Henrica Ashli Sherri Brown
Browns Town,St. Ann
Summary
Enthusiastic Level A Cook who excels in quick and efficient preparation of food items in a high-volume restaurant. Outstanding knowledge of food products, kitchen equipment, safe food-handling procedures and organization of supplies. A driven and adept professional with extraordinary customer service skills.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Overview
10
10
years of professional experience
Work History
Line Cook
Jay Peak Resort
Jay, VT
11.2025 - Current
- Prepare and cook high-quality dishes in a fast-paced kitchen environment.
- Maintain cleanliness and organization of kitchen workstations and equipment.
- Collaborate with team members to ensure timely meal service during peak hours.
- Followed food safety guidelines to prevent cross-contamination and ensure freshness.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Follow food safety guidelines to maintain health standards.
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen workstations to ensure compliance with health standards.
Lead Line Cook
Aladdin Restaurant
Stowe, Vermont
04.2024 - 10.2025
- Precisely chopping, slicing and prepping ingredients according to recipes.
- Monitoring food quality, ensuring consistency in taste and appearance of dishes.
- Effectively managing cooking time to meet service demands and ensure timely delivery of dishes.
- Abide to food safety regulations, proper handling of ingredients, and maintaining a clean work area.
- Collaborate effectively with other line cooks to maintain a smooth kitchen operation.
- Perform inventory checks and completes food storage logs and organize food items follow the FIFO policy.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Led kitchen operations during busy shifts, optimizing workflow for timely service delivery.
Cook A1/ Team Lead
Hyatt Ziva & Zilara
Montego Bay, Rose Hall
03.2022 - 04.2024
- Be a team player.
- Maintains absolute confidentiality of work-related issues, records and information.
- Performs other related duties as assigned by the Chef de Partie or Sous Chef.
- Assists in food prep assignments during off-peak periods as needed.
- Complete required tasks within assigned time frames.
- Follows proper platter presentation and garnish set up for all dishes.
- Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flap top range and refrigeration equipment.
- Collaborated with team to streamline food preparation processes, enhancing efficiency and reducing waste.
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring consistency and presentation standards.
- Trained junior cooks on proper cooking techniques and food safety standards, fostering skill development.
Cook A/ Team Leader
Royalton White Sands/Blue Waters
Trewlany Falmouth Jamaica
03.2018 - 02.2022
- Second in command to the Chef de Partie.
- Maintains effective communication with management, subordinates and all other coworkers.
- Responsible for developing daily schedules and menus and assigning duties accordingly.
- Supervise the work of staff to ensure that all tasks given are completed in a timely manner.
- Assist with food preparation, setting up and monitoring the buffet line.
- Conduct food temperature checks and replenish when necessary.
- Build rapport with guests dining to guarantee customer satisfaction and request feedback about the food and service.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Level 3 Cook
Grand Bahia Principe
Runaway Bay, St. Ann
05.2016 - 03.2018
- Prepared delicious dishes specializing in Vegetarian, Canadian and Jamaican cuisine.
- Responsible for show cooking, meat carving and cooking pasta for guests and replenishing the buffet line when necessary.
- Reviewed menus/production sheets to determine types and quantities of foods to be prepared for all service areas.
- Prep vegetables for cooking and salads.
- Provided information about ingredients to guests when requested.
- Ensured timely service and sanitation of cooking equipment.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Education
Certificate - Food Preparation - Level 2
Belle-aire Skills Training Institute
Jamaica07.2015
High School Diploma - 5 CXC passes, English A, English B, Food & Nutrition, Human & Social Biology, Integrated Science, City & Guilds - certificate (1 pass), Mathematics
Brown's Town High School
Jamaica06.2014
Skills
- Recipe Development
- Communicating and team-working
- Food Service
- Leadership and organization
- Portion Control
- Seasoning/Garnishing/Meat carving
- Safe Food Handling
- Time management
- Highly motivated
- Cleaning and organization
- Food safety knowledge
- Kitchen sanitization
- Knife skills
- Following cooking methods
References
- Chef Christopher Dixon , Sous Chef, 8763914047
- Chef Christal Strudat, Chef de partie, 876-304-1429
- Chef Marcus Hamblett Executive chef ( Jay Peak Resort)- 802-310-7188
Timeline
Line Cook
Jay Peak Resort
11.2025 - Current
Lead Line Cook
Aladdin Restaurant
04.2024 - 10.2025
Cook A1/ Team Lead
Hyatt Ziva & Zilara
03.2022 - 04.2024
Cook A/ Team Leader
Royalton White Sands/Blue Waters
03.2018 - 02.2022
Level 3 Cook
Grand Bahia Principe
05.2016 - 03.2018
Certificate - Food Preparation - Level 2
Belle-aire Skills Training Institute
High School Diploma - 5 CXC passes, English A, English B, Food & Nutrition, Human & Social Biology, Integrated Science, City & Guilds - certificate (1 pass), Mathematics
Brown's Town High School