Christopher Cherrington
Chef
Lake Wales,FL
Summary
Adept at enhancing dining experiences with expertly crafted hibachi meals, I honed my skills at Moon Palace Jamaica Grande, mastering food presentation and customer engagement. My background includes streamlining kitchen operations to improve efficiency and training teams, showcasing a blend of culinary expertise and strong leadership.
Culinary professional with passion for creating unique dining experiences and solid background in Japanese cuisine. Known for delivering high-quality dishes and engaging performances that enhance customer satisfaction. Committed to teamwork and adapting to dynamic kitchen environments, ensuring smooth operations and exceptional results.
Overview
20
20
years of professional experience
Work History
Hibachi Chef
Moon Palace Jamaica Grande
04.2018 - 08.2024
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Enhanced customer satisfaction by providing high-quality, visually appealing hibachi meals in a timely manner.
- Streamlined kitchen processes by implementing efficient food prep techniques, reducing overall wait times for customers.
- Implemented portion control measures to minimize food costs without compromising quality or presentation.
- Participated in team meetings to discuss performance goals and identify areas of improvement within the restaurant.
- Managed inventory effectively, minimizing waste while ensuring adequate supplies for daily operations.
- Trained new chefs on proper hibachi techniques, resulting in increased efficiency and consistency in meal preparation.
Chef De Partie 1
Royal Caribbean International
12.2011 - 09.2017
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
Donald Quarrie High School
Jamaica 06.2002
Skills
- Customer engagement
- Knife skills
- Food presentation
- Allergen awareness
- Menu development
- Grilling expertise
- Sauce preparation
- Portion control
- Temperature control
- Ingredient selection
- Recipe adaptation
- Hygiene standards
- Teppanyaki techniques
- Japanese cuisine
- Cooking safety
- Quick-learning
- Strong work ethic
- Willing to learn
- Teamwork and collaboration
- Customer service
- Team player
- Creative problem solving
- Kitchen safety
- Kitchen sanitation
- Food preparation
Timeline
Hibachi Chef
Moon Palace Jamaica Grande
04.2018 - 08.2024
Chef De Partie 1
Royal Caribbean International
12.2011 - 09.2017
Donald Quarrie High School
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