D'ANDRÉ A. MILES

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Ensured consistent quality control of all dishes leaving kitchen, resulting in reputation for excellence among patrons.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Analyzed quality and performance data to support operational decision-making.
• Created and revised procedures, checklists and job aids to reduce errors by agents.
• Provided regular updates to team leadership on quality metrics by communicating consistency problems or production deficiencies.
• Provided coaching and termination(if required) to agents who violates company's policies.

• Built rapport with customers by demonstrating understanding of their situation while seeking fair resolutions.
• Processed payments and applied to customer balances.
• Maintained high volume of calls and met demands of busy and productive group.
• Negotiated to collect balance in full.

• Assisted customers with various complaints and or issues that they may be experiencing, finding the best solution for their various needs and concerns, ensuring that customers are satisfied and served in timely fashion to the best of my ability.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.

• Worked with a team of approximately 35 persons to cater for the United Nations World Tourism Organization (UNWTO) conference, as well as catering for other miscellaneous events as required by the Centre.
• Plated meals paying special attention to garnishes and overall presentation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.

• Roles and responsibilities whilst employed here included catering primarily for community events, as well as events hosted by Human Employment and Resource Training Trust, National Training Agency (HEART TRUST – NTA).
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

• Catered for approximately 350-400 campers and staff at a summer camp held by Church On The Rock.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Topics covered included, but were not limited to, establishing and maintaining quality control, monitoring work operations, as well as coaching others in job skills such as knife skills, basic recipes, plating technique etc.

Areas assessed crafting of personal entrepreneurial strategies, preparation of foods according to specific dietary and cultural needs, and the preparation of and cost meal plans.

Caribbean Secondary Education Certificate (CSEC)

• English Language
• Food & Nutrition
• Human & Social Biology