Bryan A. Reid
Kingston,Jamaica
Summary
A motivated individual who's very talented at what he does with over 10 years in the culinary field. Working around Jamaica in high volume and fast paced food establishment and also on cruise ships delivering daily fine dine experiences around the world. Very well mannered and enjoy the art of cooking. My end goal is to be a Executive Chef and to operate my own food establishment in the future. Satisfying customer through proper dedication and services Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
14
14
years of professional experience
Work History
Line Cook
The Essex Resort & Spa
Essex Junction, FL
04.2025 - Current
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Performed workstation prep prior to shift start.
- Followed proper food handling methods and maintained correct temperature of food products.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Line Chef
Opal Sol
Clearwater Beach, USA
11.2024 - 04.2025
- Assisting with stocking and setting up the kitchen stations
- Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
- Plating prepared foods based on senior chef's guidance
- Working with servers to ensure that orders are completed according to request and on time
- Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
- Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
Cook
Virgin Voyages
09.2023 - 10.2024
- Responsible for menus, following recipes, guidelines and methods provided and assists in ensuring that any Sailor requests for special food requests, diets, allergies are delivered such as gluten-free products etc.
- Also able to adhere to HACCP and USPH rules and regulations in the work station.
- Maintain cleanliness and condition of assigned stations and service areas and utilizes all safety measures and tools provided.
- Required to partake in inspections, training and meetings as required.
- Ensure that the set standards are kept, and staff members work according to their respective job descriptions.
Commis Chef
Royal Caribbean Cruise
01.2023 - 09.2023
- Prepare meals, following proper procedures for serving meals, ensuring all items cooked and prepared is properly dated and logged in temperature logs.
- Assist in breakfast preparation and service.
- Get meals ready in time for dinner service, help culinary team in plating of dishes to the highest level for guest satisfaction.
Junior Sous Chef
Princess Hotel
08.2022 - 12.2022
- Oversee kitchen operations, supervising and assisting in meals service and special guest events like weddings, family reunions etc.
- Manage training for all kitchen staff and menu testing.
- Make sure all equipment are in good condition, make sure all recipes are being followed.
- Oversee food control and logging of proper temperature for hot and cold food.
Head Chef
Tea Tree Crêperie
Kingston, Jamaica
01.2022 - 08.2022
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
Commis 1 - Assistant Chef De Partie
Royalton Negril Resort and Spa
Negril , Jamaica
01.2022 - 06.2022
- Plans, prepares, and cooks food items to ensure the highest quality service and experience for customers.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked the quality of raw materials before using them in order to maintain high standards of food production.
Chef
ILovePaella Ltd.
01.2018 - 12.2021
- In charge of overseeing food preparations, setting up for outdoor events and functions, serving and helping to satisfy customers' needs.
Chef De Partie - Server
Cafe Nita
01.2017 - 12.2018
- Develop recipes, train and assist chefs in preparing meals and following company recipes.
- Preparation of meals.
Assistant Chef
Tastee Limited
01.2015 - 12.2017
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
Tour Guide
St John Bosco Institute
Mandeville, Manchester
05.2011 - 08.2013
- Welcomes tourists to the area
- Stays up-to-date with current events related to assigned area
- Maintains knowledge of assigned locations
- Briefs tourists on local dos and don'ts
- Creates and modifies the tour's itinerary
- Schedules activities and site visits
- Makes reservations when necessary
- Prepares required materials and props to make storytelling more engaging
- Shares stories and facts about the location
Education
Food and Beverage Preparation Certificate Level 1 -
Heart / NCTVET
12.2015
Secondary Education -
Alpha Boys School
09.2013
St John Bosco Boys School
Mandeville, Manchester12.2011
Skills
- Ability to Multitask
- Order completion
- Team collaboration
- Equipment maintenance
- Team Work
- Adaptability
- Creativity
- Time Management
- Communication skills
- Expert in Interpersonal Communication
- Communication and problem-solving
- Active listening and empathy
- Proven ability to oversee kitchen operations and supervise staff
- Time management and organization
- Skilled in meal preparation, training staff and ensuring recipe adherence
- Answering customer inquiries via phone, email, chat
- Resolving customer complaints and concerns in a timely and professional manner
- Information Technology (Proficient)
- MS Word
- MS PowerPoint
- MS Excel
- MS Spreadsheet
Websites
Languages
English
Personal Information
- Date of Birth: 05/27/96
- Gender: Male
- Nationality: Jamaican
Phone
1, 876, 4561739
Timeline
Line Cook
The Essex Resort & Spa
04.2025 - Current
Line Chef
Opal Sol
11.2024 - 04.2025
Cook
Virgin Voyages
09.2023 - 10.2024
Commis Chef
Royal Caribbean Cruise
01.2023 - 09.2023
Junior Sous Chef
Princess Hotel
08.2022 - 12.2022
Head Chef
Tea Tree Crêperie
01.2022 - 08.2022
Commis 1 - Assistant Chef De Partie
Royalton Negril Resort and Spa
01.2022 - 06.2022
Chef
ILovePaella Ltd.
01.2018 - 12.2021
Chef De Partie - Server
Cafe Nita
01.2017 - 12.2018
Assistant Chef
Tastee Limited
01.2015 - 12.2017
Tour Guide
St John Bosco Institute
05.2011 - 08.2013
Food and Beverage Preparation Certificate Level 1 -
Heart / NCTVET
Secondary Education -
Alpha Boys School
St John Bosco Boys School
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