Education

Education
Mar 1996 - Dec 1999

Certified Chef

Inca-cea Culinary arts Institute

Work History

Work History
Jan 2011 - Present

Sous Chef

Royal Caribean

Sous Chef for Solarium Bistro venue buffet style Healthy food concept (1.300pax).

Samba Grill Brazilian steak house style (220 pax), Aladio International Restaurant a la cart (1.600pax).

Garden Cafe Staff mess International Buffet (2.200 crew members).

·Overseeing 30 cooks and 9 stewarding while answering to Executive Chef and Executive Sous Chef.

·Scheduling, Training and placing orders for all 3 venues.

·Assist in ACF (American Culinary Federation) Training program for apprentices.

·Alto Sham and Elro personalized Equipment Training.

·Brand quality Control, U.S.P.H, minimize food waste and Kitchen Safety.

Feb 2008 - Oct 2010

Executive Sous Chef

Gran Bahia Principe Resorts

Executive Sous-Chef for property of 780 rooms (1600 pax)with 7 Restaurants including 4 A la Carte and

1 International buffet with capacity of 500 persons.

·Overseeing seven Sous Chefs over 119 Cooks and 45 stewarding staffwhile

Answering to Executive Chef and General manager in absence of the Chef.

·Assist in hiring and training staff.

·Plan menu, assure quality control, and minimize waste

·Performpurchasing duties, cost controlling

·Responsible for Banquets and all special Functions.

·Supervising all aspects of kitchen management and food production

·In charge of operation in absence of Executive Chef.

Jan 2006 - Feb 2008

Sous Chef

Sandals and Beaches Resorts

SOUS CHEF 2006 - 2008

Beaches BoscobelInternational family resort, 5*

St. Mary, Jamaica

223 Room with 6 Restaurants, 3 fine dining, 1 main buffet.

Supervised 50 cooks/chefs.

Assisted Executive chef with planning and implementing menus.

Assisted in Supervising six Restaurants

Assisted with purchasing and ordering

Assisted in organizing stewarding department

Jan 2006 - Feb 2008

Sous Chef

Sandals and Beaches Resorts

SOUS CHEF 2006 - 2008

Beaches BoscobelInternational family resort, 5*

St. Mary, Jamaica

223 Room with 6 Restaurants, 3 fine dining, 1 main buffet.

Supervised 50 cooks/chefs.

Assisted Executive chef with planning and implementing menus.

Assisted in Supervising six Restaurants

Assisted with purchasing and ordering

Assisted in organizing stewarding department

Skills

Skills

Computer skills

Words , Excel, Power point, Lotus.

Summary

Banqueting, Functions and Catering.

Maximizing staff performance and kitchen productivity.

Training and experience in Michel Roux Restaurants on board cruise ships.

Successful experience in cost control, kitchen administration and menu planning.

Track record of managing cost and minimizing waste.

Extensive knowledge in maintaining the highest level of food quality and sanitation. HACCP certified.

Team builder with exceptional communication Skills

Safety and Equipment trainings (Alto Shamm, Elro, and high technology kitchen equipments).

Buffet setups and A la Cart dinning up to 6.500 pax.

ACF training programs.

Asian, American, Mediterrean, Carribean and Latin Cuisine.

Objective

ObjectiveTocontinue to enrich my professional cooking and administrative experience in a first class

Organization and to pass my knowledge