Responsibilities include:• Overseeing the day-to-day culinary operations of the Restaurant.• Supervising the training and development of the kitchen staff• Expense control as it relates to kitchen payroll as it relates to all food and • beverage venues.• Constructing weekly food and beverage staff schedules• Controlling vacation leave application• Staff appraisals and monthly evaluations Technical responsibilities include:

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Executive chef at Interhealth CanadaTurks and Caicos IslandsIndustryFood & BeveragesResponsibilities include• Fully Responsible for patient care and catering needs • Reporting to the soft service manager / general manager• Overseeing the day-to-day culinary operations of the catering department • Supervising the training and development of the kitchen staff• Expense control as it relates to kitchen payroll as it relates to all food and • beverage venues.• Constructing weekly food and beverage staff schedules• Controlling vacation leave application• Staff appraisals and monthly evaluations

Responsibilities include:• Reporting to the Executive Chef• Overseeing the day-to-day culinary operations of the La Pergola Restaurant.• Supervising the training and development of the kitchen staff• Expense control as it relates to kitchen payroll as it relates to all food and • beverage venues.• Constructing weekly food and beverage staff schedules• Controlling vacation leave application• Staff appraisals and monthly evaluations

Recipe standardization, plate presentation, staff payroll and inventory control. Tailoring the job description for all three food and beverage venues. I also assisted in piloting the grand opening of the resorts Five Star Restaurant La Pergola and the more casual pool bar restaurant the Sand Dollar. I teamed with the Executive Chef to install the equipment of the kitchen. I am a team member who revised the weekly maintenance of all the kitchens and reviewed the HAACP manual as it relates to our organization. I was an instrument in the construction of all menus which included breakfast, lunch, dinner, children and public holidays. I always maintain a very sanitary and organized kitchen. Instruction on workstation setup for for all cooking and in the catering

My responsibilities included: Supervision of the O’Soleil Five Stars kitchen and the pool bar. Staff training, actind as a liaison between guest and kitchen ensuring satisfaction, preparation and execution of the full ala carte menu, buffet arrangement, butchering, sauce making, banquet preparations, maintaining product and nutritional qualities of the inventory, inventory control, storeroom maintenance, payroll, constructing work schedule, conducting staff interviews and exit reports , ensuring that sanitation practices are upheld, re-designing menus and introducing new dishes and products. In 2007 I represented Osoleil Restaurant in the local Conch Festival then brought back the award for Best Presentation.I also acted for the Executive Chef and operated the entire kitchen operations on several occations.• My essential functions and accountabilities include Technical literacy, Microsoft Word and Excel, along with payroll management. I am a diplomatic team player that is able to foster relationships with Members, Employee Partners and Guests

Opened the 24-Hour Deli at the Town Center Market Restaurant, created daily menu specials, assisted in creating breakfast-lunch-dinner-holiday menus, trained new employees, held daily staff meetings, purchased/received goods, brought in new recipes which today are still being utilized, assisted in conducting employees work reviews and created bi-weekly work schedules.

Prepared all meals, ensured that the standard operational standards were followed by all kitchen staff, prepared and arranged the buffet, redesigned the menus by introducing new products by vendors I brought to the table.