Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

GUERLINE CHARLES

Hollywood,FL

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

14
14
years of professional experience

Work History

Executive Sous Chef

The Palace Bar & Restaurant
Miami Beach, FL
03.2024 - Current
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Trained new employees in food safety and sanitation regulations.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored meals served for temperature and visual appeal.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Sous Chef

Royal Palm South Beach Miami, a Tribute Portfolio Resort
Miami Beach, FL
01.2023 - 03.2024
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Distributed food to service staff for prompt delivery to customers.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Supervised food preparation staff to deliver high-quality results.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Kitchen Supervisor

Royal Palm South Beach Miami, a Tribute Portfolio Resort
Miami Beach, FL
02.2020 - 01.2023
  • Ensured all kitchen staff adhered to food safety and sanitation regulations.
  • Trained new employees on proper cooking techniques, recipes and food preparation methods.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Coordinated with other departments to ensure timely delivery of meals to guests.
  • Provided guidance to junior chefs on complex cooking techniques.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Enforced strict adherence to health codes and safety protocols in the workplace.
  • Established standards for portion sizes and plating presentation.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Collaborated with other supervisors on various projects related to restaurant operations.
  • Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Oversaw food preparation, production and presentation according to quality standards.

Lead Cook

Royal Palm South Beach Miami, a Tribute Portfolio Resort
Miami Beach, FL
02.2017 - 02.2020
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
  • Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
  • Resolved conflicts between employees in a timely manner while enforcing established policies.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Completed workstation set up and break down, properly disposing of leftover food.

Line Cook

Royal Palm South Beach Miami, a Tribute Portfolio Resort
Miami Beach, FL
01.2012 - 02.2017
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Adhered to sanitation policies at all times when handling food products.

Cook

Fort Lauderdale Airport
Fort Lauderdale, FL
01.2011 - 01.2012
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Checked quality of ingredients before use in order to ensure freshness.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Used standardized recipes and other instructions to prepare food.

Line Cook

Marlins Stadium
Miami, FL
05.2010 - 02.2011
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Garnished and arranged dishes into creative presentations.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Made meals in accordance with company standards and requirements.
  • Adhered to regulatory standards regarding safe and sanitary food prep.

Education

Some College (No Degree) - Personal And Culinary Services

Lindsay Hopkins
750 NW 20th St, Miami, FL 33127

Skills

  • Kitchen Management
  • Sanitation Standards
  • Waste Reduction
  • Food presentation
  • Menu development
  • Culinary techniques
  • Recipe creation
  • Restaurant Operations
  • Inventory Management
  • Safe Food Handling
  • Quality Assurance
  • Forecasting and planning
  • Food Prep Planning
  • Sanitation Guidelines
  • Menu Planning
  • Banquets and catering
  • Food and beverage pairing
  • Attention to Detail
  • Special Events
  • Catering and Events

References

References available upon request.

Timeline

Executive Sous Chef

The Palace Bar & Restaurant
03.2024 - Current

Sous Chef

Royal Palm South Beach Miami, a Tribute Portfolio Resort
01.2023 - 03.2024

Kitchen Supervisor

Royal Palm South Beach Miami, a Tribute Portfolio Resort
02.2020 - 01.2023

Lead Cook

Royal Palm South Beach Miami, a Tribute Portfolio Resort
02.2017 - 02.2020

Line Cook

Royal Palm South Beach Miami, a Tribute Portfolio Resort
01.2012 - 02.2017

Cook

Fort Lauderdale Airport
01.2011 - 01.2012

Line Cook

Marlins Stadium
05.2010 - 02.2011

Some College (No Degree) - Personal And Culinary Services

Lindsay Hopkins

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