Derrick Brown Email and Phone Number

Grand Palladium Lady Hamilton and Jamaica Resort and spa is 1054 Rooms ,We hold up to 2700 Guests,My Operation is 7 alacarte Resturants, 3 Buffets, 1 Sports Bar, 2 Jerk Hut Grills , 1 Coffee Shop, Room Service,1 Staff Canteen.2 Ballrooms, Managing a day-to-day operation of the kitchens, purchasing goods and coordinate foodproduction schedules and Inventory, ensure highest level of food quality, taste and presentation. In conjunction with the Executive Chef, develop menus, make presentations,adherence torecipes and product specifications. Train kitchen staff on all new menus. Assists in preparing food for all banquet events Train Kitchen staff on high level of HACCP development in there day to day activates

Moon Palace Jamaica Grande Resort and Spa2014-presentSous Chef Operate the Buccaneers Buffet Restaurant For Dinner and a daily basic now. Working in the Italian Restaurant Acting Italian Specialty Chef serving up 300 guests per night and more . Providing Quality guest Serves. Serving Amuse bouches ,Appetizer ,Soups ,Salads ,Pasta Course ,Entrée and Dessert.  Operate the Buccaneers Reef Restaurant for lunch on a daily base,Serving up to 1100 Guest for lunch when its a full house. Providing the guests with world class buffet menus and a warm and friendly action food service from my will train guest service staffs.  After the absent of the Pantry chef I Working as the Garde Manger Operate the pantry on a daily bases. Prepare all cold food such as appetizer, soups, salads, dressings, hors d'œuvres/canapés pates and terrine. Buffet décor such as ice carving, fruit carving and vegetable carving, tallow and platter display.  Assists in managing a day-to-day operation of the kitchen, Purchasing goods and coordinate food production schedules and ensure highest level of food quality, taste and presentation. In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. Train Kitchen staff on high level of HACCP development in there day to day activates

I work three Months there doing there Standard training. I work at the all restaurant for the first two months. Then I was station at the Italian buffet restaurant (Manglar ) in the nizus area and also doing the requisition’s for the restaurants.

 I work as a relieve chef for all the restaurants and the pantry. Assists in managing a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. In conjunction with the Executive Chef and Executive Sous Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

 Supervise the daily operation of the pantry. Prepare all cold food such as appetizer, soups, salads, dressings, hors d'œuvres/canapés pates and terrine. Buffet décor such as ice carving, fruit carving and vegetable carving, tallow and platter display. Assist the chef in the overall operation of the kitchen. Establish health and safety procedures daily.

 Assist in supervising the pantry daily operation. Prepare all cold food such as appetizer, soups, salads, dressings, hors d'œuvres/canapés pates and terrine. Buffet décor such as ice carving, fruit carving and vegetable carving, tallow and platter display.