Food Service Executive Chef

Pearlyann Ollivierre

*** *** ****** ***, ********, NY 11207

Cell: 917-600- 3683 Email: adxkfj@r.postjobfree.com

Career Summary: High energy individual with over 10 years of experience. Worked in positions that enabled me to utilize my skills and educational knowledge in an active environment in the Hospitality field: strong knowledge of food, beverage and hotel industry accompanied with efficient and creative skills as a shift leader. Skills and Qualifications:

• Accurate and defined knife skills

• New York City Food Handler’s License

• Dedicated, motivated individual that can follow instructions

• Highly skilled in kitchen cleanliness and proper sanitation procedures

• Experienced in safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, and slicers

• Experience in restaurant food production

Experience

4/2019 – Present

Culinary Specialist - Intensive residential treatment program Brooklyn NY

• Utilized given ingredients to create food for client

• Supervise food department and menu planning

• Inventory and event planning

• Cooking American and Caribbean cuisine

• General and deep cleaning of equipment and surfaces

• Followed sanitation guidelines

• Oversee all kitchen and food operation

• Food safety regulations

• Safely stored food items, and kept inventories

• Prepared food carefully in response to needs of the agency, client needs and allergies 12/2015 – Present

Catering and food service Brooklyn, NY

• Provide catering to private families and events

• Prepared American and Caribbean dishes for gatherings up to 50+ people

• Prepare and create menus for entrees, appetizers and dessert 01/2008

Private Family’s: Childcare giver New York, NY

• Provide childcare services to children ages newborn to 10 years

• Oversee play dates; pick up/drop off at school, engaging in fun and educational activities

• Assist with homework, prepared all meals, and maintained a clean and safe environment 07/2005 – 12/2007

Golden Krust Cook Brooklyn, NY

• Managed all culinary activities of the store ensuring menu and recipe guidelines were followed

• Monitored quality, consistency, preparation & presentation of food; conduct daily audits, and sampled menu items 09/1994 – 10/2004

Frangipani Hotel sous Chef

St. Vincent and the Grenadines

● Organized events collaborated with the executive chef to approve all food and beverage selections

● Planned and directed food preparation, table setting and culinary activities ● Modified menus and created new ones that met quality standard ● Meal plans of Appetizers, Entrée and desserts.

Education

10/2018– 4/2019

Culinary Tech Center

New York, NY

Commercial Cooking + Externship:

• Program covers: Skills Development, Food Preparation, Catering, Food Sanitation, Quantity Food Protection • Completion Certificate anticipated, April 2019

05/2016–

Long Island Business Institute

Associates of Occupational Studies in Hospitality Management Degree Awarded May 2016

Related Courses

● Salesmanship and Management ● Hotel and Resorts Management

● Events and Convention Management ● Casino Ancillary Operations

● Casino Gaming Operations ● Business Communications References available upon request

Contact this candidate