Delroy Joehill
Grange Hill,Jamaica
Summary
An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking Corporate level opportunities to enhance abilities while contributing to company growth.
Overview
25
25
years of professional experience
1
1
Certification
Work History
SR TRAVELLING CORPORATE EXECUTIVE CHEF
Royal Caribbean International
Miami, FLORIDA
08.2023 - Current
- Received direct reporting from Fleet Culinary Director
- Supervised Fleetwide Culinary Support, overseeing 28 vessels, including CocoCay and Labadee operations.
- Coordinated marketing and menu planning for culinary events across 28 ships, collaborating with multiple departments.
- Assisted in developing marketing strategies to attract more guests.
- Overseeing Fleet culinary, financial, and ratings achievement.
- Supporting newbuild, corporate projects, and drydocks.
TRAVELLING CORPORATE EXECUTIVE CHEF
Royal Caribbean International
MIAMI, FL
05.2022 - 08.2024
- Supervised fleetwide Culinary Support in all Royal Caribbean Vessels.
- Overseeing financial performance of all vessels by optimizing food cost efficiency and achieving target.
- Overseeing Ships' performance through food quality ratings.
- Providing remote support for all scheduling concerns within 7,500 onboard culinary employees.
- Supporting Newbuild planning, Corporate Projects, and Drydocks.
Executive Chef
Royal Caribbean International
Miami, FL
01.2013 - 05.2022
- Reports directly to the Food & Beverage Director and is fully in charge of the entire production of food on the vessel.
- Analyzes operational problems such as overproduction, wastage, pilferage, and establishes controls.
- Prepares a variety of reports and correspondence utilizing Company and/or personal computer system and equipment.
- Utilizes reports and data to enhance product and production quantity control
- Successfully trained crew members and maintained open communication with shore-side support team.
Executive Sous Chef
Royal Caribbean International
12.1999 - 12.2010
- Part of the pioneering team of the world’s largest, technological and most revolutionary passenger vessel
- With over 6,000 guests and 2,500 crew members on board, 28 galleys and 44 pantries, 260 cooks and 150 galley stewards serving 30,000 meals per day
- Overall in charge for all the full daily operations in all the aspects of the quality, production, standards, food cost, in all food venues beside the Executive Chef
- Manages the largest A La Carte food service in the world with a budget of over US$500,000 on a 7 days cruise.
Executive Sous Chef
Royal Caribbean International
03.2008
- Overall in charge of the production and daily galley operation
- Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control
- Take on food Cost, manage food Requisitions and Reviews the food requests against production levels to determine appropriate needs and approves amounts accordingly
- Manages 95 Cooks and 5 Sous Chefs
- Teaching and coaching recipe compliance
- Formulate menus for different food outlets depending on guests specific needs and requests.
Sous Chef
Royal Caribbean International
04.2005
- Maintains food cost at reasonable levels without affecting quality of set standards
- Reviews and approves the food requisitions on designated workstations as per discretion of the Executive Chef and the Executive Sous Chef
- Requires the items to be requisitioned in correct quantities, within acceptable time frames and in accordance with established control procedures
- Had the opportunity and chance to be certified by the American Culinary Federation as Sous Chef at this time period.
Chef de Partie
Royal Caribbean International
12.1999
- Manage station size of up to 10 cooks and run every area of the hot galleys such as Cooking and Preparing Sauces, Soups, Starches, Fish, Roast, Butchery and also Gardemanger
- Started doing trainings and learned how to develop myself as a superior cook as my goal was to be a Chef
- Doing onboard courses such as enrolling in the Company’s tie up with the American Culinary Federation where both cooking skills and management skills were developed through this course.
Education
Certified Chef de Cuisine -
American Culinary Federation, Inc.
St. Augustine, FL01.2010
Skills
- Food Cost
- Food Quality Ratings
- Inventory Support
- Menu Development
- Fleet Culinary Scheduling
- USPH standards
- Waste Reduction
- Forecasting and Planning
Certification
- Crisis Management and Human Behavior
- Proficiency in Survival Craft and Rescue Boat
- Management Skill Trainings
- National Restaurant Association Educational Foundation for ServSafe Food Protection Standards Institute (ANSI)-Conference for Food Protection (CFP)
- Management, Norovirus, Environmental Training, Leading your Team
- Du Point Safety Training
- Certified USA Public Health Sanitation (VSP)
- Certified Chef De Cuisine America Culinary Federation (ACF)
Citizenship
Jamaica
Civilstatus
Married
Dependent
One Daughter
Specialtrainingskills
- Good knowledge of Marketing, Budgeting, Pricing and Inventory control
- Managing and Training of Human Resources
- American Health and Safety Regulation
- Good knowledge of HACCP and USPH procedure
- Banqueting and Catering Management
- Computer: Knowledge of the basic hotel programs such as MS Word, Excel
Personal Information
Place of Birth: Westmoreland, Jamaica
References
- Lorenzo Dearie, Travelling Senior Executive Chef, Royal Caribbean International, gypsyzoo@hotmail.com
- Josef Jungwirth, Culinary Director, Sandals Resort International, jjungwirth@hotmail.com
- Errol Stewart, Principal, Grange Hill High School, Westmoreland, Jamaica, 1-876-381-1249
Languages
English
Timeline
SR TRAVELLING CORPORATE EXECUTIVE CHEF
Royal Caribbean International
08.2023 - Current
TRAVELLING CORPORATE EXECUTIVE CHEF
Royal Caribbean International
05.2022 - 08.2024
Executive Chef
Royal Caribbean International
01.2013 - 05.2022
Executive Sous Chef
Royal Caribbean International
03.2008
Sous Chef
Royal Caribbean International
04.2005
Executive Sous Chef
Royal Caribbean International
12.1999 - 12.2010
Chef de Partie
Royal Caribbean International
12.1999
Certified Chef de Cuisine -
American Culinary Federation, Inc.
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