Caitlyn Pile

Chef De Partie at Sterling Culinary Management
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Contact Information
us****@****om
(386) 825-5501
Location
Port St Lucie, Florida, United States, US
Languages
  • Spanish Limited working proficiency
  • French Limited working proficiency

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Credentials

  • ServSafe Food Handler
    Johnson & Wales University
    Sep, 2020
    - Sep, 2024

Experience

  • Sterling Culinary Management
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Chef De Partie
      • Nov 2022 - Present
  • Club Med
    • France
    • Hospitality
    • 700 & Above Employee
    • Chef De Partie
      • Jan 2022 - Jan 2023
  • Johnson & Wales University
    • United States
    • Higher Education
    • 700 & Above Employee
    • Storeroom Operational Assistant
      • Sep 2021 - Dec 2021
  • Hilton
    • United States
    • Hospitality
    • 700 & Above Employee
    • Intern
      • Dec 2018 - Jan 2019

      While on internship I was exposed to both buffet and a la carte service. I prepared buffet items for breakfast, lunch and sometimes dinner as well as any special occasions which where scheduled. Two of the biggest preparation days were for Christmas Day and the New Year's Eve events where I assisted in preparing thousands or menu items for the guests. I also worked a la carte at lunch and dinner which was usually a fast pace setting and was given more opportunities beyond my job title While on internship I was exposed to both buffet and a la carte service. I prepared buffet items for breakfast, lunch and sometimes dinner as well as any special occasions which where scheduled. Two of the biggest preparation days were for Christmas Day and the New Year's Eve events where I assisted in preparing thousands or menu items for the guests. I also worked a la carte at lunch and dinner which was usually a fast pace setting and was given more opportunities beyond my job title

  • Sandy Lane
    • Barbados
    • Hospitality
    • 100 - 200 Employee
    • Intern
      • Jun 2018 - Aug 2018

      While working as an intern at this establishment I worked in almost every department and restaurant kitchen on-site, including the Country Club. I was able to shadow many Chef-de-Parties and was encouraged to display managerial capabilities. I was also encouraged to create, execute and serve various canapes, desserts and other dishes. I worked numerous shifts at full capacity which indicates my flexibility as well as dedication. I was also given more opportunities beyond my job title While working as an intern at this establishment I worked in almost every department and restaurant kitchen on-site, including the Country Club. I was able to shadow many Chef-de-Parties and was encouraged to display managerial capabilities. I was also encouraged to create, execute and serve various canapes, desserts and other dishes. I worked numerous shifts at full capacity which indicates my flexibility as well as dedication. I was also given more opportunities beyond my job title

Education

  • Johnson & Wales University
    Bachelor's degree, Culinary Arts/Chef Training
    2019 - 2021
  • Barbados Community College Hospitality Institute
    Associate's degree, Culinary Arts/Chef Training
    2016 - 2019
  • Combermere School
    2011 - 2016

Community

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