         SOUS CHEF       Summary     I am a highly skilled Sous Chef . I started at the Hilton Barbados as a commis 1 and has been promoted to Demi Chef de Partie, Chef de partie and Senior Chef de Partie. I am now at the rank of Sous Chef .I have a passion for the Culinary Arts and believe in team engagement . I am a hard working pro active Sous Chef who is very dependable . I am quality focused ,resourceful and I am seeking to use my skills and talent to add to the operation . I am ready and qualified for the next challenge . I keep up to date with Culinary trends to help improve the dining experience for the guests . I have experience working in fast pace kitchens and producing results.       Highlights          Strong Management Skills   Focused and disciplined   Focused on cost control and working within budget  Supervisor of the year 2010,2011  Trainer of the year 2012  Team leader managing 65 chefs and stewards  Menu Writing and costing  Skills trainer  Create opportunities to increase revenue , decrease Kitchen expenses and Maximize productivity with out compromising guest satisfaction       Past Chairman of the Blue Energy Committee  Manage  monthly budgets especially payroll   Teaches sushi class   Mentor and conduct all job skills checklist for new hires  Capable of high volume production worked banquets up to 1800  Perfect attendance 2005,2006,2007,2009,2010,2011,2012,2013,2014  Nominated employee of the month on 2 occasions at Hilton Barbados            Experience      Sous Chef     10/2013   to   Current      Company Name            I am the opening chef and closing chef.  The hotel consists of 350 rooms and 3 restaurants.  My goal is to add to the operation and maintain all standards in a sanitary environment.  I ensure that the breakfast- doing up to 511covers when in two locations, lunch doing up to 113 in the Ala Carte and 250 with special buffets, beach bar doing up to 385 covers, dinner Buffets - Specialty nights e.g.  Pasta Night, Seafood Night, Beach Barbeque     fine dining restaurant doing up to 80 and any banquets  and room service during this time are done according to the Hilton standard when on either the morning or evening shift.  I do the Expediting on the range and ensure food is sent to the guest according to Hilton Standard.  I am a skills trainer and train all new team members with a job skills check list.  I prepare all Temperature logs, fridge temperatures, HR Audit etc.  for Quality & Assurance audit.  I conduct all daily briefings and also do refresher training with team members.  I write the rosters for approximately 65 chefs including casuals where the budget must be kept for the payroll.  I help facilitate any off property functions and also assist in menu writing.  I do the costings once the menus are written.  I have worked and facilitated many banquet events with numbers ranging to 1800persons.  I facilitate  food Airline orders   I am responsible for nominating an employee of the month.  I am well rounded in any area of the Kitchen Department.  I love to be hands on and assist my team at all times which creates team engagement.            09/2003   to   02/2005      Company Name            Fairmont Royal Pavilion - General cook - nominated employee of the month - 2003-2005 - Responsible for Breakfast ,lunch , dinner A La Carte Service , interacted with guest on the Action stations            12/2002   to   09/2003      Company Name           Perfect attendance.  General Cook - responsible for breakfast , lunch ,dinner and room service A la Carte . Assisting with Buffets          Education      Certificate  :   Management Techniques for Senior  Chefs   2011     University of Birmingham       Barbados     Course was done through the Barbados Hospitality Institute         Certificate  :   Counseling  Skills for Managers   2010     Enlightening Achievement CEO Particia Healy        Barbados           Certificate  :   Baking and Hot Breads   2010     Culinary Institute of America   City  ,   State  ,   United States of America            Certificate  :   Asian Cuisine    2009     Culinary Institute of America      State  ,   United States of America           Certificate  :   Soups, Stocks and Sauces    2008     Culinary Instiute Of America      State  ,   United States of America            Certificate   :   Small Dishes , Big Flavors from the Gardemanger    2007     Culinary Institute of America      State  ,   United States of America           Certificate  :   Sushi   2007     Hilton Barbados Resort       Barbados     Beginners ,Intermediate and advanced Sushi - Chef John Amayo - Venezuela         Distinction in Supervisory mangement     2005     Caribbean Training Institute            Diploma -Supervisory Management with a Distinction         Associate of Applied Science  :   Applied Science- Culinary Arts   2002     Barbados Hospitality Institute       Barbados      Associate Degree of Applied Science- Culinary Arts        High School Diploma     2000     Barbados Hospitality Institute - Barbados Alexandra Secondary School       Barbados      Caribbean examination council - 7 certificates at grades 1 and 2 - All General   Art - Grade 1  Food & Nutrition - Grade 1  Home management- Grade 1  Principles of Business - Grade 2  Office Procedures - Grade 2  English language - Grade 2  English Literature - Grade 2         Personal Information     Marital Status: Married - (Uses Maiden Name)   Date of Birth: 15th September, 1983   Sex: Female   Children: Nil         Additional Information       Scholarship Winner 2007-Caribbean Hotel  & Tourism Association Education Foundation,  Caribbean Hotel  & Tourism Association Education Foundation-2008 Scholarship winner   2009-Caribbean Hotel  & Tourism Association Education Foundation    Acting Junior Sous Chef for the months of October - November 2009    Scholarship winner 2010-Caribbean Hotel  & Tourism Association Education Foundation          Skills      Advanced Sushi skills   Very Organized  Creating Team Engagement   Understanding Client Needs  Controlling the Bottom Line  Can multi task well       