticut USA

SOUS CHEF

● Planned weekly menus for breakfast, lunch and dinner

● Responsible for food inventory and shelf life

● Closely monitored three walk-in boxes to assure contents are dated and correctly labeled, shelved according to health code.

● Assumed responsibilities of chef in his absence, overseeing all in-house operations

09/94 – 03/96 CONFETTI PASTA RESTAURANT

New York, N.Y.

HEAD CHEF

● Supervised cooks, Porters and prep staff

● Maintained staff schedules, payroll and food cost budget

● Work the line at busy lunch and dinner time

● Overseas in-house and off-premises catering

● Food purchasing and quantity food preparation

● Planned daily lunch specials, and dinner menu (soups, sauces, entrees, salads)

06/92 – 09/94 REMEMBER BASIL- CATERING COMPANY

Brooklyn, N.Y

SOUS CHEF

● Supervisor of staff (20) and food production

● Client contact

● Oversee and cook for all off premises catering

● Ordered and purchased merchandise

● Staff schedules

02/90 – 05/92 LE CAFÉ RESTAURANT

New York, N.Y.

HEAD BAKER

● Managed bakery’s day to day operations

● Responsible for daily/ monthly inventory and food control

● Baked muffins, breads, cakes, brownies, yeast products, pies, and pastries, rolled dough’s, Danishes, croissants, and cookies

● Extensive Customer Service

● Voted employee of the Month 1990 and 1991

EDUCATION:

June 2003 SERVSAFE CERTIFICATION

National Restaurant Association Educational Foundation Certificate: #3519380

May 1995 NEW YORK CITY DEPARTMENT OF HEALTH

New York, N.Y.

Qualifying In Food Protection

Certificate: #95-99668

August 1991 THE WILTON HOUSE OF PASTRIES

New York, N.Y

The Wilton Method of Cake Decorating Course

Certificate of Merit

06/90 – 12/90 NEW YORK RESTAURANT SCHOOL

NEW York, N.Y

Diploma in Culinary Arts

The act of perfection is fundamentally the act of a vision, and acting in pursuit of that vision.

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