CV, Motivated Professional Culinarian Targets Selected Countries

I am currently available for work
Serial No: 12508

Skills keywords: fine dining
Short Bio:

I am eager to be considered for the position of a chef de Partie as I strongly believe that I have the abilities, experience and qualifications that you are looking for. Having worked for the last eight years with royal Caribbean Cruise Line were my meals and service were well received by guests and also crew members , for which I was awarded with the employee of the month July 2013, I am now prepared to move up in my career.

Possessing knowledge of almost all areas of kitchen-preparation incl

Current location: Westmoreland Parish, Jamaica - View on map
Nationality: Jamaican
Preferred Sector of Employment:  Hotel and Catering, Travel and Tourism
Spoken languages: english
Location I am interested in working: Australia, canada, United Kingdom, United States, Virgin Islands, U.S.

Education And Qualifications
Tourism and hospitality management diploma
Penn foster career collage

Certified culinarian
American Culinary Federation (ACF) Chef at Sea Program

School leaving certificate CXC General Proficiency
Vere technical high school (1995 – 1999)

Chef de Partie (2008 to April 2014)
Royal Caribbean Cruise Line
• Making sure that Commis understand the duty and task they need to perform
• Ensuring that the preparation and presentation of food is in compliance with company standard.
• Help to train, develop and grow Commis.
• Preparing meals according to number of reservations whilentrolling food cost
• Ensuring proper labelling and storage of food

Commis (April 2006 to 2008)
Royal Caribbean Cruise Line

Line and grill cook (2003-2006)
Sunset at the Palms Resort and Spa

Culinary attributes

• Environmentally aware and having comprehensive knowledge of food hygiene

• Recipe and menu knowledge

• Knowledge of specialties recipes for complete meals, soup, vegetarian, meats, breakfast, fish and poultry dishes

• Having considerable of healthy food and nutritional matters.

• Ensuring food is always ready on time and to require standards

• Readily available to take on tasks at any given time