Craig Flloyd Wilson
Hyannis,MA
Summary
Passionate about the culinary arts, my immediate goal is to gain extensive experience and constantly challenge myself. Striving to become a mentor for fellow chefs, I aim to share my knowledge in all aspects of the culinary world, from infusion techniques to creating authentic dishes. Ultimately, aspiring to become a highly respected and influential Celebrity/Executive Chef, leaving a profound impact on the industry.
Overview
17
17
years of professional experience
Work History
Nominated team leader of the quarter
Jewel Paradise Cove
01.2014
Star performer award
Couples San Souci
01.2012
Taste of Jamaica bronze medalist
Taste of Jamaica
01.2012 - 01.2013
- Self-motivated, with a strong sense of personal responsibility.
Most improved team member
Couples San Souci
01.2011
Team Leader Hands on Training Certificate
Couples San Souci
01.2011 - 01.2013
- Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
- Collaborated with other department leaders to establish shared goals and ensure alignment across teams.
Team Jamaica program Certificate
01.2008
Head Chef
Lilly's Diner
07.2022 - 04.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Breakfast Line Chef
Ocean Edge Resort And Golf Club
05.2022 - 07.2022
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
Breakfast Line Cook
Jay Peak Resort
12.2021 - 03.2022
- Expedited orders accurately and efficiently, ensuring seamless coordination between front-of-house staff and kitchen team members.
- Supported overall kitchen success with regular maintenance of equipment and thorough pre-shift inspections.
Head Chef
Lilly's Diner
07.2021 - 11.2021
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
line cook
The Lodge at Spruce Peak
11.2020 - 03.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
line cook
Macs Seafood and Restaurants
07.2020 - 10.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Head Chef
Lilly's Diner
05.2020 - 10.2020
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
lead line cook
Vail Resorts
11.2019 - 03.2020
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Chef De Partie
Excellence Resort
07.2019 - 10.2019
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Line Cook
Stowe Mountain Resort
11.2018 - 03.2019
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
lead line cook
Macs Seafood
04.2018 - 10.2018
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Line Cook
Stowe Mountain Resort
12.2017 - 04.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Saute line cook
Anchorage by the Sea
04.2017 - 11.2017
- Organized server tickets to expedite food orders.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
Breakfast Chef
Stowe Mountain Lodge
07.2016 - 04.2017
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Assisted in menu development, incorporating seasonal ingredients for fresh and vibrant dishes.
- Developed special event menus for holiday brunches or themed breakfasts, driving increased business during promotional periods.
- Streamlined kitchen processes for increased efficiency and reduced food waste.
Relief Sous Chef
Jewel Paradise Cove
04.2016 - 07.2016
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Breakfast Cook
Stowe Mountain Lodge
07.2015 - 03.2016
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef De Partie
Jewel Paradise Cove Resort and Spa
09.2013 - 07.2015
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability 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.
- Rotated stock to use items before expiration date.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Assistant Chef/Line Cook
Bamboo Blu Restaurant and Bar
03.2013 - 10.2013
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Assisted head chef in cooking dishes according to ingredients.
- Chopped ingredients and garnishes.
Line Cook Supervisor/Private Chef
Couples San Souci
01.2008 - 01.2013
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Verified proper portion sizes and consistently attained high food quality standards.
Line Cook/Relief Head Chef
Evita's Italian Restaurant
01.2006 - 08.2007
- Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
- Frequently inspected production area to verify proper equipment operation.
Education
Specialty - Italian Cook
Excellent sauté skills -
Culinary Foundation Course Certificate -
01.2010
Basic Soup and Sauces Certificate -
01.2010
No Degree - Culinary
George Brown College
Couples Sans Souci Jamaica01.2009
Heart Trust College of Hospitality - Food and Beverage Services
Heart Trust College of Hospitality
01.2008
High School Diploma -
Ocho Rios High
01.2006
Skills
- Teamwork and collaboration
- Problem-solving
- Attention to detail
- Team motivation
- Staff training
- Coaching and mentoring
- Team supervision
- Documentation and reporting
- Performance improvement
- Overseeing daily activities
Languages
English
Full Professional
Spanish
Limited Working
Timeline
Head Chef
Lilly's Diner
07.2022 - 04.2023
Breakfast Line Chef
Ocean Edge Resort And Golf Club
05.2022 - 07.2022
Breakfast Line Cook
Jay Peak Resort
12.2021 - 03.2022
Head Chef
Lilly's Diner
07.2021 - 11.2021
line cook
The Lodge at Spruce Peak
11.2020 - 03.2021
line cook
Macs Seafood and Restaurants
07.2020 - 10.2020
Head Chef
Lilly's Diner
05.2020 - 10.2020
lead line cook
Vail Resorts
11.2019 - 03.2020
Chef De Partie
Excellence Resort
07.2019 - 10.2019
Line Cook
Stowe Mountain Resort
11.2018 - 03.2019
lead line cook
Macs Seafood
04.2018 - 10.2018
Line Cook
Stowe Mountain Resort
12.2017 - 04.2018
Saute line cook
Anchorage by the Sea
04.2017 - 11.2017
Breakfast Chef
Stowe Mountain Lodge
07.2016 - 04.2017
Relief Sous Chef
Jewel Paradise Cove
04.2016 - 07.2016
Breakfast Cook
Stowe Mountain Lodge
07.2015 - 03.2016
Nominated team leader of the quarter
Jewel Paradise Cove
01.2014
Chef De Partie
Jewel Paradise Cove Resort and Spa
09.2013 - 07.2015
Assistant Chef/Line Cook
Bamboo Blu Restaurant and Bar
03.2013 - 10.2013
Star performer award
Couples San Souci
01.2012
Taste of Jamaica bronze medalist
Taste of Jamaica
01.2012 - 01.2013
Most improved team member
Couples San Souci
01.2011
Team Leader Hands on Training Certificate
Couples San Souci
01.2011 - 01.2013
Team Jamaica program Certificate
01.2008
Line Cook Supervisor/Private Chef
Couples San Souci
01.2008 - 01.2013
Line Cook/Relief Head Chef
Evita's Italian Restaurant
01.2006 - 08.2007
Excellent sauté skills -
Culinary Foundation Course Certificate -
Basic Soup and Sauces Certificate -
Heart Trust College of Hospitality - Food and Beverage Services
Heart Trust College of Hospitality
Specialty - Italian Cook
No Degree - Culinary
George Brown College
High School Diploma -
Ocho Rios High
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