Entry-Level Hospitality Advisor with Culinary Background

JH'MARC SARJEANT

Diego Martin • 1-868-***-**** ● 1-868-***-****

*******@*****.*** •

Chef

Jh'marc Sarjeant,

*******@*****.***

SKILLS

Adaptability, Advanced culinary techniques, Allergy awareness, Basic housekeeping, Buffet servicing, Cleaning practices, Client collaboration,

Communication skills, Cooking methods, Food and beverage pairings, Food pairings, Food preparation and safety, Food running, Hydroponic knowledge, Kitchen organization, Kitchen staff

coordination, Language fluency, Multitasking,

Nutritional advice, Performance improvement,

Personable and friendly, Plating and presentation, Portion control, Proper equipment usage, Recipe creation, Relationship building,

Safe food handling, Safety and sanitation regulations, Safety standards and protocols, Stocking and replenishing, Team contribution, Waste reduction, Workflow coordination

WORK EXPERIENCE

Living Waters Community • 109 Frederick St, Port Of Spain •

05/2024 - 12/2024

Contract Catering Chef • Cooked for large groups of people and managing various types of food for large events.

•Ordered food items and supplies needed to fulfill catering jobs.

•Crafted exciting catering options for clients.

•Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.

De Novo Grocer & Bistro •

On My Way Plaza, 119c Morne Coco Road, Petit Valley, Port Of

Spain •

12/2022 - 07/2023

Head Chef

•Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

•Placed orders to restock items before supplies ran out.

•Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

•Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

•Handled and stored food to eliminate illness and prevent cross contamination.

Abbiocco • 4 Taylor St, Aripita Avenue, Port Of Spain. •

01/2022 - 10/2022

Sous Chef • Directed culinary team to maintain efficiency and quality standards.

•Partnered with head chef and owner to develop menu offerings.

•Recorded purchase stock to ensure accurate inventory management.

•Revamped culinary offerings to maintain customer engagement.

•Drafted rosters and schedules aligned with operational requirements.

•Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

•Trained kitchen staff to perform various preparation tasks under pressure.

•Planned and directed high-volume food preparation in fast-paced environment.

•Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

EDUCATION

Bachelor In Culinary

Science Culinary

Management

Trinidad and Tobago's

Hospitality and Tourism Institute

Hilltop Ln

03/2019 - Present

Did not graduate due to G.A.T.E dropping the school from their programme. Leading to insufficient funding to continue my graduating year, aswell as the school having been permanently closed.

High School Diploma P.O.B, English A&B,

Int.Science, Theatre,

Maths Belmont Intermediate Secondary

Belmont

01/2015 - PresentImplemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

HAKKA EXPRESS • Varied Depending On Business Needs. •

08/2021 - 03/2022

Chef de Partie

•Prepared all menu side dishes.

•Coordinated stock management activities to prevent shortages and overstocking.

•Assumed head chef responsibilities in western regions.

•Completed specialized training under the creator of the branches menu.

•Executed preparation of multiple Asian cuisines.

Hyatt Regency • 1 Wrightson Rd, Port Of Spain • 02/2016 - 10/2021

Kitchen Steward/ Garden Attendant

•Handled operation of dishwashing machines.

•Managed safe utilization of chemicals and tools.

•Cultivated fresh local produce using hydroponic techniques.

•Maintained cleanliness of trays, dishes, cookware, and utensils.

•Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.

•Accepted opportunities to learn new skills, improve performance and cross-train for other positions.

•Managed waste disposal efficiently, complying with established environmental policies and regulations.

•Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.

•Adhered strictly to relevant health codes and sanitation guidelines which contributed positively towards restaurant reputation.

•Collaborated with team members to ensure smooth kitchen operations during peak hours.

•Demonstrated strong attention to detail while organizing and restocking kitchen supplies for efficient use.

Carvalho's Cruise Services •

165A Western Main Road, St. James, Port Of Spain, Trinidad And

Tobago, 00000 •

07/2016 - 09/2016

Intern Line Chef

•Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.

•Received consistent praise from customers and team members for exceptional culinary skills and attention to detail.

•Mastered various culinary techniques, resulting in the timely preparation of high-quality meals.

•Worked closely with the head chef to develop new recipes, adding variety to the menu offerings.

•Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.

•Developed strong multitasking abilities to manage multiple orders simultaneously, ensuring prompt service. • Ensured proper portioning of ingredients, minimizing waste and maximizing profitability for the restaurant.

•Completed comprehensive food safety training courses, maintaining compliance with all health department regulations. • Supported front-of-house staff by expediting orders efficiently, leading to an increase in overall customer satisfaction ratings.

CERTIFICATIONS

Certificate of Participation • 06/2011 - 07/2025

The Trinidad and Tobago Hospitality and Tourism Institute

High-School Diploma • 04/2015

Belmont Boys' Intermediate Secondary

AWARDS & SCHOLARSHIPS

most promising young chef • 01/2011

High Star awards

Hyatt Regency

VOLUNTEERING & LEADERSHIP

Cancer Society • 09/2019 - 05/2025

Volunteer • Port of Spain

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