Sous chef - LSG Sky Chefs - New York, NY
(2023-08)
Preping and preparing meal according to the menu and recipes. Making sure the all food was prepared and label before my shift was over ,working side by side with sous chef and Executive Chef to making sure everything looks and taste the same.
Tournant Chef - Journey Restaurant - Manhattan, NY
(2023-01 - 2023-05)
As a Tournant Chef working side by side with the Sous Chef and Executive Chef is a plus. Worked on the grill for a month and was move to work on meat entremet, my accomplished work at Journey we work as a team got to learn lot of different styles of cooking and was working harding to become the next Sous Chef.
Sous Chef - Harbor Club - Saint Lucia, WI
(2018-03 - 2020-07)
- Supervised a team of kitchen staff
- Prepared all food to customer satisfaction, including accounting for special dietary concerns
- Created Schedule
- Maintained kitchen Inventory
- Regularly inspected completed dishes and quality before they were released to restaurant guests
- Conducted daily meetings with kitchen staff and wait staff to discuss menu
- Periodically monitored staff levels to ensure the restaurant always had appropriate coverage
- Collaborated with fellow chefs over the course of 4 months to modify and update menu items, which ultimately reduced costs by 15% to 25%
- Exceeded hotels expectation standards and safety regulations
Chef De Partie - Edge Restaurant Bar and Sushi - Saint Lucia, WI
(2013-11 - 2014-06)
- Ensure adequacy of supplies at the cooking stations
- Prepare ingredients that should be frequently available (vegetables, spices etc.)
- Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
- Put effort in optimizing the cooking process with attention to speed and quality
- Enforce strict health and hygiene standards
- Help to maintain a climate of smooth and friendly cooperation
Pastry Chef - The Coal Pot Restaurant - Saint Lucia, WI
(2009-03 - 2011-08)
- Responsible for food Service and cleaning procedures for the section/work area assigned
- Responsible for all food storerooms including fridge and freezer in assigned work section
- Maintained the high standard presentation of food
- Participated in all kitchen activities to the agreed standards and to the complete satisfaction of the customers
- Responsible for the preparation and cooking of bakery products to the highest standards to ascertain an efficient food service
- Assured that all bakery items are prepared and served according to established standards and practices
- Responsible for the proper cleaning and sanitary matters for work section, refrigerators, etc.
- Handled all working material and equipment with the necessary care and keeps it well cleaned
- Is familiar with proper sanitation procedures and follows Public Health requirements
- Maintained compliance with the company grooming and uniform standards
- Assisted as needed in all mandated inventories and orders
Assistant Pastry Chef - Windjammer Landing Villa Beach Resort - Saint Lucia, WI
(2006-09 - 2008-08)
- Assisted the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies and cost control
- Responsible for production and presentation of pastries and other baked goods
- Creatively added personal touches to desserts and other baked items and introducing new and innovative items to draw in customers are standout abilities for assistant pastry chefs
- Supervised the activities of the pastry staff
- Ensured compliance and adherence to food safety and sanitation regulations
Pastry Cook - Rendezvous Hotel - Saint Lucia, WI
(2000-02 - 2002-10)
- Operated and managed the pastry section of a kitchen, while collaborating with other chefs
- Prepared a variety of baked goods
- Decorated and presented pastries and baked goods in a tasteful and beautiful way
- Monitored and ordered ingredients, supplies and equipment
- Met with customers to discuss custom made desserts or baked goods for special occasions
- Ensured that the bakery section of the kitchen adhered to health and safety regulations
