SOUS CHEF Summary I highly skilled Sous Chef I started Hilton Barbados commis 1 promoted Demi Chef de Partie, Chef de partie Senior Chef de Partie. I rank Sous Chef .I passion Culinary Arts believe team engagement I hard working pro active Sous Chef dependable I quality focused ,resourceful I seeking use skills talent add operation I ready qualified next challenge I keep date Culinary trends help improve dining experience guests I experience working fast pace kitchens producing results. Highlights Strong Management Skills Focused disciplined Focused cost control working within budget Supervisor year 2010,2011 Trainer year 2012 Team leader managing 65 chefs stewards Menu Writing costing Skills trainer Create opportunities increase revenue decrease Kitchen expenses Maximize productivity compromising guest satisfaction Past Chairman Blue Energy Committee Manage monthly budgets especially payroll Teaches sushi class Mentor conduct job skills checklist new hires Capable high volume production worked banquets 1800 Perfect attendance 2005,2006,2007,2009,2010,2011,2012,2013,2014 Nominated employee month 2 occasions Hilton Barbados Experience Sous Chef 10/2013 Current Company Name I opening chef closing chef. The hotel consists 350 rooms 3 restaurants. My goal add operation maintain standards sanitary environment. I ensure breakfast- 511covers two locations, lunch 113 Ala Carte 250 special buffets, beach bar 385 covers, dinner Buffets Specialty nights e.g. Pasta Night, Seafood Night, Beach Barbeque fine dining restaurant 80 banquets room service time done according Hilton standard either morning evening shift. I Expediting range ensure food sent guest according Hilton Standard. I skills trainer train new team members job skills check list. I prepare Temperature logs, fridge temperatures, HR Audit etc. Quality Assurance audit. I conduct daily briefings also refresher training team members. I write rosters approximately 65 chefs including casuals budget must kept payroll. I help facilitate property functions also assist menu writing. I costings menus written. I worked facilitated many banquet events numbers ranging 1800persons. I facilitate food Airline orders I responsible nominating employee month. I well rounded area Kitchen Department. I love hands assist team times creates team engagement. 09/2003 02/2005 Company Name Fairmont Royal Pavilion General cook nominated employee month 2003-2005 Responsible Breakfast ,lunch dinner A La Carte Service interacted guest Action stations 12/2002 09/2003 Company Name Perfect attendance. General Cook responsible breakfast lunch ,dinner room service A la Carte Assisting Buffets Education Certificate Management Techniques Senior Chefs 2011 University Birmingham Barbados Course done Barbados Hospitality Institute Certificate Counseling Skills Managers 2010 Enlightening Achievement CEO Particia Healy Barbados Certificate Baking Hot Breads 2010 Culinary Institute America City State United States America Certificate Asian Cuisine 2009 Culinary Institute America State United States America Certificate Soups, Stocks Sauces 2008 Culinary Instiute Of America State United States America Certificate Small Dishes Big Flavors Gardemanger 2007 Culinary Institute America State United States America Certificate Sushi 2007 Hilton Barbados Resort Barbados Beginners ,Intermediate advanced Sushi Chef John Amayo Venezuela Distinction Supervisory mangement 2005 Caribbean Training Institute Diploma -Supervisory Management Distinction Associate Applied Science Applied Science- Culinary Arts 2002 Barbados Hospitality Institute Barbados Associate Degree Applied Science- Culinary Arts High School Diploma 2000 Barbados Hospitality Institute Barbados Alexandra Secondary School Barbados Caribbean examination council 7 certificates grades 1 2 All General Art Grade 1 Food Nutrition Grade 1 Home management- Grade 1 Principles Business Grade 2 Office Procedures Grade 2 English language Grade 2 English Literature Grade 2 Personal Information Marital Status: Married (Uses Maiden Name) Date Birth: 15th September, 1983 Sex: Female Children: Nil Additional Information Scholarship Winner 2007-Caribbean Hotel Tourism Association Education Foundation, Caribbean Hotel Tourism Association Education Foundation-2008 Scholarship winner 2009-Caribbean Hotel Tourism Association Education Foundation Acting Junior Sous Chef months October November 2009 Scholarship winner 2010-Caribbean Hotel Tourism Association Education Foundation Skills Advanced Sushi skills Very Organized Creating Team Engagement Understanding Client Needs Controlling Bottom Line Can multi task well