Sylvester .C. Romulus Email & Phone Number

Antigua And Barbuda

Executing and maintaining the highest level of sanitation by following HACCP (Health & Safety) standards and procedures throughout the Culinary Department. Overseeing and supervising all aspects of the daily operations in Hotel kitchens which incorporates financial decision making, integrity, on duty training and leading by example. Most importantly exceeding guests expectations and experience with innovating food display, quality products, presentation and succulent flavours.

St Lucia

Responsible for 162 Cooks and 73 sanitation hosts, also oversee 15 restaurants.Responsible for the production and preparation of all food items and menus to ensure highest quality at all times. Monitor the daily food cost report to ensure budgeted allocation is maintained on a daily basis. Maintain the highest level of sanitation by following HACCP standards and procedures.

Jamaica

Managing Food Cost, Oversee kitchen operations, ensuring that established inventory and cost controls are maintained. Ensuring the corporate standards and procedures within the resort is being practiced daily. Implementing and executing menus, recipes and new buffet ideas, responsible for all aspects of food production including purchasing, quality, seasonality, presentation, plating, safety and sanitation of all meals produced in all kitchens. Train and supervised all Junior Sous Chef.

St Lucia

Assisting in menu food planning, preparation, production and control for all food and beverage outlets and banquet facilities. Responsible for the successful execution of all food produced, plated and presented as required by the Catering, Sales and Event Operation for events up to 1000 people. Executing and maintaining all directives given by the Executive Chef.