Experience

Private Catering

• Chef



Serendip Cove

• Lyford Cay Nassau, Bahamas

• Private Chef

  • Aug 2009 - Present

  Perform sculinary functions for small and large groups. Perform sculinary functions for small and large groups.



Doris Johnson Senior High School

• Prince Charles Drive, Nassau, Bahamas

• Culinary Teacher

  • Aug 2009 - Present

  Daily duties involve the delivery of organized instructions to students for continuous assessment, and preparation of instructions for the Bahamas General Certificate of Secondary Education for Food and Nutrition. Educate students in the discipline of basic Culinary Arts principles and integrate work-based competencies to develop future leaders. Daily duties involve the delivery of organized instructions to students for continuous assessment, and preparation of instructions for the Bahamas General Certificate of Secondary Education for Food and Nutrition. Educate students in the discipline of basic Culinary Arts principles and integrate work-based competencies to develop future leaders.



Bahamas Chicken and Pasta Restaurant

• Robinson Road Nassau, Bahamas

• Head Chef

  • Jun 2005 - Aug 2007

  Helped with preparation of all foods, assisted chef/owner with ordering, organization of kitchen staff, and menu planning. Improved menu offerings, gained hands-on business experience in business management, assisted with planning, development, staffing, supervision, and construction of a new restaurant. Helped with preparation of all foods, assisted chef/owner with ordering, organization of kitchen staff, and menu planning. Improved menu offerings, gained hands-on business experience in business management, assisted with planning, development, staffing, supervision, and construction of a new restaurant.



Resaturant Assocates River Court Site

• London, United Kingdom

• Chef

  • Jul 2002 - Jul 2003

  Helped with delivery of foods from a daily menu in the Goldman Sach’s building in the kitchen facility. Prepared menu items at a very high level of culinary skills. Carry out assigned task by the evening head chef and cooked items that reflected the local cuisine. Helped with delivery of foods from a daily menu in the Goldman Sach’s building in the kitchen facility. Prepared menu items at a very high level of culinary skills. Carry out assigned task by the evening head chef and cooked items that reflected the local cuisine.



London Hilton Metropole Hotel

• London, United Kingdom

• Chef

  • Jul 2002 - Jul 2003

  Responsible for the creation of prescribed dishes to an established standard at a high level of cooking skill. Ordered items needed to furbish for the menu on a daily basis. Helped with various stations and produced food from a global cuisine that embraced diversity. Helped with the introduction of Caribbean dishes, maintained the sauté station, and created new menu on a monthly basis. Responsible for the creation of prescribed dishes to an established standard at a high level of cooking skill. Ordered items needed to furbish for the menu on a daily basis. Helped with various stations and produced food from a global cuisine that embraced diversity. Helped with the introduction of Caribbean dishes, maintained the sauté station, and created new menu on a monthly basis.



Sandals Royal Bahamian Hotel

• Cable Beach, Bahamas

• Chef

  • Jan 1999 - Aug 2001

  Carried out prescribed duties of the chef in keeping with the standards of a successful resort. Worked with foods and from all around the world, infused flavors from the Caribbean to give a unique taste that could be appreciated by locals as well as guest. Assisted the Sous Chef in ordering daily supplies and worked the grill daily mastering the art of temperature control. Executing dishes from that contain proteins from seafood item to meats and poultry of various types to satisfy the menu items. Assisted banquet chef with catering functions. Show less



Emerald Palms Hotel

• Andros, Bahamas

• Head Chef

  • Dec 1998 - Dec 1999

  Liaise with the General Manager .Conducted training on a daily basis, developed new menu items and costing of new dishes .Preformed inventory on a monthly basis. Maintain high sanitation standards for the resort. Infused the local cuisine with standard menu offerings. Liaise with the General Manager .Conducted training on a daily basis, developed new menu items and costing of new dishes .Preformed inventory on a monthly basis. Maintain high sanitation standards for the resort. Infused the local cuisine with standard menu offerings.



Radisson Hotel

• Cable Beach Nassau, Bahamas

• Banquet Chef

  • Aug 1997 - Jan 1998

  Assisted the Sous chef with preparing meals for various events and occasions. Performed other assigned responsibilities to organize small events from procuring food items to full production. Assisted the Sous chef with preparing meals for various events and occasions. Performed other assigned responsibilities to organize small events from procuring food items to full production.



Atlantis Hotel

• Paradise Island

• Apprentice Chef

  • Sep 1994 - Jul 1997

  Performed duties in the following kitchens; Butchery, Pastry Shop, Hot Kitchen, Commissary, Banquet. Exposed to the following cuisines; Chinese/Asian, European, Bahamian, American. Performed duties in the following kitchens; Butchery, Pastry Shop, Hot Kitchen, Commissary, Banquet. Exposed to the following cuisines; Chinese/Asian, European, Bahamian, American.