I specialized in various cuisines, possessing qualities of unusual delicacy and fine craftsmanship to meals I prepare and create, My experience working as a chef includes successfully managing and supervising the kitchen at a four diamond and five star hotel in Jamaica. I have over 6 years work experience in which I have been promoted to senior positions. I am a proud fruit and vegetable carver and ice carver, as well as other solid food items. I design and change menus frequently to keep the dining experience enticing. The menus do continue to have a few signature dishes but the other items change at least every three months. This keeps guests coming back to try the latest dishes added to our menu's.
Bachelor's in supervisor management
Hearttrust NTA certificate in housekeeping
School leaving certificate
Hotel awards certification
Kettering Baptist training centre certificate
First Hill All Age certificate
Quality Assurance
Ice, foam, fruit and veg, wood carver, artist (drawing and
painting) range chef, pantry chef, sushi chef, banquet chef
Inventing, testing, modifying and launching new dishes according to local taste, implementing high quality hygiene and
sanitation standards in the working and serving guest,
constant monitoring and training of newly hired and on-the-job staff, coordinating all work stations to ensure timely
deliveries of freshly done orders, kitchen operations supervising, kitchen cost control, kitchen inventory
check, menu recommendation and development of menu,
sanitation maintenance.
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