Andre Lewis
Conyers,GA
Summary
Dynamic culinary professional with expertise in kitchen management, food presentation, and waste reduction. Committed to enhancing guest satisfaction through innovative menu development and collaboration in special event catering.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Medication Technician
The Franklin's
Johns Creek, GA
10.2025 - Current
- Administered medications accurately and on schedule to ensure patient compliance.
- Maintained detailed records of medication administration and patient responses.
- Assisted in monitoring patients for adverse reactions or side effects post-medication.
- Collaborated with healthcare team to discuss patient care plans and medication needs.
Medication Technician
Brickmont Assisted Living
Roswell, GA
09.2024 - 04.2025
- Administered prescribed medications to residents in compliance with healthcare regulations.
- Monitored vital signs and documented changes in patient conditions accurately.
- Collaborated with multidisciplinary teams to ensure comprehensive resident care plans.
- Conducted regular inventory checks of medication supplies, ensuring availability and compliance.
- Maintained accurate records of dispensed medications, ensuring timely refills and proper disposal of expired or unused medications.
- Improved patient care by accurately administering medication as prescribed and closely monitoring for side effects.
Sous Chef
Big Cedar Lodge
Ridgedale, MO
04.2019 - 10.2023
- Supervised kitchen staff to ensure adherence to culinary standards and safety protocols.
- Developed and executed innovative menu items, enhancing guest satisfaction and dining experience.
- Collaborated with executive chef on inventory management, reducing waste through efficient stock rotation.
- Trained junior chefs in preparation techniques, fostering skill development and teamwork within the kitchen.
- Implemented quality control measures, maintaining consistency in food presentation and flavor profiles.
- Coordinated special event catering, customizing menus to meet diverse client needs and preferences.
- Monitored kitchen operations for compliance with health regulations, ensuring a safe cooking environment for staff and guests.
Executive Sous Chef
Royal Caribbean International
Miami, FL
02.2017 - 07.2018
- Led culinary team in developing innovative menu concepts for diverse dining venues.
- Oversaw food preparation and presentation, ensuring high-quality standards and guest satisfaction.
- Implemented cost-control measures to enhance kitchen efficiency and reduce waste.
- Trained and mentored junior chefs, fostering professional development and teamwork.
- Collaborated with suppliers to source high-quality ingredients while maintaining budgetary constraints.
- Developed seasonal menus that aligned with brand standards and guest preferences, increasing customer engagement.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Sous Chef
Royal Caribbean International
Miami, FL
04.2015 - 02.2017
- Streamlined food prep processes, improving service speed during peak dining hours without sacrificing quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef De Partie
Royal Caribbean International
Miami, FL
01.2012 - 04.2015
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Developed and executed menu items, incorporating seasonal ingredients to enhance culinary offerings.
- Collaborated with executive chefs on daily specials, optimizing presentation and flavor profiles.
- Trained junior cooks on techniques and best practices, fostering a collaborative kitchen environment.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Prep Cook
Royal Caribbean International
Miami, FL
04.2011 - 04.2012
- Prepared ingredients following standardized recipes and presentation guidelines.
- Operated kitchen equipment, ensuring adherence to safety and cleanliness standards.
- Assisted chefs in meal preparation, enhancing team efficiency during peak service hours.
- Maintained inventory levels, helping reduce food waste through effective stock management.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
Education
High School Diploma -
Oberlin High School
Jamaica West Indies06-2001
Skills
- Allergy awareness
- Sanitation standards
- Menu development
- Kitchen management
- Food presentation
- Waste reduction
- Special event catering
- Cost control
Accomplishments
- Supervised team of 26 staff members.
- Collaborated with team of 20 in the development of masters championship.
Certification
- chef de pare, Royal Caribbean International - 2012
- Sous Chef, Royal Caribbean International - 2015
- Executive Sous Chef, Royal Caribbean International - 2017
Timeline
Medication Technician
The Franklin's
10.2025 - Current
Medication Technician
Brickmont Assisted Living
09.2024 - 04.2025
Sous Chef
Big Cedar Lodge
04.2019 - 10.2023
Executive Sous Chef
Royal Caribbean International
02.2017 - 07.2018
Sous Chef
Royal Caribbean International
04.2015 - 02.2017
Chef De Partie
Royal Caribbean International
01.2012 - 04.2015
Prep Cook
Royal Caribbean International
04.2011 - 04.2012
High School Diploma -
Oberlin High School