Sous Chef Kitchen Manager
Resume:
PROFESSIONAL SUMMARY
High energy Sous Chef who is well-trained, fundamentally sound and innovative with cuisines. Strong background in preparing menus and developing recipes. Well-versed with current food regulations, and culinary and nutrition principles. Comprehensive knowledge of food quality control standards.
TAMEKA ROBINSON
SOUS CHEF
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Runaway Bay, Salem St. Ann
CONTACT INFORMATION
- Organization
- Time management
- Creativity
- Teamwork
- Emotional intelligence
- Interpersonal skills
- Problem - solving
- Resilience
- Leadership
- Communication
SKILLS AND EXPERTISE
AMERICAN CULINARY FEDERATION
Certified COMMIS & CDP
- Attended 2007 & 2011 respectively
JOHNSON AND WALES CULINARY INSTITUTE
Levels 1 & 2 Certification
- Attended 2003 through Jamaica Hotel and Tourism Association
- Culinary cooking skills, Professional sanitation, Grade and Kitchen manager.
- Food preparation, Technology, Flavor and seasoning, Portion control and Cost awareness
ACADEMIC HISTORY
RUNAWAY BAY HEART AND TRAINING INSTITUE
NVQJ Level 1 Certificate
- Attended from 2000 to 2001
- Winner of Sandals Culinary competition 2005
- Supervisor of the second quarter 2004
- Employee of the month 2002
AWARDS & CERTIFICATES
Sandals Dunn's River Certificates
-Upholding Gold Anchor Standards by delivering the WOW to guest 2006
Royal Caribbean Cruise Line
American Culinary Federation
-National Certification and skills standards
Established for Certified Culinarian 2011
Jewels Dunn's River Resort & Spa
- Supervisor of the Quarter 2019
- Promoted to Souc Chef 2018
CHEF
Terra Nova Villa 2020 to 2021
- Develop and plan menus and daily specials
- Create prep lists for kitchen crew
- Maintain standards for food storage, rotation, quality, and appearance
HEAD CHEF
Seaside Dutchie 2017 to 2018
- Ensure compliance with applicable health codes and regulations
- Establish maintenance and cleaning schedules for equipment, storage, and work areas
- Create prep lists for kitchen crew
PROFESSIONAL EXPERIENCE
HEAD CHEF
Miss T 2017 to 2017
- Develop recipes and determine how to present dishes
- Plan menus and ensure the quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
HEAD CHEF SOUS CHEF
Jewel Dunn's River 2014 to 2017 / 2018 to 2020
- Manage five restaurants consecutively per night
- Create prep lists for kitchen crew
- Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales
CDP COMMIS CHEF
Royal Caribbean Cruise Line 2005 to 2012
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Cooking and preparing elements of high quality dishes SUBJECTS
3 CXC'S, 1 GCE, 3 SSC
TAMEKA
ROBINSON
Dear Hiring Manager,
Cooking all kinds of food in accordance with menu and number of guests Ensuring the provision of high quality hospitality services Supervising and assisting culinary staff in the production of all menu items Portioning and garnishing
Conducting quality assurance tests for all menu items Ensuring safe food handling procedures
Maintaining proper storage of all foods
As an energetic culinary professional who thrives on delivering top-notch dishes and dining experiences, I am excited by the opportunity to submit my application . With over 10 years of experience in the restaurant industry I can apply a unique combination of skills to achieve positive outcomes when managing the challenges of the available Sous Chef role with your team. During my previous employments I have developed admirable skills in: My hands-on experience and formal training make me the right candidate to take on the challenges of the Sous Chef position. Enclosed is a copy of my detailed resume for your perusal, and I would like the opportunity to meet either in person or virtually to discuss how my skills and experience makes me the ideal candidate.
Looking forward to working with you!
Tameka Robinson Runaway Bay, Salem St. Ann
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TR
Respectfully,
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