Experience

True Blue Bay Boutique Resort, Grenada

• Grenada
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • May 2015 - May 2016

  True Blue Grenada



Cariblue Windows The Body Holiday

• Chef

  • Dec 2012 - May 2015

  Cariblue Windows St. Lucia All Inclusive The Cariblue buffet area transforms into a cozy, chic and stylish Cariblue Windows on evenings. You can enjoy a delicious tasting menu with wine paring in air conditioned comfort. Choose to sit and observe the kitchen create your dish at the live action station seating or enjoy the view at the banquet tables along the windows.



LeSport The Bodyholiday

• Sous Chef

  • Dec 2012 - Nov 2013

  Lesport the Body Holiday: Present Responsible for day to day running of the highly praised Tao East meets west Restaurant. Where everything from purchasing to quality, menus, budgeting, minimizing and staffing are my everyday duties I answer directly to the executive chef.



Bay gardens beach resort & spa

• Chef Assistant

  • Nov 2010 - Dec 2012

  Rodney bay st lucia Working alongside the sous chef and answering directly to the Executive chef, my main responsibilities are planning and organizing daily operations and functions, P.M. supervisor responsible for food standards, recipe writing, food requisitions and bulk prep standards.



H2o restaurant and Bar St Lucia

• Executive Chef

  • Sep 2008 - Sep 2010

  Plan and organize the preparation of food in a number of settings, discuss food preparation issues with dieticians and other staff members, requisitions for food, kitchen supplies and equipment’s, demonstrate techniques to cook and advice on cooking procedures, prepare and cook food, potion food, add gravies, sauces and garnishes, explain and enforce the HACCP hygiene regulations , Select and train staff, freeze and preserve food, to provide team members with the support and guidance necessary… Show more Plan and organize the preparation of food in a number of settings, discuss food preparation issues with dieticians and other staff members, requisitions for food, kitchen supplies and equipment’s, demonstrate techniques to cook and advice on cooking procedures, prepare and cook food, potion food, add gravies, sauces and garnishes, explain and enforce the HACCP hygiene regulations , Select and train staff, freeze and preserve food, to provide team members with the support and guidance necessary to achieve customer service and departmental objectives, menu costing writing and production management done on a two week basis as we worked with a two week cycling menu , opening and closing of the restaurant, dealing directly with local fishermen farmers, produce markets and suppliers to ensure the quality goods were obtain for the restaurants use. Show less



The Landings St. Lucia

• Chef de partie

  • Dec 2007 - Dec 2008

  Answered directly my Sous chef I was responsible for the night time operations in the kitchen which included planning and organizing the preparation of food in a number of settings, requisition of night time food items, working alongside the chef to help explain and enforce hygiene regulations also responsible for shutting down an locking up the kitchen and providing aid to the Executive chef with the kitchens paper work.



Almond smugglers cove

• Demi chef

  • Feb 2007 - Jul 2008

  Smugglers cove st lucia Worked on the hotline preparing portioning and serving food and sauces for five months and was then moved to the pantry, where I would be responsible for the production, quality and storage of all a-la-carte cold cuts, appetizers, soups, salads and sandwiches on the night shift.



Tiggis Restaurant St. Lucia

• Head Cook

  • May 2004 - Jan 2005

  Tiggis Restaurant St. Lucia: 02/06 – 02/07 Duties: Answering directly to the Chef and owner of the restaurant my duties included, the preparation, cooking and serving of food, requisitions for food items and proper storage of food, working with the chef to ensure protocols for food preparations were enforced and kept.; Basic food prep on the night shift, responsible for keeping all fridges and chillers clean organized, lend help the Butcher, the Pastry, the Pantry, staff canteen and… Show more Tiggis Restaurant St. Lucia: 02/06 – 02/07 Duties: Answering directly to the Chef and owner of the restaurant my duties included, the preparation, cooking and serving of food, requisitions for food items and proper storage of food, working with the chef to ensure protocols for food preparations were enforced and kept.; Basic food prep on the night shift, responsible for keeping all fridges and chillers clean organized, lend help the Butcher, the Pastry, the Pantry, staff canteen and the hotline. Show less